Restaurants in Westland

At Secret Recipes Family Dining, Jim Woolford helms an affable staff who slings breakfast, lunch, and dinner in a sunny, relaxed dining room that caters to families, offering coloring books and toys for the kids. Omelets, breakfast burritos, and pancakes greet the dawn alongside coffee, cappuccinos, and tea. By suppertime, the kitchen's signature baked meatloaf—slathered in gravy and flanked by mashed potatoes—crowns tables as slices of pie vie for space amid entrees and each table's caddy of sugar, ketchup, and nine-irons. Secret Recipes also caters special events with chafing dishes and place settings that serve up buffet-style entrees and a myriad of sides.

After Somali militias destroyed the Hassan family's perfume store, they decided to push through their poor luck and open a restaurant. This was no easy task: Because the streets of Mogadishu weren't safe for women, sisters Amina and Hawa Hassan would do the cooking, then send food to the restaurant in the morning. Unable to make sandwiches fresh, they put a Somali slant on the calzone, which a customer named the “min.” The name translates to “bomb” in the Somali language, in honor of the item’s heft and powerful flavor.

Since moving to the United States in 1996, things have become easier for Amina and Hawa. Samosa House bustles with people who chat over the calzone-style minato with ground beef and fresh veggies. The menu centers on Somali dishes, which blend culinary influences from India, the Middle East, and Italy, but also includes less traditional vegetarian and chicken options. After polishing off a steaming curry, diners congratulate Amina on her reputation as a star samosa maker for local fundraisers.

Inside Kyoto Japanese Steak House, guests sit at large hibachi tables with a close-up view of chefs cooking scallops, filet mignon, chicken, and lobster. More than 80 traditional Japanese and Thai dishes are grilled up by hibachi chefs, and 25 specialty rolls take shape in the hands of sushi chefs, who combine ingredients such as soft-shell-crab tempura, flounder, and submarine meat. Above the dark-wood floor of the dining room, a curved bar serves up sake and fruit-infused cocktails.

After serving as head chef of Tawaa Restaurant, Chef Sardar took up the reins of ZamZam Cafe & Grill LLC, lovingly fashioning meals of fine Indian and Pakistani cuisine for breakfast, lunch buffets, and dinner. Within the restaurant’s saffron-hued walls, a twinkling crystal chandelier casts a constellation of warm light over crimson tablecloths as the appetizing scent of freshly baked tandoori chicken, richly spiced lamb, and shrimp curries causes stomachs to grumble out Morse code demands for feasting. The bill of fare promises ample vegetarian options, such as the kitchen’s homemade paneer, as well as halal meals, ably adhering to any dietary rules or tastes with colorful veggie stews and savory dals alongside tender morsels of poultry, lamb, and seafood.

Executive chef Joe Arella and his culinary crew create Northern Italy–styled dishes, including seasonal recipes. Their extensive wine list features vinos from Italy's major wine regions, along with organic and vintage-tiered selections from everywhere from Australia to Michigan. The staff pours these to complement the eatery's signature USDA–certified Piedmontese beef dishes, the lean, juicy, tender meat of which comes from cattle that originated in the foothills of the Italian Alps—also where Ducatis graze until they become Ferraris. Along with beef dishes, the chefs dish up sautéed shrimp, grilled sea bass, and italian truffle mac 'n' cheese.

Carolyn Simon’s allergies and health issues first led her to discover the health benefits of a raw, vegan diet, inspiring her to use her more than three decades of restaurant experience to open Red Pepper Deli. While the menu includes hot soups, teas, and coffee, the focus is on healthy, raw recipes crafted from fresh fruits, vegetables, seeds, and nuts that are never heated above 118 degrees––a practice that helps each ingredient retain its vital nutrients and wrinkle-free complexion. The lack of Fahrenheit is made up for with flavor, as Carolyn and her staff prepare most everything on the menu from scratch, from the mediterranean pizza made with cashew cheese, red pepper, green olives, and seed bread, down to the shop’s salad dressings and ketchup.