A new family-friendly “eatertainment” complex, Kudos Taproom and Fieldhouse, opened May 21 in Taylor, offering guests almost 60,000 square feet of indoor and outdoor fun. On top of a lineup of shareable snacks like queso blanco and chips, buffalo bacon chicken dip, and walking nachos, the spot also offers a full bar with beers, spirits, and wine for the grownups. For fun, guests can practice their axe-throwing, play retro arcade games, or toss the beanbags for cornhole.

A restaurant with the very intriguing name Ex-Wife’s Famous Chicken, debuted in Dearborn on Monday, May 2. The menu is remarkably true to its theme with Side Chicks (sides) and Child Support (kid’s menu) to accompany the fried chicken sandwiches and chicken tender meals. The restaurant seems to have big plans for expansion, with eight additional locations listed as “coming soon” on its website. For now, folk can dine-in or place an order online for takeout or delivery.

This new spot in Dearborn open around early May and serves up Middle Eastern-inspired cuisine, but with a seafood twist. Many of the classic offerings one would find in a traditional Middle Eastern restaurant are available here, including skewers, hummus, grilled kibbie, and kofta sandwiches, with one key distinction: except for beef, lamb, chicken, or other typical proteins, at Aliz, it’s all prepared with a variety of marinated or spicy fish or shrimp. The menu is rounded out with entrees like roasted red snapper, grilled salmon with herbs, as well as casseroles and shrimp biryani.

Bink’s Grill has been around for some time but in 2021, operators of the popular egg roll business made the transition to full-service brick and mortar when it opened its doors on Livernois. The smartly designed restaurant features a variety of only-in-Detroit egg roll creations, such as the Southwest chicken, stuffed with black beans, jalapeños, red peppers, corn, spinach, and Colby jack cheese.

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.

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.

This torta-centric food truck opened briefly on the corner of Vernor Highway and 24th Street in 2019, but the pandemic forced owner Moises Villagomez to cease operations for the past couple of years. He reopened within the last month and, lucky for Detroiters, he offers daily specials on tortas, pambazos (similar to the torta, but with bread dipped in guajillo salsa), mini bolillitos (mini tortas), as well as tacos, quesadillas, tostadas, burritos, and loaded fries. Previous specialities have included tortas with mole, chorizo and potato, the Cubana, and chicharrones with salsa verde. Be sure to check social media for availability.

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. The space hosts live music events and pop-ups, and features three patios and a spacious backyard. Hours are 4 p.m. to 10 p.m. Wednesdays and Thursdays, 4 p.m. to 11 p.m. Fridays, 2 p.m. to 11 p.m. Saturdays, and 2 p.m. to 10 p.m. Sundays.

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.

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.

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.

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.

Situated in the city’s Cultural Center Historic District, BasBlue is a women and non-binary person-centered co-working space and cafe, where food and drink offerings are helmed by Backbone Hospitality’s Ping Ho (who also runs Marrow, Mink, and The Royce). On offer are sandwiches and soups featuring ingredients from Marrow’s butcher shop, grab-and-go items, and locally-sourced baked goods. In addition, the space features its monthly Pop-Up for a Purpose, in which local women and non-binary chefs showcase their culinary talents, while donating a portion of proceeds to a charity of their choice.

Cash Only Supper Club is the latest in fine dining options, situated below Prime + Proper steakhouse in downtown’s Capitol Park district. Folks might have remember this place as a “members-only” nightclub when it and its upstairs neighbor opened in 2019. Now the space, which flung open its doors on May 20, is open to anyone who can afford the $175 price tag for a seven-course menu and its “strict fancy cocktail to black-tie dress code.” The menu changes monthly, with current offerings including lobster tartlet, uni crispy rice, A5 Miyazaki wagyu, king crab Vera Cruz, short rib on the bone, salmon and sorrel, along with a table-side “Cash Caesar,” and truffle risotto. Despite the name of the place, credit and debit cards are accepted. The 1,500-square-foot space seats 52 guests — including six spots at the bar — comprised mostly of two-top and four-top tables, features soft lighting, and decor inspired by both the Art Deco and Hollywood glam eras.

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.

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.