(revolver)

9737 Joseph Campau, Hamtramck, MI

artisanal fare + communal dining

 Olive Trees at Collioure, Henri Matisse

Olive Trees at Collioure, Henri Matisse

Mark Butler is fresh off a two-year stint as Pastry Chef at TAKOI / KATOI (aka since the beginning), where he directed their delicious and unique dessert program.  No easy task coming up with oh-so-sweet endings for modern Thai-inspired dinners.  But he did, and you loved.  His skills extend far beyond pastry, however, so he's recently accepted a Sous Chef position at Downtown's The Apparatus Room, where he'll be concentrating on all things savory.  Why the varied talent?  Well, he wet his toes in the restaurant world performing every task known to human kind at the old Dearborn Tavern.  Washing, cleaning, fixing, prepping, and eventually cooking.  That started a fire that led him to a culinary degree from the Scottsdale outpost of Le Cordon Bleu.  Then came work in some truly impressive kitchens, from Douglas Keane's two-Michelin-star-rated Cyrus, to Thomas Keller's renowned The French Laundry, literally the template for the modern fixed-price dining experience.  Known as a technician, Mark's food has layer upon layer of thought and execution, so, we're very pleased to welcome him to our little Hamtramck spot.  
He's created a lovely menu inspired by & incorporating Spring.  
Fresh, bright, flavorful.
See ya on the 18th. 


CHEF MARK BUTLER
The Apparatus Room / TAKOI

Friday, May 18th @ 6pm & 9pm
Sunday, May 20th @ 3pm & 6pm

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



HAMACHI CRUDO
avocado puree | lime | cilantro | pickled fresno chiles

••
SPRING PEA RISOTTO
mascarpone | parmesan | mint oil

•••
RAMP RAVIOLO
pickled ramps | morels | ricotta | egg yolk
brown butter & hazelnut gremolata | lemon zest

••••
SEARED DUCK BREAST
roasted red pepper | potato rosti | duck jus

•••••
CARROT CAKE
cream cheese ice cream | carrot sorbet | walnut