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5 Things to Know About Mink, Corktown’s New Oyster Bar

The restaurant opens on Wednesday

A tray of oysters on ice next to a menu for Mink. Michelle Gerard
Brenna Houck is a Cities Manager for the Eater network. She previously edited Eater Detroit and reported for Eater. You can follow her on the internet at @brennahouck.

More than six months in development, one of Detroit’s most anticipated openings of the year, Mink, will (officially) throw open its doors on Wednesday, November 27 in Corktown — the biggest bar night of the year. Taking over the former Farmer’s Hand storefront next to Mama Coo’s and Folk, Mink is the first joint project from Nest Egg hospitality group. The restaurant is dedicating itself to wine and seafood.

Here are a few things to know before you go:

The Team: Restaurateurs Ping Ho, Kiki Louya, Rohani Foulkes, and chef Sarah Welch teamed up to form a new women-owned hospitality group called Nest Egg earlier this year. Together, they developed a new plan for the Farmer’s Hand space, which evolved into Mink. Welch’s sous chef at Marrow (and partner in life) Cameron Rolka is taking the lead at the new restaurant. Ho and Marrow bar manager Lisa Balagna developed the bar menu. Staff from other Nest Egg restaurants and bars including Marrow and Folk will help staff Mink.

The Design: The Farmer’s Hand occupied a small footprint, meaning space inside Mink will also be extremely limited. The restaurant seats 24 diners with 12 seats at the bar, five high-top tables seating two people each, and seats near the window overlooking Trumbull. A white bar runs along the space that was previously occupied by deli cases and the register at the market with the sparse kitchen operating directly behind that counter. There’s also some standing room at the counter for customers who don’t mind eating upright.

The Menu: As previously mentioned, kitchen and storage space inside Mink is extremely limited resulting in a relatively paired down snack menu with between 12 and 15 items. Diners can expect options like oysters on the half shell, scallop crudo, confit tuna belly, seafood-stuffed brioche rolls, steamed clams, desserts, and a few other vegetable dishes that pair well with wine. The goal with the oyster menu is to offer what’s currently at its peak season.

The Bar: Mink’s bar program will primarily be composed of wines, with around five beers and ciders available. The bar is also trying to emphasize sake as a seafood pairing with the menu providing around six options by the glass or bottle. Flights will be available, too.

Events: The partners behind Mink ultimately aim to expand the bar’s offerings beyond regular service to including oyster shucking classes and wine classes.

Mink is currently hosting previews ahead of the official opening, with $2 shucks on Monday night beginning at 6 p.m. The bar is still awaiting final approvals on its liquor license.

Mink is located at 1701 Trumbull Ave.

Mink Slides Into Corktown in November With Sake and Shrimp Rolls [ED]
New Restaurant and Wine Bar Will Fill the Farmer’s Hand Space in Corktown [ED]
Detroit’s Most Anticipated Restaurant and Bar Openings, Fall 2019 [ED]
All Mink Coverage [ED]
All Openings Coverage [ED]


1701 Trumbull Ave, Detroit, MI