The Best Detroit Restaurant Openings Fall 2016

Pull Over for Japanese sake and brisket-topped waffle fries in the Motor City this fall

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Motor City has a lot to look forward to this fall, with restaurants opening all over the map—literally. Spanning various neighborhoods and drawing inspiration from cuisines around the globe, the restaurants opening in Detroit next season are as varied as they are impressive. From a Japanese gastropub that will serve imported sake and authentic izakaya fare to an Italian prepared foods joint, Detroit's upcoming restaurants will keep locals and visitors busy all fall.

Lady of the House: For months, Kate Williams has been testing out dishes for her upcoming restaurant in Corktown at her Lady of the Market pop-up. Later this fall, she will open this intimate, 50-seat restaurant that serves European/American seasonal and craft cocktails. All ingredients will be sourced from local farms, and eventually, the restaurant will have its own plot of land to grow produce in the neighborhood.

Miwaki: Izakaya fever is reaching Detroit with this upcoming Japanese gastropub, slated to open by the end of the year. Husband-and-wife team Geoff and Fumie Sypitkowski aim to broaden diners' horizons from sushi and ramen by bringing them imported sake and authentic small plates. Expect sake pairings—not sake bombs.

Gather: What started as a pop-up will set down brick-and-mortar roots this fall with the opening of Gather, the 30-to-40-seat restaurant in Detroit's Eastern Market neighborhood. A wood-burning grill that burns hardwoods and fruitwoods will churn out simple meals that aim to "bring diners back to a simpler time," cofounder Kyle Hunt says. Even better? Portions of dinner profits will go toward feeding Detroit's homeless and hungry.

Illustration: Pizza Fingers

The Morrie: From the folks behind French favorite Bistro 82 comes a "family-friendly food hall," which will open shortly after Labor Day in the former Franklin Fine Wine building in Royal Oak. Live music will be just as much of a draw as the smoked chicken wings, oysters, brisket-topped waffle fries and local beer. Sorry, did someone say "brisket-topped waffle fries"?

The Conserva: From chef Matthew Baldridge and artist Janna Coumoundouros comes a unique restaurant based on the Italian concept of conserva, or preserving foods. The restaurant will serve prepared meats, seafood, pickles, fresh bread and house-made condiments like mustards and aiolis.