Fresh vegetables, olive oil, garlic, and fragrant spices make up the majority of the Mediterranean diet as well as the pantry at Alexandria Mediterranean Cuisine. Chefs use the key ingredients to flavor their lengthy list of dishes, from fattoush salad—packed with tomatoes, onions, cucumber, and toasted pita—to charbroiled lamb shawarma splayed over rice or hidden inside a pita like a confused Greek soldier. Patrons can wash down crispy falafel or bowlfuls of hummus with fresh-squeezed apple, orange, or carrot juice.
In a 1,200-square-foot venue, the staff at Epic Tavern & Grill celebrates sports in several ways, from showing live games unfold on its 25 TVs to naming each of seven quarter-pound, all-beef hot dogs after major-league sports teams. One option comes slathered in blue-cheese sauce with bacon bits and red onions, and another is entirely wrapped in bacon and drizzled in chipotle mayo. This creativity extends to five signature burgers, which range from a classic cheeseburger to the Sticky burger, adorned with creamy peanut butter and Kentucky-bourbon mayo. On Wednesday, Friday, or Saturday nights, diners put down their eats and get up from their tables to groove to the beats of live DJs.
For more than 30 years, Quiznos has toasted its submarine sandwiches to bring out the hidden flavors found in butcher-quality meats, cheese, and artisan breads. Its classic and signature subs take on a variety of shapes, sizes, and styles ranging from the prime rib mushroom and swiss to the classic italian donning black olives, mozzarella, red-wine vinaigrette, and plentiful sliced meats. Those closely monitoring their waistlines can take unabashed bites of sandwiches that have fewer than 500 calories, such as the pork-cuban, Baja-chicken, and veggie-caprese subs. Quiznos' Sub Sliders offer slimmer versions of sub fare and flaunt supreme aerodynamics when shot out of T-shirt cannons and into mouths. A selection of Flatbreads, soups, and salads round out Quiznos' varied menu.
From humble beginnings as a single donut shop in Lakewood, California, in 1953, Denny's has grown into a nationwide destination for classic American diner food served around the clock. After starting off as Danny's Donuts, the shop quickly expanded to a second location and began offering sandwiches. In just six more years, Danny's Donuts had morphed into Denny's and split into 20 franchises. Today, more than 1,700 locations thrive across the nation, serving up breakfast, lunch, and dinner at any time that diners walk into or gleefully roll through their eatery.
Bottle caps and taps unfurl pints of domestic and imported beers alongside hearty burgers and nachos at Library Sports Pub and Grill's locations in Novi and West Bloomfield. Pizzas baked in circles or squares embrace medleys of meats and vegetables, and Saint Louis–style ribs in full and half slabs revel beneath piquant sauces or dry rubs. Southwestern fajitas sizzle beside cool glasses of Rolling Rock, Stella Artois, Guinness, and 40 other beers, as well as martinis from a seasonal menu and a signature frozen drink of the month. After game clocks run out on the bar's big-screen televisions, local bands, karaoke singers, and DJs entertain diners with boisterous beats. The pub takes a tongue-in-cheek approach to its namesake with frequent-diner "library cards" and complimentary due-date face stamps.
Executive chef Jeremy Kalmus grills, broils, and roasts an appetizing array of Prime aged steaks and fresh seafood at No. VI Chophouse, which was awarded a spot on Zagat's Top 10 Service Restaurants in the Detroit area. The chef broils a veritable spectrum of USDA Prime steak cuts in a custom-designed oven kept at 1,700 degrees—the same temperature as the inside of your mouth—to sear in flavor and ensure tender morsels of meat. Crown the succulent achievements with a choice of béarnaise, horseradish, or Detroit zip sauces, or choose a variety of decadent toppings. The specialty steak au poivre, a 14-ounce new york strip, relaxes after being treated to a cracked tellicherry-pepper rubdown before retiring to a saucy sauna of Martell cognac and porcini mushrooms ($42). Alternatively, salty prosciutto and a tart lemon mixture drape dishes of pan-roasted sea scallops alongside sweet-corn mash and baby carrots ($30).