(revolver)

9737 Joseph Campau, Hamtramck, MI

artisanal fare + communal dining

photo: Nicole Rupersburg

Chef Reid Shipman has spent the past decade working alongside too many notable chefs to mention.  But, we'll give it a shot.  Early on, he gleaned all possible from renowned Chef Brian Polcyn at Birmingham's Forest Grill.  Later, he was Chef de Cuisine to local food scene Godfather, Chef Paul Grosz, at The Stand Gastro Bistro.  Most recently, he acted as Sous Chef at Corktown's Gold Cash Gold, alongside Executive Chef Josh Stockton, where he helped grow the business into one of the region's premier finer dining establishments.  He's also a (revolver) vet, having brought us two previous lovely menus.  And, as luck (and genetics) would have it, he's Irish. Why?  Because, March brings us St Patrick's Day, one of the most abused and least understood of Holidays.  Originally a feast day, commemorating Saint Patrick bringing Christianity to Ireland, St Patty's evolved into a celebration of the heritage and culture of the Irish, in general.  Sadly, in more recent years, it has been relegated to day drinking & debauchery, so Reid & (revolver) are officially reclaiming Saint Patrick's Day to explore and honor the wonderful culinary history of Ireland.  Read the menu, research boxty, and brambrack, and colcannon, and ready yourself for the most memorable of Saint Patrick's Days.
(and, let's do it again next year, shall we?)


A Heritage Irish Dinner
with
CHEF REID SHIPMAN

Saturday, March 17th @ 6pm & 9pm
$55 per guest

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


(first)
WHITE & BLACK PUDDING
raspberry preserve, soda bread

(next)
DUBLIN BAY OYSTERS
boxty, horseradish granite, green onion mayo

(and)
MUTTON
colcannon, marrow fat peas, glazed carrots

(then)
RASHER CODDLE
boiled bacon & cabbage, pearl barley, potato

(finally)
BRAMBRACK
cashel blue and walnut terrine, Guinness malt ice cream


55.00
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