For the summer months Revolver in Hamtramck is going into overdrive, hosting chefs from all over Detroit and Metro Detroit and beyond on Friday and Saturday nights. Adding an extra night means more chefs from more restaurants, and the line up is impressive. Local and non-local talent of all types will be hosting one-night-only two seating dinners. The inspiration behind the cuisine ranges from Caribbean to French to Southern American, with everything in between.
Standouts include Chris Skillingstad, a recent transplant from Minneapolis who worked at Victory-44 and Travail/Rookery. He's also the new chef for Revolver co-owner Tunde Wey's project Goldfinch American, so come to this four-course meal for a taste of what to potentially expect at the more involved Goldfinch. His dinner takes place on June 6th, so make reservations now.
Josh Stockton of the soon-to-open Gold Cash Gold is taking over the kitchen on Saturday, June 7th, for a pig dinner. His father raises pigs down south and isn't opposed to shipping them all the way up here for Chef Josh, so this is likely a family hog. Missed his first Revolver dinner? Here's a second chance to see what to expect when his Corktown restaurant opens this fall.
Expectations are high for Chef Paul Grosz's Revolver debut on June 20th. Unlike Chris and Josh he is already well established with his own restaurants (Cuisine in Detroit and The Stand Gastro Bistro in Birmingham). At four courses for only $50 it's the perfect opportunity to try the French cuisine of a local culinary legend.
Pairing up creates an interesting dynamic, and Chefs Sarah Welch and Cameron Rolka are taking their extensive culinary knowledge and applying it to the classics. They run pop-ups in Ann Arbor, but both have serious culinary chops. Sarah was a sous-chef at Brian Polcyn's Forest Grill in Birmingham, and Cameron worked at Martin Berasategui, a 3 Michelin Star restaurant in Spain. Look for their dinner on Saturday, June 28th.
The rest of the month features what will also be great dinners: Brad Greenhill returns twice, Jay Mullins uses local and seasonal ingredients to connect his diners' senses, and Rhoda St. Luce will prepare vegetarian and vegan cuisine and baked goods with Caribbean influences. All dinners are paid for in advance through reservations. Revolver is currently taking reservations for all June dinners through their website.
· Revolver Hamtramck [Official Site]
· All Revolver Coverage [-ED-]