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?