(revolver)

9737 Joseph Campau, Hamtramck, MI

artisanal fare + communal dining


Jessica Wilson Fall 2017 500 px.png

Chef Jessica Wilson is flying in just for you, Detroit.  From Brooklyn.  With tons of flavor.  To spread the word of her anticipated new restaurant, GRACE, an innovative farmhouse cookery in Richmond, VA.  She spent time at some of New York City's most heralded restaurants, Prune, Goat Town, A Voce, before landing the opening Executive Chef position at Brooklyn's Dear Bushwick.  There, she earned accolades from The Village Voice, New York Times, and TimeOut New York.  Michelin took notice and added Dear Bushwick to their dining guide.  Very high praise.  Since, she's been planning for her next challenge...GRACE, her upcoming garden-to-table restaurant, with the garden actually on the property, providing both the freshest of produce for the restaurant and a morning community market.  As a preview, she's created 2 different early fall menus celebrating the bounty of Detroit's surrounding lands.
First, a standard menu on Friday, September 29th.
Then, a vegetarian menu on Saturday, the 30th.
Pick your preference...or pick both.
Come welcome her to town, congratulate her on her new endeavor,
clean your plate, and go home happy.


Gather for GRACE
-  of this moment, at your table -
with Chef Jessica Wilson

Friday, September 29th @ 6pm & 9pm - Standard Dinner - $55 per guest
Saturday, September 30th @ 6pm & 9pm - Vegetarian Dinner - $45 per guest

INCLUDED:  5 courses, sparkling water, sales tax
ADDITIONAL:  cash gratuity welcome & very much appreciated


FRIDAY'S MENU

- BLACKENED CELERIAC SOUP -
with Pickled Pear
and Wild Garlic Cream

- CHARRED WHOLE BEETROOT -
with Blistered Grape Versus, 
Beene Seed, and Sour Butter

- SMOKE SWEET POTATO -
with Green Onion
and Aged Beef Tallow & Toast

- BRAISED LAMB NECK -
with Raw Tomato Apple Relish
and Burnt Cabbage

- PRESSED CANTALOUPE -
with Fermented Persimmon,
Birch Beer, and Honey Comb

SATURDAY's MENU:

- BOILED ROOT BROTH -
with Beets & Aged Vinegar

- SHAVED MUSHROOM -
with Raw Apple Cider, 
Buttermilk Curd, and Caraway

- CHILLED CHARRED CUCUMBER -
with Brown Butter, 
Toasted Grain, and Wild Berry

- SLOW COOKED PUMPKIN -
with Onion Cream, Maple Water,
and Pickled Mustard Seed

- SWEET EGGPLANT -
with Blackened Sugar,
Whipped Marshmallow, and Sesame

 



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