[All Photos Eater Detroit]
After a successful Detroit Restaurant Week dinner last fall, Shinola and Guns + Butter paired again this past weekend for an intimate spring dinner. There were just two seatings for the event, with only around 20 guests each. The warm weather drew some curious pedestrians to the shop, but only diners were allowed in to browse Shinola's watches and bikes while Chef Craig Lieckfelt prepared dinner at the Drought juice counter in full view of all the guests.
The evening was surprisingly quiet, aside from the music (lots of Jay Z and Kanye, with some soul and Motown thrown in) and mingling between guests was kept to a minimum at the 7:00 p.m. seating. Detroit Restaurant Week's usual hustle and bustle was missing, but the 9:00 p.m. crowd skewed younger and seemed livelier as they arrived. As usual, the kitchen was quiet, with servers assisting in in the kitchen.
The focus was definitely on the food, a light five-course spring menu that was thoughtfully curated. Chef Craig used spring vegetables and greens with bright flavors throughout the meal. Think asparagus and dill, fresh peas and spring onion, rhubarb and sprouts, with light sauces and minimal carbs. Egg, smoked whitefish, and aged Culver duck were the featured proteins, their richness pairing well with the rest of the ingredients.
The brick and mortar opening is inching closer, and Chef Craig seems to be taking the opportunity to travel before that officially happens, hosting another set of dinners in Dubai at the end of this month. Detroit Restaurant Week continues through April 20th at many of the city's fine dining establishments.
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· All Detroit Restaurant Week Posts [-ED-]
· All Guns+Butter Posts [-ED-]