: Common Grill’s name always elicits questions, yet proprietor Craig Common certainly doesn't have to worry about his restaurant being ordinary. It’s been a destination from its start, when Common, an alum of the Chuck Muer organization, took over a defunct furniture store in the town not far from Ann Arbor and chalked the first listings on the blackboard. The menu has expanded greatly over the years to include more elaborate presentations, such as Chilean sea bass with steamed clams, asparagus and pancetta, and ravioli that’s garnished with shrimp, lobster and goat cheese. Just about everything is house-made, from dressings to desserts. Service is topnotch in this lively room with Edward Hopper-style murals and an open kitchen. The full bar pours such specialty cocktails as the Elderflower Fizz (Hendrick’s Gin, St-Germain elderflower, Prosecco and cucumber) and the No. 112 Now Fashioned (Bulleit Bourbon, Grand Marnier, orange bitters and Luxardo cherries). The wine list rounds up a large selection of reds and whites, including Craig's Choice, as well as sparkling options. A nice collection of craft beers is on draft.

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Common Grill

Common Grill Restaurant Review

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