VIDEO, OH! CIDER MILLS, FOOTBALL, KICKING
OFF THE BEST SEASON OF THE YEAR.
IF YOU HAVE A FAMILY MEMBER THAT
IS VEGETARIAN OR VEGAN.
>> Tati: OR FLEXTARIAN LIKE ME.
FIND A PLACE WITH A JUICY BURGER
WITH OPTIONS.
WITH OPTIONS. >> Jason: IT’S THE PERFECT
PLACE.
PLACE. MICHELLE OLIVER TAKES US TO DINE
IN THE D AT A. L. MARRY’S.
♪
♪ >> Michelle: ALE MARY’S IS YOUR
CLASSIC BAR WITH PLENTY OF CRAFT
BEERS AND HALF THEIR MENU IS
VEGAN.
VEGAN. >> IT’S COMFORT FOOD WITH A
TWIST.
TWIST. IT’S NOT THE TYPICAL VEGGIES ON
A PLATE.
A PLATE. IT’S WHAT THE VEGANS HAD BEFORE
THEY WERE VEGAN.
>> Michelle: BUT THAT’S NOT HOW
THEY GOT THEIR START.
>> WE WEREN’T USING IT AS MUCH
AS WE WOULD LIKE TO AND DECIDED
THIS IS SOMETHING THE CITY
NEEDED AND WANTED.
ALE MARY’S STARTED AS A CRAFT
BEER BAR AND THIS IS SOMETHING
THE OWNERS ARE INTO.
>> Michelle: YOU CAN SEE IT IN
THE DECOR.
THE DECOR. >> WE HAVE A WALL THAT WASN’T
QUITE FINISHED, SO WE COULD FILL
IT. AND OUR DECOR IS A LOT OF ITEMS
WE SELL, OUR BEERS, OUR TAPS.
>> Michelle: AND THEN ADDED THE
IMPOSSIBLE BURGER TO THE MENU.
>> WE STARTED WITH THE
IMPOSSIBLE BURGER AND BRANCHING
OUT INTO ALL OTHER OPTIONS.
WE WOULD GO ON TO FACEBOOK
GROUPS AND ASKED WHAT THEY
WANTED.
WANTED. AND THAT’S HOW MILKSHAKES ARE
HERE.
HERE. >> Michelle: AND THAT’S HOW THEY
DEVELOPED THEIR VEGAN NASHVILLE
HOT CHICKEN SANDWICH.
♪
♪ SO THIS IS THE VEGAN --
>> THIS IS THE PRODUCT WE’RE
WORKING WITH, COMES FROM ONE OF
OUR PURVEYORS.
OUR PURVEYORS. >> Michelle: BUT IT’S SOY-BASED.
>> IT TASTES JUST LIKE CHICKEN.
>> Michelle: FIRST, WE HAVE TO
BREAD IT.
BREAD IT. >> WE HAVE THE BEER BATTER AND
THEN THE FLOUR.
WE’LL DO OUR BEER BATTER AND GET
IT WELL COATED AND DROP NIGHT
THE FLOUR AND GET IT NICE AND
COATED.
COATED. >> Michelle: WE PUT IT IN THE
FRYER ALONG WITH FRIES.
>> THAT WILL KEEP IT FROM
LETTING THE COLESLAW MAKE IT
SOGGY.
SOGGY. >> Michelle: WE PILE ON THE
TOPPINGS.
TOPPINGS. >> WE PUT VEGAN-TYPE MAYONNAISE,
AND THEN A HOUSE COLESLAW THAT
WE MAKE.
WE MAKE. >> Michelle: AND NOW THE FAUX
FRIED CHICKEN.
FRIED CHICKEN. >> THERE’S NOT REALLY A SAUCE.
YOUR SAUCE IS BASICALLY THIS
OIL.
OIL. >> A BUNCH OF SPICES AND OIL.
IT’S OUR OWN SECRET BLEND.
I CAN’T TELL YOU.
>> Michelle: NO SECRETS!
>> AND PULL IT UP, STRAIGHT UP.
AND LET IT SIT AND TAKE THE OILS
OFF.
OFF. >> Michelle: ON TOP OF THE
COLESLAW AND ADD SWEET AND SPICY
PICKLES.
PICKLES. >> TO MAKE SURE NOBODY GETS THE
WRONG FOOD, WE HAVE THE
WONDERFUL PICKS THAT SAY VEGAN,
SO THEY GET THE RIGHT ONE.
>> Jason: JAMAL ALASHALY.
DID I SAY IT RIGHT?
>> YOU DID.
WE BROUGHT THE NASHVILLE CHICKEN
SANDWICH AND WE DO VEGAN AND
NON-VEGAN, SO NO MATTER WHO
YOU’RE HANGING OUT WITH, THERE’S
BOTH TYPES OF CUISINE.
>> Tati: AND THAT MEANS A LOT
FOR THOSE WITH DIFFERENT FOOD
DIETS.
DIETS. SO THANK YOU FOR THAT.
>> THIS IS OUR SPECIAL, THE
BURRITO-ZILLA AND BRAISED
CHICKEN, PEPPERS, ONIONS,
CHEDDAR, GUACAMOLE AND PICO
DE GALLO.
