Andrew Dolich will be popping up for a two week residency. September 18, 20, 25, 26 & 27. Andrew was born and raised in Michigan, he is a local chef and pasta maker. His first glimpse in the culinary world was when he was 15 washing dishes under the table at a diner and saw how intriguing the kitchen was. Early life he grew up skateboarding in Detroit and cooking at some of Detroits top restaurants. Like the apparatus room, parc, gold cash gold, and more. He’s spent most of his youth and adulthood cooking in kitchens. One of his favorite cuisines is Italian food and making pasta from scratch. You’ll be sure to see some fresh pasta on his menu here. 

Smoked Michigan Whitefish

Blini, scallion curl, radish, pickled mustard seed. 

Rucola salad

Arugula, shaved fennel, apple, radish, red wine vinaigrette, pecorino. 

Corn Sformato

Savory corn custard, fontina fonduta, gremolata, chive. 

Agnolotti del plin

Sausage filling, corn brodo, sage, herb oil, pecorino, preserved mushroom

Scallop

Creamed corn, guanciale, pink peppercorn, herb. 

Buttermilk panna cotta

Strawberry coulis, biscotti crumble, herb

Purchase tickets at the link below: