Top 10 plates of 2009

It would be a stretch of the imagination to say that 2009 has been a banner year for restaurants.

But it certainly wasn't all bad, and, in fact, chefs from modest diners to top spots turned out some particularly memorable dishes. In the spirit of this festive season, here are some of the top plates of 2009.

10 reasons to view the year in a positive manner:

Da Nang,1 S. Main St. in Clawson; (248) 577-5130. The stylish Vietnamese restaurant dished up appetizers of six tiny pork meatballs sparked with lemongrass and prettily served atop lettuce, and steamed chicken salad, a light and refreshing dish of shredded chicken and cabbage with fresh herbs, both very typical of the elegance of Vietnamese cuisine.

Ernie's Mediterranean Room, 16655 19 Mile, Clinton Township; (586) 286-8435 . Ernie's debuted a festive menu of Greek dishes, including some beautiful little charred lamb chops, and lamb ribs glazed with ouzo and nutmeg, in a setting that includes a harvest table piled with Mediterranean treats from multi-colored olives and spinach pies to bite-sized pastries.

Salvatore Scallopini's,19655 Mack Ave., Grosse Pointe Woods; (313) 886-3350. When it came to 2009's pasta dishes, my favorite was found here at Salvatore Scallopini's Grosse Pointe Woods location where chef Rob Duncan turns out the spicy and colorful dish called pasta pollo peperone -- fettuccine with sauteed chicken, tri-colored peppers, onions and garlic.

Hilton Road Cafe, 3150 Hilton Road, Ferndale; (248) 548-0008. It's only available on Mondays, but the Hilton Road Cafe wins a rave for its Cuban Reuben sandwich -- toasted pumpernickel topped with pulled pork, ham, Swiss cheese and Dijon mustard.

Wolfgang Puck Grille at the MGM Grand Detroit, 1777 Third, Detroit; (313) 465-1648. This dish -- wienerschnitzel from Wolfgang Puck's Austrian heritage -- has been on the menu at Wolfgang Puck Grille since day one. And even though there are many more contemporary selections, the veal cutlet in its golden-brown crust teamed with warm potato salad and a little heap of arugula remains a standout.

Ike's Restaurant, 38550 Van Dyke Ave., Sterling Heights; (586) 979-4460. The Middle Eastern staple chicken shawarma is served all over town, but one of the best versions is at Ike's Restaurant, where the juicy marinated chunks of breast of chicken are flame-cooked and served on a big white plate with hommus, chopped tomatoes, pickled turnips and a little pot of garlic dip.

Angelina Italian Bistro, 1565 Broadway St., Detroit; (313) 962-1355. The charcuterie at Angelina's included one especially appealing array of housemade mortadella, prosciutto and salami, with stone-ground mustard, arugula drizzled with balsamic vinaigrette and a pot of olives.

Inyo Restaurant Lounge, 22871 Woodward Ave., Ferndale; (248) 543-9500. How could I leave out the signature Inyo roll -- king crab, Japanese cucumber, mango sauce and a strawberry topped with caviar, a stunning visual and taste combination made by sushi chef Jing Yu at Inyo.

Hungarian Rhapsody, 14315 Northline Road, Southgate; (248) 283-9622. Sometimes the simplest dish leaves an impression, and that was the case with the cucumber salad, just thinly sliced cucumbers in a delicate sour cream dressing at Hungarian Rhapsody.

Jumps Restaurant, 63 Kercheval Ave., Grosse Pointe Farms; (313) 882-6667. It seems only fitting to end with a dessert: individual portions of Baked Alaska -- ice cream covered with dark chocolate ganache and Italian meringue -- made by chef Brandon Kokoszki.

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