“Chefs John Vermiglio and Joe Giacomino sharpened their knives in Chicago before moving to Detroit to open a restaurant on their own. It’s there, in their dark and cozy restaurant—think exposed brick, ornately tiled floors, leather banquettes, and a glowing, open kitchen—that the duo’s creativity exploded into things like Chicago-style oysters and beet poke. If you’ve had a couple beers already, there are few plates of food in all of Detroit more prepared to sop up a little too much booze than Grey Ghost’s fried bologna served on a sharp cheddar waffle. Of course, if you want to keep drinking, you can do that too, via Vivant Farmhand and Dark Horse Boffo Brown. The restaurant does a killer dinner, focused on dry-aged steaks and housemade pastas, but if you want to skip the dinner rush, cheeseburgers are served until late alongside cans of Hamm’s and shots of whiskey.”

http://oct.co/travel/detroit-craft-beer-restaurant-guide?fbclid=IwAR1g-UaX-5u9YyZX14opU675OiLMPVtABxFfpR09PWa58IcXI5HhPId5kmI