115 W. Washington St.; 734-327-2312; logan-restaurant.com
Most of the dishes are approachably American, but prepared with exotic ingredients and preparations or French inflections that can put diners in a sensual mood. For instance, the New York strip doesn't just come with a baked potato: It comes basted with butter and thyme, with sauteed spinach and dauphine potatoes, braised cipollini onions and a wine, port, and veal reduction. Even the Texan wild boar gets braised in red wine and paired with handmade pappardelle pasta.
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