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Restaurants have been Molly Abraham’s beat since 1969, when she wrote her first review for The Detroit News. Since then, she’s reviewed restaurants for several newspapers before returning to The News, where she writes a weekly review. She’s also a regular ������ϲ�ͼ������ contributor.�� “Restaurants reflect the local scene about as well as any other indicator,” Abraham says. “People here really do love the variety and scope of what the metro area has to offer.”

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Watching “Oma” (his grandmother) prepare Rouladen and other German delicacies gave editorial director Steve Wilke a taste for the finer things in life. His mother accuses him of having “Champagne tastes on a beer budget.” The Detroit resident wrote our feature on the “Michigan-made” movement (page 42), and is a frequent Eastern Market shopper.

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Copy editor Dave Mesrey loves to read almost as much as he loves to eat. A six-year veteran of Hour Media, Mesrey’s as passionate about cereal as he is about the serial comma. When he’s not perusing Garner’s Modern American Usage or The Elephants of Style, he’s typically wandering the rain-soaked streets of Royal Oak at dawn looking for an organic fix.

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Editor Anne Berry Daugherty freelances for a number of Hour Media publications, including DBusiness. Between work and running her teenage daughters around after school, she’s learned to whip up some serious out-of-the-box dinners — however, after editing the Menu Guide, she’s ready to explore some other options.

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Joe Vaughn’s tantalizing photographs of “Specialty of the House” dishes appear throughout this guide. A native Detroiter, Vaughn says the most interesting part of food photography is the people behind the cuisine. A regular contributor to ������ϲ�ͼ������, Vaughn has also shot for The New York Times Magazine, The Boston Globe, and The London Daily Telegraph.

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Special Section advertising coordinator Rebecca Pranger and advertising coordinator Roxanne Mullins are the heart of this guide. They traffic the creation of ads from clients through advertising, editorial, and production. Of their team effort, they say, “It’s gratifying when the book is finished in your hand.”

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