In Ann Arbor, a town where culinary diversity is a given, Restaurant Week cranks up the excitement like clockwork. Chefs push boundaries, and diners hunt not just for the best deal but for an unforgettable bite. Before the dust settles and the flavors fade, I want to take a moment to reflect on our culinary journey.

A Look Back at Ann Arbor’s Restaurant Week

Ann Arbor’s Restaurant Week for 2025 may have come and gone, but the flavors and experiences left behind still linger in the best way possible. Channeling Anthony Bourdain and leveraging our contacts with Destination Ann Arbor, several chefs opened their kitchens to share secrets involving fire, spice, and a touch of magic–Sava’s, Detroit Pizza Pub, The Heidelberg, and Chapala.

Inside Chef Robbie Coran’s Kitchen

I first met Sava’s Chef Robbie Coran and General Manager Gordon Makin over a Zoom call, and I was ready with my list of questions. That confidence didn’t last long—Zoom wouldn’t record, and I could barely hear them. Yes, I panicked. Anthony Bourdain, I was not.

Despite the technical chaos, Chef Robbie was warm and patient, rattling off an impressive list of restaurants from Metro Detroit. When he mentioned, “My culinary schooling was very classically formatted, with a strong emphasis on French cuisine,” I thought, “What did classically formatted mean?” Was he talking Julia Child levels of French? All I could think of was butter. Did he use a lot of butter?

By some miracle, I took away one key insight: Chef Robbie blends his classical training with Sava’s Mediterranean influences, creating dishes that feel both familiar and excitingly new.

I prayed our photoshoot the next week would go better. Spoiler: it did. 

Sava’s Kitchen

Entering Sava’s professional kitchen is like stepping into a perfectly orchestrated symphony, compact yet bursting with energy. The bright lights bounce off gleaming surfaces, making the small space feel alive, while the air is thick with the intoxicating scent of the spices Chef Robbie is blending together. 

I wanted to know more about Chef Robbie’s Baklava Roses, a delicate twist on a classic crafted with a touch of magic. Unlike traditional baklava, which consists of layers of phyllo stacked with nuts and spices, this version takes a different approach.

“We take a single sheet of phyllo, sprinkle on the filling, layer another sheet, sprinkle again, then roll it up—again and again,” Chef Robbie explains.

The result? Beautiful, spiraled pastries with crisp, golden layers encase the rich, spiced filling.

The final touch is a fragrant sugar syrup infused with lemon zest and rose water. “There’s no sugar in the pastry itself,” he notes. “The sweetness comes entirely from the syrup.” The baklava is left to rest, allowing the syrup to slowly seep in, softening the inner layers while keeping the exterior perfectly crisp. The balance of crunch, sweetness, and floral notes makes for a bite that’s light yet indulgent. 

Another highlight from our visit with Chef Robbie was the braised short rib. 

“We start by doing a quick overnight cure with salt and a little bit of sugar to add sweetness to it,” Chef Robbie explained as we observed the preparation. The Moroccan spice rub, heavy on chilies, coriander, cumin, and turmeric, elevated the dish, while the rich, slow-braised texture made it melt-in-your-mouth delicious.

Detroit Pizza Pub’s Alchemist

When Detroit Pizza Pub was suggested for Restaurant Week, my mind immediately conjured up a Little Caesars-style scene—a cramped space, a counter, and a bored 14-year-old handing over a greasy box of pizza. Erase that image completely.

Detroit Pizza Pub is the exact opposite—a warm, inviting space where handcrafted flavors and culinary artistry take center stage. This is where Chef Carlos works his magic, conjuring dishes that straddle tradition and reinvention.

Meet Chef Carlos

Like Chef Robbie, I first met Chef Carlos ahead of the photo shoot, but this time, it wasn’t a Zoom but a more casual phone call. We instantly connected over our shared admiration for Chef Ji Hye Kim, the visionary behind Miss Kim in Ann Arbor. Over the course of an hour-long conversation, I discovered the impressive roster of culinary talents he has had the privilege of working with—including some of the industry’s finest, such as James Beard Award winner Chef Alex Young, formerly of Zingerman’s Roadhouse.

