While Joe Muer Seafood is relatively new, the Muer brand, going back to 1929, is known throughout southeast Michigan. But the relaunched institution has a grandeur all its own, with a big staff, a big menu and a massive dessert cart. They nail down the classics, such as a raw bar, including oysters, a poached shrimp cocktail and steamed mussels, or such original Muer dishes as the Shrimp Ilene or deviled crab balls. But there are also elements of contemporary dining that bring it up to date.
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