As of November 1, a new winter menu rolled out at The Republic Tavern, 1942 Grand River Avenue, Detroit. Chef Matt Baldridge – who worked closely with his staff, local farmers, and artisans to create the menu – said that the roasted orata, stout braised elk, and barbecue carrots have already proven popular. What does he think has drawn guests to those? “The freshness of it and the skill with which the kitchen handles the product,” he said. “We try to be as creative as possible without making it inaccessible.” There are about 20 items on the new menu, full of hearty, slow-roasted dishes with seasonal ingredients. Be sure to try this menu ASAP. In December there are plans to change it, with several new dishes coming. Don’t worry, the elk is staying.
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.