A lengthy lineup of traditional game-day fare and a sports atmosphere captivate fans at Fox and Hound - Bailey's, where the kitchen remains open as late as its neighboring fully stocked bar. Chefs cook until the wee hours of the morning and always until the bar closes, baking Bavarian pretzel starters, crafting towers of onion rings, and preparing hand-battered chicken tenders that are cooked until they are golden brown. They blend their own seasonings to sprinkle over grilled-to-order burgers, and draw from a diverse roster of cheeses and toppings to crown their wood-oven-inspired flatbreads.
While manning the bars, bartenders tap into a stash of libations, such as UV Whipped vodka and Patron Silver tequila, to mix their specialty cocktails. To further foster a sporting ambiance, high-definition TVs glow with sports games and custom music-video playlists, and guests partake in pastimes of ump bashing, billiards, or competitive people watching.
In 2012, Real Detroit Weekly named Crave Restaurant + Sushi Bar Detroit's best sushi restaurant, praising the Mediterranean-Japanese hot spot for its "impeccably fresh fish." The standout signature rolls run the gamut from king crab–stuffed rainbow rolls to grilled lobster rolls garnished with shiitake mushrooms. Diners can also nosh on freshly sliced fatty tuna and sea urchin from the extensive sashimi selection. Crave's strong Mediterranean flair is evident in the roasted-beet caprese salad, the halal chicken breast, and the sea bass, served with succotash and warm gazpacho.
Each month, live music fills Crave's softly lit interior. You can schedule private parties or high-stakes Go Fish! tournaments in the event room or the exclusive lounge. During warmer weather, the restaurant's Asian garden is an idyllic setting for outdoor events, with its bamboo bar and decorative Asian maples.
At Ristorante Ciao, the aromas of cheesy baked pastas and pizzas waft from a stone oven to mingle with the scent of steaks, seafood, and chicken sizzling beneath the broiler. Amid this scintillating perfume, chefs concoct hearty Italian fare infused with imported cheeses, fresh produce, and rich sauces.
Inside the dining area, Roman-style frescos adorn stonewalls and exposed bricks. Burgundy drapes seclude leather chairs and upholstered booths, creating an intimate atmosphere for dinner dates or clandestine meetings about overthrowing a caesar salad. From behind the full bar, bartenders pour cocktails and glasses of wine from an extensive list culled from Italy, France, Chile, and California. Two private banquet areas house seating for up to 100 guests, and the restaurant’s catering crew also eagerly scurries to offsite celebrations.
The chefs at Xushi Ko infuse a plentiful menu of Japanese staples with flavors from around the globe. Maki rolls begin with standard ingredients of fresh or fried seafood, then take on bold new directions with flavors of tempura banana or spicy sriracha. Meanwhile, at the hibachi grill, halal-friendly cuts of steak and seafood sizzle to a tender finish and pair up with mountains of grilled vegetables. To crown fusion feasts, ice cream—wrapped inside a mochi shell, rolled in sesame seeds, or deep-fried in tempura batter—follows savory flavors with a tinge of sweetness like the romantic comedies butchers use to cure bacon.
Upon entering Ollie's Lebanese Cuisine, the aromas of roasting Lebanese sausage, spices, olive oil, and garlic evoke an eatery in the Middle East. In addition to baking pillowy flatbread, the chefs make tomato sauces in-house, charbroil marinated morsels of beef tenderloin and chicken breast, and sauté shrimp in a fragrant mixture of cilantro and lemon. The restaurant's vegetarian-friendly selections include steamed lentils and sandwiches with crispy falafel. Happy chatter drifts into the dining room from a partially covered patio, which shelters diners from the hot sun and overly familiar nicknames from fighter pilots.
Inside Game Time Bar and Grill, bartenders kick open the kegs and let loose a torrent of beer to wash down 12 gourmet burgers and just as many HD TVs. The menu brims with hearty pub fare, such as the Italian, a sub stuffed with a trio of meats, provolone, veggies, and Italian dressing, or The Firecracker, an angus patty topped with fried jalapeño rings, chipotle mayo, and live ammunition. For dinner, servers haul out rib eye steaks and chicken parmesan, preceded by smaller plates of chili-cheese fries and beer-battered shrimp to stoke hunger flames. Throughout the restaurant, a jukebox cranks out tunes that cease only for a live DJ on weekends and karaoke renditions of the drink menu on Thursday night. While the music plays, pool balls clack on several pool tables, and 12 HD TVs display a steady stream of sports.