Oak & Reel

"An oak-burning hearth throws off cozy vibes at this seafood-intensive New Center restaurant. Oak and Reel concentrates on contemporary Italian fare with an emphasis on fresh pasta and sustainably sourced seafood from Motor City Seafood Company. The drinks menu matches this approach. The wine list is, not surprisingly perhaps, heavy on the Old World, especially Italian labels, and also carefully screened for the most sustainable winemaking practices. The long, long bar has more than enough space for a boatload of liquor bottles, including a delightful array of amari and aperitivi. On Wednesday and Thursday nights, Oak and Reel fills up with hungry diners looking forward to $2 oysters, $5 beers, and a selection of wines and cocktails for $8 each.  Hours: 5 p.m. to 7 p.m., Wednesday through Monday" - Mickey Lyons

"Chef Jared Gadbaw moved to New York nearly two decades ago from his native Michigan to pursue culinary training. He eventually landed a position at Marea, where the restaurant earned two Michelin stars. Now, he’s back in Detroit with his own place, Oak & Reel, a seafood-centered Italian restaurant. Oysters, caviar, snapper, and octopus lead the list of appetizers. Among the entrees, choose a pasta dish like spaghetti di mare, then move to a list of entrees including dover sol with bagna cauda or scallops with sunchokes and piquillo peppers." - Serena Maria Daniels

"Chef Jared Gadbaw brings a passion for seafood-centric Italian cuisine to his contemporary Italian restaurant, Oak & Reel. The rotating menu combines local ingredients with seafood from around the world. Snapper, octopus, tuna Bolognese, and squid ink pasta offer bright, clean, and bold flavors. For a nightcap head downstairs to the Upright, a cozy cocktail bar." - Danny Palumbo

"Coastal Italian seafood dishes star on the menu at Oak and Reel. Michigan native chef Jared Gadbaw developed his knowledge of Italian seafood while working at a two-Michelin-starred New York restaurant before returning to the Great Lakes region to establish his own restaurant in Milwaukee Junction. Diners can order Oak and Reel’s raw oysters and other menu staples that have included roasted swordfish; snail-shaped lumache pasta with squid ink, shrimp, crab, and herbs; or salt-baked branzino with salsa verde and seasonal garnishes — all set in a chic, minimalist interior that features exposed ceilings, soft lighting, and a ground-level view of the Boulevard. In addition, the Upright, a cozy bar and lounge, is situated beneath the restaurant. Visitors at the bar can enjoy cocktails and small plates like bolognese arancini, and cacio e pepe pasta fritti — crispy pasta bites with parmesan and pepper." - Serena Maria Daniels

"Chef Jared Gadbaw, a Michigan native, developed his craft and knowledge of Italian seafood while working in New York’s Marea (formerly Michelin-starred) before opening Oak & Reel in Milwaukee Junction. Despite pandemic setbacks that tempered the restaurant’s debut, Oak & Reel has found its footing among diners seeking out an exceptional meal. Indulge in options like oysters on the half shell, pan-fried langoustine, and black truffle gnocchi." - Serena Maria Daniels