Metro Times

Stepping into the newly restored art deco live jazz bar with an even more recently opened kitchen is to arrive in another era. Before the stage, the main area is separated into two spaces: One with round, candle-lit tables, the other, a stunning curved bar. All this sits below massive barrel-vaulted ceilings. All this ambience comes from pricey restoration work done in 2006 to make today’s Cliff Bell’s look like the Cliff Bell’s of 1935. That and the way they mix a cocktail. Neither cheap nor fast, mixed drinks are crafted old-school, more for taste than ease of production. With everything from a standard fillet of beef tenderloin to cassoulet, the French-inspired eclectic food menu speaks for itself. Try the duck confit on a buttermilk biscuit with cranberry jam for a small plate reduction of Thanksgiving dinner. Hedonists will go for a chunk of tender braised pork belly (otherwise known as bacon when cured and smoked) that comes plated with a rich, spicy sweet cider sauce, roasted fingerling potatoes and a pinch of cracklings for good measure.

"Located above the Garden Bowl, the Magic Stick is home to ten billiard tables, a full bar and lounge area, one of Detroit's best jukeboxes and in the last several years has become one of the nation's most acclaimed small live music venues, hosting great live bands from across the country and around the corner. When there's no live music, the Magic Stick is open for billiards and beverages until 2 a.m."

The Dirty Dog is another feather in the cap of Gretchen Valade, the entrepreneur and philanthropist whose generosity and love of jazz saved the Detroit International Jazz Festival. Chef Andre Neimanis' sophisticated tapas-style menu encompasses unusual dishes that showcase his creativity. Musically, the Dirty Dog has some of Detroit's best players, with piano sets from 4 to 6 p.m., followed by two evening shows with full bands. Willie Jones, the general manager, is visible in the front of the house, overseeing service and keeping the whole show running smoothly.

At dinnertime, there’s just one way to order: the all-you-can-eat meat-and-vegetable platter for $16.90 per person or the vegetarian platter for $14.90. Patrons of the Blue Nile, Taste of Ethiopia or Windsor’s Marathon are familiar with the routine: Little heaps of fabulous dishes are placed on a giant circle of spongy injera bread, which everyone shares. More injera is alongside, folded like napkins, to use as your eating utensil until you’re ready to eat the tablecloth. At lunchtime, you can keep the meal smaller and order one meat with two vegetables for $7.95. But what makes Addis Ababa different from other Ethiopian restaurants is that it has a take-out menu. Twelve ounces of the vegetable dishes are $2.95, meat $3.75, injera free. You could create your own feast at home or for a picnic. It’s open every evening and for lunch Tuesday through Saturday.

Features new and emerging artists working within all photographic media.