Fresh and Pressed Juice offers freshly-pressed, organic juices sold in reusable glass 12-ounce bottles, offering both a source for gut health and sustainability. Founded by mom Kiara Smith who wanted to help her young children address microbiome deficiencies, juices are named after common positive affirmations, such as the I Am Worthy made with cucumber, celery, kale, lemon, and chlorophyll. Or try the I Am Goals smoothie with pineapple, honey, mango, avocado, and pineapple. Customers can order add-ons like agave, chia pudding, or peanut butter, as well as proteins, and smoothies are available in bowl form. Coming soon, a cleansing program for when you need an extra oomph to your wellness regime.

EM — or Employee Meal — is an homage to the staff meals that take place before service commences, which here means expertly executed regional Mexican specialties. Owner Joe Bongiovanni brings flavors inspired by the Mexican chefs from his other businesses, Market North End next door to EM and O.W.L. in Royal Oak. Vibes are modern, but not too fancy, so as to attract locals. Order from the daily trompo — featuring different styles of meat each day — whole fried snapper, and Sinaloa-style aguachile, in addition to an impressive, agave-leaning cocktail menu.

A trip to Italy’s Amalfi Coast without leaving Oakland County? Maybe. Aurora Italiana opened at the start of September and is the latest project from Barbat Holdings’s hospitality arm, Prime Concepts Detroit Brands — the group behind such restaurants as Prime29 Steakhouse and Pao Detroit downtown. On the menu, expect flavors inspired by the cuisine of the island of Capri such as Caprese salad made with burrata, cacio e pepe, and whole fish flown in daily from the Mediterranean.

Clawson has a new breakfast and lunch option in the spot where the Faymous Chicken and more recently, Atomic Chicken used to nest. Plenty of egg dishes are available, including several styles of Benedicts, omelets, and skillets, as well as lunch-worthy burgers, salads, and sandwiches.

The folks behind cheese and wine shop Mongers’ Provisions have branched out to Berkley, with the summer opening of the Rind Wine Bar. Expect a lot of what fans already love about Mongers’ like its famous grilled cheese sandwiches and charcuterie and cheese boards, along with a brief menu of small plates. Order wine from the bar or the spot’s bottle shop, where one can crack open a bottle for a small fee.

Chef Jordan Smith of Ferndale’s New American minimalist restaurant Coeur is a graduate of the Culinary Institute of America and has graced the kitchens of fine dining establishments in Toronto, New York, San Francisco, and Arizona. Derived from the French word for heart, Coeur offers something for everyone looking for a nice night on the town, from shareable small plates like mussels with Calabrian chile, to large entrees like a striped bass prepared with kohlrabi, to the restaurant’s five-course tasting menu. Brunch is also available every weekend. For wine recommendations, lean on the expertise of sommelier Sean Crenny, while pastries are deftly handled by chef Carla Spicuzzi. 

Cozying up with a good book and a California cab just got a little easier with the opening of Flyleaf, the cafe and bar that doubles as a bookstore. The Grosse Pointe Farms establishment swung open its doors in August and has already attracted folks in need of a peaceful place where one can enjoy an espresso by day and switch to a cocktail at night. Crispelli’s supplies the pastries and guests can enjoy small snacks while perusing the spot’s inventory of cookbooks or getting comfortable on upholstered lounge seating.

Get a taste of NOLA at Brine Oyster House, Grosse Pointe Park’s newest dining destination. Take in sweeping views of the Park from the second-level, wrought iron wrap-around balcony, indulge in fresh oysters shucked up front, and live Jazz musical performances on the weekends.

This cafe and bar opened to its first customers at the end of July. Situated in the basement of a brick housing development turned Airbnb, Cafe Sous Terre is an homage to the French cafes of the early 20th century. Decorated in natural tones with pops of green from subway tile and long booth seating, it’s a casual spot for a coffee soda, cocktail, or a sandwich — whether studying during daylight hours or having a wind down with friends after work.

