Restaurants in Fraser

Built in 1938 as an homage to traditional German biergartens, Terry's Terrace was originally known as Terrace Gardens and served patrons frog legs and burgers from out a window. The eatery grew up and out from these modest beginnings, changing its name and spawning a pub room, a patio, 20 plasma TVs, and a beer list with more than 24 draft brews and 99 bottled beers. The fare still draws customers, who can snag classic comforts such as slow-roasted prime rib or fish 'n' chips made with Atlantic cod, though these days patrons can enjoy their menu selections from a table instead of a window frame. Drinks range from local craft beers to the flaming Spanish coffee, whose cinnamon-and-sugar rim is carefully caramelized by the breath of a newborn dragon.

Every morning at Tom’s Oyster Bar, chefs scrawl the day’s battered and grilled seafood specials on chalkboard menus suspended from the ceiling. In addition to that list of freshly caught fish, the chefs tout their commitment to fresh seafood by stocking their raw bar with oysters that are shucked to order and then gently scolded for hording pearls.

In the wood-accented dining room, companions can sip from dozens of draft and bottled brews and bask in the glow of flat-screen TVs, or retreat to the outdoor patio and take in views of downtown Royal Oak.

Devoted to eco-friendly dining, Green Zone Pizza dishes out organic and locally sourced fare atop a white counter made from recycled bottles. Built upon organic white or wheat crust, all pizzas can be personalized with classic add-ons such as pepperoni, eco-friendly proteins such as free-range chicken, or olives that spell out love sonnets to a favorite cheese. Several signature pies trade meaty toppings for an all-veggie lineup, and most of the restaurant’s offerings can be ordered gluten-free. And, like Lee Iacocca’s mitten collection, salads stuffed with locally sourced produce radiate Michigan pride.

Ginza Sushi & Asian Cuisine bridges the boundaries of Japanese, Chinese, and Thai culinary traditions, treating diners to an eclectic blend of pan-Asian favourites. Chefs' nimble fingers wrap up everything from butterfish and salmon to barbeque eel and tempura yam in more than a dozen specialty rolls, and they enlist sizzling woks to fire up Far East classics such as teriyaki, pad Thai, and chop suey, all of which brim with a choice of meat, poultry, or seafood. Dishes that spotlight stir-fried tofu or vegetables quell vegetarian cravings, except for those who are ethically opposed to eating a snowman's carrot nose.

For Carlo De Angelis, making pasta started as a way to unwind after a tough day. But his unusual relaxation technique quickly blossomed into a business venture when friends and family began to rave about his pasta and inundate him with family recipes, including his mother’s sauce and his mother-in-law’s gnocchi. With his daughter, Carla, Carlo turned his hobby into a business, and today the company’s ravioli, lasagna, sauce, and fresh and dry pastas are found at bakeries, markets, and farmer’s markets. The products stock shelves from St. Clair Shores all the way to northern Oakland County and Ann Arbor. At the De Angelis's original Chesterfield location, curious customers can watch as products are made in the open production space.

When designing the menu for Inyo Restaurant, executive chef Kenny Wee incorporated influences from many different traditions, including Chinese, Vietnamese, and Korean. The diverse selections range from comforting chow mein noodles to spicy Szechuan fish, the latter of which is one of many dishes that features seafood freshly flown in from Hawaii and Alaska. The jet-setting proteins can also be found in 29 specialty rolls alongside interesting touches such as jalapeños and strawberries.

Surrounded by dark Asian tile and crimson walls, guests can sip sake at the sleek, curved bar or experience signature martinis while watching plasma TVs. In warmer months, there's no better place to enjoy a spicy-tuna pizza than out on the patio.