You might know Chef Alex from his buffalo cauliflower wings, a cult classic that graced the menu at Vinology Wine Bar & Restaurant and broke hearts when he left and took his secret recipe with him. Well, good news: they’re back, but only at Detroit Pizza Pub! Crisp on the outside, tender within, and when dipped into the tangy, spicy sauce, these wings could convert even the most skeptical carnivore. 

“Cooking is more than food,” Chef Carlos told us. “It’s about bringing people together.” Like a true alchemist, he transforms simple ingredients into something extraordinary, weaving flavors that create connection and conversation. And at Detroit Pizza Pub, that magic was truly felt.

The Heidelberg’s Legacy Reimagined 

The Heidelberg’s history is baked into its walls, spilled onto its floors, and floating in the air. You can feel it as you climb the stairs to the third floor or descend into the Rathskeller.

But history isn’t the only thing brewing here—Chef Carlos is shaking things up. Yes, you can still dive into the classics: rouladen, schnitzel, and spaetzle. And yes, you can still drink an authentic German beer out of a boot.

A New Spark of Innovation

Take Chef Carlos’ spicy green beans, for instance. They snap with freshness and zing with heat, a contrast to heartier German fare. I’ll admit, I got a bit lost in the moment, momentarily forgetting I was supposed to be channeling Anthony Bourdain and asking thought-provoking questions. As Chef deftly diced ginger and garlic, then flipped the green beans in a pan with fire licking at the edges, I stole a glance around the kitchen.

The staff were just as captivated as I was. It still gives me goosebumps when I think about that shared moment. 

The braised short ribs, meanwhile, are an ode to patience and craft, falling apart at the mere suggestion of a fork. The Heidelberg’s charm lies in its ability to adapt without losing its soul, and Chef Carlos is the perfect steward for this evolution.

Chapala’s Ode to Tradition

At Chapala, the air is thick with the aroma of sizzling meat, and the décor feels like a warm hug from Mexico itself. Chefs Victor and Chuy are the maestros here.

The Food: A Love Letter to Mexico 

Start with the Dip Duo, where the guacamole is impossibly fresh, and the Queso Fundido feels like a guilty pleasure you don’t want to share.

Pair it with their Coconut Pineapple Margarita, and suddenly, the gray Michigan winter feels a little less oppressive.

But the crown jewel is the Quesabirrias. Imagine beef birria so tender it practically melts, folded into warm tortillas with just enough melted cheese to hold it all together. The consomé for dipping is a revelation, a rich, spicy broth.

This is food that tells a story with every bite, a story of family and tradition, and the kind of love that only comes from hours spent in the kitchen. 

Food as Connection

What ties these four kitchens together isn’t just their spot on Ann Arbor’s culinary map—it’s the chefs, the alchemists in aprons, each spinning their own kind of magic. Chef Carlos went from a Mexican kitchen to mastering German rouladen. Chefs Victor and Chuy channel generations of tradition into every bite. And Chef Robbie, who takes classical French training and throws in a bold Mediterranean twist just for the fun of it. Together, they prove that food isn’t just fuel—it’s a passport, a time machine, and a love letter to flavor. And in Ann Arbor, that love letter is signed with fire, spice, and a whole lot of heart.

Thank You!

A huge shoutout to Destination Ann Arbor for inviting us to dive headfirst into Ann Arbor’s Restaurant Week—and for sharing our delicious adventures on your site!

🔥 Our Must-Read Features from Restaurant Week:

🍽️Ann Arbor Restaurant Highlight! Sava’s with Chef Robbie Coran

🍕 Chef Carlos Takes Ann Arbor Restaurant Week by Storm: Detroit Pizza Pub & Heidelberg

🌮 Slow-Cooked Perfection: Chapala Restaurant Week Preview

Pictures

Check out the galleries for more photos from Ann Arbor Restaurant Week 2025. 

• Sava’s on S. State Street
• Chapala on N. Main Street
• Detroit Pizza Pub on N. Main Street
• The Heidelberg on N. Main Street