54 August 22 • 2019
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COURTESY OF THE WHITNEY
The Whitney’s 2nd Annual Cityfest
Ten days of events celebrate ‘
spirited dining’
in the D.
T
he Whitney, Midtown
Detroit’
s 19th-century man-
sion-turned-restaurant, hosts
its second annual “Cityfest,” a 10-day
“Celebration of Spirited Dining,” from
Sept. 13-23. The celebration includes
12 individual events ranging from an
opening night “Brewer’
s
Feast” and an already
sold-out “Senior
Prom,” to a closing
night black-tie-option-
al “Legacy Dinner”
honoring 100-year-old
Detroit Jewish News
food and restaurant
writer Danny Raskin.
Last year’
s Cityfest event attracted
more than 1,000 diners and contribut-
ed more than $5,000 to local charities.
“Cityfest is a one-of-a-kind celebra-
tion in Detroit,” said the Whitney’
s
owner Bud Liebler. “It gives us an
opportunity to showcase all we do
at the Whitney from the great food
and service we provide to the unique
ambiance that only the Whitney can
offer. The variety of events we pro-
duce offers something to appeal to
every taste and interest and brings
people into the city who might not
otherwise come.” ■
For more information, go to thewhitney.com or
call the Whitney at (313) 832-5700.
Sept. 13 – “Brewer’
s Feast,” an intro-
duction to “Flora’
s Kiss” lavender lager
and a trip to Atwater Brewery for a
tour and first tasting of Flora’
s Kiss
and of Atwater’
s new “Ghost of David
Whitney” pale ale.
Sept. 14 – New England Lobster Feast,
a family-style lobster bake with live
music and dancing.
Sept. 15 – “Art, Bubbles & Brunch”
celebrating Detroit’
s lively arts scene
with a docent-led tour of Eastern
Market’
s second annual “Murals in the
Market” outdoor art exhibition followed
by Bloody Marys, Mimosas and a
hearty Whitney brunch.
Sept. 15 – “Dining with the Spirits,”
a special-edition paranormal dinner
featuring a “Witching Hour” welcoming
reception and dining throughout the
Whitney mansion. Paranormal tours led
by Haunt Investigations of Michigan.
Sept. 16 – “Honey Bee” dinner with
honeycomb appetizers and a four-
course dinner and live music hosted
by St. Ambrose Winery and Schram’
s
Meadery.
Sept. 17 – “Dinner with The Whitneys,”
an elegant Downton Abbey-themed
dinner party with three courses in the
restaurant’
s main dining rooms fol-
lowed by two courses “with the staff.”
After-dinner brandy for the gentlemen,
tea and pastries for the ladies, and live
string accompaniment for all.
Sept. 18 – “B-4. Bourbon, Beer, Bar-b-
cue and Brawlers” with live entertain-
ment (and dancing) with the Brunswick
Brawlers and a “Smokin & Jokin” cigar
afterglow for those who so choose in
the garden.
Sept. 19 – “Broadway on Woodward,”
a VIP garden party benefitting
Michigan Opera Theatre with MOT
singers performing the greatest
hits from Broadway and the opera.
Complimentary champagne bar.
Sept. 20 – Ladies’
Night – The
Whitney’
s executive chef Natasha Vitti
will create a special Ladies’
Night
dinner, “creative cuisine with a femi-
nine touch,” in celebration of some of
Michigan’
s best-known female trend
setters. Wine, craft cocktails and spe-
cialty pastries will be featured.
Sept. 21 – “Autumn, Apples and Tea”
– the Whitney tea hostess Mary Jones
offers a salute to the season with a
variety of apple-based teas, ciders and
warm cocktails. Guests will receive
seasonal recipes and a special gift.
Sept. 21 – “Senior Prom!” –
Celebrating the “over-50 crowd” and
already sold out, Senior Prom offers
champagne, hors d’
ouvres, a dessert
buffet and dancing to live music by
Jelly & The Jams. A 2019 prom king
and queen will be crowned.
Sept. 22 – Cityfest Legacy Dinner –
This special salute to 100-year-old,
longtime Detroit Jewish News food
and restaurant critic Danny Raskin will
include a champagne reception, stroll-
ing dinner, open bar and live entertain-
ment throughout the Whitney mansion.
CITYFEST SCHEDULE
Inside the beautiful Whitney.
eats | drinks | sweets
nosh
Danny Raskin
New Restaurant
Opening in
Detroit
C
elebrating the history of Detroit
and the people who have given so
much to its culinary landscape,
Smith & Co. will open in September
at 664 Selden St. in Detroit’
s Midtown
neighborhood with an inventive take on
Detroit cuisine.
The new restaurant will feature a menu
focused on the cultural blend that makes
the city unique, with locally sourced
ingredients and a Detroit vibe.
Smith & Co. will offer casual dining
and be open every day for dinner, plus
lunch on Saturdays and Sundays with
brunch specials on those days.
Craft beer will be a prominent part of
the new establishment featuring Nain
Rouge Brewery and a hidden draft list
that will feature hard-to-find selections
from other local, small Michigan brew-
ers. Nain Rouge Brewery will open in the
coming months adjacent to the restaurant
with a shared patio and will be sold exclu-
sively at Smith & Co. In the interim, beer
will be provided by local breweries.
The 7,000-square-foot facility is a
combination of wood, metals, brick and
concrete. With seating for up to approx-
imately 160 in the dining area, it can
easily accommodate very large parties. A
unique concrete bar seats 19 for drinks
and full-service dining with a surround-
ing lounge serving bar snacks and the
beverage menu. Full-service dining will
be available on the patio, which will share
a courtyard with the brewery and another
business, Barcade.
Smith & Co is being developed by own-
ers Jon Carlson, Greg Lobdell and Chet
Czaplicka. The restaurant’
s daily opera-
tions will be handled by general manager
Dave Mammal and executive chef Greg
Antioho.
Chef Greg Antioho will head the kitch-
en coming over from Blue Tractor BBQ &
Brewery. Previously, he came from SavCo
Hospitality. He received his Culinary
Arts degree from Johnson and Wales
University in Rhode Island. ■
COURTESY OF SOCIAL T MEDIA