For example, guests can reserve the polished space and get a three-course meal designed by Hardy for $45 per person. In the back of the restaurant, Hardy and staff have transformed a former storage area into a private chef table that seats 10-15. A swift carry-out business is expected, plus catering and delivery within the Rosedale Park area. 21-27, only has seating for around a dozen in the dining area. River Bistro, which will be part of Metro Detroit Black Restaurant Week planned Aug. “The labor of love we put in it brings that product back to life.” it’s a really nice short rib, but we’re not going all the way up, up,” he said. We’re buying not the short rib that Townhouse will buy or some of the other big guys in Midtown would buy. For instance, he not only serves ginger beer Tana as a soft drink, but he also uses the locally-made product as a marinade. He may not spend as much on some ingredients as a restaurant downtown might, he said, but he’ll massage them and make them more flavorful to make up for it. Hardy said he will deal with higher food margins to make his dishes affordable for the area. House-made desserts such as an ice cream sandwich with cannoli cream and chocolate ganache or banana and white chocolate bread pudding are $4-$5. Sides alone like cilantro rice (chef really likes cilantro, I’m telling you), three-cheese scallop potatoes, cottage fries, mac and cheese, and fried Brussels sprouts and bacon are each $4. Dinner ($8.95-$14.95) has many of the same items offered at lunch but with extra sides like rice and peas, cottage fries or plantain chips.
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