Neighborhoods value their pubs as a place to socialize, just as they value the ends of their rainbows as a place to find extra parking-meter change. Enjoy camaraderie at close proximity with today's Groupon: for $12, you get $25 worth of pub grub at Terry's Terrace in Harrison Township.
The resident chefs at Terry's Terrace craft a diverse menu of bites and brews along Lake St. Clair. Noshing commences with meal-prefacing portions of gator bites sidled up next to chipotle ranch sauce ($7.39). Slurp up spoonfuls of new england clam chowder ($3.29), which is available only from Friday–Sunday due to its weekday gig as a high-school history teacher. French onion sirloin steak crowned with swiss cheese and sautéed onion clings to fork tines as it’s carried into drooling jaws ($13.99), and slow-roasted barbecue baby back ribs arrive mouthside anointed with Jack Daniel’s–laced barbecue sauce ($17.99 for a full rack). Diners can also select breaded or baked versions of lake perch ($16.99) to taste seafaring flavors without the hassle of finding an edible diving bell.
Diners seeking libations will hit pay dirt at Terry's Terrace, because the restaurant offers more than 75 local and imported beers. Catapulting Terry's into the upper echelon of Michigan meal experiences is its extraordinary wait staff, voted the area's best by Real Detroit Weekly.
Built in 1938 as an homage to traditional German biergartens, Terry's Terrace was originally known as Terrace Gardens and served patrons frog legs and burgers from out a window. The eatery grew up and out from these modest beginnings, changing its name and spawning a pub room, a patio, 20 plasma TVs, and a beer list with more than 50 draft brews curated by Certified Cicerone Heather Ritts. The fare still draws customers, who can snag classic comforts such as slow-roasted prime rib or fish 'n' chips made with Atlantic cod, though these days patrons can enjoy their menu selections from a table instead of a window frame. Drinks range from local craft beers to the flaming Spanish coffee, whose cinnamon-and-sugar rim is carefully caramelized by the breath of a newborn dragon.