Best Of 2014

“Condiment: A substance, such as a sauce or spice, used to add flavor to food.” With that definition, it might be difficult to construe the egg as a condiment, since more often than not, an egg is eaten with condiments rather than as one. Make no mistake, however: The egg is the best condiment there is. Want to make your burger experience better? Add a fried egg! Vinsetta Garage puts a sunny-side up egg on a hot dog — sure to please. Perhaps you’re in the mood for pastrami? Check out Public House’s pastrami slider, topped with a sunny-side as well. Mop up the yolk with the bun as you eat. Rock City Eatery tops their poutine with a fried egg, sending their nontraditional take on the dish through the roof. Steak and eggs are good any time of the day, and if you’re at the right restaurant, you might be able to get an order for dinner. Let us not forget, of course, hollandaise sauce: Egg yolks are the star here, and twists are popular, like Bistro Joe’s jalapeño hollandaise on their crab cake Benedict. Simply put, if your food is good, put an egg on it: It’ll get better.

For those unfamiliar with Ethiopian dining, a big part of the draw is that you get to eat with your hands (steaming washcloths are tendered before and after). At the Blue Nile, you get only two all-you-can-eat choices: four meats and seven vegetables or all-veg. Diners use small pieces of bread to scoop up the food, and the juices soak into the unleavened bread so that the last part of the meal is the tastiest.

A newcomer to our roster of winners, this year Southfield’s Tokyo Buffet Lounge topped our readers’ list of great buffets, and it’s easy to see why: an array of sushi, sashimi, Chinese food and a stir-fry station, as well as ice cream for dessert.

Demand for foods that respect people’s dietary restrictions has never been taken more seriously. Enter Ethel’s Edibles, a popular purveyor of baked goods that won’t irritate people with gluten sensitivity.

When it comes to baking, having another business as a partner can be a smart move. So says Ann St. Peter of Pinwheel Bakery. More than two years ago, tired of the hassle of baking and running a retail, she gave the front of the house over to longtime friend and former co-worker Sandi Heaselgrave, who now runs the coffee shop Red Hook out of it, selling Pinwheel’s baked goods. The move has freed up St. Peter to focus on production, and the business thrives on its wholesale sales to a bunch of different cafes and restaurants around town.

Sure, Avalon’s breads are among the best, regularly featured at restaurants far beyond their Cass Corridor location. But if you like your sandwiches made for you, show up at lunchtime as the focaccia comes out of the oven. It might be topped with organic roasted zucchini, tomatoes, basil and Parmesan. Avalon has branched out from the baguettes and crusty peasant loaves of yore.

Bad Brad’s motto is “From our smoker to your plate,” summing up their intention to give diners the best barbecue possible. They start every day at 5 a.m., cooking beef brisket and pork shoulder in fruit wood and hickory smoke as long as 14 hours. Get a taste of the meat in one of their many cleverly named sandwiches or choose among sliced or chopped brisket, pulled pork or chicken, or pork sausage.

This year, Union Woodshop took top honors for its barbecue, which is hardly a surprise, as, under the leadership of Aaron Cozadd, the Southern Pride smoker on the restaurant’s back lot cranks out small-batch smoked proteins. That said, lots of restaurants understand that gluten-sensitive diners are worth the extra effort it takes to cater to their dietary restrictions, but only a few eateries offer an entire gluten-free menu, Union Woodshop among them.

The barbecue spot next to Whole Foods on Washtenaw Avenue has become top dog this year, garnering more votes than Red Rock and Blue Tractor (what’s with the colors?). But don’t take our readers’ word for it. The restaurant has a smoker right where you can see (and smell) it.

This nationally recognized Corktown gem is packed with faithful barbecue fans willing to wait over fancy beer or wine selections for hours just for a taste of the delicious Carolina-style pulled pork, the sharp and creamy mac-n-cheese, or the flaky catfish. And our readers voted it best barbecue in the county.

One-Eyed Betty holds an impressive collection of craft brews, around 45 drafts and 85 bottled beers. What’s more, all the items on the menu pair perfectly with the beer selection, or are cooked with beer — like the tasty beer-and-cheese soup.