Can’t get enough Detroit restaurant intel? The EaterWire is your guide to all the food industry news hits you may have missed.
EXPANSIONS — Greektown restaurant Red Smoke Barbeque is laying the groundwork for an expansion to Royal Oak. The restaurant owned by Astoria Bakery’s Tasso Teftsis is slated to fill a space in a forthcoming $3.8 million mix-use building at 218 S. Main Street. According to a liquor license transfer request submitted by Red Smoke, the barbecue spot will seat approximately 130 patrons including 28 seats at the bar. The plans also call for a 16-seat patio. Royal Oak city commissioners approved the plan this week, which is expected to break ground in 2018. [Daily Tribune]
EVENTWIRE — Cafe D’Mongo’s ongoing grilled cheese special will get an update this weekend courtesy of the folks at Ferndale’s Farm Field Table butcher shop. The bar’s first-ever sandwich collaboration is dubbed The Bukowski and features Mulefoot pork leg roulade with wild ramps, whole grain mustard, Muenster, and parmigiano cheese on Avalon International Bread’s Dexter Davison rye. The sandwich is served with salt and vinegar chips for $14. [EaterWire]
COMING ATTRACTIONS — The Birmingham City Commission has awarded two of it’s highly prized bistro licenses to a sushi restaurant, Adachi, and a restaurant inside a forthcoming Whole Foods Market. A third applicant, Union Joints (Vinsetta Garage), decided to retract its proposal for Lincoln Yard due to the limitations on seating required for a bistro license. [Crain’s]
NEWS — Hudsonville Ice Cream is launching a month-long contest on May 1 inviting Detroiters to invent and name a new Motor City-inspired ice cream flavor. The winner will receive a $500 cash prize and a year’s supply of ice cream. Visit the Hudsonville Facebook page to enter. [EaterWire]
IDK — In addition to massive burgers, bloody marys, and ice cream sundaes, Downriver sports bar Mallie’s now offers a massive two-pound taco that’s free to those with the will and stomach real estate to finish it. [News-Herald]