Whether through good fortune or just a good eye, brothers-in-law “Buster” Blancke and “Van” VanHollebecke found the perfect location when they were opening Sindbad's Restaurant and Marina in 1949. Previously the site of a Prohibition-era speakeasy, the restaurant's scenic marina-side spot has since become a Detroit staple. While renovations over the decades have kept the nautical-themed decor intact, they've added mahogany-inlaid flooring and more rooms that overlook the river. There, diners often see boats float up to the docks for a chance at Sindbad's steaks and seafood.

Signature dishes, including the open-faced new york strip sandwich and vegetarian ciabatta sandwich, arrive in the dining room thanks to Chef John Fleming's expertise and super-human ability to not eat every lobster tail he sees. Obsessing over his ingredients, Chef Fleming sources fresh perch directly from Lake Erie and unsoaked, East Coast scallops from Foley Fish in Boston. Bartenders round out the menu with ice cream cocktails, dozens of house wines, and bottled beer—including craft brews—while live music in the second-floor Sohar Room heats up the summer months. To seal the deal for sports fans, Sindbad's even runs a free shuttle service that ferries customers to Red Wings, Lions, and Tigers games.