If there’s anything to be known about Detroit’s dining scene, it’s that there is always a new restaurant (or a few) to check out right around the corner. So, what does Metro Detroit’s dining scene have for all you foodies to sink your teeth into this winter?
Located in Campus Martius in downtown Detroit, Parc made its official debut in November. Executive chef Jordan Hoffman has a long history with the culinary arts, earning his first kitchen role in a diner at the age of 14. After graduating from the culinary arts program at Schoolcraft College in Livonia, Hoffman spent time working in Paris and Las Vegas, opening several restaurants. Hoffman describes Parc’s menu as his take on midwestern fare. It’s familiar but surprising. In addition to wood-grilled fish and dry-aged steaks, patrons can imbibe at the bar or enjoy a baked good from pastry chef Tori Parnell.
As the fifth and newest location, Maru Sushi in Detroit, located on Fort Street in the old Federal Reserve Building, is the Michigan-based sushi chain’s largest location. It currently seats 145 people and will open patio seating in the spring for an additional 65 seats. While Maru Sushi has other locations in Michigan, that shouldn’t undermine the care that goes into crafting the traditional Japanese cuisine of its menu with items such as traditional sushi rolls, hibachi grills and ceviche.
Named after an Italian concept of preserving food in jars or cans to be enjoyed at a later time, the Ferndale location on Nine Mile Rd. was a perfect match for chef Matthew Baldridge, considering the space used to house Torino, which was shut down by the health department due to the undersized kitchen. By utilizing the conserva method of preserving food in jars, Baldridge believed he could use the space to serve artful meals to patrons without the need for a large kitchen. The Conserva will have its grand opening on Saturday, December 10.
While people await the official opening of Kate Williams’ Lady of the House in Corktown, Williams herself is hard at work building the eatery that will employ her “ugly food” concept, which is all about minimizing food waste on farms in addition to utilizing as much of an animal as possible when preparing meals. Williams wants to see less food go to waste, especially when many people go hungry every day anyway. To find out exactly when Lady of the House will open, sign up for their newsletter on their website.