(revolver)

9737 Joseph Campau, Hamtramck, MI

artisanal fare + communal dining

photo: Nicole Rupersburg

Jay Gundy had been packing the house at Cork Wine Pub, in Pleasant Ridge, since 2013.  His seemingly simple philosophy of eating that which is around you had really struck a chord with diners.  But, it requires constant planning and sourcing;  staying in tune with local farms and purveyors, and even foraging for ingredients himself.  Full time job, for sure.  Then, he caught wind of a new restaurant in the planning stages in Detroit's Corktown neighborhood.  Red Dunn Kitchen.  They were looking for an Executive Chef, and Detroit's allure proved too hard to resist.  Eight months in, and things are going smoothly, so Jay's ready to step outside the kitchen for a little Hamtramck fun.  He's a (revolver) veteran, always jumping at the chance to come out and connect with diners.  His last visit, Jay went vegetarian, to rave reviews.  We thought we'd take it one step further this time around, so Jay's going vegan.  To keep you on your toes, he's bringing along Chef Katie Coon, master maker of vegan cheeses.  Katie made the choice to go vegetarian at 12 years old, quickly learning that cooking skills were necessary to sustain the lifestyle change.  So, she's been at it ever since.  One small/huge update.  Katie went vegan in 2014.  What was one of the hardest things to leave behind?  Cheese, of course.  Not finding any available vegan cheeses satisfying, she started experimenting and has gradually developed recipes for some of the tastiest non-dairy cheeses you've ever had.  So tasty, in fact that she's in the planning stages for her own vegan cheese company.  Her cheeses are tapioca, coconut oil, or cashew based, with homemade GMO-free soy milk.  All the delish, none of the dairy.
Jay & Katie have developed a vegan menu to satisfy all.
So, Vegans Unite!
And, bring those meat-eating loved ones.
If ever there was an opportunity to introduce someone to delicious vegan food,
it's March 23rd & 24th, only at (revolver).


EXECUTIVE CHEF JAY GUNDY
CHEF KATIE COON

Friday, March 23rd @ 6pm & 9pm
Saturday, March 24th @ 6pm & 9pm
$45 per guest

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

THIS DINNER IS COMPLETELY GLUTEN FREE


(hi)
GINGER TURMERIC POTATO SOUP
 with kale and coconut milk

(how)
BAKED CASHEW CHEESE
served with herb salad and warm baguette

(do)
POLENTA LASAGNA STACK
ricotta, cremini mushroom, roasted tomato sauce

(you)
DILL-HAVARTI-STUFFED PIQUILLO PEPPERS
 sundried tomato oil, shiitake bacon

(do)
TWICE-BAKED SWEET POTATO
red himalayan rice, spinach, spicy peanut tofu, chimichurri, toasted peanuts

(bye)
DARK CHOCOLATE AVOCADO MOUSSE
served with vegan cookies


45.00
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