The Resy Hit List: Where In Detroit You’ll Want to Eat Right Now

Housed in a meticulously restored firehouse by James and Patrick Cadariu, Ladder 4 has steadily gained acclaim, including the Free Press’ 2023 restaurant of the year, for chef John Yelinek’s culinary excellence. Yelinek collaborates closely with local suppliers, adapting a seasonal menu with French and Mediterranean influences to showcase the freshest produce from the on-site garden tended by his wife, Charlotte Gale. But Yelinek’s efforts play in service to Ladder 4’s greater purpose as a wine haven. With a focus on European natural-leaning wines, a rotating glass selection, and curated cellar, by Omy Bugazia shine. Don’t miss the O-B-O (One-Bottle-Only) service, with rare selections from the bottle shop — but once it’s poured, you can’t repeat.

Proprietor Ping Go and chef Sarah Welch champion sustainability at Marrow, advocating for whole-animal butchery to reduce waste in the Great Lakes food system. By day, Marrow serves as a neighborhood butcher shop. By night, it transforms into an intimate date-night spot, featuring dishes from less showcased cuts. While not a typical steakhouse, Marrow still offers Michigan beef cuts, tartare, and its namesake dish. Chef de cuisine Eddie Moreau, with a background at Central Provisions in Portland, Me., ensures the seafood is as stellar as the meat. Pro tip: Opt for the five-course family-style tasting at $90 per person.

It’s easy to become transfixed by the inspirational tale of Baobab Fare founders Hamissi Mamba and Nadia Majimbere, the refugee couple who landed in Detroit after fleeing violence and political instability in their home country of Burundi. In a few short years, the couple rallied the community with their optimism, love, and heartwarming East African cuisine, and in 2021, opened on one of New Center’s most iconic corners. In addition, they’ve launched a spinoff product line, food truck, and a forthcoming second location is planned for this year. Baobab has become the quintessential Detroit success story.

More info here.

For a decade, Evan Hansen and chef Andy Hollyday have meticulously crafted a culinary legacy in Cass Corridor. Their perfected formula: local, seasonal ingredients, infused with pan-Mediterranean expertise, all within an inviting ambiance centered around a crackling wood-burning hearth. All this, paired alongside a wine list full of artisan producers and crafty but unpretentious cocktails. Amidst it all, Hollyday’s famed corn agnolotti and vegetable carpaccio remain perennial favorites, and evoke that first-time experience — even if it’s the dozenth or so time you’re ordering it.

Algerian-born pastry chef Warda Bouguettaya became a household name in 2022 when she won the James Beard Award for Outstanding Pastry Chef — the first chef from Detroit in 30 years to win a Beard. But the acclaim came as no shock to savvy Detroit locals, who had long been drawn to Warda for impeccable pastries. These creations are a tribute to her heritage, and the insights gained from a life spent traveling across the globe. From mango and black sesame financiers to yuzu-glazed madeleines and sand-dollar-shaped pear and frangipane tarts, each creation is devastatingly beautiful in its simplicity, but bursting with flavor.

More info here.

As icons go, few have stood the test of time as long as Sameer Eid’s Lebanese-American jewel, now a few years over the half-century mark. But the restaurant’s age doesn’t show, especially following a full-scale kitchen remodel, and the addition of executive chef Talia Clark, who ran the short-lived but heralded Ochre Bakery kitchen. With a stalwart menu that regulars — and most of the crowd are regulars — order from without even looking at, Clark’s initial impact can be most felt on desserts. Sure, the local press praised Eid’s rice pudding 30-some years ago, but Clark has brought finesse to the sweet side of the menu through elegant cardamom custard tarts and slices of chocolate peanut butter pie. It’s a challenge to improve a beloved classic without alienating the fan base, but Clark appears to be doing so with gusto.

What started as Maxwell Leonard’s hobby turned heads in in 2018, when people discreetly snagged fresh-baked loaves from his Hamtramck home. A few years later, whispers echoed again in Ferndale, but a neighbor’s report shuttered the clandestine bread haven. Fast-forward to 2023: Leonard emerged with a commercial space on Livernoise in Ferndale. A toasty aroma greets guests with every opening ring of the door. Alongside loaves and sweet pastries, the spot sporadically hosts collaborative pop-ups with local chefs, selling out in a flash. But, shhh. You didn’t hear any of this from us.

Find more info here.

Four Man Ladder Hospitality’s Brush Park flagship stands as one of the city’s most consistently busy, reliable dining spots, perfectly tailored to a Midwest audience. Chef partners John Vermiglio and Joe Giacomino, with roots Chicago’s dining scene, brought a whimsical approach to Grey Goast when it opened in 2016, including oysters “Chicago-style,” incorporating bright green relish, pickled mustard seeds, and tomato. Executive chef Anthony Patton has added a more serious touch, but playful dishes like the supreme pizza twice-baked potato persist. And then there’s the signature bar burger — double patty, melty American cheese, shredded lettuce, and special sauce — and Will Lee’s extraordinary cocktails.

At Sozai, you won’t just find your usual suspects like tempura and chicken karaage or typical maki rolls. Nope, chef Hajime Sato is on a mission to spread the gospel of sustainability in sushi. After pioneering his approach at Seattle’s Mashiko, he moved to the Detroit area, and has tapped into the bounty of the Great Lakes. To truly get the vibe of Sato’s genius, you’ve got to snag one of the 13 seats at his specially crafted bar. That’s where the magic happens, with his exclusive omakase experience. It’s like a backstage pass to a sushi symphony. More info here.

