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Make a melon gimlet. a little gin in it. a little gin in your soup? it s delicious, let me try it as a drink. you re on your own, dude. mmm-mmm. if i was a chef and you d poured gin in my soup i would have stabbed you in the neck with a fork. i m dying inside. you re the worst-case scenario customer. [ muted ]. next up, smoked mussels in a lightly steamed white wine, aromatics and butter. served in a lobster broth with fried onions, honey and uzu. quite delicious. baby greek salad with beets, tomato and feta. all sourced locally. a tribute to the greek diners where craig grew up eating with his family. you could be running a 300-seat restaurant in vegas. here he is in detroit. guess what? that s a heroic thing. the headaches are less. you re appreciated here. no, just no, this is yeah. this is what could considered a foolhardy venture in the chef world. guess what? ....
Lightly steamed white wine, aromatics and butter. served in a lobster broth with fried onions, honey and uzu. quite delicious. baby greek salad with beets, tomato and feta. all sourced locally. a tribute to the greek diners where craig grew up eating with his family. you could be running a 300-seat restaurant in vegas. here he is in detroit. guess what? that s a heroic thing. the headaches are less. you re appreciated here. no, just no, this is yeah. this is what could considered a foolhardy venture in the chef world. guess what? we like good food too. we re not space aliens. people say they often say, thank you. we just moved back from chicago, we lived in chicago the last six years, lived in l.a. six years, thank you, this is exactly what we ve wanted. what you ve done is counter intuitive. there is sort of a conventional career path for chefs. right. ....
Make a melon gimlet. a little gin in it. a little gin in your soup? it s delicious, let me try it as a drink. you re on your own, dude. mmm-mmm. if i was a chef and you d poured gin in my soup i would have stabbed you in the neck with a fork. i m dying inside. you re the worst-case scenario customer. [ muted ]. next up, smoked mussels in a lightly steamed white wine, aromatics and butter. served in a lobster broth with fried onions, honey and uzu. quite delicious. baby greek salad with beets, tomato and feta. all sourced locally. a tribute to the greek diners where craig grew up eating with his family. you could be running a 300-seat restaurant in vegas. here he is in detroit. guess what? that s a heroic thing. the headaches are less. you re appreciated here. no, just no, this is yeah. this is what could considered a foolhardy venture in the chef ....
he sees an opportunity to make a melon gimlet. a little gin in it. a little gin in your soup? it s delicious, let me try it as a drink. you re on your own, dude. mmm-mmm. if i was a chef and you d poured gin in my soup i would have stabbed you in the neck with a fork. i m dying inside. you re the worst-case scenario customer. [ muted ]. next up, smoked mussels in a lightly steamed white wine, aromatics and butter. served in a lobster broth with fried onions, honey and uzu. quite delicious. baby greek salad with beets, tomato and feta. all sourced locally. a tribute to the greek diners where craig grew up eating with his family. you could be running a 300-seat restaurant in vegas. here he is in detroit. guess what? that s a heroic thing. the headaches are less. you re appreciated here. no, just no, this is yeah. this is what could considered a foolhardy venture in the chef world. ....
Stuff i hear about detroit? that s what you re thinking. the vibrant do it yourself culture of urban renaissance. young entrepreneurs, artists transforming the city, one block at a time. where s that? well, that is happening. young, idealistic, true-believing, hard-working, creative people are indeed doing their best to bring light and hope and beauty to this greatest of cities. you ve got to start with the deeply felt and absolute belief that detroit is indeed a great city and that it is worth saving. as utterly screwed as detroit may be, you have to be a twisted, unpatriotic freak to not believe that. behold the future. what, like cooking in a back alley? yes. all right. chef craig lightfield has done what many would call a very unwise thing. after working at gotham grill in ....