world. guess what? we like good food too. we re not space aliens. people say they often say, thank you. we just moved back from chicago, we lived in chicago the last six years, lived in l.a. six years, thank you, this is exactly what we ve wanted. what you ve done is counter intuitive. there is sort of a conventional career path for chefs. right. instead, you decide to go to detroit. yeah. not 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 burnt fondue and 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?
guess what? we like good food too. we re not space aliens. people say they often say, thank you. we just moved back from chicago, we lived in chicago the last six years, lived in l.a. six years, thank you, this is exactly what we ve wanted. what you ve done is counter intuitive. there is sort of a conventional career path for chefs. right. instead, you decide to go to detroit. yeah. not 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 burnt fondue and 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
this is what could considered a foolhardy venture in the chef world. guess what? we like good food too. we re not space aliens. people say they often say, thank you. we just moved back from chicago, we lived in chicago the last six years, lived in l.a. six years, thank you, this is exactly what we ve wanted. what you ve done is counter-intuitive. there is sort of a conventional career path for chefs. right. instead, you decide to go to detroit. yeah. not 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 burnt fondue and burnt 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? how is it not making it
aromatics and butter. served in a lobster broth with fried onions, honey and uzu. quite delicious. baby greek salad with beets, tomato and feta. all sourced locally. a tribute to the greek diners where craig grew up eating with his family. you could be running a 300-seat restaurant in vegas. here he is in detroit. guess what? that s a heroic thing. the headaches are less. you re appreciated here. no, just no, this is yeah. this is what could considered a foolhardy venture in the chef world. guess what? we like good food too. we re not space aliens. people say they often say, thank you. we just moved back from chicago, we lived in chicago the last six years, lived in l.a. six years, thank you, this is exactly what we ve wanted. what you ve done is counter intuitive. there is sort of a conventional career path for chefs. right. instead, you decide to go to detroit. yeah. not detroit, come back home.
yeah. this is what could considered a foolhardy venture in the chef world. guess what? we like good food too. we re not space aliens. people say they often say, thank you. we just moved back from chicago, we lived in chicago the last six years, lived in l.a. six years, thank you, this is exactly what we ve wanted. what you ve done is counter intuitive. there is sort of a conventional career path for chefs. right. instead, you decide to go to detroit. yeah. not 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 burnt fondue and pine nuts. followed by locally sourced lamb cooked perfectly. topped with sour cherries,