These servings by chef Andy Hollyday are shown on Selden Standard's Facebook page.
Selden Standard, the Cass Corridor's high-profile young restaurant, opened with a splash 15 months ago and keeps racking up accolades.
The latest comes in a short preview of next month's Hour Detroit cover story by Christopher Cook:
Many factors . . . contribute to the richness and unique cooking that comes from Andy Hollyday, the chef and co-owner of Selden Standard who was just recently named a James Beard Award semifinalist, his business partner Evan Hansen, and their 70-some employees in the dining room and kitchen.
Selden Standard is our choice as 2016 Restaurant of the Year.
In the six-paragraph excerpt, Cook praises food prepared on "the fire-pit contraption" known as The Grillery:
There’s the tangy and sweet deliciousness of the scallions in a romesco sauce, the chorizo with white beans and the sweet succulence of the trout with fennel and fingerling potatoes.
The owners of the hotspot at 3921 Second Avenue react to Thursday's announcement with pride on Facebook:
Our first full year has been a splendid one, and we’re enormously fortunate to be surrounded by friends, guests and a remarkably dedicated team that make honors like this possible.
In response to a potential dinner guest who mentions the "several-hour wait in a congratulatory comment on Facebook, the restaurant says:
Fridays and Saturdays are generally quite busy. No way to tell how this announcement will impact things, but typically we can always accommodate folks during the week if you ever have a free weeknight.
-- Alan Stamm
Grilled kajiki marlin with carrot puree, vegetables and Meyer lemon was a lunch special recently. (Facebook photo)
