Byblos Cafe and Grill pays homage to its namesake ? the city of Byblos, Lebanon ? with Lebanese dishes served beneath arched doorways that recall Lebanese architecture. Ornate chandeliers, blush-hued pillars, and walls painted with faux stone surround guests as they dine on the same Mediterranean fare at both of the eatery?s two locations. Skewers hold marinated chicken and lamb while the grill leaves its imprint. Falafel is served with a side of hummus, either wrapped in a pita or stuffed, like a love letter from a short-order cook, inside a burger bun. Classic Lebanese dishes, from meat shawarma to grape leaves, also arrive in the form of a toasted wrap.
When 21-year-old Richard Paganes founded the first Tubby’s in 1968, it’s possible he had no idea he’d just established a dining dynasty. But after a decade in business, Richard’s sub shop in the Detroit suburbs was too popular to remain a solo act. And so began a franchising effort that lets today’s customers choose from more than 65 Tubby’s when a sandwich craving kicks in or they need a u to win an alphabet game on a road trip. The menu boasts more than your typical deli fare—though the Tubby’s Famous sub of salami and ham is the eatery’s most popular. For a twist, staffers also pack sandwiches with grilled steak and chicken, burger fixings, or veggies.
The cooks at Soul Food Express grill and fry fish, turkey, and pork and hand bread jumbo shrimps, mash potatoes, bake corn-bread muffins, and coat wings in four types of seasoning. At the end of meals, customers can dig into desserts such as cheesecake and banana pudding.
Foam-topped pints of beer complement Timberwolf Tavern's menu of hearty pub food. Housemade bread and tortilla chips scoop up the kitchen's specialty cheese dip of the month—also the name of the award for Wisconsin's best swimmer—and vegetables join a blend of Mexican cheeses inside quesadillas. Timberwolf also makes crispy chicken strips that can be dipped in ranch and barbecue sauces. Buffalo wings, alternatively, can be dipped in six sauces, such as hickory, honey, and a five-alarm sauce.
Don't worry: Bullfrog Bar & Grill’s Double Bullfrog Burger doesn't hold a pair of amphibians between its grilled buns. It does, however, hold a full pound of tender beef. If that's not enough to entice you, there's always a half-pound burger topped with three kinds of onions or a steak and cheese hoagie that rivals any outside Philly.
But even though Bullfrog claims to serve "Michigan's best burgers and sandwiches," the menu is just the start. This lively burger joint is home to a full bar and a stage where local bands play tunes late into the night. There's also a crew of friendly waitresses and bartenders standing at the ready to pour beers or translate the menu into Latin poetry.