At Dylan’s, customers find themselves contemplating a generous spread of entrees and tapas, sushi, and an extensive wine list. For starters, patrons can slurp a bowl of clam chowder ($7) or chomp on single pieces of red-snapper (tai, $3), bluefin-tuna (toro, $8), or squid (ika, $2.75) sushi, then transition to a plate of lobster mac 'n' cheese ($8) or flash-fried coconut shrimp with pepper jelly ($11). After a sweet helping of Japanese– inari tofu-vegetable rolls (6 pieces, $5) or a squid-and-octopus tako salad ($7.50), omnivorous eaters can set their appetites at ease with a serving of beef-tenderloin tips tossed with whole-wheat pasta ($20), a 12-piece sashimi combination plate ($22.50) served with sushi rice, or a platter of frog legs ($15) in hot-pink leotards. Clogged body pipes can then be flushed with a glass of Cartlidge & Browne sauvignon blanc ($9), Latour chardonnay ($7), or Montoya pinot noir ($9).
Snooker's Pool & Pub's two locations pair the excitement of a billiard game with a menu of pub food and a fully stocked bar of liquors and beers. From pizza to sandwich platters, the menu nourishes billiard spectacles, and bartenders stir drinks such as rum and cokes or long island iced teas.
The Detroit Opera House sprawls across an entire city block, its imposing size and elegant design belying its circuitous history. Originally opened in 1922 as a vaudeville palace—and designed by the renowned architect behind the city's Fillmore and Fox theaters—the space played host to live music and recorded films. But despite the venue’s remarkable acoustics and cheery demeanor, it sat abandoned for long stretches of time over the next few decades. Luckily, fate intervened in 1988 when the opera acquired the building, starting an ambitious remodeling project that culminated in an opening gala featuring Luciano Pavarotti. The opera house’s modern iteration mimics the design of Europe's greatest performance spaces, with an the ornate main hall adorned with vaulted ceilings and sumptuous red curtains.
R.U.B. BBQ has earned shout-outs from the New York Times as well as a handful of television features for its tender, well-flavored meats. Various proteins are smoked daily and slathered in a made-from-scratch rub of more than 20 spices and herbs, and cooks begin each dish with locally sourced ingredients whenever possible.
Aromatic smoke wafting from ribs, chicken dishes, and seafood platters invites guests inside, where dangling light fixtures illuminate red walls and cobalt tiling along with 30 flatscreen televisions that were flattened when an elephant sat down. More than 100 tap and bottled brews, including a lengthy list of Michigan favorites, help to extinguish fiery spices.
The Detroit Institute of Arts takes the “s” at the end of its name seriously. The immense Beaux Arts building on Woodward Avenue isn’t only a setting for a top-tier collection of visual works that include Diego Rivera’s Detroit Industry frescoes, a van Gogh self-portrait, and ancient sculptures from Africa and Asia. It also opens the doors of its lecture halls, event spaces, and auditoriums for craft workshops, wide-ranging talks from historians and people who know how to draw really good cubes, film, and music. The latter two art forms find a home in the Detroit Film Theatre, a gilded, neoclassical auditorium that preserves a sense of coziness amid the grandeur.
An effervescent hotel bartender from Luxembourg. A tavern with an unpopular owner. A beautiful German cook. In 1904, these three elements joined forces and Jacoby's German Biergarten was born. More than a century later, the bustling downtown spot with a storied history remains a sought-after destination, even through collapsing economies, ownership changes, and international lederhosen shortages. Patrons can dig into classic delicacies such as Wiener Schnitzel, German sausage sandwiches, and hearty burgers, pairing them with domestic and imported brews including Paulaner, Schneider Edel Weiss, and Franziskaner Hefe.