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.
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).
Though Macy's is primarily known for its clothing and home decor, the renowned department store is just as adept at feeding its customers as it is at fashionably clothing them. Inside the retail haven's many locations, casual eateries welcome shoppers with classic American dishes updated with fresh ingredients. Lighter plates, such as chopped salads and turkey sandwiches, are served up alongside favorites including grilled burgers and Alaskan cod and chips. Hearty, homestyle entrees of oven-baked meatloaf, chicken pot pie, and macaroni and cheese complete the menu.
The Portuguese term susegado refers to the laid-back demeanor that characterizes the people of Goa, an Indian state that was ruled by Portugal for more than four centuries. This fortunate incident of cultural fusion resulted in a unique culinary tradition reflected on the menu at Indo Fusion, a restaurant dedicated to authentic Goan cuisine. According to glowing reviews in Hour Food Detroit and Metro Times, the menu is as authentic as it gets, likely because Indo Fusion’s executive chef grew up in Goa. There, he learned how to delicate balance Indian and Portuguese flavors, a process that occurred naturally in his family kitchen, as opposed to years spent stuffing rice pudding and samosas into his mouth simultaneously.
Today, the chef masterfully incorporates the mottled spices, coconut, and palm vinegar that characteristic of Goan cooking into his dishes. Some of them include Sorpotel—a kind of pork curry—pork is parboiled, diced, sautéed and cooked in Goan spices and vinegar. The menu also includes some well-known Indian dishes, such as chicken tikka, as well as and stone-baked pizzas.