Some of the best meals in Michigan do not come from restaurants with tablecloths and lengthy menus they come from a market with a meat counter in the back and a pizza oven that has been running since before most of its current customers were born.
The steaks are cut fresh every morning thick and marbled the way a good steak should be and the pizza has that unmistakable crunch of a pie that was made in a shop where the ovens have had decades to settle into their rhythm.
You walk in for a ribeye and walk out with a pizza a pound of ground beef and the kind of customer-service small talk that makes a Thursday afternoon feel like it actually matters…