Pop's For Italian's Pizza Is a New Thin Crust Contender; Craft Work's Kitchen 'Is in Good Hands'

— Serena Maria Daniels tests out Pop's for Italian in Ferndale: "The servers, dressed in crisp checkered shirts, are quick to walk novice wine drinkers through the different flavor profiles without sounding like stuffy connoisseurs," she notes of the service. Daniels also dishes out high praise for the "never oily, with a crisp, slightly charred crust" pizza suggesting that it "could easily contend with other thin crust heavyweights like Bigalora or Supino Pizzeria." Dessert is not to be forgotten. The "towering serving" of beeramisu (tiramisu made with stout) comes "highly" recommended. [Metro Times]

— Molly Abraham explores the refreshed menu at Craft Work: "The original menu has been tweaked nicely by [new chef Aaron] Solley, (he wisely axed the half slab of ribs, for instance) and for my money, it's exactly the right length, just seven appetizers and the same number of entrees, with a few sides," the critic writes. "The appetizer list includes sharable nibbles such as marinated multicolor olives, and a plate of warm grilled bread from Hamtramck's Holbrook Market with dips of housemade yogurt and harissa, the fiery red Tunisian sauce." Abraham notes that the ever popular burgers and fried chicken remain on the menu where they belong. Two and a half stars. [Detroit News]