They’ve only been open two years but Red Dunn Kitchen – 331 Trumbull Street, Detroit, adjacent to the Trumbull & Porter Hotel – is already making big changes. As of March 8, the Corktown restaurant had a newly appointed executive chef, Mike D’Angelo, and a new menu focused on poultry and game. “Michigan has always had a rich culinary history when it comes to game, yet it is noticeably missing from the current restaurant landscape,” said D’Angelo, who worked at iconic restaurants like Coach Insignia and Capital Grille prior to Red Dunn. D’Angelo’s menu includes many locally-sourced items and dishes created with preparations that guests will be familiar with, like Irish Pheasant Stew made with Irish stout, coffee-rubbed Elk Chop, and a roasted Wild Boar Porchetta. Don’t worry – for vegans and vegetarians, there are plenty of options for you as well, like the RDK Fried Cauliflower. And if you aren’t up for the adventurous food but want red meat, Red Dunn still has their signature burger on the menu.
Metro Intelligencer is a monthly column devoted to news stories, tidbits and gossip items about what's happening on the restaurant scene in the metro Detroit area. Metro Intelligencer is reported/created each month by Dana Casadei who can be reached at DanaCasadei@DowntownPublications.com with news items or tips, on or off the record.