Detroit nonprofit Soil2Service has opened a new restaurant concept, Epiphany – Nain Rouge Kitchen, located at 644 Selden St. in Midtown.
The restaurant is housed in a more than century-old building, previously home to the Smith Welding Supply & Equipment Co. and the Owosso Casket Co.
Epiphany, under the direction of Soil2Service Executive Director Jeremy Abbey and John T. Piazza, executive director of business development, is focused on “redefining American comfort food.”
“We are overjoyed to launch this next step for our nonprofit,” says Abbey. “We are dedicated to redefining the essence of American comfort food by celebrating the rich tapestry of global flavors that have woven themselves into the local culinary landscape.
“We honor diverse cultures while invoking a sense of nostalgia and well-being through our food. Our commitment to culinary and hospitality excellence drives us to source top-quality ingredients and minimize food waste, all while building meaningful human connections through the shared experience of food. We look forward to welcoming guests to this new community space focused on food.”
Epiphany’s menu features flavor-packed dishes, including chicken fried quail, Bakkafrost Scottish salmon, the Epiphany burger, mushroom and goat cheese salad, roasted onion IPA dip, seasonal braise, sticky bread pudding, and more.
The beverage program offers a lineup of cocktails and mocktails as well as a selection of Nain Rouge Brewery beers, brewed next door at by Dave Hale of Nain Rouge Brewery.
“Epiphany – Nain Rouge Kitchen, in collaboration with the Detroit Institute of Gastronomy (DIG), is expanding a distinctive hybrid culinary education model that prepares apprentices for American Culinary Federation Certification and U.S. Department of Labor credentials,” says Piazza. “Our program, aimed at honing skills and enhancing Detroit’s culinary scene, serves as the hub for DIG’s nationally recognized apprenticeship program, contributing to the next generation of culinary talent here in Detroit.”
Epiphany will launch Sunday brunch service on Mother’s Day, and then every Sunday following from 10 a.m.-4 p.m. Brunch menu highlights include the Epiphany omelette, trio of scones, shirred eggs, bread pudding French toast, fresh squeezed mimosas, and more.
Dine-in reservations may be made online, including for private events from 15 to 300 people, holiday parties, and corporate functions.
Epiphany also will host regular public DIG cooking classes and local chefs’ association chapter meetings.
Epiphany is open Wednesday and Thursday from 5-10 p.m., and Friday and Saturday from 5-11 p.m.
For more information, visit epiphanyrestaurant.com.
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