, the new restaurant concept from Tunde Wey, will have its first pop-up dinner Monday March 24 at a yet-to-be disclosed location. Wey, who has contributed to Model D in the past
, is also the co-owner of the Hamtramck restaurant (revolver)
As he searches for Goldfinch American's permanent home in southwest Detroit, Wey will hold a series of Monday night dinners. Wey says that he has been talking to a number of restaurants in Southwest about hosting his weekly dinner. Goldfinch American will transition from pop-up to permanent once an ideal space for the bar and restaurant is found.
Like (revolver), much of the emphasis of Goldfinch American is placed on the chef. Unlike (revolver), Goldfinch American will feature the work of just one person
, James Hayes. Wey says that the new restaurant will be completely chef-driven, giving Hayes the leeway to do whatever he wants with the menu. The two met after Hayes requested to create a course for (revolver).
"I had this faith in his ability and it was validated when I tried his food. It was good," says Wey. "It wasn't just good. It was amazing. He made some bacon dust. He makes bacon and puts it in a coffee grinder, grinds it, and sprinkles it on wedges of apples. Beet gnocchi. Tiny little pieces of--I don't even know how he did it. It melted in my mouth. It was amazing."
While a permanent location has yet to be identified, Wey is certain he wants Goldfinch American to be located in Southwest. He's excited by the juxtaposition of placing a fine dining restaurant in a somewhat rugged neighborhood that is culturally vibrant and diverse.
In the meantime, it will be pop-up city for Wey and Hayes, something that has worked for many a small business owner
Source: Tunde Wey, owner of Goldfinch American
Writer: MJ Galbraith
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