Michigan Food Writers Share Their Go-To Restaurants During 2020

As is tradition at Eater, we closed out 2020 by surveying local food writers and our own staff on various restaurant-related topics, and publishing their responses throughout the week. First up: What were your regular go-to destinations for takeout and delivery or outdoor dining in 2020?

Serena Maria Daniels, Founder and Editor, Tostada Magazine:

I had a few go-to’s for delivery, depending on the circumstance. For special occasions, I’d order from La Noria, which offers just a really outstanding menu — delivery or not — from its decadent pasta to flavorful seafood appetizers. For more routine delivery, Sicily’s is always on rotation. Just the quality of the crust and the gourmet pizza menu (I recommend the Bad Hunter or Garlic Lovers).

Mark Kurlyandchik, Restaurant Critic, Detroit Free Press:

I really tried to spread the love around as much as possible this year but that proved to be quite a challenge while working from home and not circulating much. That said, the patio at Mudgie’s was a go-to for me during nice weather, Voyager’s curbside carryout is always solid, I loved the Como’s BOGO pizza deal, and the burger from Mabel Gray makes me think James Rigato is wasting his talents on this whole daily-changing menu nonsense (this coming from the guy who hates more burgers).

Melody Baetens, Restaurant Critic, The Detroit News:

El Nacimiento, Flavors of Jamaica, New York Bagel, Bunny Bunny, Villa Bakery and Estia Greek Street Food.

Zahir Janmohamed, Co-Founder, Racist Sandwich:

Hamido’s in East Dearborn.

Brenna Houck, Editor, Eater Detroit:

I tried to go to a variety of places this year because everyone needed it, but my regular haunts were Pie-Sci, Michigan & Trumbull, Sicily’s, Pizzaplex (you might start to notice a theme), Ima, Folk and Mudgie’s for groceries and food, and Marrow where I went all in on the meat club.

Mickey Lyons, Freelance Writer, Eater:

For a good few weeks there I lived on Rocco’s take-and-bakes and house pasta sauce. Plus, they sold flour when everyone was out of it, for my ill-fated and thankfully short-lived attempts at home baking. I don’t think I’d have made it through the summer without the Skip’s frozen watermelon frosè. And just recently, Oak & Reel’s chef’s boxes are a welcome and indulgent new treat for weekend nights. I can relax and enjoy learning a new cooking technique, like salt-baked branzino, that I never would have tried on my own. I can see this becoming a new ritual.

Stacey Brugeman, culinary columnist and freelance writer, Traverse Magazine and Eater:

Hop Lot in Suttons Bay — a sprawling outdoor beer garden with barbecue, tacos, and more — was almost built for this era. Even with the significant measures they took to keep everyone safe, dining there in 2020 didn’t feel all that different from doing so in 2019.

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