Here are the 12 hottest restaurants in metro Detroit right now

Photos by Tom Perkins except where noted.
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King’s Bakery	
It's hard to imagine making improvements to the classic shawarma, but King's did just that by adding a layer of cheese and wrapping it up in manoush, a Lebanaese flatbread. In short, King's makes delicious cheesy shawarma in better bread.
Find King’s Bakery here.
Tom Perkins except where noted.
King’s Bakery

It's hard to imagine making improvements to the classic shawarma, but King's did just that by adding a layer of cheese and wrapping it up in manoush, a Lebanaese flatbread. In short, King's makes delicious cheesy shawarma in better bread.

Find King’s Bakery here.
King’s Bakery
It's hard to imagine making improvements to the classic shawarma, but King's did just that by adding a layer of cheese and wrapping it up in manoush, a Lebanaese flatbread. In short, King's makes delicious cheesy shawarma in better bread.
Find King’s Bakery here.
Tom Perkins except where noted.
King’s Bakery

It's hard to imagine making improvements to the classic shawarma, but King's did just that by adding a layer of cheese and wrapping it up in manoush, a Lebanaese flatbread. In short, King's makes delicious cheesy shawarma in better bread.

Find King’s Bakery here.
La Noria
The second restaurant from El Barzon’s owners brings Detroit more-than-excellent takes on traditional tacos and pizzas. But it also offers new-for-Detroit flavors like the chapulin pizza (topped with sauteed grasshoppers) and tacos arabes, a type of taco native to the central Mexico’s Arabic population that melds the best of Arabic and Mexican cuisine. A must visit. Photo via Facebook.
Find La Noria here
Tom Perkins except where noted.
La Noria

The second restaurant from El Barzon’s owners brings Detroit more-than-excellent takes on traditional tacos and pizzas. But it also offers new-for-Detroit flavors like the chapulin pizza (topped with sauteed grasshoppers) and tacos arabes, a type of taco native to the central Mexico’s Arabic population that melds the best of Arabic and Mexican cuisine. A must visit. Photo via Facebook.

Find La Noria here
La Noria
The second restaurant from El Barzon’s owners brings Detroit more-than-excellent takes on traditional tacos and pizzas. But it also offers new-for-Detroit flavors like the chapulin pizza (topped with sauteed grasshoppers) and tacos arabes, a type of taco native to the central Mexico’s Arabic population that melds the best of Arabic and Mexican cuisine. A must visit. Photo via Facebook. 
Find La Noria here
Tom Perkins except where noted.
La Noria

The second restaurant from El Barzon’s owners brings Detroit more-than-excellent takes on traditional tacos and pizzas. But it also offers new-for-Detroit flavors like the chapulin pizza (topped with sauteed grasshoppers) and tacos arabes, a type of taco native to the central Mexico’s Arabic population that melds the best of Arabic and Mexican cuisine. A must visit. Photo via Facebook.

Find La Noria here
LoLo Potluck
Want a break from the usual Lebanese fare that we categorize as “Mediterranean?” Try LoLo’s Egyptian cuisine. Among the best dishes is mahshy, a common, colorful Egyptian plate that's similar to grape leaves. But Lolo replaces the grape leave wraps with cabbage, eggplant, or green pepper. The wraps are then stuffed with a super fragrant, red mix of rice, tomatoes, onions, parsley, dill, and cilantro, along with a hit cumin.
Find LoLo Potluck here.
Tom Perkins except where noted.
LoLo Potluck

Want a break from the usual Lebanese fare that we categorize as “Mediterranean?” Try LoLo’s Egyptian cuisine. Among the best dishes is mahshy, a common, colorful Egyptian plate that's similar to grape leaves. But Lolo replaces the grape leave wraps with cabbage, eggplant, or green pepper. The wraps are then stuffed with a super fragrant, red mix of rice, tomatoes, onions, parsley, dill, and cilantro, along with a hit cumin.

