News is out by now that Chef/Owner David Gilbert's new Grosse Pointe restaurant Marais has been named the Hour Detroit Restaurant of the Year. The article is worth a read in its entirety, as it covers Gilbert's training and history, his aspirations, his view of Detroit's current culinary shortcomings and future, and much more. It's a deep look into Gilbert's aspirations and his restaurant, so instead of summarizing the whole thing, here's a look at it by the numbers:
6: How many months Marais has been open in Grosse Pointe Farms.
3: Total Hour "Restaurant of the Year" winners Gilbert has been involved with on a culinary level.
Approximately 30: Number of years since "anything this exciting opened in the Detroit area".
4: Years Gilbert spent with Pascal Barbot at Astrance in Paris.
30 to 800: Price range in dollars of bottles on the wine menu.
5: Morning start time for Marais' pastry chefs.
100: Number of years for which Gilbert plans Marais to last.
10: Number of main dishes on the menu.
3: Number of other remaining local "white-linen, fine dining restaurants" named in the article.
24: Price dollars Gilbert thinks is stupid to charge for mac & cheese.
5-6: How many years Hour has been tracking Chef Gilbert.
1: Number of eggs served to a diner to start the meal.
115: Cost in dollars of the tasting menu.
· 2014 Restaurant of the Year [Hour Detroit]
· All Marais Coverage [-ED-]