Here are the 10 hottest restaurants in Detroit this summer

Otus Supply
345 E. Nine Mile Rd., Ferndale; 248-291-6160
The restaurant might be best described with the phrase "fine dining hippies." The food is reminiscent of a California Cuisine/New American approach: There are pizzas, small plates, and a few larger items, and they're all centered around an ingredient-forward approach. At Otus Supply, you can see what a kitchen full of dedicated and talented staff can do in a restaurant where there's live music every night, ranging from Grateful Dead and Johnny Cash cover bands, to dubstep brass, to local groups just making their name. Photo from Facebook.

Must try: Mafalde. MT file photo.

Maty's African Cuisine
21611 Grand River Ave., Detroit; 313-472-5885
You could be forgiven for not having yet tried — or even heard of — Maty's African Cuisine: it’s the city's only Senegalese restaurant. Owner Amady Gueye took over the restaurant from a friend who set it up but never opened the doors. Yet, for cuisine that — in theory — is so unusual in Detroit, the suite of flavors in Maty's jumbo portions of meats and fish alludes to something familiar. One can find traces of French, Arabic, and even Vietnamese cuisine in Senegal's food, but the most obvious connection is to Caribbean dishes. MT file photo.

Must try: Michui. MT file photo.

Fat Salmon Sushi
11411 Joseph Campau Ave., Hamtramck; 313-305-4347
There's nothing not to like at Fat Salmon Sushi, save lack of a liquor license (note the beer cooler at EuroMart next door, which closes at 6.) The menu is ambitious for a small place, with not only a long list of sushi rolls but also soups, salads, gyoza, and other appetizers, four kinds of fried rice, udon in several incarnations, ramen, bulgogi (beef barbecue), and bibimbab, teriyaki, and katsu (deep-fried cutlets), with mochi for dessert. Photo from Facebook.

Must try: The Sunday morning roll, Oshinko, and Easter roll. MT file photo.

Trizest
33170 Dequindre Rd., Sterling Heights; 586-268-1450
Do you know why we always return to Trizest? What rolls out of its kitchen, which opened in 2010, is closer to what you'll find in Sichuan than in most Chinese restaurants. There's a balance of flavors and consideration for textural interplay that makes the cuisine exciting. The dishes are surprisingly light, clean, and bright, with ingredients that are the hallmark of Sichuan's piquant flavor portfolio. That means shifting combinations of chiles, garlicky oil, cumin, green onions, dark vinegar, cilantro, and fermented beans and pork. It should be noted that you're going to wait for your food, so don't be in a hurry when you go. That's what happens when it's made from scratch. Photo via IG @actionbrendan.

Must try: Squirrel shaped fish done "double flavor" MT file photo.