Selden Standard will open this fall after all, even if it doesn't look like it from the outside according to a new article in Crain's. Detroiters have anxiously been awaiting Chef Andy Hollyday's restaurant since he left Michael Symon's Roast, and it was high time for an update.
Co-owner Evan Hansen told Crain's that they became partners because they wanted exactly the same thing: "Someplace that is very casual and friendly, but with a very high level of execution for the food and drinks."
Hollyday wants to incorporate as much local and seasonal product as possible, sourcing from farms in and around Detroit, and changing seasonally. The care going into sourcing will be mirrored in the preparation, which guests can be a part of:
"Selden Standard diners can sit at an open counter that will overlook a wood-fired oven and grill, which will be a showpiece in the dining room, Hollyday said, and the food will be handcrafted as much as possible."
With all of the buzz around the restaurant, they'll need a lot of room for curious diners. They're working to create ample seating for a variety of purposes, and the restaurant will be a good size when complete:
"The 5,700-square-foot building will seat 83 people in its main dining room, which includes the bar and counter seats overlooking the oven and grill. A back patio will seat 25, and a private dining area will seat 10-50 people. The restaurant will be open seven days a week for dinner, weekdays for lunch and weekends for brunch."
They will begin hiring between 35-40 staff members late this summer for their fall opening, but no word yet on a more exact date.
· New Midtown Eatery Aims to Set the Standard for Local Dining [Crain's]
· Selden Standard Official Page [Facebook]
· Detroit's 10 Most Anticipated Spring/Summer Openings [-ED-]