(revolver)

9737 Joseph Campau, Hamtramck, MI

artisanal fare + communal dining

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Ben Robison & Joe VanWagner are about to take your taste buds to school.  New Old School.  Old New School?  They keep it traditional by using only ingredients that exist around them, meaning as local and seasonal as possible.  But, they push things forward, way forward, with their stunning modernist food.  Always a sight, and taste, to behold.  They have a wealth of experience, from here to Chicago, including previous very-sold-out (revolver) dinners.  Joe started his career in some of Chicago's most notable kitchens, including working Sous to James Beard winner Jimmy Bannos Jr, of the Purple Pig.  Ben served as Executive Pastry Chef at Southfield's highly-regarded Bacco Ristorante for 6 years, and has had his work featured in the Huffington Post and Plate Magazine.  Both had concurrent stints in the award-winning kitchen of our own Bistro 82;  Ben as Executive Pastry Chef, Joe as Chef de Cuisine.  You can currently find Ben directing the pastry program at Detroit's Chartreuse, while Joe just returned from Paris, where he was working kitchens and adding technique to his toolbox.  After this (revolver) dinner, he's headed back to Europe in his endless quest for culinary knowledge, so catch him while you can.  The boys have put together a very ambitious, modern take on Spring, to be presented just as the seasons are changing.  
Reserve now, and get your Instagram accounts ready for a barrage of "likes".


Chefs
Joe Van Wagner
&
Ben Robison
welcome spring

Friday, March 22nd @ 6pm & 9pm
Saturday, March 23rd @ 6pm

$50 per guest
INCLUDED:  all food, sparkling water, sales tax
ADDITIONAL:  cash gratuity welcome & very much appreciated



(one)
Beet Leather
with pistachio conserva

(two)
Cured Michigan Trout
ferment, lovage, pine, parsley, calamansi

(three)
Turnip
compressed turnip, caramel onion, turnip cream, nasturtium
~with~
leek cannoli, brown butter

(four)
Char-Grilled Sturgeon
smoked almond cream, wilted greens, shiro-dashi-lamb jus glaze

(five)
Lamb Loin
juniper emulsion, parsley sauce, pistachio confit, poached pearl onions

(six)
Rhubarb
oat, sunchoke


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