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A New Hamtramck Home
For Nosh Pit Detroit

S

Allison Jacobs

Contributing Writer

NOSH PIT

2995 Yemans St., Hamtramck
(248) 417-9894
noshpitdetroit.com

HOURS
Thursday, 5-9 p.m.
Friday, 5-10 p.m.
Saturday, 4-10 p.m.

ince 2016, “the little green truck,”
otherwise known as Nosh Pit
Detroit, has been a staple in the
local food scene. While this plant-based
food truck will always be on the go,
Nosh Pit now has a permanent spot in
Hamtramck.
Its brick-and-mortar location on Ye-
mans Street has previously been a family
home, a fi lm set and, most recently, a
pop-up restaurant venue. For owners Kar-
en and Eric Schultz and longtime friend
and business partner Stefan Kudek, it was
simply the right fi t.
Nosh Pit offi cially opened its doors in
early March of 2018, serving made-from-
scratch soups, appetizers and delectable
entrees three days per week.
New customers are bound to feel right
at home — the atmosphere is reminis-
cent of a family dining room, with a sleek

kitchenette and colorful artwork on the
walls created by students at the Arts
Academy in the Woods.
Th e owners intentionally designed the
space with communal seating, hoping to
foster new friendships over wholesome
food.
A handful of classic dishes from the
truck are featured on the restaurant
menu. Th e Karen has always been a Nosh
Pit staple, featuring a savory medley of
pesto, roasted red peppers, melty vegan
cheese, and a touch of aioli nestled be-
tween slices of grilled bread.
Another popular contender is the
Larry, which is best described as a vegan
twist on a Reuben. Th is delightful sand-
wich features house-made “corned beets,”
sauerkraut and house-made Th ousand
Island dressing.
New specialty dishes include the

10% OFF

15%

OFF

TOTAL FOOD BILL

TOTAL BILL

Excludes tax, tip and beverages. With this ad. Banquet Services not included.

Dine in or Carry out. Expires 6/7/18

UP TO $30.00

Expires 5/31/18

 #ROOKS 2D .ORTH OF ,ONG ,AKE 2D 4ROY -) s   

0QFOEBZTBXFFLGPSMVODIBOEEJOOFS 4BUBOE4VOEJOOFSPOMZtPrivate room available for up to 85 people

48

May 3 • 2018

jn

savory potato, carrot and beet latkes,
the famous Mac Un’Cheese topped with
smoky mushrooms and braised greens,
plus house-made meatballs served on a
bed of spaghetti squash.
No meal is complete without dessert,
and Karen’s chocolate beet cupcakes are
a must. Th ey also partner with Saffl ower
Street, a bakery based in Ferndale special-
izing in vegan carrot cake, thick brownies
and soft-baked cookies.
For beverages, diners are free to bring
their own bottle of wine or stick with cof-
fee, tea or kombucha sold in-house.
Nosh Pit is already building a steady
fan base of vegans and non-vegans alike,
and Karen credits her excellent team for
making this new venture possible.
While the truck will continue to drive
far and wide, the Nosh Pit crew is excited
to bring locals together under one roof. •

The

Brass Pointe Food & Spirits

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/PEN  $AYS A WEEK FOR LUNCH  DINNER