Travel

Most of the great food in Detroit is pretty casual, so the opening of Grey Ghost, a more dressed-up spot in Brush Park, was a welcome addition to the restaurant scene here. The owners (who just relocated from Chicago) specialize in forward-thinking takes on unusual meats, like grilled shishito peppers with candied oxtail, fried quail with pepper jelly and corn flakes, and fried bologna on a waffle with cheddar and jalapeño. The cocktail program, executed behind a stunning bar made from salvaged bowling alley wood, is helmed by Will Lee, who’s got a formidable Detroit resume that includes both Standby and Selden Standard. The name, Grey Ghost, refers to a pirate who ran rum on the Detroit River during prohibition.

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