This Michigan Eatery Bakes Focaccia And Drizzles It With Olive Oil From The Chef’s Grandfather’s Farm
On a quiet stretch of S Military Street, Tiliani glows like a little promise once the clock strikes 5 PM.
I remember the first time I noticed the missing salt and pepper shakers on the tables; a silent, confident signal from the kitchen that the seasoning has already been handled with professional care.
The room is warm, trim, and undeniably confident, serving as a halal Italian sanctuary where the pasta is rolled in-house and family stories are poured as generously as the liquid gold from Baalbek.
This isn’t just a meal; it is a cross-continental bridge where the traditional flavors of Italy meet a gentle, thoughtful Mediterranean wink.
You find yourself drawn to the rhythm of the space, where the staff shares details of the ingredients with a sense of unforced pride that makes you feel like an invited guest rather than a customer.
The primary draw is the focaccia, brushed with an olive oil that carries the history of the chef’s grandfather’s farm in Lebanon.
To experience the best of this Dearborn gem, you must arrive with an appetite for simple ingredients handled with immense respect and patience.
Many diners realize that the lack of table seasonings is not an oversight, but a testament to a kitchen that trusts its own palate and its high-quality sourcing.
For those looking for a sophisticated yet soulful dinner, Tiliani offers a menu where every plate tells a story of heritage and handcrafted precision.
It is a place where the scent of wood smoke and citrus peel lingers in the air, creating an atmosphere that is both elegant and profoundly comfortable.
You walk out into the evening feeling genuinely nourished, carrying with you the realization that the most memorable meals are often the ones rooted in family and tradition.
Start With The Focaccia And Olive Oil
The focaccia arrives at your table with a beautifully dimpled crust, releasing a soft whisper of steam the moment you tear it open.
At Tiliani, this bread is more than an appetizer; it is an introduction to a grassy, peppery perfume provided by the house olive oil.
That specific oil travels from the chef’s grandfather’s farm in Baalbek, a detail that the staff shares with a refreshing sense of unforced family pride.
It is the kind of bread service that demands you slow down and appreciate the fundamental building blocks of a great meal.
The bread’s salt content is modest, purposely allowing the complex, peppery finish of the imported oil to do all the talking.
Tiliani’s dining room is small and inherently easy to like, making it the perfect environment to share a basket and linger over the first few bites of the evening.
Dip once plain to catch the oil’s profile, then a second time after dragging the crust across its own crumbs to add a bit of texture to the experience.
Ask for a second saucer of oil if you are splitting the basket with a group to ensure everyone gets a proper taste.
You will taste the wheat, the sun, and the patience of a harvest that took place thousands of miles away.
It is a simple start that sets a very high bar for the rest of the courses to follow.
Brussel Sprouts With Pumpkin And Whipped Ricotta
Sweet pumpkin and bitter sprouts meet in a hot pan until the edges turn a deep, caramelized brown and the flavors begin to meld.
This dish is then finished with a cool cloud of whipped ricotta, creating a temperature and texture contrast that is highly effective.
Pistachio or nutty crumbs are added for a necessary crunch, while a final drizzle of oil brightens the entire plate before it reaches the table.
It is an earthy, creamy, and lightly sweet loop of flavor that has become a staple in local reviews for very good reason.
If you have spent your life thinking you dislike Brussels sprouts, this specific version is designed to edit your memory and change your mind.
The reaction from the table is usually a quick scramble for the last crispy leaf, so be sure to ask for an extra spoon to scoop up the remaining cheese.
I have personally left the plate far clearer than I originally intended, and I did not regret a single bite of it.
The balance of the dish is its greatest strength, offering enough complexity to be interesting without becoming overly complicated.
It serves as a perfect bridge between the bread service and the heavier pasta courses that define the Tiliani experience.
Short Rib Pappardelle, House Made
Wide, silken ribbons of pappardelle carry generous shreds of braised short rib, with a rich sauce that clings to the pasta like it knows exactly where it belongs.
Texture is the primary storyteller here: you get the tender, yielding beef, a slight chew on the fresh pasta, and a gloss that coats the palate without feeling heavy.
Freshly grated cheese lands at the table like a small, savory snowfall, adding a sharp finish to the deep, rounded flavors of the braise.
This dish appears in nearly every positive review of the restaurant and frequently manages to steal the show from the more adventurous menu items.
The history of the plate is simple and effective: pasta is made in-house daily, and the beef is cooked with patience until it completely yields.
Your best tip is to eat steadily while the dish is hot, before the natural silkiness of the sauce begins to thicken as it cools on the plate.
If you are planning on sampling a large portion of the menu, you might consider asking for a half-portion to save room for the pizza and dessert.
