RIGHT HERE AT 10:00 A.M. FOR
"LIVE IN THE D." >> ALL RIGHT.
>> ALL RIGHT.
WELL, WE’RE IN THE MIDST OF
HISPANIC HERITAGE MONTH.
TO CELEBRATE WE’RE SHINING A
LIGHT ON A NEW SOUTH MESH
RESTAURANT RIGHT HERE IN
DETROIT.
>> THAT’S RIGHT. MICHELLE OLIVER TAKES US TO DINE
MICHELLE OLIVER TAKES US TO DINE
IN THE D AT THE ARGENTINIAN
RESTAURANT VARDA AND SHOWS US
WHY THIS RESTAURANT IS SIZZLING HOT.
>> DELIVERING SAVORY FLAVORS
FROM ARGENTINA ALL COOKED OVER A
WOOD FIRE.
BARDA IS BRINGING SOMETHING DIFFERENT TO DETROIT.
DIFFERENT TO DETROIT.
>> WHEN SOMEONE TELLS YOU
ARGENTINIAN FOOD, YOU PROBABLY
THINK IMMEDIATELY ABOUT BARBECUE AND MEAT.
AND MEAT.
>> AND A GOUCHO PROBABLY.
>> AND THAT’S NOT IT.
80% OF THE POPULATION IS COMING
FROM EUROPE MADE OUR FOOD FUSION BETWEEN ALL THIS CULTURES.
BETWEEN ALL THIS CULTURES.
>> AND IGNACIO GARCIA AND JAVIER
WOULD KNOW AS THEY BOTH CAME
FROM ARGENTINA.
>> I TALKED SOME STUFF WITH MY WIFE WANTING TO COME FROM
WIFE WANTING TO COME FROM
DETROIT BECAUSE SHE HAD A JOB
OPPORTUNITY HERE.
THE WAY THAT THE CITY WAS
GROWING UP, ALL THE RESTAURANTS
RESTAURANT-WISE THAT YOU HAD. I DECIDED TO CALL JAVIER AND
I DECIDED TO CALL JAVIER AND
SAY, HEY, YOU HAVE TO COME HERE.
AND I TOLD HIM, HEY, YOU HAVE TO
COME HERE.
>> SO THEY STARTED LOOKING FOR A
PLACE, AND THEY FOUND THIS
BUILDING, THE OLD LOCATION FOR MAGNUS.
IT WAS PERFECT.
>> WE HAVE A VERY STRONG
PERSONALITY, AND WE NEVER
THOUGHT ABOUT CHANGING THAT.
>> IT’S ANOTHER INGREDIENT FOR US.
IT’S PRIMAL.
IT’S UNIQUE, AND IT’S NOT
SOMETHING THAT YOU CAN TURN ON
AND TURN OFF.
>> THAT’S WHAT WE DO IN ARGENTINA, EVERY WEEKEND.
ARGENTINA, EVERY WEEKEND.
THERE’S NO WEEKEND WITHOUT FIRE
AND WITHOUT MEAT.
>> Kim: THE FOOD ISN’T THE
ONLY THING INSPIRED BY THE
CULTURE. >> WE WANT TO BRING HERE IS THE
>> WE WANT TO BRING HERE IS THE
WHOLE CULTURE, THE CULTURE OF
THE MUSIC WE LESSON, AND HOW WE
TREAT OUR GUEST, EVERY TIME SOMEONE COMES, IT’S LIKE WELCOME
SOMEONE COMES, IT’S LIKE WELCOME
THAT PERSON COMING HOME.
>>
>> Michelle: WELL, THIS IS A
BEAUTIFUL SPREAD.
LET’S GET INTO THE MENU.
IT’S GOING TO START WITH THIS DISH.
IT IS A GLAZED BEEF.
IT’S ALL THE TIME BRINGING OUT
THOSE NATURAL SUGARS, WHICH IS
ACTUALLY THE ORIGINAL RECIPE FOR GAZPACHO AND IT’S MADE USING
GAZPACHO AND IT’S MADE USING
ALMONDS.
