Detroit nonprofit Soil2Service has opened a new restaurant concept, Epiphany – Nain Rouge Kitchen, at 644 Selden St. in Midtown.
The restaurant is housed in a building that is more than 100 years old and was previously home to the Smith Welding Supply Equipment Company and the Owosso Casket Company.
Under the direction of Soil2Service Executive Director Jeremy Abbey and Business Development Executive Director John T. Piazza, Epiphany is focused on “redefining American comfort food.”
“We are excited to take this next step for our nonprofit,” says Abby. “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.
“We evoke feelings of nostalgia and happiness through food while respecting our diverse cultures. With a commitment to culinary excellence and hospitality, we source the highest quality ingredients, minimize food waste, and… We look forward to welcoming you to our new food-centered community space, where we can build meaningful relationships through shared food experiences.”
Epiphany's menu features flavorful dishes such as chicken fried quail, bucka-frosted Scottish salmon, the Epiphany burger, mushroom and goat cheese salad, roasted onion IPA dip, seasonal braise, and sticky bread pudding .
The drinks program features a lineup of cocktails and mocktails, as well as a selection of Nine Rouge Brewery beers brewed by Dave Hale of Nine Rouge Brewery next door.
“Epiphany – Nine Rouge Kitchen is collaborating with the Detroit Institute of Gastronomy (DIG) to expand a unique hybrid culinary education model that prepares apprentices for American Culinary Federation certification and U.S. Department of Labor certification.” says Piazza. “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. doing.”
Epiphany will launch Sunday brunch service on Mother's Day and then every Sunday from 10am to 4pm Brunch menu highlights include Epiphany omelets, scone trios, shirred eggs, bread pudding French toast, freshly squeezed Includes mimosa and more.
Make online dinner reservations for private events, holiday parties, corporate functions, and more for 15 to 300 people.
Epiphany also regularly hosts DIG public cooking classes and local chef association chapter meetings.
Epiphany is open Wednesday and Thursday from 5pm to 10pm and Friday and Saturday from 5pm to 11pm.
For more information, please visit: epiphanyrestaurant.com.
