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����vlog��׿�� Detroit’s 2016 Restaurant of the Year What sets Selden Standard apart is that it is moving Detroit into a new era in which upper-end dining with starched linen and tuxedoed waiters don’t hold much interest anymore. Chef Andy Hollyday, a 2015 and 2016 James Beard semifinalist, does farm-to-table scratch cooking with ideas borrowed from around the world, including French, Italian, Spanish, and American Southern cuisine. A key to his cooking is the wood-fired grill. This Detroit spot has garnered national attention and is one of the city’s top casual high-end restaurants. D daily, L Mon.-Fri., Br. Sat.-Sun.