Wright Company

The food: A well-edited menu explores the globe with dishes like Verschicken Chicken (whiskey, green beans, piri piri sauce); sticky ribs with item509724147 black tea, apricot, and allspice; and the big draw, the döner kebab, with three different versions (lamb and beef, chicken, and eggplant).

The food: The menu still has many of the modern Vietnamese staples that made it a quick favorite, such as the Bún Thịt Nướng (rice vermicelli, aged nuoc mam, Viet style egg roll, and an option to add grilled pork, shrimp, or tofu) and Bò lúc lắc (shaky beef" or a prime 30-day dry-aged ribeye cap, shallot, and salt, pepper, and citrus dipping sauce), but also includes the comfort food we need and demand at this time, with Middle of the Mall" chicken and house smoked ribs.

Here in metro Detroit , there's a burger for every appetite and budget — some would even argue there are too many From the old-school sliders at Telway Hamburgers to the gourmet variety at Green Dot Stables to new American cheeseburgers served at Grey Ghost or Mexican renditions of the Hawaiian burger at Wicho's Burgers food truck, it can be tough to sort out which is best.

Named for the green liqueur that bears the same name, this quaint restaurant near the Detroit Institute of Art pays homage to all things green with the seven-foot garden installations and the abundance of fresh, local ingredients that grace the menu, from a bright, springy pea-ricotta toast to winter's warming squash soup.

Sato, who ran and operated sustainable sushi restaurant Mashiko in Seattle for 25 years before moving to Michigan a couple of years ago, is trying to raise awareness of the omakase concept, which isn't as common in Michigan as it is in New York or Los Angeles.