El Salpicón Serves Up a 'Boatload of Creativity'; Griff's Breaks Out of Neighborhood Bar Routine

— Serena Maria Daniels weighs-in on Southwest Detroit newcomer Mariscos El Salpicon: The two-month-old restaurant "feels like a sleepy beach town eatery, with a thatched grass roof motif at the bar, fishnet on the ceiling, and brightly painted walls." Seafood dishes inspired by the coastal Mexican state of Nayarit are made with a "boatload of creativity," remarks the critic. The ceviche served with tostada chips and saltines has "the right balance of vinegar and lime juice," and "makes for the perfect summertime snack." Daniels is also "wowed by the Piña Suprema," a serving of seafood, fruits, cucumber, and spicy Chamoy stuffed into a hallowed out pineapple. [Metro Times]

— Molly Abraham gets a taste of Griff's in Allen Park: "At first it may seem to be just another neighborhood watering hole, but a glance at the menu with its creative offerings shows it to be something more," the critic writes. Chef Steven Kempner takes care with the details, making "his own ketchup and mustard, as well as the crisp little croutons that are offered as a bar snack, rather than something out of a package." She adds that "fans of poutine, the French-Canadian dish of french fries, cheese curds and gravy, will find a satisfying version made with pulled lamb and lamb gravy." In terms of service Griff's isn't yet "polished," but Abraham reports that the staff "are friendly and accommodating." Two and a half stars. [Detroit News]