Ask anyone about the more sophisticated menus in Detroit, and Selden Standard comes up again and again. Named Restaurant of the Year by the Detroit Free Press, the restaurant is a collaboration between Andy Hollyday (a Toledo native who grew up cooking in his family’s restaurant) and Evan Hansen (a local businessman with a major passion for wine and beer). Hollyday’s menu is all about locally sourced food and shared plates, with an emphasis on cooking from scratch—pasta is all handmade, butter is churned in the back of house, and ricotta and pickling are done on-site. It’s close to Comerica Park, so it’s a great place to go before Tigers games if you’re driving in from the suburbs.

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