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Palm Palace Restaurant Review: Veteran executive chef Jamil Eid oversees recipe development and food preparation for the two Palm Palace locations --- one in the Detroit area and one in nearby Ann Arbor. Dramatic dining rooms are the backdrop for fare that is 100 percent halal at this upscale but affordable restaurant that brims with classic Greek moussaka; slow-cooked Moroccan tagines; and healthy, Lebanese-inspired, fresh-squeezed juices, such as the Power Mix, a blend of carrots, parsley, celery, radishes and beets. Try the signature rice-almond salad with house-made dressing, or the hearty meat soup with green lentils, chickpeas, fava beans, shallots, parsley, noodles, cilantro and fresh herbs. Other options include lamb meat pies, fried kibbeh, and combination platters for those who want to sample as much as possible. Paella Fruit de Mer is rice-based with shrimp, fish, calamari and mussels sautéed with green, yellow and red bell peppers and spiced with Moroccan herbs.