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Brush Park’s

New Empire

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Allison Jacobs

Food Columnist

ichael Abrams and Brian Adelman’s
friendship has withstood the test of
time.
Growing up in Detroit, the two met in junior
high school. After college, Abrams veered toward
a career in the restaurant business and is best
known for running Snooker’s Pub and Mr. Joe’s.
Adelman instead went on to pursue a medical
degree from Wayne State University and is still
practicing today.
Despite their divergent paths, the two entered
into a business partnership nearly a decade ago.
Along with a third partner, David Pittaway, the
trio owns 32 Five Guys Burgers and Fries locations
throughout Michigan and Illinois.
While the group found success throughout
Detroit’s suburbs, they were eager to make a state-
ment in Downtown Detroit.
Three years ago, they scouted out the ideal spot
for an eatery in the growing Brush Park neighbor-
hood.
After extensive brainstorming sessions, Empire
Kitchen & Cocktails became the chosen brand
name for their American-style bistro, which held
its grand opening May 14.

The cuisine was designed to
“We’ve been living it and we’re
please a variety of palates —
very excited,” Adelman says.
shareable appetizers are especial-
Empire has its own identity,
ly creative, such as a charcuterie
yet it happens to be nestled next
Open for dinner (lunch and
board with artisanal meats and
to The Scott, a luxury apartment
brunch to follow)
cheeses, along with a roasted,
complex just blocks away from
Reservations accepted
spiced cauliflower topped with a
Little Caesars Arena.
3148 Woodward Ave., Detroit
raisin chutney and yogurt sauce.
Abrams and Adelman hired
(313) 315-3131
Aside from meat and veggie-
Ron Rea for the design. The
empirekitchenandcocktails.com topped pizzas, larger dishes
space is fully equipped with a
include salads, burgers, sand-
four-season patio and includes a
wiches, and even upscale items
vast interior featuring sleek wood
such as the prime New York strip and sautéed
paneling and plenty of seating.
The bustling kitchen is partially exposed, allow- branzino.
The word, “cocktails,” is part of the restau-
ing diners seated at the lengthy bar to catch a
rant’s name for a good reason. The smoked Old
glimpse of pizza pies coming from their state-of-
Fashioned along with the Peaches and Dream
the-art marble oven.
are popular choices, with many cocktails featur-
The menu is a collaboration between Abrams,
ing local spirits from Valentine Distilling Co. and
Adelman, and head chef and operating partner
Detroit City Distillery.
Aaron Lowen. A Farmington Hills native and
Providing a mix of casual and upscale flair in
Culinary Institute of America graduate, Lowen
both menu and design, Empire is geared toward
is thrilled to be a part of the Detroit restaurant
locals. “We want to be place that’s an experience,
scene.
but also a neighborhood place that you can come
“To have the opportunity to be a part of the
revolution is a cool experience,” Lowen says.
to two or three times per week,” Lowen says. •

Empire Kitchen
& Cocktails

OPEN 24 HOURS

“For 40 years, Gallery Restaurant has served up masterpieces”

Deli Favorites!

Hot Corned Beef - Served on rye with

THE GALLERY RESTAURANT

Dinner specials come with complimentary rice or chocolate pudding or jello

Swiss cheese $8.49

Big Reuben - Hot corned beef
with Swiss cheese and sauerkraut
on grilled rye. $8.99

Dinty Moore - A classic triple

OF SOUTHFIELD

~ Danny Raskin

Daily Special to choose from for lunch & dinner…

YOUR CHOICE!

Big Reuben Sandwich

Michael Abrams, Aaron Lowen
and Brian Adelman

decker. Corned beef, Swiss cheese,
cole slaw and Thousand Island
dressing on toasted rye. $8.99

Deli
Sandwich
served w es
ith
Fries or
Soup!

0O.JMF3E&BTUPG/PSUIXFTUFSO)XZt
54 June 14 • 2018
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OPEN 7 DAYS:

Now Serving
Beer & Wine

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46/BNQN

#MPPNGJFME1MB[Bt5FMFHSBQI3PBEBOE.BQMFt
www.thegalleryrestaurant2.com