Gandy Dancer, Real Seafood, Roadhouse
From the December, 2009 issue
When I moved to Ann Arbor from the East Coast ten years ago, seafood withdrawal was my only fear. From cherrystone clams on the half-shell to Chinese steamed carp, from Mediterranean seafood stews to mackerel sashimi, from smoked Lake Superior whitefish to pickled herring, I've rarely met a fish or shellfish I haven't loved.
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