DE GALLO. AND WE’VE GOT THE BUFFALO
COMPOUND.
COMPOUND. THIS IS BOTH VEGAN AND
NON-VEGAN.
NON-VEGAN. >> Jason: OOH, THAT HAS SOME
KICK!
KICK! >> AND NOW THE KICK IS KICKING
IN.
IN. >> WE MADE TWO SAUCES, A REGULAR
BUFFALO SAUCE AND A VEGAN
BUFFALO SAUCE SO WE CAN SHOWCASE
THEM FOR WHOEVER WANTS TO COME
IN.
IN. WE HAVE BEER CHEESEBURGER, AND
THEN OUR FAT DAN.
>> Tati: WHAT IS THE FAT DAN?
>> IT’S A MAC & CHEESE BUN WITH
A BURGER AND BACON AND JALAPENOS
INSIDE.
INSIDE. AND THIS IS OUR PRIDE AND JOY
RIGHT NOW, OUR HOT NASHVILLE
CHICKEN SANDWICH, BUT IT’S NOT
CHICKEN.
CHICKEN. WE USE DR. PRAGUER’S CHICKEN.
WE BATTER IT IN-HOUSE AND GIVES
IT KICK WITH SWEETNESS.
AND THEN OUR HOUSE-MADE COLESLAW
GOES ON TOP.
>> Tati: AND I WANT EVERYONE TO
KNOW, DR. PRAGUER’S IS THE GOOD
STUFF, NOT ANY OLD PLANT-BASED
MEAT SUBSTITUTE.
MEAT SUBSTITUTE. I JUST WANT EVERYONE TO KNOW.
YOU DON’T KNOW HOW GOOD IT IS.
THIS IS THE GOOD STUFF.
SO WE’VE GOT THE VEGAN BUFFALO
CAULIFLOWER.
CAULIFLOWER. >> THIS IS THE McMARY.
>> AND SHREDDED LETTUCE ON THE
BOTTOM, IMPOSSIBLE BURGER,
FOLLOW YOUR HEART CHEESE, WE
MADE A THOUSAND ISLAND FOR ON
TOP OF IT.
AND THE CHILI DOGS ARE UP FRONTS
AND WE USE A TOFU-BASED HOT DOG,
ONIONS, MUSTARD.
ONIONS, MUSTARD. >> Tati: IT’S VEGAN, BUT YOU CAN
HAVE ONE, RANDY.
>> AND THIS IS OUR CHICKEN VANI.
I’VE GOT THE DR. PRAGUER’S
CHICKEN AGAIN AND SOME OF THE
FOLLOW YOUR HEART MAYONNAISE,
AND IT’S IN A TORTILLA.
>> Tati: HE IS POPPING OPEN
BEER.
BEER. >> YOU CAN’T HAVE A BURRITO
WITHOUT A BEER, RIGHT?
>> Tati: RIGHT.
>> Jason: IS THIS RIGHT?
>> PERFECT.
>> PERFECT. >> Jason: THERE WE GO.
>> Tati: GET IT, JASON.
YOU GOT IT.
>> Jason: WOW!
>> Tati: GET A SHOT OF THAT.
TAKE A BITE.
>> HOW DID I DO?
>> Jason: WHAT TIME DO YOU OPEN?
>> WE OPEN IN A HALF-HOUR, SO
PLEASE COME AND SEE ME.
>> Tati: I LOVE IT!
JASON IS GONNA ZOOM OVER AND GET
US LUNCH.
US LUNCH. WHERE DO YOU GET YOUR VEGAN
IDEAS FROM?
IDEAS FROM? >> I HAVE A COUPLE FRIENDS WHO
DON’T EAT MEAT.
IF I’M GETTING A CHEESEBURGER, I
HAVE TO MAKE ONE THAT LOOKS LIKE
MINE AND TASTES LIKE MINE.
THAT’S ALL OF OUR INSPIRATION.
THE NEXT BIG THING IS NEXT
THURSDAY, CIDER AND DOUGHNUTS.
>> Tati: OOH!
>> VEGAN CIDER AND DOUGHNUTS.
>> Tati: AND WHEN IS THIS?
>> THURSDAY, NEXT WEEK, AND IT
WILL GO ALL THE WAY UNTIL
HALLOWEEN, EVERY THURSDAY.
>> YOU LIKE THE VEGAN, JASON?
>> Tati: HE’LL LIKE IT.
HE’S COMMITTED TO TRYING THE
VEGAN NASHVILLE CHICKEN WITH ME,
AS WELL.
AS WELL. >> WE’RE ON MAIN STREET, 316
MAIN STREET IN ROYAL OAK.
>> Tati: AND IF YOU WANT TO TRY
ALE MARY’S, WE’RE GIVING AWAY
FOUR $50 GIFT CARDS.
GO TO OUR FACEBOOK PAGE OR
CLICKONDETROIT.COM, AND WE
INVITE YOU TO JOIN OUR DINE IN
THE D PAGE ON FACEBOOK WHERE HE
TALK ABOUT ALL THE PLACES TO EAT
AND DRINK AND GET YUMMY FOOD ALL