Detroit’s Best Seafood Restaurants | Eater Detroit
"Leña draws inspiration from two renowned culinary regions in Spain, Catalonia and Basque Country. Spanish for firewood, the restaurant features an open-air kitchen and a hearth fueled by Michigan-sourced oak, cherry, and applewood. Diners can expect an array of seafood and vegetable-forward offerings cooked over an open flame. On the pintxos menu are items like bacalao served with Motherloaf bread, piquillo peppers stuffed with crab, salt cod croquettes, swordfish brochettes in romesco, a rotation of crudos, and a selection of seafood-forward pintxos." - Serena Maria Daniels
