Restaurants in Wixom

Like the finest landscape painters, Chefs Dave and Ryland look no further than their picturesque surroundings for inspiration as they orchestrate Black Tulip Grille’s ever-rotating breakfast, lunch, and happy-hour menus. The culinary artisans work with a foundation of fresh, seasonal ingredients supplied by local Michigan farmers, including tart cherries that have starred in sandwiches and refreshing salads mixed with greens and toasted nuts. Their gourmet burgers earn palate popularity with patties made of short-rib Angus beef, and arrive at tables with sides of housemade parmesan potato chips. For Black Tulip Grille’s specialty pizzas, the kitchen crew slathers marinara, pesto, or olive oil over hand-tossed dough before adding toppings and cutting each pie by throwing it into a patented ceiling-fan pizza slicer. Diners who eat with their eyes can savor the restaurant’s warm environment marked by its burnt-orange walls, subtle lighting, and dark wood bar.

With its ledge rock walls, burnished wood accents, and life-size horse sculpture perched at the wraparound bar, The Stillwater Grill hearkens back to a frontier lodge. Chefs reinforce the rustic ambiance with a menu of hearty American fare: they grill USDA Choice beef and inspected seafood, and then drizzle their flame-licked exteriors with homemade sauces.

Ciao Amici's abides by a very simple philosophy: “Mangia Bene,” which means "Eat Well" in Italian. Chefs take this motto to heart, constructing cheesy pizzas and fresh pastas, along with ladling delicate cream and wine sauces ever so gently over meat and fish dishes. A matrix of spotlights casts light on the sizable space, highlighting tables as diners share slices and sip selections from the more than 20 wines offered on the wine list, which has earned a Wine Spectator Award of Excellence. After climbing up the red tapestries that hang from the high, peach ceilings, you can question servers about throwing a gala in the banquet facility.

The wait staff bustles in and out of the swinging doors to Stone Fire Bistro’s kitchen delivering upscale American and Italian dishes created and lavishly plated by executive chef Eirik Kauserud. The bistro’s dozen pizza selections rise to a golden hue inside a brick oven, while hand-pounded veal cutlets and housemade meatballs that refuse to pay protection money to the chefs end up in classic pasta entrees. The dim lighting fills the cozy dining room with a warm ambiance, and an old stone bar doles out glasses brimming with wine and whiskey. Post meal, guests can gather around the double-sided fireplace to sip drinks and while away the evening.

Sweep aside the gauzy marigold curtains and natural light streams through Table 7’s wide windows, glinting off hardwood floors. Within this warmly lit dining room, Mediterranean motifs abound: mosaic tiles, zithers, and tambourines deck the walls, and ornate chandeliers hover above arched doorways. Those motifs extend to the menu, highlighting grilled beef kebabs, hummus, and fluffy pita bread. In addition to traditional dishes, chefs expand their scope to include pasta dishes with creative flourishes such as feta-cheese stuffed meatballs, and Table 7’s juice bar doles out fresh-fruit juices, fruit smoothies, and the occasional festive fruit hat.

For years the late, great, Panna lal Sharma kept mouths returning to Rumalees Fine Indian Cuisine, not only for the fruits of his tandoori oven, but also for his willingness to pass along his culinary knowledge. Though the man has passed on, his legacy continues—his protégé Chef Das gladly carries on his tradition of crafting fine food and sharing trade secrets with an accessible teaching-style. Students of her classes gain a greater understanding of the culinary traditions that infuse the Indian subcontinent, from making paneer masala with freshly-pressed cheeses to comprehending the difference between currying favor and favoring curry.