52 | OCTOBER 3 • 2019
Detroit Shipping Co.
M
y daughter, Julie,
and her boyfriend,
Stephen, recently
introduced me to the very
entertaining
Detroit Shipping
Company (DSC)
for an eclectic
dinner.
Lead archi-
tect Dominic
Walbridge, a
partner with
Jonathan Hartzell
and James Therkalsen, has said
Detroit Shipping Company was
conceived as a destination to
bridge the gap between Mid-
town and The District Detroit.
Opened in mid-October
2018 in the city’
s Cass Corridor
district, this 12,000-square-foot
mixed-use venue epitomizes
urban chic. Shipping containers
form the building’
s outer walls
and more containers are repur-
posed inside.
The warehouse-like setting
on the main level features long
wooden communal tables set
on concrete floors holding
paper towel rolls and buckets of
tableware. Food items come out
on parchment-covered alumi-
num trays instead of plates to
promote sharing.
The fun starts with the large
bar and five food-truck-style
vendors, not a chain brand
among them. Original vendors
since opening day are Brujo
Tacos & Tapas, COOP for
Caribbean fusion and Bangkok
96 Street Food. More recent
additions are Momo Cha, fea-
turing Nepalese dumplings, and
Motor Burger, also found in
Windsor, Canada.
During warm weather, guests
enjoy a beer garden on the
patio, a stage and live music.
The beach volleyball court takes
up part of the free lot behind
DSC.
Dogs are allowed on the
wrap-around Level 2, overlook-
ing the action below. Besides
artist galleries, vendors are 3200
Coffee and Creamery, retailer
Armadillo Printwear and pod-
cast studio Podcast Detroit.
Sampled
during two vis-
its, the delicious
jerk chicken
wings from
COOP came
with a mango,
slightly spicy
BBQ sauce and
mandarin oranges. Their per-
fectly cooked Brussels sprouts
tasted almost like dessert with
queso cheese, bacon jam and
maple glaze. COOP’
s Caribbean
corn on the cob had all manner
of shredded cheese and other
items falling off it. The food
here and at most of the vendors
gets pretty messy.
Pad Thai Roll, with a choice
of chicken or tofu and spice
level, is the most popular item
at Bangkok 96. It’
s presented
like a sushi roll. I found their
papaya salad too
spicy. Bao Buns
and mango
sticky rice are
more choices.
The momos
(dumplings)
have a variety of
fillings and dip-
ping sauces. They’
re yummy.
Motor Classic, the half-
pound burger I tried, has a
delectable “Motor Sauce.
” It’
s the
most popular burger along with
Deux Chevaux and Firebird,
a chicken burger that includes
grilled pineapple.
Esther Allweiss
Ingber
Contributing Writer
Detroit
Shipping
Company
Detroit Shipping
Company
474 Peterboro, Detroit
(313) 462-4973
Detroitshippingcompany.com
$$½ out of $$$$
Chummusiyah coming
to Ann Arbor Nov. 6-20.
T
o the average Michigander,
it’
s hard to imagine a simple,
healthy, hearty, well-balanced
and satisfying meal — on top of pita
bread. But in the Middle East, hum-
mus is not a condiment. It’
s the main
event.
York Food + Drink (formerly
Morgan & York, 1928 Packard St.,
Ann Arbor) will host Chef Michael
Savaldi as he launches his latest con-
cept: a hummus popup restaurant
(chummusiyah).
Former head hummus chef at
Hummus Badra (Rehovot, Israel),
Chef Michael is a highly regarded
chef of authentic Israeli cuisine. Chef
Michael is a sabra, born and raised on
Kibbutz Gezer. The Israeli chummu-
siyah somewhat mirrors the dining
room of a kibbutz: bustling, noisy,
lively, social.
Chef Michael, a true kibbutznik,
took time after completing his IDF
service to travel internationally. As he
sampled dishes of South and Central
America and Europe, his apprecia-
tion for the simplicity of hummus,
combined with its health benefits and
low environmental impact led him to
Hummus Badra.
“York is a perfect host for my
upcoming project,
” he says. “The
neighborhood oasis that this estab-
lishment has created will mingle with
the intentions of my cooking and cre-
ate a special experience for guests. I’
m
calling the popup Hummus Sababa
— to capture the laid-back, positive
vibe that we will be creating.
”
Tommy York, proprietor of York
Food + Drink, shared that the team
is “really excited to add Hummus
Sababa to the York family. We aim to
offer unique epicurean experiences
to guests. The bright flavors of Israeli
cuisine are a delight; we’
re so proud
to be hosting this popup! We’
re plan-
ning to launch a specialty cocktail
to complement the dishes offered by
Hummus Sababa.
”
Hummus Sababa will be open
between Nov. 6-20 for lunch Monday
through Saturday from 11 a.m. – until
they run out, a
nd for lunch beginning
at 6 p.m. until they run out.
SARAH OKIN
SPECIAL TO THE JEWISH NEWS
Nosh
dining around the d
Is Hummus
a Meal?