220

Molly Abraham: Situated in a 1932 building that once was a Detroit Edison office, 220 recalls the era with a witty decor that features bulbs of all shapes and sizes and a collection of purposefully mis-matched antique chandeliers. Chef Luis Reyes' menu is bright and appealing, and not easy to categorize, although its Italian spin is unmistakable. The chef doesn't try to reinvent the wheel, but takes familiar dishes such as shrimp scampi, sauteed sole and braised lamb shanks and makes something a little extra out of them. A small, steakhouse style list of red meat is also available. Great soups and fresh salads are in Reyes' repertoire, as well as risotto of the day. The dining room and bar are separated by a wall, but quiet this place isn't. And most people like the conviviality of it all.