Dixboro, Anna-Three great prices for fine dining

The Dixboro Project | Ann Arbor’s Top-Tier Spot – Near Fine Dining, But Pricey (Worth It for the Pizza!) This restaurant is easily one of my favorites in Ann Arbor right now—but let’s be clear: it’s expensive (think “Michelin-level prices,” ~$85–$125 per person including drinks). That said, the entrees’ flavor, presentation, and refinement almost hit Michelin One-star quality… and they serve hands down the best wood-fired pizza in Ann Arbor. Total mixed bag, but the highs make it worth a visit! 📍 Basics: Location & Vibe It’s just outside Plymouth, less than a 10-minute drive from U-M’s central campus—super convenient. The vibe is so chill: indoor seating feels cozy, and there’s outdoor space too—perfect for nice weather. For Ann Arbor, this is as close to “fine dining” as it gets; the atmosphere alone makes it a great spot for a special meal. 🥢 Apps: Fancy, Small Portions, Hit-or-Miss (Mostly Miss on Value) Overall, appetizers are tiny, beautifully plated, and bold on flavor—but way overpriced. Hamachi: Served with peach slices and nuts. The herb oil was way too strong, overpowering the delicate hamachi. Just “meh”—only slightly recommended. Octopus: Total hit! Aromatic, tender (not rubbery at all), and paired with sweet cherry tomatoes for a fresh contrast. So delicious we almost ordered a second—this is the only app I’d genuinely rave about. Spaghetti Nero: We got this as an app (it’s technically a pasta, but portioned small), and it’s a lobster soup-based black pasta with crab meat. The flavor was unbalanced—I think they added too much lemon, making it overly tart. That said, the sauce itself was rich and creamy. The kicker? It’s $22 for a tiny portion—terrible value. Skip unless you’re curious. 🍖 Entrees: Solid but Flawed (Not Quite Matching the Price) Entrees are well-made (no total misses!), but they play it too safe on seasoning—and some have obvious flaws that don’t justify the cost. Duck (Medium-Rare): The meat was cooked perfectly—tender, juicy. The meatloaf in the center was even better! But the light curry sauce was way under-salted—boring, with no depth. Chicken: $36, and worth it for the texture alone—juicy inside, crispy (but not greasy) outside. But again, seasoning was too mild; the brown butter sauce was plain, with no “personality.” Tasty, but not exciting. Scallops: $40 for just 3 large scallops (cooked 7–9 minutes, so slightly firm but still sweet and juicy). The problem? The seared crust was bitter—ruined the otherwise great scallops. Disappointing. Lamb: Tender, but the gamey smell wasn’t properly masked. The meat juice reduction tasted muddled, and we couldn’t detect any truffle (even though it was listed as an ingredient). Total waste of good lamb. 🍕 Wood-Fired Pizza: The Real Star (Order This, Even if You Skip Entrees!) They have 6–7 topping options, and we went with the mushroom pizza (serves 6, so great for sharing). The crust is thin, loaded with cheese (so creamy and rich), and the mushrooms (I think they’re horn of plenty mushrooms?) are salty-sweet (leaning salty) with a smoky wood-fired flavor. It’s cheesy, earthy, and so satisfying—this pizza alone is reason enough to come back. 💰 Final Thought (For Now—See Part 2!) The Dixboro Project is Ann Arbor’s “fancy splurge” spot: the pizza is unbeatable, the octopus app is great, and the vibe is top-tier. But the pricey entrees’ small flaws (underseasoning, bitter crust, wasted truffle) hold it back from being truly amazing. If you go, prioritize the pizza—and maybe split an app or two. Stay tuned for the next post for more thoughts (I’m already craving that mushroom pizza again… 😂)! #UniversityOfMichiganAnnArbor #AnnArbor #MichiganFood #AnnArborEats #AnnArborFoodie #AnnArborRestaurants #AnnArborLife #HiddenGemRestaurant #MichiganEats #MichiganLife #MyFoodDiary #NoteInspiration