Exposed beams and the glow of warm lights warm up the already spacious dining room at El Asador Steakhouse, which was recently added to Eater Detroit's "March Heatmap: Where to Eat Right Now" section. Here, guests can dine on Mexican favorites like tacos, flautas, and chili rellenos. Specialties include shrimp, lobster and scallop tacos, rib-eye steak, a great selection of sides, to name a few.
The chefs at Gus's Original use flours imported from Italy and premium toppings such as fresh basil to craft the restaurant's pizzas before baking them in a stone oven. Gourmet sandwiches are baked in the stone oven, too, with fillings such as rosemary-seasoned ham and cherry chicken salad. To wash it all down, Gus's carries ice cream from MOO-ville Creamery, a west Michigan staple.
Landry's, Inc. operates more than 40 restaurant brands with only two main goals: good food and good memories. Thankfully, each of their venues has a signature element that's hard to forget, whether the Oceanaire's fresh seafood?flown in daily?or Rainforest Cafe's animatronic wildlife that's almost as realistic as the Amazon's wind-up monkeys. Steak and seafood spots feature prominently on the list of Landry's locations, including Morton's The Steakhouse, Vic & Anthony's Steakhouse, and McCormick & Schmick's Seafood & Steaks. But there are standouts in other genres, too, such as the Italian trattoria known as Grotto.
The chefs at Kabob Haus prepare their namesake dish by threading pieces of ground and whole seasoned charbroiled chicken, beef, and even hot dogs onto kebab skewers. They then plate this staple of Persian cuisine next to traditional sides, such as Middle Eastern bread, rice, and mixed vegetables.
When he cofounded his first sandwich shop in 1965, 17-year-old Fred DeLuca planned to use his profits to pay his way through medical school. But the combination of quality ingredients and friendly service at the shop?then called Pete's Subway?proved so popular that nine years later, he and his partner found themselves in charge of 16 locations across Connecticut, and Fred left behind his doctoring plans for a career in business.
Today, Subway restaurants number over 34,000 around the world?almost as many shops as there are sightings of Elvis buying cold cuts. At each location, staffers pile sliced ham, marinara-slathered meatballs, and other fillings into halved loaves of bread before customizing handhelds with tomatoes, shredded lettuce, and other healthy toppings plucked from chilled containers behind the counter. Salads free crisp veggies from bread's overprotective embrace, and crunchy baked chips or apple slices accompany entrees to tables. Subway's website also facilitates health-conscious eating by listing each item's nutrition information and fastest mile time online.
When it's not roasting eggplant or searing lamb skewers, the tandoori oven at India Grill bakes more than 10 types of bread. These breads range from deep-fried whole wheat varieties to pieces of naan stuffed with garlic to protect diners from all those mooching vampires. Of course, India Grill's chefs manage to whip up plenty of tasty Indian classics beyond the tandoori. They stir proteins such as shrimp or egg into simmering curries, pile chunks of boneless chicken into creamy sauces, and stuff vegetarian-friendly samosas with potatoes and peas. To end hearty feasts on a sweet note, try one of India Grill's desserts, such as homemade pistachio ice cream or rice pudding.