Oak and Reel in Detroit is the kind of restaurant that leaves you speechless, an absolute marvel of culinary artistry. With its large space and perfect vibe, it's no surprise that I believe this restaurant is the best in Michigan. Although to the eye it’s pricey, the Oak and Reel experience is completely worth every dollar spent. The service is absolutely top-notch, and the 6-course chef’s tasting menu is a Michelin-star-worthy experience that will make you forget everything you thought you knew about food.

Here’s how I rated the dishes:

Focaccia with olive oil (10/10) - This is complimentary with dinner service. The bread is crispy on the outside and light and airy on the inside. It's served with a side of olive oil to dip in and is so good that I even asked for seconds. Perfectly seasoned, leaps and bounds better than restaurants who charge for ordering bread to start dinner service.

Crudo (raw fish) Trio featuring Oyster with spruce tip mignonette, Hamachi, and Snapper (10/10) - The oyster was served on a bed of salt and presented immaculately. The flavors were perfectly balanced, making it one of the best oysters I've had. Hamachi and Snapper were extraordinary fresh with beautiful sauce compliments to the profile of each fish.

Scallop with cannellini beans, gremolata, and charred chicories (10/10) – This was the most beautiful and flavorful scallop I've ever had. Absolutely perfect the sear on the scallop. The beans added a tremendous texture and a unique flavor profile to the dish, while the gremolata was zesty and the perfect pairing with the scallop. The luscious celery root puree was filled with flavor, and I could have had more of it on the plate.

Strozzapreti pasta with crab, basil, parsley, and bottarga (9/10) - One of the best pastas I have ever had. You can tell the pasta is homemade and perfectly al dente. The sauce was rich, and the Dungeness crab was extremely fresh. There was a unique breadcrumb-style garnish on top of the pasta that added great texture. If the sauce was sold in a bottle, I would buy it! The presentation could be more whimsical and welcoming.

Veal Agnolotti with black truffle and taleggio fonduta (10/10) - A unique take on agnolotti (this is different than ravioli as agnolotti is differently shaped, and thicker), with the perfect al dente pasta filled with velvety veal and so much flavor. The black truffle garnish was thoughtful, and the taleggio fonduta was an amazing creamy sauce to compliment the pasta and flavor profile of the veal.

Sablefish with pommes puree, savoy, chive, smoked mackerel, and bagna cauda (9.5/10) - Full of flavor, with the perfect cook on the fish. The bagna cauda sauce was a playful sauce with a welcomed garlic taste, and the pommes puree was the hidden star of the dish and could have used more. Not the biggest fan texture of the savoy with the dish, but this was an overall pristine dish. I typically am not a sablefish fan at all, but this dish made me change my mind.

Chocolate buttermilk cake with moelleux, gianduja, and berry compote (9/10) – A ideal choice of dessert. The addition of hazelnuts gave a beautiful nutty flavor, and the decadent cake was balanced by the berry compote but could have used more to balance the compote to cake ratio.

Oak and Reel is a must-try restaurant that will leave you wanting more. I highly recommend the 6-course chef’s tasting menu which is fish forward. The reservation list is long, so make sure to book at least a month in advance. The owner, who used to be a head chef at a two Michelin star restaurant in Manhattan, has created a dining experience that is truly magical and brings the high-end NYC culinary experience to Detroit. The magic that happens in this restaurant is worth the wait, and it's no surprise that it is already attracting national attention. Will be back again.