Oak & Reel

The gist: Michigan native and chef Jared Gadbaw left his home state to study and work in New York (as well as around the world with stints in Hong Kong and Istanbul), building up an impressive culinary resume. The Michelin-starred chef came back home to open this high-end seafood-forward restaurant in a neighborhood where the dining and drinking options are growing.
The food: Combining local ingredients with ethically sourced seafood, Oak and Reel boasts contemporary Italian cuisine punctuated with bright and clean flavors as evident in dishes like hamachi with calabrian chili and caperberries, scallops with peas and prosciutto, and paccheri with tuna bolognese.
The cost: Starters like salad and crostini go for $16, while housemade pastas range from $16 - $20 and entrees start around $29 and top out at $42.