It is a comforting, soul-warming plate of food that exemplifies the “Italian with a wink” philosophy of the kitchen.
You leave the bowl wondering how such a heavy-sounding dish can feel so refined and light.
Kale Caesar With Pistachio Crumbs
The kale threads are massaged just enough to relax their structure without losing that essential, fresh snap, then tossed in a garlicky dressing that leans bright rather than heavy.
At Tiliani, this isn’t your standard, weighted-down Caesar; it is a refreshing intermission that cleanses the palate for the heavier courses to come.
Instead of traditional bread croutons, the kitchen uses pistachio crumbs to provide a buttery crunch and a vibrant pop of color across the dark greens.
It eats much cleaner than most versions of this salad, and you’ll find you don’t need to chase every bite with a glass of water.
Vibe-wise, it serves as an excellent opener to the meal, especially when the room begins to fill with the high-energy crowd right at 5 PM.
The local habit here is to order your salad and pasta together so the pacing of the table feels seamless and integrated.
If you are sharing with a group, ask for an extra plate since the pile of kale holds its structure well even when being moved around.
Be sure to keep a few stray leaves on your plate to swipe through any extra short rib or pizza sauce that might be left over later.
It is a thoughtful, textured dish that proves even a simple salad can benefit from a little Mediterranean ingenuity.
Funghi Truffle Pizza On Sourdough
The first whiff that reaches your nose is the unmistakable aroma of truffle, but the true foundation of this pizza is the tangy, hand-stretched sourdough.
The crust blisters beautifully in the high heat of the oven, providing a chewy, charred base that stands up to the toppings.
Mushrooms provide a soft, woodsy depth of flavor, while the cheese stretches generously without ever greasing the palate or overwhelming the other ingredients.
Slices are personal-sized, which keeps the center from becoming soggy and makes the sharing process much easier than you might expect.
Tiliani’s pizza options are curated around clean, distinct flavors rather than piled-high toppings that distract from the quality of the dough.
There is a bit of history in that crust; the sourdough character suggests a long fermentation and a kitchen that understands the value of a well-maintained starter.
Your best move is to eat the rim plain first to appreciate the fermented tang before dipping it into the family olive oil to compare the aromas.
Remember that a sprinkle of salt is not needed here, and you won’t find a shaker to add one even if you wanted to.
The pizza acts as a perfect centerpiece for a shared meal, offering a familiar form updated with superior technical execution.
It is a sophisticated take on a classic that highlights the kitchen’s commitment to the “from scratch” lifestyle.
Truffle Fries As A Sidekick
These fries are pushed to a perfect golden crisp before receiving a soft snowfall of fine cheese and a carefully measured whisper of truffle oil.
They tend to land at the table fast, which is a welcome relief if you’ve arrived with a hungry group or are simply too impatient to wait for the pasta to boil.
There isn’t a long, deep lore associated with this dish, just sound execution, a smart portion size, and a level of seasoning that hits exactly the right note.
The technique used here keeps them remarkably crisp, even when they are sitting in the steam of the nearby sourdough pizzas.
Visitors often park a basket of these right in the center of the table, using them to reset the palate between the richer bites of short rib and the tang of the sourdough.
The best bites often need no dipping sauce at all, as the truffle and cheese provide all the aromatic heavy lifting required for a satisfying side.
If you prefer a more structured meal, you can ask the staff to stagger the delivery so they arrive with the mains rather than front-loading the table.
They are the ultimate supporting character on the menu, providing a salty, earthy crunch that rounds out the dining experience.
You’ll find yourself reaching for one last fry long after you thought you were finished.
Wagyu Tartar Burger And Halloumi Appetizer
The burger that everyone talks about utilizes a wagyu tartar technique for incredible tenderness, before being seared to achieve a soft interior and a confident crust.
Alongside it, the halloumi arrives squeaky and bronzed from the heat, bursting with a combination of brine and warmth.
Together, these two items show the kitchen’s ability to cross borders between Mediterranean and Italian forms without making a fuss about it.
Chef Hisham has a very clear point of view that values the integrity of the protein over flashy presentations.
The halloumi serves as an excellent palate cleanser between heavier courses, offering a salty snap that prepares you for the richness of the wagyu.
For logistics, keep in mind that reservations are highly recommended since the dining room runs from 5 to 10 PM most nights and fills up quickly.
If you are forced to choose just one, split the halloumi as a starter and keep the burger for your final savory note of the evening.
The combination of the two provides a full picture of the restaurant’s versatility and its commitment to the halal Italian concept.
It is a unique pairing that you likely won’t find anywhere else on S Military Street.
