i took a walk through this beautiful world felt the cool rain on my shoulder found something good in this beautiful world i felt the rain getting colder sha la la la la sha la la la la la la sha la la la la sha la la la la la la it s where nearly everything american and great came from. the things the whole world wanted made here. the heart, the soul, the beat of an industrial, cultural superpower. a magnet for everyone with a dream of a better future, from eastern europe to the deep south. american dream, you came here. the one straight ahead with the green roof? yep, the big rococo building, completely empty. empty. unbelievable. the white one is being rehabbed. there s some money coming in. the one next to it on the right is completely empty. the gray pyramid with the spire on top sold for $5 million. $5 million for that? you can t buy a garage in the hamptons for that basically. $5 million for a skyscraper. it is post-apocalyptic. i mean,
and here he is in detroit. well, guess what? that s a heroic thing. the headaches are less. you re appreciated here. no. no. this would be considered a foolhardy venture in the chef world. guess what? we like good food too. we re not space aliens. people often say thank you . we just moved back from chicago. we lived in chicago the last six years. we lived in l.a. six years. thank you, this is exactly what we wanted. what you ve done is counterintuitive. i mean, there is a sort of conventional career path for chefs. right. instead. .you decide. .to go to detroit. hell yeah. not just detroit, come back home. people think i m crazy for going back to detroit. then another tribute to classic detroit: potato-filled pierogi and kielbasa simmered in white wine, thyme and fennel seeds. finished with beurre fondue, and burnt butter pine nuts. followed by locally sourced lamb,
this guy could be running a 300-seat restaurant in vegas, but here he is in detroit. that s a heroic thing. charlie: guess what? the headaches are less. you re appreciated here. anthony: no, no, this would be considered a foolhardy venture in the chef world. charlie: guess what? we like good food, too. we re not space aliens. chef craig: people often say, thank you, like we just moved back from chicago. we lived in chicago the last six years, we lived in la six years, thank you, this is exactly what we wanted. anthony: what you ve done is counter intuitive. i mean, there is a sort of conventional career path for chefs. instead, you decide to go to detroit. chef craig: hell yeah. not detroit come back home. people think i m crazy for going back to detroit. anthony: then another tribute to classic detroit potato filled pierogi and kielbasa, simmered in white wine, thyme and fennel seeds, finished with beurre fondue and burnt butter pine nuts. followed by locally sourced
we lived in chicago the last six years, we lived in la six years, thank you, this is exactly what we wanted. anthony: what you ve done is counterintuitive. i mean, there is a sort of conventional career path for chefs. instead, you decide to go to detroit. chef craig: hell yeah. not detroit come back home. people think i m crazy for going back to detroit. anthony: then another tribute to classic detroit potato-filled pierogi and kielbasa, simmered in white wine, thyme and fennel seeds, finished with beurre fondue and burnt butter pine nuts. followed by locally sourced lamb, cooked perfectly, topped with sour cherries, mulberries, toasted pistachios, coriander and yogurt sauce. in what way does opening a fine dining restaurant in detroit benefit the majority of detroiters? chef craig: how is it not making it better? how is sitting back, not doing anything making it better?
venture in the chef world. charlie: guess what? we like good food, too. we re not space aliens. chef craig: people often say, thank you, like we just moved back from chicago. we lived in chicago the last six years, we lived in la six years, thank you, this is exactly what we wanted. anthony: what you ve done is counter intuitive. i mean, there is a sort of conventional career path for chefs. instead, you decide to go to detroit. chef craig: hell yeah. not detroit come back home. people think i m crazy for going back to detroit. anthony: then another tribute to classic detroit potato filled pierogi and kielbasa, simmered in white wine, thyme and fennel seeds, finished with beurre fondue and burnt butter pine nuts. followed by locally sourced lamb, cooked perfectly, topped with sour cherries, mulberries, toasted pistachios, coriander and yogurt sauce. in what way does opening a fine dining restaurant in detroit benefit the majority of