(revolver)

9737 Joseph Campau, Hamtramck, MI

artisanal fare + communal dining

Chef Anthony Lombardo has literally come full circle, twice.  He came up in Sterling Heights, a little aimless, not contemplating the future.  Then, his father dropped him off at the local Lone Star Steakhouse...with instructions to get a job.  He did, in the dish tank, eventually working his way up to line cook.  After gaining experience in a couple more kitchens, a boss encouraged him to go to cooking school, and he was eventually accepted to the Culinary Institute of America, in New York's Hyde Park.  There, he met kindred spirit and future superstar chef Daniel Giusti, of Noma fame.  The two graduated and headed to Italy to study regional cuisine at Istituto Superiore di Gastronomia.  Lombardo stayed in Italy a good year and a half, working in small town restaurants, gaining old-world technique and first-hand knowledge.  Anthony later returned to Detroit for a 5-year stint at the venerable Bacco Ristorante, under the tutelage of Executive Chef Luciano Del Signore.  He then accepted a dream job as Executive Chef of DC's nationally recognized 1789.  He spent a total of 6 years there, and at sister restaurant The Hamilton.  But, as many of us know, Detroit has a way of calling when you least expect it.  Just last August, he returned to Bacco, this time as Executive Chef.   He's happy, Detroit is happy.  Everything seems in balance.  Now that he's eased back into Detroit life, it's time to flex some muscle at (revolver).  But (revolver) is a place that fosters collaboration, so, he's teamed up with childhood friend, and fellow chef, Mark Camaj.  Mark was raised in Hamtramck & Sterling Heights.  (see a theme developing)  He gained his culinary education at Le Cordon Bleu's Scottsdale outpost, which led to stints at Cafe Via, Townhouse, and ultimately, Grosse Pointe's legendary Bucci.  He's currently Sous Chef at Lafayette, Andrew Carmellini's lovely French cafe in New York City.  So, he's headed back to town, juuuuust for you...and you.  The boys have created a modern take on East Side cuisine during their youth.  A food culture I'm intimately familiar with, because I was there, too.  This menu is evoking flavors and aromas from my youth that I haven't thought about in years.  Things as unique to Sterling Heights as coneys and Boston Coolers are to Detroit.  An Italian chef, an Albanian chef, and a Polish restaurateur.  Nothing could be more vintage East Side.   And, nothing could be more (revolver).


The fellas will be donating their portion of the proceeds to Turning Point, a non-profit in Mt. Clemens the provides programs and resources that enable victims of domestic and sexual assault to regain control of their lives.  Visit turningpointmacomb.org to find out more.


Taste the East Side with:
Chef Anthony Lombardo
&
Chef Mark Camaj

Saturday, March 25th, 2017
Seatings @ 5pm & 9pm

$59 per person / all-in pricing
(7 courses, sales tax, gratuity, sparkling water)


- intro -
PITE
albanian feta & spinach bread

- 1st -
DOLMA & KIBBEH NAYEH
lamb & rice stuffed grape leaves and lamb tartar
with spiced lebneh

- 2nd -
FRUTTI DETIT
balkan seafood salad with calamari, prawns, michigan white beans, carrots, chili

- 3rd -
MARSALA
veal sweetbreads, east side marsala sauce, wild mushrooms, sunchokes

- 4th -
MOSTACCIOLI
buffalo milk ricotta and parmigiano, olives, eggplant, san marzanos tomatoes, basil
 
- 5th -
STEAK & ZIP
teres major, celery root, foie & black truffle zip sauce

- outro -
PACZK-ANNOLI
half paczki, half cannoli
 


- SOLD OUT -