"Thanks to its location at the base of one of Detroit’s newest and hottest hotels and its menu developed by chef Thomas Lents, visitors and Detroiters alikes are drawn to the Apparatus Room. The restaurant, which fills a former fire station, boasts big windows and tall ceilings with a stunning central bar. The spot can get busy around dinner with customers seeking out dishes like the coney-inspired beef heart bolognese and 36-hour braised veal. For those lucky enough to score a reservation, Lents also serves a multi-course tasting menu on weekends at the 12-seat Chef’s Table overlooking the main dining room." - Brenna Houck