"The Dearborn executive chef Aaron Cuschieri beat Bobby Flay with his spin on fish and chips, where a giant piece of tempura-battered Icelandic cod is served along with rainbow slaw, remoulade and crispy fries, best seasoned with a bit of malt vinegar and a squeeze of charred lemon. It’s on the menu for brunch, lunch and dinner. Make a reservation through Tock." - Sam Nelson