With the frequency in which new restaurants pop up in Detroit, typically only time will tell which ones rise to the top and which will fizzle.
Enter Standby and The Skip, a dual concept from Joe Robinson, chef Brandon Edwards, David Goldman and Anthony Curis. Edwards and bartender Robinson were teamed up at Antietam for a short time last year before their exit, and are set to debut their new establishments in September.
“With Standby, we really wanted to create a place that we would go to every night of the week. To us, that means a thoughtfully created craft cocktail bar where our customers feel just as comfortable ordering a shot and a beer as they do ordering a Negroni,” Robinson explained.
At their outdoor concept, The Skip, they hope to evoke the carefree feeling of being on vacation through a communal environment with great music, art covered walls, and (eventually) a food truck.
“Outside at The Skip, you can expect a proper frozen cocktail, pitchers of beer and simple mixed drinks,” Robinson said.
Standby will offer the classic cocktails everyone loves, but the menu will focus on modern and innovative techniques using fresh ingredients to bring new flavors to the glass. The food menu will be just as dynamic, according to Robinson, with locally sourced fare that compliments the bar program.
So far, so good: Robinson and crew recently held an eight-course tasting menu with beverage pairings at Salt + Cedar and a night at Motor City Wine’s Sundaylicious to preview what’s to come. Venison Osso Bucco Crepenette (sweet potato ginger puree with fried leeks) and Pigtail BLT (cucumber lettuce, heirloom tomato, bacon and confit pigtail on sourdough) were two of the mouthwatering offerings served.
“We are just really excited to finally have a place to call home,” Robinson said. “We’ve been living out of our suitcases, so to speak, for a while and we’re ready to get in there and serve some good food, good drinks and have a good time.”
There’s no doubt that Standby and The Skip will both provide an excellent time.