Selden Standard

"...executive chef Andy Hollyday's menus are inspired by the changing seasons, as they source locally grown foods and present truly delectable works of culinary art including beef tartare with quail egg, pork shank with cornbread crumble, rabbit ragu with ricotta and pistachio, and grilled lamb chops with eggplant, sweet peppers and yoghurt."

"Selden Standard has endured as one of the city's hottest tables since opening in 2014. The small plate dishes by chef Andy Hollyday feature rustic flavors born in local farms, captured at peak perfection, and cooked in a massive wood-fired oven."

"Go for lunch or dinner and feast on dishes like roasted carrots served with honey, cumin, sesame, feta, and lemon, or the stellar smoked lamb ribs with agrodolce and yogurt. The wine list and cocktail menus are equally as impressive, along with a robust variety of beers, including both Michigan and European breweries."

"Selden Standard is a farm-to-table favorite (salt cod fritters with sweet peppers are the standout)."