Fou d'Amour's bustling ovens beget a fragrant array of tasty confections and fresh lunch fare. Patrons can take in the surrounding décor as they relax on opulent upholstery, cozy up to plush pillows, or rest their heads on pillowy scones, which come in dream-inducing flavors such as banana pecan, dark-chocolate orange, and lemon currant ($2 for a large, $0.90 for a mini). Cappuccinos and hot teas keep mouth motors well oiled as they power through a mélange of decadent cupcakes ($2.25). A range of light lunch fare makes for satisfying quick bites or on-the-go meals, with plates such as deep-dish quiche ($5.95/slice) and chicken salad perched atop a cranberry-apricot scone ($3.50). Skip the kitchen cleanup and emotional egg-timer quarrels of home cooking with a comfort casserole ($7–$9), available in weekly rotating varieties such as chicken pot pie or tuna noodle, or with one of the carry-out dinners available each Wednesday ($10/person).
City Kitchen pampers patrons with an eclectic array of sophisticated, inventive American cuisine. The dinner menu opens with appetizers such as jumbo lump crab cakes ($12.75), so named for the welt they gave the Earth after plummeting from the heavens, before moving on to hunger-halting headliners such as spinach-and-artichoke stone-baked pizza ($9.75). Like the best cowboy birthday cakes, 8 oz. beef tenderloin fillets ($32.95) and béarnaise-topped tournedos ($23.50) are constructed from Certified Angus beef and come partnered with Yukon gold potatoes. A laundry list of fresh seafood specialties flown in from Boston's M.F. Foley Fish Company, including Maine sea scallops ($23.75), brings its own velvet rope to the party in your mouth. A lunch menu sports expanded selections of sandwiches and salads to power noontime arguments about Grover Cleveland’s middle name.
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.
For nearly two decades, owner Mike Muer has made Harvard Grill a home away from home for hungry Gross Point patrons, where servers dish out American fare in a dining room accented with chalkboard specials and big shiny booths. The menu’s endless options range from all-day breakfast to classic entrees such as hearty pot roast, chicken pot pie, and sloppy joes. There's also a roster of specialty sandwiches, ranging from corned beef on rye to the signature Harvard Slim Jim, a hoagie stacked with ham and cheese and slathered with the house special sauce.