The August Hit List: Hazel’s, Olin, Vigilante, and More

Following the success of the rotating fall and winter themes at this suburban microdistillery, Weiss has once again transformed its interior, introducing a jungly treasure hunt vibe for the summer season. Think: “Jumanji,” but with liquor, hip AF bartenders, and the option to add a $10 caviar bump to any cocktail. This adventure calls for rum, and though Weiss’ Royal Rum is the only spirit not distilled on site — Clawson doesn’t exactly provide optimal sugarcane growing conditions — it is carefully blended from Caribbean and unaged Jamaican rums, then barrel-aged in-house. Go for the gold with an X Marks the Spot, a scorpion bowl-inspired number built for two or four. Because haven’t you always wanted to drink from a treasure chest?

Another suburban spot that’s forged an identity with themed seasonal rotations, Hazel’s welcomes back its most popular outfit, Hazel’s Lobster Pound, just in time for peak Maine summer lobster season. Enjoy a full lobster dinner, a cup of creamy lobster bisque, a lobster Cobb salad, or a classic East Coast lobster roll. They don’t discriminate at Hazel’s. Have it either doused in hot butter like Connecticuters prefer, or dressed in cold mayo like they do in Maine. Either one goes down just fine with an ice-cold spaghett on a hot summer day.

Perhaps the buzziest midsummer Detroit restaurant opening, Vigilante Kitchen + Bar took the place of the short-lived Smith & Co. in Midtown with veteran Michigan chef Aaron Cozadd at the helm. The former Union Joints executive chef is already making waves at Vigilante by positioning the Asian-inspired restaurant as a supportive place of employment for folks in recovery, offering staff meditation sessions, access to counseling, gym memberships, and a sober-friendly work environment. For guests, the Sichuan hot chicken bao stands out as an early crowd favorite.

Call 313-638-1695 for reservations.

The Yi family who run Daebak Korean BBQ and Myomee Dessert Cafe in Southfield’s New Seoul Plaza have brought another piece of Korean food culture to Troy’s burgeoning Korean dining scene, joining other recent newcomers like Kimchi Box, bb.q Chicken, and So Gong Dong Tofu & B.B.Q. Korean-style corn dogs are the main draw at Two Hands, and they come in a cornucopia of styles and toppings: everything from classic American and Korean, to Nashville hot, to wrapped in crispy puffed rice or fried potato cubes. The dirty fries are a stoner’s delight: deep-fried tater puffs drizzled with Two Hands’ trademark “dirty sauce” and dusted in crushed Hot Cheetos powder.

No reservations. Find more info here.

Executive Chef James Henry is settling into his role at Holly McClain’s American brasserie with Mediterranean undertones. In July, Olin introduced a new Saturday brunch service and now serves Moroccan-spiced shakshuka and crumbly Southern biscuits with mushroom gravy all weekend long. And though the famous paella is no longer regularly available on the dinner menu, the restaurant ran a one-night-only paella special in late July — hopefully with more on the horizon.

It’s a long way up, but just a quick elevator ride to the top of the GM RenCen, where James Beard Award winner Shawn McClain’s upscale American steakhouse resides. The ascent mirrors that of Lake Orion native and Highlands executive chef Kyle Spina, who worked his way from sous chef to executive sous to the top of the Highlands kitchen brigade in less than three years, following years banging pans in some of the area’s top restaurants. The DNA hasn’t changed much under Spina’s watch; “terrestrial proteins,” as Spina calls them, are still the main focus, translating to wagyu bavette with harissa carrots and chicken with polenta and black garlic veloute on the main three-course menu ($85), and an entire reserve steak list that includes the little-seen cut zabuton (Denver steak). Tuck in while taking in a dazzling summer sunset from your perch atop Detroit.

Maxwell Leonard, aka “Leonard Maxbread,” definitely doesn’t make any of the Detroit area’s finest and most interesting breads and bread-like edibles (buns, pretzels, etc.). And he never ran a secret bakery out of his house in Hamtramck and then Ferndale, only to move to a fully licensed commercial facility at 821 Livernois a few months back. (If anyone asks, that didn’t happen.) And he sure doesn’t sell his baked goods made with house-ground heritage grains and an obsessive attention to detail to the public on Wednesdays and Saturdays. Nor does he run a website with more info at maxbread.net. You shouldn’t check it out.

It’s been a busy summer for Ryan Eli Salter. The Harlem native recently announced a second location of Breadless, the fast-casual low-carb sandwich concept he’s a partner in, and debuted this modern American gastropub at the Radisson Hotel in July. With Salt + Ko, Salter balances the needs of feeding a diverse group of travelers while appealing to locals by offering something special. That translates to a five-cheese truffled mac that builds on his grandmother’s recipe, jumbo wings, and a selection of salads, burgers, and sandwiches. Salter serves straight-ahead American fare with a level of care and sourcing not often found inside a chain hotel restaurant.

Find more info here.

Zack Sklar’s Peas & Carrots Hospitality continues to transform neighborhood stalwarts, this time with a head-to-toe renovation of the suburban Mexican spot Sklar, which opened a decade ago. Closed since last November, MEX reemerged in June with a new bright, Mexico City-inspired look; a revamped menu; and expanded beverage offerings. Reported at $2 million, the remodel has elevated the popular spot with dishes that now include duck carnitas tacos and branzino in guajillo adobo alongside the popular housemade salsas and guacamole. One thing that hasn’t changed: The margaritas still deliver.

There’s a little bit of something for everyone at Beau’s Grillery, Sklar’s 2014 revival of the 40-year-old Beau Jacks. The locals’ spot does its best convincing Bloomfield residents there’s no need to trek down to Birmingham for a decent meal. From hummus with lamb, to shrimp scampi, burgers, and Detroit’s classic Maurice salad, you’ll find the kind of menu seemingly designed for a big family of picky eaters. Like the other Peas & Carrots properties, Beau’s trades in its own brand of contemporary Americana comfort — harkening back to a simpler time when it didn’t take leaving your own neighborhood for good food.