Step inside Ace's, and you'll be teleported to the magical midwest. It'd be natural to think that an establishment exuding pub, restaurant, diner, saloon, and arcade vibes would somehow feel "off", but Ace's blends them in just the right proportions to offer a comfortable and authentic Detroit ambiance. Plus, the staff — red-and-white checkered aprons wrapped around the waist, pep-in-the-step walk even at 9pm — are stereotypically welcoming, chatty, and delighted that you've decided to stop by. Now, the food: for those native New Yorkers, snobbily raised on $2.50 Ray's, St. Mark's dollar slices, and the likes of Famiglia — such as yours truly — it takes some getting used to anything that isn't thin-crusted and that takes more than a minute to serve. But rest assured that the adjustment is worth it: Ace's offers a crust that's crisp on the outside and fluffy on the inside, and a classic cheese-sauce combination that any pizza-goer would happily devour. An Ace pie might look heavy, but it feels less dense than even some no-name "thin slices", which are simply too oily or cheesy. Our party of four evenly split a pepperoni pie, and we all left feeling satisfied — and eager to return. And while I'm no pepperoni connoisseur, the pepperoni is among the best I've ever had: subtly crisp, full of flavor, and slightly spicy. I can still remember the taste, even as I write this review, weeks later. At $23, it's hard to be disappointed. Strongly recommended for anyone who's serious about exploring New York's pizza scene, as well as for just about anyone else; it's a charming and refreshing experience.

Ace's Pizza

Ace’s Pizza

You take a bite of the crêpe. You close your eyes. The din of traffic outside slowly fades into the rhythmic lullaby of ocean waves accented by the chirp of birds. Somehow the chef has transported you to Brittany, a coastal peninsula of France. Maybe it's the sea salt in the salted caramel crêpe. Maybe it's the chef and waiter giving you a history lesson of the crêpe. Maybe it's the receipt coming out in a wooden clog. The commitment to excellence shines through in both atmosphere and food. This restaurant is magical and will send your taste buds soaring over the Atlantic. Expect a relaxed pace and delicious food. You cannot go wrong with the salted caramel, onion marmalade, or bacon. Even the plain butter crêpe will send you soaring across the sea. A perfect 5.

MADAME POUPON

I'll start with some honesty:&nbsp; I'm not really into sushi, nor traditional nigiri omakase (at least, not in New York).&nbsp; That being said, Tanoshi's overwhelmingly positive reviews warmed me up to the possibility that it might be worthwhile, and I made a reservation with an open mind.&nbsp;&nbsp; Its appearance is unassuming — the awning and entrance suggest takeout, not fine dining.&nbsp; We arrived five minutes early, were shortly escorted through the narrow entryway (which doubled as the seating area), and sat at the bar, facing the chefs and an exposed brick wall bearing two massive maps: one of Japan, and one of the world.&nbsp; They were labeled with the names and origins of each piece of seafood we would sample over the next hour.&nbsp;&nbsp; And out they came.&nbsp; Each was a slice of fish on top of rice, except for the second half of the meal, which consisted also of a bowl of miso soup, seaweed-wrapped eggs and rice, tuna rolls, and a spicy salmon hand roll.&nbsp; Despite not being the biggest sushi fan, the barracuda, Spanish bluefin tuna, and Atlantic pike each had a unique flavor that stood at the intersection of simple, novel, and refreshing.&nbsp; Those three bites enchanted me, and I hope to never forget them. After the prix fixe, we were given the opportunity to order nigiri and hand rolls a la carte, from a list of about ten, which overlapped minimally with the chef's selection.&nbsp; Given my affinity for the canned variety, I had to choose the Japanese sardine.&nbsp; Its flavor was indescribably more pleasant than its cheaper tinned cousins and it was certainly worth adding to my order. Not every piece “wow”ed me, but I left Tanoshi warmer to sushi than when I entered; the experience made me optimistic that raw fish, rice, wasabi, and pickled ginger — even if in small, infrequent doses — might have more of a spot in my future palate.

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