Two buddies from Seoul are now serving up excellent sushi and affordable rice balls in Detroit after success in the suburbs for the last few years. The bright-and-colorful new location, which resembles its sister restaurant in Clinton Township, is reminiscent of a South Korean coffee house. Those who can’t go in can catch a live stream of activity in the kitchen and dining room.

Tucked in the basement of a 10-story office building inside an old bank vault, chefs Matt Tulpa and John Yelinek created dishes for a menu that mirrors the old-meets-new vibe of the design at this cocktail bar/restaurant. For instance, Shelby’s lamb shoulder is rubbed with ground dried shrimp with chile flakes before it’s seared. A vegetarian version of escargot called the Escar-no is made using cremini mushrooms, parsley breadcrumbs, and mushroom bouillon. Like the food, classic cocktails from the bar have a modern twist. Order off the a la carte menu or choose the prix-fixe meal.

Supergeil, which just landed in Corktown, specializes in Berlin-style döner kebabs and tinned seafood (sardines, tuna, mackerel, and mussels). It’s owned by David Landrum of Two James Spirits, which has a distillery and tasting room across the street, so unsurprisingly, cocktails also are a draw. The two-page drink menu includes ciders, wine and beer along with a list of gin and tonics that can be enjoyed at its 4 p.m. happy hour.

This griddle-style burger spot by New York-based NoHo Hospitality opened its first location outside of NYC in Parker’s Alley downtown. For vegetarians, there’s the Impossible Dip, featuring a plant-based Impossible burger patty, plus a tomato slice and sprouts. There also are waffle fries and Dairy Dips, their sweet soft-serve ice cream cones that come in several flavors. The restaurant also serves Dipsy Doozy (described as a “thick-aaazz shake”), and adult-only Boozy Doozy shakes, along with a few tapped beers.

Argentinian restaurant Barda, from chef Javier Bardauil, features dishes grilled on an open fire and created with ingredients sourced locally, or imported from Argentina. Bardauil (nicknamed Barda), a native of Buenos Aires, and co-owner Ignacio Gerson say the restaurant is the first and only Argentinian-inspired restaurant in the city. Menu items include glazed beets with ajoblanco and raspberries, chorizo Argentino with fennel and lemon, tira de asado short rib with pepper-coriander crust, and carne y hueso with bone marrow, beef tartare and horseradish served with toast.

After nearly two decades away from home, including time at Marea in New York, chef Jared Gadbaw returns and sets up shop in Detroit’s Milwaukee Junction. His newcomer offers contemporary Italian dining with a focus on seafood. Sauces, pasta, seafood, meat, wine, and pantry items like salt-packed capers are also available for purchase online. Reservations are highly encouraged.

Throughout their 30 years of marriage, Sunday dinner was always a passion of Maria and Carl Giordano and their six children. After Maria passed in 2018, Carl wanted to keep her spirit alive and continue sharing the food with friends and family in this house-turned-restaurant in Detroit’s West Village. Try his famous meatballs, Maria’s ammoglio sauce, ribs, or the homemade pasta and meat sauce. It’s all magical. Please call ahead.

MCBW established the city’s first microbrewery on Canfield Avenue in 1994. This new outpost builds on the owner’s desire for a comfortable neighborhood gathering spot. The staples on the beer list include Ghettoblaster Ale and Lager, Honey Porter, Nut Brown Ale, an American-style Pale Ale, an IPA and its small-batch hard cider. The food menu features unfussy but fresh and shareable items, like the Banh Mi Oh My sandwich, vegetarian “beef” nachos, and a full line of brick-oven pizzas.

Daawat is the perfect fusion of Bengali-style Indian Chinese cuisine. The Indian side of the menu features classics like chicken tikka masala and chicken korma. The Deshi-Chinese menu features rice and chow mein, flavored with cumin, Naga, and other spices.

The vibes are indeed good here, and so is the food. Husband-and-wife team Anthony and Tiara Harriott opened their restaurant in Farmington in February, with dishes (and spices) from Jamaica. There’s oxtail, curry chicken, and steamed salmon. Try the jerk chicken pasta. The patio seating with reggae and dancehall music is a perfect warm-weather setting.

Chef Omar Mitchell returns to the fine-dining scene after the closing of his short-lived but much-loved Table No. 2 restaurant on Detroit’s Avenue of Fashion. Now, he’s in Royal Oak with another fine-dining spot that employs theatrical 3-D projection mapping at the 14-seat chef’s table. The result: Diners will see a thumb-size chef rustle up virtual steaks right on their plates. Besides steak, the menu features caviar, duck, and grouper.

Swanky Madam arrived a few months ago, inside the Daxton Hotel in Birmingham. Located on the ground floor, Madam serves breakfast, lunch, and dinner and brunch on the weekends. The menu from chef Garrison Price features appetizers like spring pea hummus with seeded crackers, baby artichokes, and mushroom dumplings alongside entrees such as steelhead trout and tagliolini neri with New Zealand cockles. Desserts at Madam lean decadent with an orange creamsicle, rhubarb layer cake for two, and a chocolate custard and hazelnut praline tart.

Sylvan Table opened in a 300-year-old Maine barn, serving rustic, elevated, multicultural cuisine (fish, rabbit, goat) made from seasonal ingredients sourced from its backyard and local partners. The farm-to-fork restaurant looks to source from what’s on its three surrounding acres: Rows of growing table grapes are outside the property, as are beehive boxes; a chicken coop; apple, pear, plum, and Michigan kiwi fruit trees; and greenhouse growing green vegetables.