IT’S TOPPED WITH RASPBERRY JUST
GIVING IT A NICE SWEET, EARTHY,
NUTTY TASTE.
IF YOU’RE LOOKING FOR SOMETHING
VERY MEATY, THIS DISH IS ALL ABOUT THE BEEF.
ABOUT THE BEEF.
IT’S CALLED CARNEY Y QUESO.
YOU HAVE A NICE HELPING OF BEEF
TAR-TAR WITH HORSERADISH ON TOP. YOU HAVE BONE MARROW, WHICH YOU
YOU HAVE BONE MARROW, WHICH YOU
CAN SPREAD OVER THESE NICE
PIECES OF CHUCK.
IF YOU ARE LOOKING FOR A
VEGETARIAN DISH WITH A LOT OF
MEATY FLAVOR, CHECK OUT THIS
PORTABELLO. SO THE PORT BELL ROW HAS BEEN
SO THE PORT BELL ROW HAS BEEN
COOKED FOR A LONG TIME IN ITS
OWN JUICES, AND HE’S THE JUICE
YOU SEE RIGHT HERE.
THE PORTABELLO IS THEN GRILLED
AND IT’S SERVED ON TOP OF A BEAN PUREE, KIND OF LIKE A MASHED
PUREE, KIND OF LIKE A MASHED
POTATO IN TEXTURE, AND IT’S
TOPPED WITH THESES BRIGHTENING UP THE DISH.
UP THE DISH.
SO THIS IS A SHORT RIP THAT’S
BEEN CRUSTED IN PEPPER AND
CORIANDER GRILLED OVER A WOOD
FIRE.
IT’S TOPPED WITH HOUSE MADE
CHIPMY CHURRY AND SERVED WITH
GRILLED GREEN ONIONS AND SOME FLAKY SALT.
FLAKY SALT.
AND FINALLY FOR DESSERT, THEY
HAVE A BURNT ALASKA.
SO THIS IS A FLOURLESS CHOCOLATE
CAKE WITH A CHOCOLATE SPREAD, WHICH IS KIND OF LIKE AN ICE
WHICH IS KIND OF LIKE AN ICE
CREAM ON TOP, AND IT ENGULFS
THIS LIGHT, FLUFFY MERINGUE, WHICH THEY THEN TOAST TABLESIDE.
WHICH THEY THEN TOAST TABLESIDE.
>> HELLO.
>> ALL RIGHT.
WE’RE DOING THIS.
>> Tati: MICHELLE, TELL US MORE ABOUT THAT WHITE SAUCE WITH
MORE ABOUT THAT WHITE SAUCE WITH
THE BEETS.
YOU SAID IT WAS SOME FORM OF
GAZPACHO?
>> Michelle: YES, SO IT’S
CONFUSING, BECAUSE WHEN I FIRST
HEARD GAZPACHO, I THOUGHT COLD SOUP WITH A LOT OF DIFFERENT
SOUP WITH A LOT OF DIFFERENT
VEGGIES IN IT, BUT IT’S ACTUALLY
THE ORIGINAL RECIPE FOR GA PAW
CHO, SO IT’S A ROMAN DISH
ORIGINALLY. IT CAME OVER TO SPAIN, AND IT IS
IT CAME OVER TO SPAIN, AND IT IS
MADE WITH BREAD, ALMONDS,
GARLIC, OLIVE OIL AND SOMETIMES
VINEGAR, AND AFTERWARD IT GOT
ADDED ALL THOSE EXTRA VEGGIES IN, THERE BUT THAT’S KIND OF
IN, THERE BUT THAT’S KIND OF
LIKE THE OG VERSION OF GAZPACHO.
>> INTERESTING.
IT’S RIGHT HERE.
>> YOU KNOW WHAT CAUGHT MY EYE, YOU KNOW I LOVE FOOD, BUT THAT
YOU KNOW I LOVE FOOD, BUT THAT
PINK LITTLE DRINK HERE, TELL ME
ABOUT THESE ARGENTINIAN
COCKTAILS.
