Food & Drink

Gallery: The Statler, a downtown newcomer, fancies itself Detroit's version of 'Parisian neighborhood cafés'

December 14, 2021, 8:25 AM


The Statler is on Park Avenue, opposite Grand Circus Park. Six food photos are below(Photo: Facebook/Naomi Nicole)

The Statler, a five-day old restaurant opposite Detroit's Grand Circus Park, bills its menu as "an eclectic blend of American twists on traditional French bistro staples."

The name is a nod to the former Statler Hotel, located at the Park Avenue site until 2005. The 165-seat restaurant -- "modeled after Parisian neighborhood cafés" -- has a 125-seat patio with heaters, fire pits and a bar. It plans to add a small grocery-coffeeshop by early next year, as well as weekend brunch.


Tomato Bisque en Croûte has a puff pastry crust atop tomato soup with basil, brie and extra virgin olive oil ($11).

Chef Daniel Scannell's menu highlights include braised short ribs, steak tartare, shrimp Dijon, Ragoût, shellfish platters, snails, scallops in wine sauce (Coquilles St. Jacques) and seafood stew in saffron broth (Bouillabaisse Provence). Prices range from $17 for a short-rib burger to $72 for a 20-ounce ribeye steak. Sturgeon caviar connoisseurs have three choices at $79-$155. 

Among wine selections are two dozen by the glass ($11-$30) and a vast, diverse list of bottles from around the globe ($44-$410). Seven draft beers and hard cider are available.

The downtown newcomer is part of the Joe Vicari Restaurant Group, a Warren company behind the Andiamo chain and Joe Muer Seafood. Prospective servers, chefs, hosts and server assistants can apply here.


Restaurant launch timing can be tricky.

Plan a visit:

  • Where: 313 Park Ave. on street level of The City Club Apartments (between Bagley Street and Washington Boulevard)

  • Hours: 4-10 p.m. Monday-Thursday; 4-11 p.m. Friday and Saturday | Happy Hour: 4-6 p.m. weekdays

  • Reservations: Via Open Table

  • Website: statlerdetroit.com (scroll for menu, wine list and beers)

  • Phone: (313) 463-7111

Gallery from restaurant and guest Naomi Nicole:


Bouillabaisse Provence is a seafood stew with shrimp, scallops, lobster and mussels in saffron broth ($49).

Braised short rib is topped with onion brûlé and accompanied by potatoes, carrots and parsnip ($36).

Crispy Duck Leg Confit, listed as an appetizer, comes with Beluga lentils, baby cabbage leaves, apple butter, frisée and mustard sauce ($17).

Scallop Rossini hors d'oeuvre is a seared diver scallop with onion soubise and truffle sauce ($21).

Moules Mariniere -- 13 steamed mussels with shallots, garlic, saffron, Noilly Pratt vermouth, chefs spice, shaved fennel and -- of course -- frites ($21).

 



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