Next Monday, Eater will present the 2014 Eater Awards, our fifth annual celebration of all that's made America's restaurant world run—and run wild—in the past twelve months. Winners will be selected on both the local and national levels in five major categories, the voting for which begins right now.
Here's how the voting works across the board: Eater editors have named nominees for each of five major categories. Eater readers will vote, narrowing the nominees to three finalists. From those three finalists, the Eater editorial team will select a winner. Ready to play your part? This poll will be open for 24 hours; voting irregularities will be strictly policed.
The Restaurant Of The Year nominees are:
Rock City Eatery, Hamtramck: Meeting the one year milestone can sometimes be a challenge for a restaurant, but Rock City Eatery owner Nikita Sanches seems to have had instant success. While Sanches' concept began with pies (rated some of the best in the city) the restaurant does so much more. Many a reviewer has had kind words for macaroni and cheese served in a fried Parmesan bowl. The craft cocktails are also said to be divine, and the music inspired décor screams Detroit.
Craft Work, West Village: A newcomer to the restaurant scene, Craft Work offers a simple menu and warm and inviting décor. The restaurant owners chef Matt Dalton and Hugh Yaro aren't afraid to take risks or make changes either, introducing brunch and adding a late night sushi offering to the pleasure of many West Villagers.
The Root Restaurant and Bar, White Lake Township: Opening just three years ago along an unassuming stretch of highway in White Lake Township, The Root Restaurant is now known across the region for its farm-to-table menu. Headed by recent Top Chef contestant, chef James Rigato, The Root boasts 4.5 out of 5 stars on Yelp with 168 reviews, demonstrating that this restaurant has staying power. "Each and every selection was indeed a work of culinary art in it's presentation, but may I be so bold to say that with every bite, the thought that immediately came to mind was how to keep the food on my tongue longer so as to savor every single morsel of deliciousness!," notes one enthusiastic yelper.
Revolver, Hamtramck: Offering a little bit of everything, Revolver designs a different dining experience every time it opens, with a circulating list of chefs hosting dinners. While patrons must plan ahead to participate in these exclusive dining events, the restaurant's sold out dinners prove the it's well worth the extra effort to nab a ticket. Sylvia Rector writes, "Almost nothing about Revolver is conventional-but that's part of its appeal at a time when diners are seeking out new experiences, young chefs are looking for new audiences and creative outlets, and restaurants themselves are assuming new forms."
Wright & Company, Downtown: Still a newcomer, this restaurant is headed by experienced chef Marc Djozlija (formerly executive chef at Wolfgang Puck Pizzeria and Cucina, Steak, and Grille) and Dave Kwiatkowki (Sugar House). The New York Times recently featured Wright & Company among a list of new restaurants revitalizing Detroit's restaurant scene. Located in one of Detroit's historic buildings and featuring a stunning interior, Metro Times reviewer Jane Slaughter raves, "The Quality of Wright & Company's food is probably unmatched downtown."