French-inspired Bar Pigalle opens in Little Paris
Bar Pigalle, a French-inspired restaurant with a Midwestern twist, has opened in The Carlton Lofts in Brush Park, a fitting location considering the neighborhood’s old nickname of Little Paris. Mixologist Travis Fourmont and sommelier Joseph Allerton, who met at the gone-but-not-forgotten Roast, joined forces on this new restaurant, which features interesting takes on French bistro fare such as Coney-style steak frites and French street tacos with vadouvan hummus. The cocktails are equally as creative and unique, including the Byrrh and Tonic, with Byrrh Grand Quinquina, a fortified red wine with quinine, interesting substitution for gin. 2915 John R St., Detroit; 313-497-9200; barpigalle.com
Ima raises the bar with new izakaya concept
Local noodle favorite Ima has been slowly growing over the years, and now it’s expanded its Midtown home base with its takeover of the former Gold Cash Gold space. The izakaya (the Japanese counterpart to the pub) has some of Ima’s staples, such as chicken karaage, rice bowls, and udon, but now offers dishes like Mini Kurobuta Pork Sausages and Tsukune Chicken Meat Balls from the robata (charcoal) grill and Chilean sea bass and New York strip. 2100 Michigan Ave., Detroit; imaizakaya.com
Mushroom-focused boutique opens in Midtown
The Mushroom Hub is planning the grand opening of its first U.S. location this month on Cass Avenue. The shop, which has another location in Windsor, offers all types of mushrooms from frozen and dried fungi (such as dried wild Bosnian porcini and frozen chicken of the woods) to fresh maitake and lion’s mane. And the kingdom is growing: Another location in Royal Oak is coming soon. 4240 Cass Ave., Detroit; themushhub.com
Hollywood Casino at Greektown welcomes new chef
There’s a new executive chef at Hollywood Casino at Greektown. Chef Petro Drakopoulos oversees the casino’s food operations, including Prism Steakhouse, Rock Bar, Barstool Sportsbook, Monroe Market, and hotel banquets. The steakhouse boasts new menu items such as chilled lobster salad, Argentinian steak salad, and Grecian lamb chops. Prior to joining Hollywood Casino, Drakopoulos was executive chef and director of food and beverage at Detroit’s Atheneum Hotel and was a part of developing Detroit Shipping Co. in 2016.
This story is from the September 2022 issue of Hour Detroit magazine. Read more in our digital edition.