As the restaurant's doors closed, those same doors opened to welcome a Detroit nonprofit with a new dining concept.
Epiphany — Nain Rouge Kitchen is a new restaurant concept from Detroit's Soil2Service and its Detroit Gastronomic Institute culinary program.
Mission Restaurant Group operates out of a space at 644 Selden Street in partnership with a nonprofit organization. The space was formerly Midtown's Vigilante Kitchen + Bar, which opened less than a year ago but closed in April. From 2019 until 2023, it was also home to the Smith & Co. restaurant. Smith & Co. takes its name from the more than half-century-old building that once housed the Smith Welding Supply Equipment Company and the Owosso Casket Company.
As part of the DIG culinary program, Epiphany will serve as a hub for nationally recognized apprenticeship programs, said John T. Piazza, Soil2Service's executive director of business development.
“Designed to hone skills and strengthen Detroit's culinary scene, our program serves as a hub for DIG's nationally recognized apprenticeship program and contributes to the next generation of culinary talent right here in Detroit. ,” Piazza said in a news release.
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Soil2Service Executive Director Jeremy Abbey added that the restaurant sources the highest quality ingredients, minimizes food waste and is committed to culinary excellence and hospitality.
“We are dedicated to redefining the essence of American home cooking by celebrating the rich tapestry of flavors from around the world woven into our local culinary landscape,” said Abbey. Ta.
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Billed as offering American comfort food, Epiphany's menu features salads, appetizers, appetizers, sides and entrees. The menu includes chicken fried quail, seasonal braise, Scottish salmon, an Epiphany burger, mushroom and goat cheese salad, roasted onion IPA dip, and desserts of sticky bread pudding and crème brûlée.
Epiphany began Sunday brunch service on Mother's Day and will be served every Sunday from 10 a.m. to 4 p.m. The brunch menu includes Epiphany omelets, scones, charred eggs, bread pudding, French toast, freshly squeezed mimosas, and more.
The restaurant also plans to hold regular cooking classes open to the public and host local chef association chapter meetings.
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Epiphany is located next door to the popular Nain Rouge Brewery and offers a selection of breweries as well as cocktails and non-alcoholic options. The restaurant has space for private events and can accommodate up to 300 people.
Soil2Service provides education, awareness, and experience to individuals and communities with a focus on sustainable food systems. The Detroit Gastronomic Institute program provides knowledge and tools to build individuals' skills in agriculture, culinary arts, dining, food, and hospitality. This education department trains apprentices to become certified by the American Culinary Federation.
Just as Epiphany opened with a purpose, so too did Vigilante Kitchen + Bar almost a year ago. Led by Executive Chef Aaron Cozad, the restaurant was committed to supporting its staff and providing resources to help them overcome addiction and substance abuse. The restaurant opened to much praise and rave reviews. Cozad was named 2024 Chef of the Year by the Detroit Free Press/Metro He is a Detroit Chevrolet Dealer's Top 10 New Restaurants and Dining Experiences.
According to Mission Restaurant Group's April news release, Cozad said the brand will continue “in new ways” in the food industry through “ghost kitchens, quick service, pop-ups and more.”
“During our time running Vigilante with Mission Restaurant Group, we believe we have made great strides toward what the future holds for the resurgent restaurant industry,” Cozad said. Told.
Epiphany — Nain Rouge Kitchen, located at 644 Selden St. in Midtown Detroit, is accepting reservations for dine-in at epiphanyrestaurant.com. The restaurant is open from 5 PM to 10 PM on Wednesdays and Thursdays, and from 5 PM to 11 PM on Fridays and Saturdays.
Contact Detroit Free Press food and restaurant writer Susan Selasky and send food and restaurant news and tips to selasky@freepress.com. Follow @SusanMariecooks on Twitter. Subscribe to free press.
