WE’LL TELL YOU HOW.
AGAIN, THAT’S MONDAY AT 10 A.M.
>> Tati: WITH THE WEATHER
INCHING WARMER AND THE SAFEST
WAY TO DINE BEING OUTDOORS, MANY
ARE LOOKING FOR RESTAURANTS WITH
A LARGE OUTDOOR PATIO.
AND I DON’T BLAME THEM.
>> Jason: A NEW RESTAURANT THAT
IS ALL OPEN-AIR DINING IN A COOL
SPOT.
THE DETROIT CANALS. >> Tati: MICHELLE OLIVER TAKES
>> Tati: MICHELLE OLIVER TAKES
US TO DINE IN THE D AT CORIANDER
FARM.
>> Michelle: IT’S A KNEW GETRY
WITH AN INHAVE IABLE PATIO.
SIT FIRESIDE AS YOU CHOW DOWN ON
FRESH FARM-TO-TABLE FAIR.
THIS IS CORIANDER KITCHEN AND
FARM, ALL THANKS TO CHEF HARRIS
AND FARMER MEYER.
>> WE STARTED WITH A HALF ACRE
EAST OF EASTERN MARKET AND GROSS
VEGETABLES, HERBS, CUT FLOWERS.
I’M INSPIRED BY THE FOOD SHE MAKES WITH THE FOOD THAT I GROW
MAKES WITH THE FOOD THAT I GROW
AND SHE’S INSPIRED TO MAKE FOOD
FROM THE FOOD THAT I GROW. >> Michelle: THEY SERVED UP
>> Michelle: THEY SERVED UP
TASTY MEALS AFTER A BUSY DAY ON
THE CANALS.
>> THIS BUILDING HAD BEEN VACANT
AND IT WAS A BUILDING HE HAD
SPENT A LOT OF TIME AT AS A
CHILD AND ABLE TO SECURE IT FOR
HIS BUSINESS.
HE HAD A VISION FOR BRINGING
LIFE BACK INTO THIS SPACE.
AND HE SAID, WE SHOULD OPEN A
RESTAURANT.
AND I SAID NO.
BUT I FELL IN LOVE WITH THE
PLACE AND FELT LIKE IT NEEDED TO
BE HERE AND IF ANYONE WAS GOING
TO DO IT, IT SHOULD BE US.
>> Michelle: THEY SPENT ABOUT 4
YEARS REPAIRING AND RESTORING
THE OLD PARTY STORE INTO A
RESTAURANT.
>> IT WAS A LABOR OF LOVE.
WE WERE INSPIRED BY MIAMI,
FLORIDA WITH THE COLOR AND FEEL
OF VIBRANCY.
>> Michelle: THEY DECIDED TO GO
WITH A SIMPLE MENU.
>> BECAUSE WE WANT EVERYONE TO
FEEL WELCOME AND HAVE AN
OPPORTUNITY TO EAT LOCAL FOOD.
♪
>> Michelle: TO GO ALONG WITH
THE BEAUTIFUL SETTING, THEY HAVE
BEAUTIFUL FOOD.
LET’S GET INTO THE MENU AND
WE’LL START WITH THE APPETIZERS.
THIS IS THE GREAT LAKES
WHITEFISH DIP WITH SMOKED
WHITEFISH AND TROUT MIXED IN
WITH CREAM CHEESE, HERBS AND
PICKLES AND SERVED WITH GRILLED
PEE TA BREAD.
START OFF WITH LOADED FRIES, TOPPED WITH CHILI, VEGETARIAN OR
TOPPED WITH CHILI, VEGETARIAN OR
MEAT VERSION, NEW YORK CHEDDAR
CHEESE, ONIONS, AND JALAPENOS.
AND THEY HAVE A LOT OF HAND-HELDS, AND IT’S IT HAS
HAND-HELDS, AND IT’S IT HAS
CURRIED VEGGIES AND A SALAD ON
TOP.
THIS IS THINLY SLICED LAMB DRY
RUBBED AND TOASTED IN AN
EGGPLANT SAUCE WITH GREEN
LENTILS, CARAMELIZED ONIONS,
PICKLED GREEN TOMATOES AND I
LOVE THAT YOU CAN SEE THE HERBS.
YOU KNOW IT HAS TO BE DELICIOUS.
AND LAST BUT CERTAINLY NOT LEAST
IS THE FRIED FISH SANDWICH.
APPROPRIATE GIVEN WE’RE ON THE
DOCKS.
IT’S BEER BATTERED AND
TANGY-STYLE SLAW AND TARTAR
SAUCE.
>> THE POINT IS TO BE ON THE
WATER.
AND WE SAY IT’S JUST THAT CLOSE.
>> Jason: I REMEMBER GOING
CANOEING UNDERNEATH THAT
CONCRETE BRIDGE AND ATE AT THAT
VERY SPOT.
IT LOOKS LIKE A SCHOOL SPOT AND
I KNOW IT TO BE TRUE.
HOW DO YOU SNAG A SPOT AT THE
FIRE PIT?
>> Michelle: YOU CAN RESERVE
THOSE.
THEY HAVE A LOT OF FIRE PITS
THROUGHOUT THE ENTIRE PROPERTY.
THEY HAVE THEM TO KEEP YOU WARM
BUT RENT YOUR OWN SPOT LIKE YOU
SEE ON THE SCREEN.
YOU CAN RESERVE THEM UP THROUGH
MAY 23rd AND THEN FIRST-COME,
FIRST-SERVED.
THERE IS A FEE PER PERSON FOR
ONE OF THOSE SPOTS AND THE LIMIT
OF PEOPLE IS UP TO 6, JUST LIKE
THE GOVERNOR HAS RESTRICTED US.
>> Jason: HOW ARE THEY HANDLING
THINGS WITH COVID AND WHATNOT?
>> Michelle: THEY HAVE APPS THAT
YOU CAN ORDER, A QR CODE.
AND GO TO THEIR WEBSITE AND
ORDER ALL ONLINE AND THEY’LL
BRING YOUR FOOD OUT TO YOU, BUT
YOU HAVE TO GO UP TO THE PICKUP
WINDOW TO GET YOUR DRINKS, SO
THERE’S NO SERVER COMING TO WAIT
ON YOU.
AND THEN YOU BUS YOUR OWN TABLE
SO YOU DON’T HAVE SERVERS COMING
AND TALKING TO YOU.
BRING UP THE DISHES AS YOU SEE
FIT.
WHAT DID YOU DO?
WHAT WAS YOUR EXPERIENCE LIKE
WHEN YOU WERE ON THE CANALS WITH
THEM?
>> Jason: IT WAS GREAT!
IT WAS A GUIDED TOUR, WE WERE ON
THE OPEN RIVER AND MADE A BIG
CIRCLE, WENT BY THE DODGE
MANSION, GOT THE FULL STORY ON
HOW THAT WAS BUILT AND THE DODGE
BROTHERS AND ALL THAT.
IT WAS A REALLY GOOD TIME AND
THEN HAD THE GOURMET
FARM-TO-TABLE FOOD, WITH BEER! WHERE ARE THEY LOCATED?
WHERE ARE THEY LOCATED?
>> Michelle: IT’S THE
JEFFERSON-CHALMERS AREA.
>> Jason: THANKS, IT WAS GREAT!
>> Michelle: THANKS.
>> Jason: IF YOU LOVE ALL THINGS
FOODIE-RELATED IN METRO DETROIT
AND YOU WANT RESTAURANT
RECOMMENDATIONS AND
BEHIND-THE-SCENES CHAT, SIGN UP
FOR DINE IN THE D NEWSLETTER AND
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