(revolver)

9737 Joseph Campau, Hamtramck, MI

artisanal fare + communal dining

Keith Potter Jan 2018.jpg

Chef Keith Potter has been on our radar since 2016, when we saw him in action at an event.  "Note to self:  Keep in touch with Keith".  
He began his culinary career as a butcher for Chicago powerhouse BOKA restaurant group, where he'd learn & perfect one of the foundational skills of cooking.  There, he'd work with storied farm-to-table chef & preservation authority Paul Virant, a unique opportunity to absorb pickling & preservation techniques from a master.  Equally important, he'd meet and initiate a lasting friendship and working relationship with (revolver) alum & fan favorite Chef Ed Sura.  Keith & Ed would move on to run the kitchen as Sous & Exec at NoMi Kitchen, on almost every Chicago "Best Of" list you can imagine, from Fine Dining to Brunch to Rooftop Bar to Wine Selection to City View to Art Collection.  Keith would eventually accept the Chef de Cuisine position at his current home, Cindy's, atop the gorgeous  Chicago Athletic Association Hotel, where I was lucky enough to dine last month.  By the end of the meal, which including literally everything on the menu, we had already started planning a (revolver) stint.  So, here it is, 2 years in the making, Chef Keith Potter in (revolver)'s kitchen.  Chicago in Hamtramck.  Your tastebuds in Heaven.  Reserve now.


Six Courses with
Chef Keith Potter
of Cindy's, Chicago

Friday, January 11th @  6pm & 9pm
Saturday, January 12th @ 6pm

$55 per guest
INCLUDED:  all food, sparkling water, sales tax
ADDITIONAL:  cash gratuity welcome & very much appreciated


Welcome
Local Seeded Rye
whipped pumpkin ricotta, orange blossom honey
 
To Begin
Chicken Liver Mousse
kale, grape jelly, knob onion, pecan, cracker
 
To Continue
Celeriac Veloute
pernod, smoked trout, pickled fennel, brioche
 
Sea
Scallop
 tasso court boullion, cauliflower hummus, chili, caper, brown butter
 
Land
Goat Loin
sweet potato mole, onion aigre doux, blue corn, cilantro
 
Pasture
Idyll Gris
Idyll Farms gris cheese, kabocha butter, vanilla pear aigre doux, smoked almond brittle