Selden Standard

"This dinner-only restaurant — focused primarily on using seasonal, locally grown ingredients for its inventive small plates and mains — takes diners into a beautifully restored interior with reclaimed wood, subway tile walls, and a minimalist aesthetic. Seared halloumi with rhubarb, za’atar, and turnip; grilled octopus with heirloom beans, jalapeño, and lemon; and buttermilk panna cotta made with strawberry granita, cherries, and graham cracker crumbs are just some dishes that have left an impression. The drinks are equally intentional, with ample use of seasonal fruit, local herbs or shrubs, and house-made syrups." - Serena Maria Daniels

"While the combination of New American food, good cocktails, and exposed wood is basically the modern day neighborhood restaurant starter kit, Selden Standard was one of the first to do it in Detroit and really helped kickstart the city’s food scene when it opened a few years ago. While you can’t go wrong with any of the food here, start with the “vegetables & such” portion of the menu, which includes things that are better than anything under a “vegetables & such” header should be. From there, check out the meat and fish section, which includes things like charred octopus and lamb ragu." - sara barron, sam faye

"This award-winning restaurant has stolen the hearts of diners and critics with its small plates and craft cocktails. Like chef Andy Hollyday's menu, the desserts are modern takes on delicious classics. Even a simple sundae takes on a refined form here, made with brown butter, pears, candied pecans, rum caramel, and toasted meringue. Past favorites have included a chocolate chip semifreddo, corn tart with blackberries and kettle corn; and a seasonal peach shortcake with whipped ricotta." - Serena Maria Daniels

"This dinner spot for new American cuisine takes diners into a beautifully restored interior with reclaimed wood, subway tile walls, and a minimalist aesthetic and a menu focusing on seasonal small plates. Think halloumi, octopus, roasted carrot salad, and rigatoni, just to name a few past menu items. The cocktails are equally as creative with ample use of seasonal fruit, local herbs or shrubs, and house-made syrups. Reservations are available 5 p.m. to 10 p.m. Wednesday through Sunday." - Serena Maria Daniels

"Carolyn Chin, contributor, Eater Detroit: Regular destinations: Leila, Supino, Selden Standard, El Barzon." - Serena Maria Daniels