Pepperoni Personal Pizza For Picky Nights
Some evenings simply call for the familiar comfort of a classic, and the pepperoni pizza delivers with tidy cups that char beautifully at the edges.
The sauce remains balanced and bright, avoiding the sugary pitfalls of lesser pies, while the cheese pulls clean with every slice you lift.
The personal size allows you to maintain total control over your own meal’s pacing while still being small enough to trade a slice with a curious neighbor.
There is a consistent history of praise in local reviews for this pizza’s quality, proving that even the simplest items are handled with Tiliani’s signature poise.
The reaction from newcomers is usually one of pleasant surprise, it is rare for such a standard staple to land with this much technical precision.
A tip from the regulars: pair this with a side salad like the kale Caesar to keep the overall meal feeling light and balanced.
If you are planning on diving into the olive oil cake for dessert, this pizza leaves you with just enough room to manage it without feeling overextended.
Seafood Pasta On Good Nights
When the seafood pasta hits the board exactly right, the sauce remains perfectly glossy and the shellfish carries a taste that is fresh rather than fishy.
I remember leaning in instinctively as the steam curled up from the bowl, bringing with it a sharp, clean scent of the coast.
The seasoning tracks bright with a mix of citrus and fresh herbs, allowing the house-rolled noodles to carry the essence of the sea without any unnecessary heaviness or oily residue.
It is a dish that highlights the kitchen’s ability to handle delicate proteins with the same confidence they apply to a heavy short rib.
There is a distinct seasonal rhythm to the seafood offerings here, and you will notice specials appearing on the menu only when the sourcing is particularly smart and the product is at its peak.
History shows that guests often praise this dish right alongside the more famous meat-heavy plates, noting that the balance of the broth is a rare find in the local scene.
If you happen to be sensitive to heat, it is wise to ask your server about the spice levels, as some diners have found certain pasta variations to carry an unexpected and vibrant kick.
My best advice is to aim for an early seating during the dinner service to ensure you get the absolute best texture on the more delicate shellfish.
You find yourself using the last bit of your pasta to soak up the remaining liquid, a testament to a sauce that is as much a part of the experience as the seafood itself.
It is a plate that reminds you that Italian cooking is at its best when it lets the primary ingredients breathe.
Wood Fired Olive Oil Cake
The olive oil cake smells of fresh citrus peel meeting toasted sugar, featuring a crumb that stays remarkably plush even as the cake begins to cool.
Because it is baked in the wood oven, it arrives with a lingering warmth in the middle and edges that are just barely sticky with caramelization.
A final drizzle of the family’s signature oil nudges the fruitiness of the cake forward without adding any unnecessary weight or greasiness.
Guests frequently rave about this dessert, often finding themselves ordering a slice even after insisting they are far too full for another bite.
The simplicity of the cake is the entire point, and it lands with a level of poise that makes it the perfect conclusion to the meal.
My advice is to claim a piece early in the evening so you aren’t tempted to skip it once the pasta and pizza have done their work.
Share the slice with your table, but be sure to save at least one forkful to taste on its own without any garnish or distraction.
It is a beautiful, understated finish that mirrors the philosophy of the entire restaurant: high-quality ingredients, handled with care, and served with love.
You walk away with a lingering taste of citrus and the warmth of a wood-fired oven.
Timing, Pacing, And A Table Strategy
The doors at 1002 S Military St open at 5 PM Tuesday through Sunday, and because the room is intimate and the following is loyal, it can fill up remarkably quickly on weekends.
I’ve found that the space operates with a quiet, efficient confidence; much like the missing salt and pepper shakers that signal the kitchen’s mastery over their own seasoning.
To make the most of your evening, a reservation is highly recommended, especially if you have a larger group or are visiting during the peak Friday and Saturday rushes.
The kitchen is closed on Mondays, giving the staff a chance to reset and prep for another week of rolling fresh dough and simmering sauces.
A visitor habit worth adopting is to stagger your ordering; try balancing a rich, savory dish like the short rib with something bright and acidic like the kale salad to keep your palate refreshed throughout the meal.
Service usually moves with an impressive speed, but if you prefer a more leisurely experience, simply let your server know you’d like to pace the appetizers before the mains.
Parking is generally straightforward in the surrounding area, allowing you to transition from the street to your table without the usual urban headache.
Keep a glass of water close, ask the staff about the day’s specific pasta shapes, and whatever you do, ensure you have left enough mental and physical space for a final course.
You walk out into the Dearborn night feeling genuinely fed rather than simply weighed down, a balance that is much rarer than it should be in the world of Italian dining.
It is the kind of place that rewards a little bit of planning with a meal that feels effortless and deeply personal.