Small addition to (revolver).
Just a little update.
It's no secret that I've physically moved on to frame, my new project in Hazel Park. I'll certainly remain the man behind the curtain, finding new chefs and dining experiences for you, but our welcoming little restaurant must live on without me. How to keep standards and interest high is the question.
Introducing new (revolver) Executive Chef, Sarah Welch.
Sarah is a graduate of the French Culinary Institute in New York City's Hyde Park. While in school, she interned for Michelin-Star-rated, and James-Beard-winning, April Bloomfield, at The Spotted Pig. After graduating, she moved back home to Michigan, where she absorbed experience and technique during a two-year stint at Birmingham's heralded Forest Grill. Next, she moved on to a Sous Chef position at Ann Arbor's long-standing favorite, Mani Osteria. Then, in late 2014, she was offered an opening Sous Chef post at the highly anticipated Republic Tavern, in Downtown's historic Grand Army of the Republic building, under Executive Chef Kate Williams. Upon Kate's departure in Spring of 2015, Sarah was promoted to Executive Chef of both Republic, and new sister restaurant, the brunch hot spot Parks & Rec. Over almost 2 years time, Sarah developed a unique menu aesthetic, managed a kitchen staff of over 30, and positioned the two restaurants at the forefront of the Detroit dining scene. Now, she's ready to get back to basics. In true (revolver) fashion, Sarah has committed to 6 months in Hamtramck, while contemplating her next big move. She'll be managing the (revolver) kitchen, acting as liaison for visiting chefs on Fridays & Saturdays, speechifying before every dinner, and, most relevant to you lovely diners, holding a weekly Sunday Chef's Table. Single seating, veggie option, major food allergies accommodated. So, join us for Detroit's new Chef's Table standard, Sundays with Sarah, only at (revolver).
Sunday Chef's Table with Sarah Welch
Weekly, beginning April 23rd
One seating @ 6pm
$59 per guest, all-in pricing
[5 courses, sales tax, gratuity, sparkling water]
Menus for this series will change weekly, and be revealed the evening of dinners.
Vegetarian option available. Add total numbers of standard & veggie dinners to cart separately.
Notate food allergies during checkout.