Restaurants in Farmington

In June of 1998, the first Bellacino’s threw open its doors and released oven-baked grinders into the world—and the world couldn't get enough. All locally owned and operated, Bellacino’s restaurants have sprung up like wild pepperonis across the United States, outfitting tables with made-from-scratch Italian sandwiches and thin, gooey pizzas dotted with classic toppings. Crusty Italian bread insulates Cajun-seasoned chicken and turkey and creative stuffers such as crab or taco meat. Pasta favorites such as spaghetti and fettuccini alfredo curl around forks, and crisp salads keep meals lighter than a bird on an all-helium diet.

Yotsuba’s skilled sushi chefs sprinkle fresh fish and organic seaweed with low-sodium soy sauce brewed in-house. Tempura and teriyaki dishes steam atop low tables in the West Bloomfield location’s tatami room, where cushy legless seats host floor-level dining in traditional Japanese style. High-backed booths and bar seating at both locations raise patrons off the ground for views of chopstick-wielding chefs tapping out the drum solo from "Wipeout" behind the sushi bar.

Picture a pub so packed with soccer fans that the ones lucky enough to have seats at the big, wooden bar can barely cheer without thwacking the people on all sides of them, and you’ll have some idea of what Dick O’ Dow's was like during the last World Cup. While such sporting events of such importance come only once every four years, the pub manages to maintain the fun-loving—and authentically Irish—atmosphere day in and out, in particular by enlisting live musical acts to perform as guests gulp pints of Guinness and solemnly discuss the latest Fun Street Journal. Even the party room suggests Old-World Ireland, with its stone fireplace, climbing ivy, and color palette of rich reds and browns. Here and in the main bar area, visitors feed on a full menu of traditional Irish fare, such as shepherd’s pie, irish stew, chicken pot pie, and bangers 'n' mash.

At the family-owned-and-operated Good Eats and More, pizzas and traditional Italian specialties rise within ovens. Chefs blanket garlic parmesan or butter-sesame-flavored crusts with toppings of spicy capicola, sausage, or pineapple, while layering subs and paninis with hearty meats and melted cheeses. A selection of takeaway lasagnas and mostaccioli dinners can serve up to 10 people. The restaurant's on-site gift shop peddles colorful gifts, fine home accessories, and jewelry—the least tasty but most valuable pizza topping.

Matt Prentice, the culinary mind behind Morels, designed each of the dishes on the restaurant's lunch and dinner menus to incorporate ingredients from Michigan. An onsite garden produces herbs that chefs use for garnishes, imparting freshly picked flavor. Poached Michigan shrimp, bay scallops, and meat from Maine lobster claws decorate salads, and chefs concoct main-dish accents such as chanterelle cream sauce to dress their carefully curated pasta dishes. The spot's localized focus is especially visible in its shareable plates—the cheese tasting for two, for example, comes with cheese that may include Moody Blue savory cheesecake, chèvre from Zingerman's in Ann Arbor, Leelanau raclette cheese from Suttons Bay, and Grassfields organic fait gras from Coopersville. À la carte plates are also available to add helpings of vegetables or creative bites to any main course. Further complementing each heaping forkful, the eatery's American wine list includes selections from many Michigan vineyards.