Table 5

Molly Abraham, Detroit News Restaurant Critic: The handsomely rehabbed space in the heart of Northville shows its vintage roots in the rosy old bricks that form its walls, but it is now contemporary and upbeat. The creative menu is a collaboration between proprietor Mishelle Lussier and chef David Jarezewski, a graduate of Schoolcraft's culinary program. The selections are typified by such dishes as duck breast with sweet potato puree, scallops with an Asian chili lime glaze and grilled lamb chops with couscous and charred eggplant. A small but well-selected wine list accompanies the fare.