n osh Brush Park’s New Empire M 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 jn OPEN 7 DAYS: Now Serving Beer & Wine .0/4"5BNQN 46/BNQN #MPPNGJFME1MB[Bt5FMFHSBQI3PBEBOE.BQMFt www.thegalleryrestaurant2.com