9737 Joseph Campau, Hamtramck, MI

artisanal fare + communal dining

Dink Dawson July 2019.png

Detroit is a city of second chances, reboots, do-overs. Downtown, The Auto Industry, The Great Fire of 1805. It's kind of just what we do. Pick ourselves up and try again. Very rarely is it an easy road. I know many folks who've had to reorganize, refocus, and begin again. I was recently introduced to such a man who can be looked to as an example of what's possible. Dink Dawson. Make that Chef Dink Dawson. Detroit Free Press Restaurant Critic, Mark Kurlyandchik, reached out and asked me if I'd like to meet Dink. We were face-to-face within days. Sitting across the table from Dink, I couldn't help but notice his contained energy. It wasn't that he was restless, it's that he was absolutely ready to go. With good reason. Late last year, he was released from Coldwater, Michigan's Lakeland Correctional Facility. No time to waste when the last 7 years of your life have belonged to the State. Dink was raised in Detroit, of Southern heritage. As a child, he loved being in the kitchen, watching his mother and grandmother cook. He prepared his first meal at the very tender age of 6. He remembers the satisfaction he'd feel seeing people's reaction to his food. Cities being what cities are, Dink would make a few wrong turns, which led to the drug game, and eventually, prison. But, sometimes the right inmate finds the right facility. Lakeland runs a respected Food Technology Program. Students gain experience in every aspect of the restaurant world, from the dish tank to service to cooking. They graduate not just with new skills, but with actual certifications that can lead to life-changing careers on the outside. Upon release, Dink quickly tracked down an underutilized bar space on Detroit's East Side, and took over it's kitchen, redubbing it The Green Mile Grille. Just about 6 months in, Dink is off to a great start, both running a successful business and filling a niche in the neighborhood. As Dink puts it, "Same hustle, different food." Come out to (revolver) on July 14th for a hearty sampling of Dink's "Southern roots with 5-star flair", served with a heaping side of inspiration.

"We may encounter many defeats, but we must not be defeated. In fact, it may be necessary to encounter the defeat, so you can know who you are, what you can rise from, how you can still come out of it." - Maya Angelou

"Same Hustle, Different Food"
Chef Dink Dawson

Sunday, July 14th @ 6pm

$40 per guest
INCLUDED: all food, sparkling water, sales tax
ADDITIONAL: cash gratuity welcome & very much appreciated


served with spicy aioli slaw

pork chops marinated for 24 hours in
cocoa, espresso, soy sauce, rosemary, cumin, and thyme
dressed with a mint harissa sauce

served with brussels & sweet potato mash

topped with strawberry cream sauce

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