Aspen on Hall
20333 Hall Road, Macomb, (586) 226-8838. www.aspenonhall.com .Seats: 210.Cuisine: American.Specialties: breaded pecan chicken breast over mixed greens with sun-dried Michigan cherries, pecans, Mandarin oranges and red onions; salmon fillet, slow-roasted on a cedar plank with pumpkin seed vinaigrette; garlic-herb-crusted prime rib.Main courses: $7-$20.Chef: Scott Pinter.Owner: Pinter and Rick Walkowiak.
Fishbone’s Rhythm Kitchen Café
400 Monroe St., (313) 965-4600. www.fishbonesusa.com .Seats: 670.Cuisine: Creole-inspired steak and seafood.Specialties: grilled yellow-tail snapper, shrimp and scallops topped with sautéed mushrooms and scallops; fettuccine sautéed with shrimp, crab, crawfish, mushrooms, tomato and green onion in pesto cream sauce with Asiago cheese; Alaskan jumbo lump crab cake with Dijon mustard sauce.Main courses: $18-$28.Chef: Palemon Gonzales.Owner: the Gatzaros family.
The Lark
6430 Farmington Road, West Bloomfield, (248) 661-4466. www.thelark.com .Seats: 50.Cuisine: French-inspired European.Specialties: rack of lamb; Prime beef strip-loin steak with morel mushrooms, Lyonnaise potatoes and Bordelaise sauce; grilled veal medallions with king crab, roasted-herb gnocchi, red currant and cassis sauces.Five-course menus: $70-$79.Chef: John Somerville.Owners: Jim and Mary Lark.
Rattlesnake Club
300 River Place Dr., (313) 567-4400. www.rattlesnakeclub.com .Seats: 185.Cuisine: American.Specialties: lake perch on a nest of garlic mashed potatoes, served with white-wine clam sauce; fillet of beef with red-wine essence; Maine sea scallop and lobster reverse ravioli with red-pasta pearls and ginger froth.Main courses: $33-$44.Chef-owner: Jimmy Schmidt.
Sweet Georgia Brown
1045 Brush St., (313) 965-1245. www.sweetgb.com .Seats: 185.Cuisine: American with a country flare.Specialties: flash-fried twin lobster tails with garlic mashed potatoes and spicy rémoulade; herb-crusted rack of lamb; Chilean sea bass with a cornmeal crust.Main courses: $19-$55.Chef: Doc Anderson.Owners: Derrick Coleman and Kevin Ransom.
