Ford's Garage restaurant

An original Model "A" floats above one of the bars.

The Model "A" burger. Black Angus with aged sharp cheddar cheese, applewood smoked bacon, pico de Gallo, arugula lettuce, tomato, red onion, and fried egg on a brioche bun.

Gasoline pump handles substitute for door handles on the front door.

A truck bed gate makes a handy bench backing in the front lobby.

An exterior of the restaurant at night.

Jim Ciupek, of Westland, left, and Dan Ordus, of Dearborn enjoy dinner.

A 1923 Model T floats above one of the bars.

(From left) Owner Billy Downs, general manager Brian O'Hara, and chef Darin Thompson.

Sweat chili garlic salmon: 8-ounce Norwegian Atlantic grilled salmon with sweet chili sauce, served with grilled asparagus and rice pilaf.

Ford's elite petite. Certified black Angus 6-ounce filet mignon, with demi-glace sauce and garlic red-skinned mashed potatoes and green beans.

Sushi grade Ahi tuna. Sesame seared and served with asian slaw, wasabi, sesame ginger, seaweed salad and a fried wonton.

Main lobster Mac N' Cheese. 1/4 pound of lobster in cavatappi pasta with a cheese blend.

An engine block sits amongst the tables in the dining room.

A wall of pennies adorns the beer taps.

Patrons in the main dining area near the Model A bar where an original Model A floats from the ceiling.

A vintage gasoline pump sits outside the restaurant.

The main dining area.