New Restaurant Opens In Detroit's Midtown Neighborhood

DETROIT— A new restaurant is open in Detroit's Midtown neighborhood.

Detroit non-profit, Soil2Service, opened Epiphany - Nain Rouge Kitchen inside a 100-year-old building at 644 Selden Street. The building use to formerly house the Smith Welding Supply and Equipment Company and the Owosso Casket Company.

"We are dedicated to redefining the essence of American comfort food by celebrating the rich tapestry of global flavors that have woven themselves into the local culinary landscape," Soil2Service Executive Director of Business Development Jeremy Abbey said. "We honor diverse cultures while invoking a sense of nostalgia and well-being through our food"

The new restaurant features many flavor-packed dishes, including chicken fried quail, Bakkafrost Scottish salmon, the Epiphany burger, mushroom and goat cheese salad, roasted onion IPA dip, seasonal braise, sticky bread pudding, and more.

There will also be a lineup of cocktails and mocktails as well as a selection of Nain Rouge Brewery beers, brewed right next door at by Dave Hale of Nain Rouge Brewery.

The new restaurant will also will expand the Detroit Institute of Gastronomy (DIG) program, offer public cooking classes and host chef associations for chapter meetings.

Epiphany will launch Sunday brunch service on Mother’s Day, and then every Sunday following from 10 a.m. to 4 p.m. Brunch menu highlights include the Epiphany omelette, trio of scones, shirred eggs, bread pudding French toast, fresh squeezed mimosas, and more.

"Epiphany – Nain Rouge Kitchen, in collaboration with the Detroit Institute of Gastronomy, is expanding a distinctive hybrid culinary education model that prepares apprentices for American Culinary Federation Certification and U.S. Department of Labor credentials," Soil2Service Executive Director of Business Development John T. Piazza said. "Our program, aimed at honing skills and enhancing Detroit's culinary scene, serves as the hub for DIG’s nationally recognized apprenticeship program, contributing to the next generation of culinary talent here in Detroit."

The restaurant is open Wednesday and Thursday from 5 p.m. to 10 p.m., Friday and Saturday from 5 p.m. to 11 p.m.