: Grandmother Lily A. Strange would be proud of what her grandsons, the Morton brothers, created with this restaurant named in her honor. Start with a tasting flight of house-made ales and lagers or one of six wine flights. Of the entrées that change quarterly, only three don’t swim. A Scottish-style salmon dip served with capers, onion slivers and sliced toasted baguette is a winner. When it comes to main courses, opt for the seafood boil with shrimp, scallops, Prince Edward Island mussels, catfish, potatoes and ripe tomatoes, sautéed in delicate, saffron-laced court-bouillon. Or choose one of the restaurant's signature dishes: seared sesame ahi, calypso crab cakes, sweet and spicy Creole soup or Grandma Lily's crabby stuffed pork chops. The Sanders hot fudge cream puff (French vanilla ice cream sandwiched in airy pastry slathered with hot fudge) will evoke memories of childhood visits to Detroit-area Sanders sweet shops.

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