Chef Ray Garrett’s menu at the award-winning seafood restaurant and oyster bar, mirrors the coastal vibe, harmonizing familiar favorites with original creations — all with a steadfast commitment to great sourcing, sustainability, and seasonality. Those nearby know the real drill: As the sun begins to dip, belly up to the bar for a happy hour filled with rum punches and 2-buck-shucks (aka oysters).

Detroit natives Nathan Peck and Kristen Calverley brought a slice of their city to Pittsburgh with the opening of Michigan & Trumbull in 2017. Fueled by the lack of Detroit-style pizza in their new city, the duo crafted square, deep-dish pizzas and charmed Steel City residents. Fast forward to 2020: They made a triumphant return home, opening their own brick-and-mortar restaurant in Corktown, right by the iconic Michigan and Trumbull intersection. As their popularity soared, they embraced a new home in the “Dreamtroit” development. And there’s more than just pizza: Their sides and waffle fries sprinkled with barbecue chip seasoning are as iconic as their Detroit squares.

Find more info here.

The beloved Detroit pizza spot has expanded its culinary experiments to Oak Park with a second location. This new spot offers a menu that’s available for fast pick-up only. It’s the DIY aesthetic and wacky topping combinations regulars have come to know and love — that also caters to vegetarian, dairy-free, vegan, and gluten-free diets. They feature a weekly special pizza and monthly salad alongside a rotating seasonal menu.

More info here.

On Detroit’s eastern border, the vibrant entertainment district has embraced a New Orleans touch with Chamberlain Hospitality Group’s latest venture. The menu features freshly shucked oysters, seasonal seafood, and popular entrees like steak frites, burgers, and upscale fish sticks. And while gulf oysters are notably absent, Brine captivates with a “seacuterie” cart navigating the dining room. Executive chef Gavin Russell curates a tempting selection of crudos, smoked shrimp, and tartares, finessing the experience with tableside finishing touches.

Steeped in history as a Prohibition-era speakeasy, the Cadieux Cafe remains a vibrant social hub for Metro Detroit’s Belgian community. Offering a rich array of Belgian specialties, including feather bowling, steamed mussels, burgers, sandwiches, pommes frites, and an extensive selection of over three dozen Belgian beers alongside an extensive rotating bottle and draft selection. Since 1933, Cadieux has upheld these cherished traditions on the east side. Reservations for dinner are welcomed, while advance bookings for feather bowling lanes are available via phone or email.

Located at the intersection of Bagley and Trumbull, Alpino occupies a historic cobblestone-fronted building that has previously housed various beloved restaurants. Founded by Michigan native and experienced New York restaurateur David Richter, it’s is a tribute to Alpine cultures and cuisines, with such menu highlights as tableside-melted raclette cheese, crispy wiener schnitzel, velvety spaetzle, and a well-curated wine selection spanning the Alpine regions from northern Italy to Slovenia. Andre Sykes, a notable figure from the Black on Both Sides pop-up collective, is heading the cocktail program, integrating vibrant botanical flavors with a Detroit perspective.

More info here or at 313-524-0888.

In 2023, Zach Berg and William Werner, the minds behind Mongers’ Provisions in downtown Berkley, expanded their offerings with the The Rind. Chef Will BeDell seamlessly weaves the incredible products from Mongers’ shelves into the menu here — tinned fish, nuts, cured meats, chocolates, and an abundance of cheese (even as a dessert!) take center stage. But the restaurant setting allows for an accessible selection of wines by the glass, and an impressive array of over 150 bottles. And if there’s something you really love, chances of it being available for purchase at the shop next door are high.

Find more info here.

Taking over the Antihero space, this Japanese stalwart, led by former Momotaro sushi chef Chris Vasquez, showcases a menu emphasizing sustainably raised bluefin tuna and inventive robata grill selections. The offerings extend to visually impressive presentations like the shikotsu — a cucumber roll adorned with thin-sliced A5 wagyu finished with torched marrow butter tableside. Imported fresh wasabi adds a spicy kick, and be sure not to overlook the enticing whiskey highball.

Chef Javier Bardauil leads this open-kitchen Argentinian homage to the mesmerizing dance of flames. Bardauil’s culinary ethos is minimalistic, employing fire, salt, and lemon to accentuate the pristine flavors of the ingredients. Throughout the night, stacks of chopped wood replenish the fire’s glow, where meats and fish are cooked, while local vegetables are roasted and charred in the clay oven. A surprise favorite? The glazed beets — heirloom Detroit beets undergo a trip of cooking techniques,are then delicately sliced into petal-like forms, and receive a subtle final char at the edges. Pro tip: Sundays are Industry Night, while Thursdays bring a sizzling treat as the team fries up empanadas.

Call 313-952-5182 for more info.

Having first opened its doors in 1935, Cliff Bell’s pays homage to John Clifford Bell, a prominent Detroit entrepreneur in the 1930s. The club morphed through various names — The Winery, La Cave, and JB’s on the Park — before closing in 1985. After remaining vacant and damaged for two decades, the building underwent a meticulous restoration process in 2006, breathing new life into Cliff Bell’s and restoring everything (even the intricate wall murals) back to its original glory. Today, visitors can bask in the 1930s ambiance while enjoying live jazz performances from Wednesday to Sunday.