Chef Brendon Edwards — formerly of Gold Cash Gold, Standby, and others — helms the kitchen at the West Village bar and restaurant located in the former Craft Work space. The menu highlights local Michigan produce with Latin American influences. Expect to find grilled pork collar with a celery-apple-tamarind glaze and plantains with rice, squash with salsa macha and a cashew cream, masa donuts or horchata panna cotta for dessert. On the drinks side, the bar serves cocktails such as the Por Favor Y De Nada with tequila-mezcal-chili and fancy micheladas. The spot also features retail space where folks can pick up wine, beer, and liquor, as well as donuts, cold brew, fresh soups by the pint, chocolate bars, ice cream, and dressing from Michigan and Trumbull, among other pantry selects.

Looking for ways to enjoy a delicious sandwich, without the carbs? Breadless opened its doors in March on East Jefferson Avenue, featuring a line of sandwiches that are wrapped in greens instead of bread. Enjoy sandwiches like the Cloud 9 Pastrami loaded with havarti cheese, shredded cabbage, pickle, red onions, spicy ground mustard, house-made reuben sauce — all in a collard green vessel.

After successfully running Sloppy Chops, a popular fine-dining venue serving lobster macaroni and cheese, bourbon-glazed pork chops, and blackened chicken sandwiches on the west side, Chef Al opened Sloppy Crab in October 2021. Situated in a prime spot on Jefferson, across from the RenCen, Sloppy Crab serves entrees with seafood at the center: blackened salmon, lobster shrimp scampi, and the fried lobster tacos that are popular at Sloppy Chops.

Momento Gelato opened on January 5 at 2120 Trumbull, as part of the Elton Park mixed-use development, next door to the longstanding UFO Factory. The Italian-style ice cream parlor specializes in using all natural ingredients and the menu features seasonal flavors, espresso drinks, and a delightful affogato.

Detroit has been a leader in the Midwest birria game for generations, but last year Antojitos Southwest landed what is likely the city’s first birria-centric food truck at the intersection of Sharon and Bagley. Open from noon to 8 p.m. Friday, Saturday, and Sunday, the operators focus on birria de res dishes, including quesabirria (with consomme for $1 extra for dipping) and birria ramen, which combines the best of both worlds — a cup of noodles with consomme broth, and birria meat. Carne asada fries and drinks are also available. Be sure to bundle up as the truck often has a long line of fans.

Detroit’s entrepreneurial Mexican community has evolved in recent years from focusing primarily on Mexican food to other cuisine. Sakura Hibachi Grill food truck is one such example. Run by a veteran chef at the Dearborn Benihana, this mobile restaurant opened in spring of 2021 and is situated behind a residence at 3109 Roosevelt St. The menu consists of hibachi-style rice and noodle bowls with veggies and choice of steak, chicken, shrimp, salmon, and sometimes lobster. The truck is open from 2 p.m. to 9 p.m. Wednesday through Sunday, but be sure to call in orders because they sell out quickly.

Set in a historic firehouse in Southwest Detroit, Ladder 4 operates as a bar and retail wine shop, with more than 200 varieties for sale, with a particular focus on natural wines. Co-owner James Cadariu says the space will also host live music events, possible pop-ups, and features a rooftop patio and spacious backyard. Masks and of vaccination is required for entry. Wine Shop hours for February are 1 p.m. to 7 p.m. Tuesday and Wednesday, 1 p.m. to 10 p.m. Thursday through Saturday, while bar hours for the month are 4 p.m. to 10 p.m. Thursday through Saturday.

Dearborn has a new go-to spot for all things luscious lobster. The Black-owned food truck first opened in 2018, to intense fan fare. Now, chef Nick Wilson and his aunt, Kathryn are setting up a permanent camp. At the Lobster Pitstop, you'll find selections like lobster rolls, lobster mac ‘n cheese, and lobster bisque — as well as weekly specials, such as a lobster grilled cheese.

The newly open Seasons Market features the Garden Cafe has sustainability in mind. Built using reclaimed materials, Seasons Market pays the many Michigan-based food vendors fair wages for its products. Guests can select a variety of packaged lunch items like salads, grain bowls, and baked goods, curated from local makers like Yum Village, Avalon Bakery, and Detroit Vegan Soul. Grab some lunch and have a seat upstairs in the market’s loft with near 360-degree views of the surrounding neighborhood. During the warmer months, dine and socialize on the outdoor garden patio.

Ima chef and restaurateur Mike Ransom is building on his success with Asian-inspired sandwiches with his newest venture, Super Crisp, a fast-casual eatery conveniently located next to Ima’s Midtown location. Featuring Ransom’s karaage twice-fried sandwiches (available in chicken, fish, and tofu form), wasabi and kimchi burgers, a curry hot dog, plus miso soups, salads, and snacks, Super Crisp offers a quick fix for the Wayne State folks on the run.

Muslims and folks wanting to incorporate more halal food into their eating routines have another fast-casual Indian-style option in Charminar Biryani Express, located across the street from Wayne State University. The restaurant offers a takeout-friendly menu featuring prepared entrees, appetizers, and sides, including butter chicken, chicken 65, and tandoori chicken, as well as a variety of vegan-friendly selections.

At the recently-opened hot spot in Milwaukee Junction, from Sandy Levine and chef Doug Hewitt of award-winning restaurant Chartreuse Kitchen & Cocktails, operations run a little bit differently than the average Detroit restaurant. According to the team’s reservation site, the tasting menu-only service runs for about two to three hours with five to six rotating courses. However, what separates Freya from other tasting menus of its ilk is that guests must pre-pay for the $75 experience. There are also three versions of set menus, to accommodate for vegan and other dietary styles.

The Detroit Pizza Bar celebrated a grand opening ceremony on April 1, adding to the growing number of dining options in the Live6 district. The Black-owned pizzeria is set inside a newly renovated building on West McNichols that had long been abandoned. The 4,500-square-foot space features wood-fired pizza made with ingredients sourced from local farms, is available for dining in and takeout, and has a rooftop terrace, perfect for the warmer summer months.

Trap Vegan made its debut in Detroit’s Green Acres neighborhood on the west side in November, adding to the city’s offerings of meatless restaurant menus. Owner Jasmine Raiford has developed a menu that will convert any discriminating meat-eater, with a variety of vegan burgers such as the BJ Burger made with grilled barbecue jackfruit and topped with grilled onions, mushrooms, pepper jack cheese, avocado spread, and the spot’s “Trap Sauce” — all served on a grilled brioche bun. Also expect a variety of smoothies, juices, acai bowls, salads, and loaded nachos.

The long-awaited Mezcal Mexican Bar & Kitchen quietly opened its doors in Ferndale in March, ushering in a much-needed boost to Oakland County’s Mexican food world. The bar features 30 different types of agave spirits, while the menu includes an impressive lineup of tacos, including birria, fish, campechano (a blend of chorizo and carne asada), and alambre — with bacon, chorizo, melted cheese, and choice of chicken or steak.

This new Japanese restaurant focuses on sustainable sushi from Hajime Sato. Moving right down the block from the beloved Noble Fish might be seen as risky but Sato’s former Seattle-based eatery Mashiko “defined the sustainable sushi movement in the city.” Sato recently relocated here and his menu does justice to Great Lakes seafood and sustainability.