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Fall menu at Wright & Company

Opened in 2014, Detroit’s Wright & Company’s large, open windows offer panoramic views of Woodward, while the interior provides a sleek, trendy space for guests to enjoy a select food menu that rotates with the seasons.  Executive Chef Kyle Shutte takes pride in creating seasonal menus around a composed shared plates concept. His unique culinary point of view stresses that great food should be fun, yet sophisticated, innovative yet familiar, and humane yet accessible. The fall menu kicks off in October and includes: tuna crudo with burnt orange, candied carrots, pickled ramps and toasted oats; tartare of preserved summer peaches with garlic-whipped tofu, white soy, yuzu, nori and grilled sourdough; salad of seckel pear with pumpkin leaf butter, pumpkin vine, pumpkin seed toffee and pumpkin vinegar; Michigan pork belly with burnt apple, black walnut, oak butter and sage; fairytale pumpkin featuring tom kha-roasted, broken rice porridge, toasted coconut, yuzu, and white soy; and wild line caught walu with sunflower risotto, essence of summer corn and salted cherry. To accompany the menu, Wright & Company features a progressive lineup of craft cocktails, along with wine, beer and spirits. 1500 Woodward Avenue, Floor 2, Detroit wrightdetroit.com




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