It's back and better than ever. Sweet Georgia Brown, the South- and jazz-inspired Detroit favorite that closed for a year to undergo a massive update of its interior and menu, reopened June 2006 to the delight of anyone with a tastebud and an ear for quality music. The main dining room has been redone with a chic and contemporary facelift, done in mild tans and light earth tones, with seating (some high-backed booths, the rest white tablecloth-clad tables) spread out rather nicely in a huge and open layout. The baby grand just off the bar is as critical to the scheme of things as the kitchen. Speaking of which, nothing but brilliance emanates from that kitchen. Lunch alone is stunning, with appetizers like smoked turkey quesadillas and fried plantain chips, to pasta like butternut squash ravioli. But it is dinner that takes center stage here. Chef Jerry Nottage's menu does it all, from Detroit's Original Fried Lobster (twin lobster tails flash fried, served with creole dirty rice and broccolini, woodford spicy bourbon mustard sauce) to cornmeal crusted sea bass, it's an elite menu dripping in fine dining. All of this, mixed in with wonderfully soothing live jazz. Former NBA great Derrick Coleman and Kevin Ransom have teamed with local restaurateur/entrepreneur Frank Taylor to reinvent what has become an instant classic in Detroit.  (Photo: Brian Louwers)