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Critic: Pop's For Italian 'Is More Bublé Than Bocelli'

Plus, reviewers weigh-in on Craft Work and Mi Lindo San Blas

A large metal wine rack hangs behind the bar counter at the center of the dining room inside Pop’s for Italian in Ferndale.
Pop's For Italian.
Michelle and Chris Gerard
Brenna Houck is a Cities Manager for the Eater network. She previously edited Eater Detroit and reported for Eater. You can follow her on the internet at @brennahouck.

— Mark Kurlyandchik explores the wine list and menu at Pop's For Italian: "If you've wanted to explore the often mystifying world of wine but have been turned off by its endemic snootiness and high-toned nomenclature, Pop's is the place for you, the entry-level wine drinker," he writes. "Hardcore oenophiles will fare better elsewhere." Kurlyandchik adds that the food also takes a democratic approach that "is more Bublé than Bocelli." The Neapolitan pizza dough "is the star of the menu," but the pastas are a "major weakness" and he "can't [...] recommend any." Overall, the critic pronounces Pop's "win" for Kramer Restaurant Group. [Freep]

Serena Maria Daniels scopes out Craft Work's new menu: "Only that fried chicken and a tempura chicken salad remain from the previous offerings, though the dredge mix is now made in-house instead of with a pre-made mix," Daniels reports. The catch of the day, Alaskan wild salmon with morels "was by far the most expensive meal, but we delighted in the lightly crisp exterior of the salmon and umami-rich seasonal mushrooms." The peanut butter pie "had us thinking of either a giant Reese's or a Butterfinger." [Metro Times]

Molly Abraham seeks out seafood at Mi Lindo San Blas: Could it be the changing season that has critics seeking out food from Mexico's Nayarit region lately? We're certainly not complaining. Mi Lindo, located in Southwest Detroit, opened in October and makes seafood "the main event." The fish and shellfish are designed to be shared and served "in a variety of styles and with an array of sauces, from the hot Diabla to butter and garlic, tomato and chipotle, to be chosen by the individual diner. Nayarit style is whole fish, fried and served with the house sauce," Abraham notes. "Many dishes are served with thick chunks of very good garlic bread, something I didn’t expect in a Mexican restaurant but which turns out to be very compatible with the fare," she adds. Two and a half stars. [Detroit News]