(revolver)

9737 Joseph Campau, Hamtramck, MI

artisanal fare + communal dining

photo: Jacob Lewkow for edibleWOW (killer cool food mag)

Chef Reid Shipman has spent the past decade working alongside too many notable chefs to mention.  But, we'll give it a shot.  Early on, he gleaned all possible from renowned Chef Brian Polcyn at Birmingham's Forest Grill.  Later,  he was Chef de Cuisine to local superhero Paul Grosz at The Stand, in Birmingham.  Most recently, he acted as opening Sous Chef at Corktown's Gold Cash Gold, alongside Executive Chef Josh Stockton, where he helped grow the business into one of the region's premier finer dining establishments.  The Gold Cash Gold kitchen also introduced him to a couple of his closest friends and most trusted chef partners, Brandon O'Sullivan and Jason Osburn, each well-known amongst Detroit area chefs and foodies.  Brandon is an alum of both GCG & Novi's Toasted Oak, and is known for his wine dinners and show-stealing desserts.  Jason is the resident Detroit fermentation/pickling/charcuterie guru with stints as a both GCG Sous and butcher at Farm Field Table, Ferndale's game-changing boutique butchery.  Together, they've created an "Off Cuts" dinner especially for (revolver).  An introduction to some of the most flavorful animal parts you may not have tried before, but will fall in love with.  
Because, Hamtramck is for lovers...and unusual cuts of meat.


- OFF CUTS -
with
Chef Reid Shipman
Chef Brandon O'Sullivan
Chef Jason Osburn

Friday, October 13th @ 6pm & 9pm
$50 per guest

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


CRISPY PIG EAR SALAD
Spicy Greens, Pickled Watermelon,
Hot Sauce Dressing
 
CHICKEN SKIN RAMEN
Smoked Eggplant, Black Sesame,
Jalapeño Egg, Porcini-Dusted Rice Puffs
 
PASTRAMI BEEF HEART CARPACCIO
Bone Marrow Toast, Pickled Husk Cherries,
Creamed Cabbage, Charred Autumn Squash
 
DEVILED-LAMB-KIDNEY-STUFFED
CHICKEN NECK
Coffee & Honey Rub, Sobrassada, Elderberry,
Apple Jam, Braised Greens
 
SANGUINACCIO DOLCE
Kabocha Date Tart, Roasted Cauliflower-Coconut Semifreddo,
Spiced Pine Nuts, Romano Mitica


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