ARE THEY FROM ARGENTINA OR ARE
THEY JUST SPECIAL IN ANY WAY. >> SO THEY’RE KIND OF INSPIRED I
>> SO THEY’RE KIND OF INSPIRED I
WOULD SAY BY ARGENTINIAN DRINKS.
SO THEY USE ARGENTINIAN SPIRITS
AND LIQUEURS AND LIQUORS, AND TO
MAKE THESE DRINKS, AND ALSO
OTHER SOUTH AMERICAN COUNTRY, AS
WELL. THEY KIND OF WANTED TO REPRESENT
THEY KIND OF WANTED TO REPRESENT
THE WHOLE AREA.
SO THAT PRETTY PINK DRINK HAS A
LITTLE BIT OF BEET IN IT, AS
WELL. AND THE WINE YOU SEE THERE IS
AND THE WINE YOU SEE THERE IS
PART OF THE ARGENTINIAN WINE
LIST THEY HAVE ALONG WITH
PATAGONIA.
I LOOKED THAT UP THIS MORNING.
THAT’S THE WHOLE SOUTH END OF
SOUTH AMERICA.
>> I BET YOU THEY HAVE REALLY GOOD MALT BAGS.
GOOD MALT BAGS.
>> SO LET’S TALK ABOUT THE
VERMOUTH DRINK.
>> SO IF YOU WANT TO DRINK LIKE
AN ARGENTINIAN, YOU START WITH A VERMOUTH DRINK, THEN YOU MOVE ON
VERMOUTH DRINK, THEN YOU MOVE ON
TO WINE WITH DINNER, AND THEN
YOU HAVE A SHOT OF, WHICH IS
LIKE A BITTER KIND OF AROMATIC LIQUOR, AND THEN YOU HAVE A
LIQUOR, AND THEN YOU HAVE A
SWEET WINE WITH DESSERT.
SO IF YOU WANT TO DRINK, I’M
SCHEDULING AN UBER.
>> THEY’RE GREAT.
MICHELLE KNOWS. I WENT THERE FOR A BIRTHDAY
I WENT THERE FOR A BIRTHDAY
DINNER, AND IT WAS PHENOMENAL.
>> WHAT DID YOU GET?
>> I HAD THE GRILLED CAULIFLOWER
WITH -- EVERYTHING WAS JUST
DELICIOUS. MY FRIEND HAD THE FISH, MY OTHER
MY FRIEND HAD THE FISH, MY OTHER
FRIEND HAD THE PAELLA, AND I
DON’T KNOW,ED THEYHICKEN, THE
ROASTED CHICKEN.
AND SO HERE’S THE THING.
YOU KNOW IT’S LIKE SOME KIND OF ORGANIC SPECIAL CHICKEN, BECAUSE
ORGANIC SPECIAL CHICKEN, BECAUSE
IT TASTED JUST THAT GOOD.
>> IT WAS FABULOUS.
IT WAS FABULOUS SOME WHERE ARE
THEY LOCATED AGAIN?
>> THEY’RE LOCATED AT 4842 GRAND
RIVER AVENUE KIND OF AT THE CROSS SECTION WITH WEST WARREN.
CROSS SECTION WITH WEST WARREN.
>> GOT IT, GOT IT.
>> THANK YOU.
AWESOME.
WELL, IF YOU LOVE ALL THINGS
FOODIE RELATED IN METRO DETROIT
AND YOU WANT RESTAURANT RECOMMENDATIONS AND
RECOMMENDATIONS AND
BEHIND-THE-SCENES CHATS WITH
FELLOW FOODIE, SIGN UP FOR THE
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IT’S SENT STRAIGHT TO YOUR
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AND TO SIGN UP, LOOK FOR THE NEWSLETTER TAB AT THE TOP OF
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THIS WAY YOU CAN ALWAYS BE IN THE KNOW FOR WHERE THE BEST FOOD
THE KNOW FOR WHERE THE BEST FOOD
IN DETROIT IS AND, HEY, GIVE