Morels, Farmington Hills

Matt Prentice, the culinary mind behind Morels, designed each of the dishes on the restaurant's lunch and dinner menus to incorporate ingredients from Michigan. An onsite garden produces herbs that chefs use for garnishes, imparting freshly picked flavor. Poached Michigan shrimp, bay scallops, and meat from Maine lobster claws decorate salads, and chefs concoct main-dish accents such as chanterelle cream sauce to dress their carefully curated pasta dishes. The spot's localized focus is especially visible in its shareable plates—the cheese tasting for two, for example, comes with cheese that may include Moody Blue savory cheesecake, chèvre from Zingerman's in Ann Arbor, Leelanau raclette cheese from Suttons Bay, and Grassfields organic fait gras from Coopersville. À la carte plates are also available to add helpings of vegetables or creative bites to any main course. Further complementing each heaping forkful, the eatery's American wine list includes selections from many Michigan vineyards.