Find LoLo Potluck here.
LoLo Potluck
Want a break from the usual Lebanese fare that we categorize as “Mediterranean?” Try LoLo’s Egyptian cuisine. Among the best dishes is mahshy, a common, colorful Egyptian plate that's similar to grape leaves. But Lolo replaces the grape leave wraps with cabbage, eggplant, or green pepper. The wraps are then stuffed with a super fragrant, red mix of rice, tomatoes, onions, parsley, dill, and cilantro, along with a hit cumin.
Find LoLo Potluck here.
Tom Perkins except where noted.
LoLo Potluck

Want a break from the usual Lebanese fare that we categorize as “Mediterranean?” Try LoLo’s Egyptian cuisine. Among the best dishes is mahshy, a common, colorful Egyptian plate that's similar to grape leaves. But Lolo replaces the grape leave wraps with cabbage, eggplant, or green pepper. The wraps are then stuffed with a super fragrant, red mix of rice, tomatoes, onions, parsley, dill, and cilantro, along with a hit cumin.

Find LoLo Potluck here.
Noodletopia
Chinese noodlemaker Noodletopia pulls all its noodles in house and is truly a noodle paradise. But the star of the lineup of entrees is the Sichuan noodles. The dish's noodles are long, firm, chewy, and carry the dressing well, and the balance between the aromatics, sugar, black vinegar, chili oil, ground pork, and Sichuan peppercorns is just right.
Find Noodletopia here.
Tom Perkins except where noted.
Noodletopia

Chinese noodlemaker Noodletopia pulls all its noodles in house and is truly a noodle paradise. But the star of the lineup of entrees is the Sichuan noodles. The dish's noodles are long, firm, chewy, and carry the dressing well, and the balance between the aromatics, sugar, black vinegar, chili oil, ground pork, and Sichuan peppercorns is just right.

Find Noodletopia here.
Noodletopia
Chinese noodlemaker Noodletopia pulls all its noodles in house and is truly a noodle paradise. But the star of the lineup of entrees is the Sichuan noodles. The dish's noodles are long, firm, chewy, and carry the dressing well, and the balance between the aromatics, sugar, black vinegar, chili oil, ground pork, and Sichuan peppercorns is just right. Photo via Instagram.
Find Noodletopia here.
Tom Perkins except where noted.
Noodletopia

Chinese noodlemaker Noodletopia pulls all its noodles in house and is truly a noodle paradise. But the star of the lineup of entrees is the Sichuan noodles. The dish's noodles are long, firm, chewy, and carry the dressing well, and the balance between the aromatics, sugar, black vinegar, chili oil, ground pork, and Sichuan peppercorns is just right. Photo via Instagram.

Find Noodletopia here.
Culantro 
Ferndale’s new Peruvian restaurant is quickly becoming a hit with dishes like aji de gallina — a slightly spicy chicken and rice dish that's yellow from the use of Peruvian aji amarillo chili peppers, and "rich from the unusual cream sauce made with ground walnuts." Culantro doesn't serve booze, but mixes awesome drinks like the chicha morada, a "sangria-like mocktail" made purple from the use of dried Peruvian corn. Get there! Courtesy photo.
Find Culantro here.
Tom Perkins except where noted.
Culantro

Ferndale’s new Peruvian restaurant is quickly becoming a hit with dishes like aji de gallina — a slightly spicy chicken and rice dish that's yellow from the use of Peruvian aji amarillo chili peppers, and "rich from the unusual cream sauce made with ground walnuts." Culantro doesn't serve booze, but mixes awesome drinks like the chicha morada, a "sangria-like mocktail" made purple from the use of dried Peruvian corn. Get there! Courtesy photo.

Find Culantro here.
Culantro
Ferndale’s new Peruvian restaurant is quickly becoming a hit with dishes like aji de gallina — a slightly spicy chicken and rice dish that's yellow from the use of Peruvian aji amarillo chili peppers, and "rich from the unusual cream sauce made with ground walnuts." Culantro doesn't serve booze, but mixes awesome drinks like the chicha morada, a "sangria-like mocktail" made purple from dried Peruvian corn. Get there! Courtesy photo.
Find Culantro here.
Tom Perkins except where noted.
Culantro

Ferndale’s new Peruvian restaurant is quickly becoming a hit with dishes like aji de gallina — a slightly spicy chicken and rice dish that's yellow from the use of Peruvian aji amarillo chili peppers, and "rich from the unusual cream sauce made with ground walnuts." Culantro doesn't serve booze, but mixes awesome drinks like the chicha morada, a "sangria-like mocktail" made purple from dried Peruvian corn. Get there! Courtesy photo.

Find Culantro here.