well can you give a secret we have a
hidden gem of a restaurant that's hold
on we have a hidden gem of a restaurant
that's off the beaten track with a
speakeasy vibe and great food that's
right our Michelle Oliver is taking us
all the way to house to dine in the D at
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where can you find all this delicious
food well you actually have to go down
this alleyway and howl down these steps
and into the basement
welcome to two Foggs pub the rumor is
that it stands for to funny old guys
fuzzy old guys
fat old guys funny old guys it's none of
us we actually can't tell you what it is
so we'll invite you to to Fox pub to
find out what the true meaning is and
while you're there you can take in their
cool speakeasy atmosphere complete with
hidden booze it just suits the brick and
the field stone that this is all made of
you know the exposed woodwork
chandeliers like behind me in the 1930
chandeliers so how did they end up with
a restaurant in the basement to begin
with well my wife and I were purchasing
up some buildings to actually do a
co-working facility called frontal-lobe
and as we were renovating the building
people want to know what was going on so
we would come in here at night sneaking
some beer and wine and stuff when we'd
take tours of the buildings and we come
down here people would always say all
you how to put a bar down here and we
always laughed at and made jokes and
eventually that's what we did in terms
of food they had elevated bar food sure
you can get your classic sliders but you
can also get these char grilled lamb
lollies
so we're making a lamb lolis until it's
the rack of the lamb that we have cut
down into small he's kind of like a
lollipop it's marinated and herbs de
Provence garlic and a little olive oil
for those that don't know what is herbs
de Provence the easiest way to explain
is instead of mixed herbs we let them
cook and move on to the green beans for
us we want to make sure that there are
al dente a little bit of butter a little
bit of salt and pepper
that's it doesn't take much we check
back in on the lamb chops we'll mark it
we'll get it three-quarters of the way
there like whatever your desired
temperature is and then we'll flip them
up on the back so that we render off
that fat is if you're anything like me I
like eating that fat it's nice if it's
nice and crispy as they're finishing we
set up the plate this is a carrot puree
that comes on the plate are we gonna do
that little spoon we're gonna do the
smooth thing it's okay it's hard person
I've tried doing it at home likes it
make my thing fancy and it's not like
great looking it just looks like I stuck
a spoon up yeah did you use the back of
the spoon and just pull toward you mine
did not turn out as graceful it's not
about the rain amount yeah okay
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yeah you would head the head the dowels
and a little bit smaller it would have
would have came out perfect I should
have listened
we also pile on some mashed potatoes a
spoonful of their rich port wine sauce
and a stack of their green beans now for
the lamb shop I'll go through and find
the nice mark sides you know you get
your pick out of all four sides and then
the only thing I feel like we're missing
is a little bit of red to give it that
pop enjoy
joining us in studio is Christopher
Lando the executive chef of two Foggs
pub thank you for being here oh thank
you for having me Jason almost passed
out but we're good a hundred my stomach
is rendering me almost incoherent what
have you brought to show us today all
right so let's start on our appetizer
side we do a char cooter eboard here
with the freshest cured meats and
cheeses we constantly rotate this you
know to keep it lively and fresh we also
do in that same breadth we do deviled
eggs we have our house egg which is a
sage crispy sage and sausage egg and
this week our featured egg is a bacon
egg which is amazing when were these
made these were made this morning at
around I don't know
4 a.m. so we have an artichoke jalapeno
dip with some pickled jalapenos and
cranberry flatbread very nice and then
our first entree is a charred grilled
ahi tuna with a ginger beurre blanc some
steamed brown rice and a broccolini he's
nice and rare just like I like it yeah
this is what you made and this is what
we made on with Michelle so a char
grilled lamb lollipops with green beans
rice and some carrot puree and port Demi
what's this here you might like this
even better all right so so this is this
is one of my personal favorites you know
we have pan-seared pork belly with
seared scallops green beans apple
gastrique yeah I'm a big fan a
chargrilled lamb burger yeah a little
curry aioli I'd give me some lamb with
some sweet potato fries that also you
know we have regular fries well you can
interchangeable beautiful that's nice
different that's a nice touch of the
curry lamb burger yeah there friend
absolutely let's bring in Joe Joe Parker
come on in here
Tremblay my pleasure of course you can't
come on and we're all friends and family
so tell us about
your mascot Oh el el Portillo you know
he's he's actually in Florence Italy
so everything in fogs has tied to family
family vacations so you rub his snout
for safe return either home or back to
Foggs we name them Tuskers which is our
favorite beer in Africa so it's all tied
in it just like the punk rock and
everything we were a little bit eclectic
but we we just tie it all together a
little New York little LA little Chicago
buried in a little basement of how I
love it I love it where are you located
downtown how often Ally you have to go
in the back we're in the basement of
three historic buildings 1873 to 1875 so
somewhat challenging a fine but well
worth the challenge is pretty cool
I love it and I feel like you go there
and just have a really good time for
some reason I don't know this is the
energy that you guys give up but if you
want to try out to Foggs but we're
giving away 10 $25 gift cards for your
chance to win go to our live in the D
Facebook page or the contest page at
clickondetroit.com I use a lot one
started dying in the D group on Facebook
he wants one too he wants what everyone
wants one please join it to see all the
places we cover and get suggestions on
places to eat eat out and of course
share your favorite meals from local
eateries if you love food we'd love to
have you join and if you have an idea
for where Michele should go to next for
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at Michele Oliver live in the D