Mad Nice serves up coastal Italian flavors and California vibes. Expect naturally leavened pizza that diners can slice using a pair of giant scissors brought to the table by a friendly server, rotisserie Amish chicken (which goes great shredded on the spot’s salads like the Little Gem or Bakers Chopped), and other wood-fired specialties. To drink, Mad Nice features a seasonal spritz menu, a robust wine list, and a variety of non-alcoholic beverages.

This new spot opened inside the former Smith & Co., which shuttered this spring. The menu features Midwestern comfort food with Asian influences and classical French techniques like hot chicken bao or an open-faced crab rangoon, along with special beer collaborations with neighboring Nain Rouge Brewery. What sets this place apart is its approach to wellness among its workforce. Chef and partner Aaron Cozadd is incorporating drug counseling, fitness memberships, and meditation sessions into the employee list of optional benefits to assist individuals who need help with support and recovery from substance use.

Dining and nightlife come together at District Seventy8, which opened late February in the space formerly occupied by Rusted Crow across the street from Grand Circus Park. Expect shareable appetizers, seafood entrees, steaks, and more, along with moody lighting, a private lounge, bar, LED TVs, and fireplace. The establishment is owned by Elevated Ventures — a hospitality group run by Ron Mims of Southfield-based D’bo’s Daquiris and Society Detroit Operations, Starter’s Bar and Grill chain owner Ali Saad, and J. Bravo Samuels from Society Detroit Operations.

Ash—Bar Detroit replaced Karl’s on the second level of the Siren Hotel downtown in June, bringing with it touches of Art Deco nostalgia that nod to the Motor City’s industrial boom era. Chef Scott Martinelli offers diners a taste of European influences with dishes like the steak frites, a Croque Forester with marinated mushrooms for brunch, or a cheeseburger that’s amplified with a rich cafe de Paris sauce. The hotel restaurant is open for breakfast, lunch, and dinner seven days a week.

The Book Tower has undergone a dramatic transformation after sitting dormant for more than a decade and has welcomed the Parisian-inspired brasserie Le Suprême, owned and operated by the Philadelphia-based Method Co., as its first restaurant tenant. Diners can expect indulgent bites like escargot a la bourguignon, tuna carpaccio, seafood towers, and moules frites, along with an impressive variety of pastries and desserts prepared in-house in the restaurant’s boulangerie and patisserie. To drink, the bar features a selection of more than 300 wines and Champagnes, absinthe service, and cocktails. In the coming months, the Book Tower will add four other food and drink spaces operated by the hospitality group: Bar Rotunda, an all-day cafe and wine bar is supposed to open mid-September; and later this fall, the 14th-floor rooftop bar and lounge Kamper’s; a sake pub called Sakazuki; and Hiroki San, an iteration of the restaurant group’s Eater Award finalist Hiroki in Philly.

Weary travelers and Detroiters looking for a unique vantage point to take in the Detroit skyline can find it at the IO Godfrey Rooftop Lounge, set in the newly-constructed Godfrey Hotel Detroit. It’s purportedly the largest open-air rooftop bar in the city, with a retractable glass panel roof for year-round access. The lounge’s food menu features bar snacks like bao and pimiento cheese, as well as shareable plates such as savory doughnuts filled with short rib, and a seafood-forward selection of entrees like fried Lake Erie perch, lobster salad, and trout dip. Select a cocktail or wine by the glass or bottle. Also open, is the hotel’s Lobby Bar. Hamilton’s, a restaurant featuring American cuisine created in collaboration with Samy Eid of Chickpea Hospitality, will debut later this fall.

Alpino Detroit infuses the flavors of Austria, France, Germany, Italy, and Switzerland into its menu, which is organized by food groups: cheese and cured meat; vegetables; pasta, rice, and grains; meat and seafood; sides and sweets. To drink, Alpino’s beverage program features affordable, lesser-known, wines from the region, cocktails, and European-style beers. The restaurant is led by New York hospitality veteran and native metro Detroit, David Richter, and the kitchen is helmed by chef Colin Campbell of Milford, who most recently had a stint cooking in northern Michigan.