New chef ,new dining experiences at BESA

BESA, downtown Detroit’s Adriatic-inspired dining destination, has named Chef Brady Kelley as its new Executive Chef, marking a new chapter for the restaurant’s culinary program. The announcement comes alongside several new guest experiences, including a Thursday Date Night prix-fixe dinner for couples, monthly Sunday tasting events, and an ongoing weekly happy hour. A graduate of Schoolcraft College’s Culinary Arts program, Kelley brings experience from some of Michigan’s most respected kitchens. At age 25, he opened his first restaurant in Ann Arbor, earning statewide recognition for its creativity and distinctive culinary identity. Now, he is leading BESA’s evolving menu, which features shareable Small Plates and composed Large Plates inspired by Adriatic flavors. Signature dishes include Seared Halloumi with beets and kalamata compote, Mini Gyros with lamb and wagyu, and Pulled Lamb Shoulder with brown butter hummus. Large Plate offerings include Crab and Saffron Risotto, Grilled Trout, Pasta Trapanese, Lamb Chops, and Ribeye.

600 Woodward Avenue, Detroit besadetroit.com