After honing their skills at Restaurants throughout Detroit, the Palushaj family set out on their own in 1981, treating customers to hearty, homey feasts of burgers, pot roasts, Italian pastas, and greek gyros and souvlaki. To this day, they prepare daily special dinners such as broiled salmon or shish kabob, which can pair well with beers and wines. Before working the dinner menu, they start the day by sizzling breakfasts of omelets, pancakes, or steak. Guests enjoy their meals in a plant-filled main dining area, or in the light-filled sunroom patio that allows them to dine like plants—via photosynthesis.
The pizza-twirling foodsmiths at Valentino’s Pizzeria hand-toss freshly made dough into sliceable discs before layering them with a sauce free of preservatives and corn syrup. After a dusting of mozzarella cheese, the pizza snuggles into a giant oven until it turns a bubbling golden brown or screams. Non-circular foods delight diners as well, with 16 oven-baked subs and crisp, freshly prepared salads ready to quash hunger in no time.
Neon signage glints off Stable’s burnished-wood bar, where tap masters furnish pint glasses with suds from domestic and craft hop houses, and servers tote hearty plates ordered from a menu of classic bar fare. Cheese and onions adorn bowls of homemade chili ($3.75), which part their spicy lochs for intrepid spoons and deep-fried pickles sheathed in a rich, golden robe laced with dollops of ranch dressing ($3.95).
The medical aestheticians at Milla's Beauty Center help clients attain juvenescent skin without surgery. Professional body and facial treatments get an indulgent twist from ingredients such as organic ginger and 24-karat gold, and instant beautification comes in the form of eyelash extensions and makeup applications—services that Milla's artists also extend to bridal parties and those prepping for special occasions. A waiting room outfitted in plush lime-green chairs hosts patrons before trained technicians tend to clients' exteriors and swap favorite lasagna recipes in comfortable, secluded treatment rooms.
Virtually every type of sandwich under the sun can be found on the menu at Marko’s, which has a Sandwich Celebration section cataloguing classic sandwiches ranging from grilled cheese to BLTs. Half-pound Black Angus patties are served up solo or double up under layers of mushrooms or chili, and warm pitas bundle up fillings such as gyro meat or chicken lavash. Marko’s specializes in half-pound sandwiches piled with ham or corned beef, which can be upgraded with sides such as coleslaw, soup, fries, or edible sandwich clamps.