Blue Tractor
207 E. Washington St. (734) 222-4095. www.bluetractor.net/annarbor/ .Seats: 134, plus a lounge that holds 164 people.Cuisine: barbecue and handcrafted beer.Specialties: house-smoked beef brisket with spicy dry rub, sliced over buttermilk mashers with seasonal vegetables; slow-cooked, char-finished baby back ribs with sweet-and-smoky barbecue sauce; Tractor burger with shredded lettuce and secret sauce.Main courses: $12.95-$23.95.Chef: Heath Barbato.Owners: Jon Carlson, Dan Glazer and Greg Lobdell.
Café Zola
112 W. Washington St. (734) 769-2020. www.cafezola.com .Seats: 100.Cuisine: American bistro.Specialties: sautéed scallops served on nori seaweed and topped with Asian black-bean sauce and pickled ginger; grilled lamb chops marinated in olive oil, mint, oregano and garlic; penne with sweet Italian sausage in Chianti sauce.Main courses: $17-$31.Chef: Tarp Jamison.Owners: Hediye Batu and Alan Zakalik.
Eve the Restaurant
415 N. 5th Ave. (734) 222-0711. www.evetherestaurant.com .Seats: 90.Cuisine: Traditional French with flavors of South Africa, North Africa, Cuba and Vietnam.Specialties: curried mussels with French bread, Thai chicken dumplings in peanut sauce with carrot-lime purée, Berkshire pork shank braised in lentil soup.Main courses: $24-$34.Chef-owner: Eve Aronoff.
Pacific Rim
114 W. Liberty St. (734) 662-9303. www.pacificrimbykana.com .Seats: 55.Cuisine: pan-Asian with western influence.Specialties: seared big-eye tuna with ginger-miso sauce, wasabi oil, julienne jícama salad and crispy sushi rice; Japanese-style sablefish marinated in miso and sake, pan roasted with soy-tamarind sauce and served over sautéed Napa cabbage, shiitake mushroom and Korean vermicelli noodles; warm bittersweet chocolate cake with toasted coconut-coffee liqueur ice cream and saké-macerated cherries.Main courses: $17-$30.Chef-owner: Duc Tang.
Sava’s State Street Cafe
211 S. State St. (734) 623-2233. www.savasstatestreetcafe.com .Seats: 45.Cuisine: gourmet sandwiches, salads and burgers.Specialties: bacon-Brie burger and sweet potato fries; Buffalo chicken sandwich; pecan chicken salad with green-leaf mix, dried cranberries, red onion and raspberry vinaigrette.Main courses: $5-$8.Chef: Jake Robinson.Manager: Felicia Flores.
