The new addition on Kercheval in West Village was most intriguing to the carnivore in me. This concept of part butcher shop – part restaurant is right up my alley. Yet they are also vegetarian friendly (as long as you are not offended by the hanging/aging carcasses). The menu is small and done very well. They offer a rotating lamb, pork and beef daily – all locally and sustainably raised. The waiter had even visited the pigs on the farm where my pork was raised.

Dumplings with house meat filling (changes) with local roe.
NY strip with smoked sunchokes and horseradish cream
Local pork from Detroit Flight Path Farm with crispy wonton asparagus
Strawberry shortcake with strawberry ice cream, strawberry puree and pickled french strawberry
Meat Case

My meal was beautiful, creative and tasty. Also – this is a full service butcher shop and they offer some lovely and unique things. Even more interesting – they have butchery workshops! I am particularly interested in the knife skills, dry aging and sausage making – but for a more serious butcher – there are heavier classes such as “whole hog breakdown” or “beef primal butchery”.

The menu changes often – I was trying to describe the menu to a friend and when I looked it up, already it was very different. I’m excited to return. The also have an amazing brunch menu.

The Charleviox

The space here has been through a few transitions in the past few years – from an embroidery shop, to crepes (Good Girls Go to Paris), to a juice bar, and now – definitely here to stay, a neighborhood joint – The Charlevoix. The space has been opened up into a more open concept and has quickly became MY favorite spot for a drink and bite.

The menu isn’t huge, but they have been creative with their offerings. They have a variety of street tacos, whole wings with creative flavors, and – this is the place to go in Detroit if you want a Po’Boy. The bread for the Po’Boys is imported from NOLA so it’s an authentic sandwich – but they do have some innovative variety. Also – on the happy hour menu is my favorite buttermilk chicken slider – it’s loaded with homemade pickles and buttermilk dill sauce, with a touch of heat – perfection. Another favorite NEW menu item is Elote: I’ve always loved elote but it’s so messy to eat in public and this is no exception. I would love to get a couple of these to go and eat them in the privacy of my basement in front of the TV! If you don’t know- Elote is mexican street corn, usually a grilled ear of corn coated in crema fresca, butter, lime juice, chili powder, and cojita cheese. This is absolutely fantastic.


I also love the chilaquiles rojo – which is basically duck confit nachos – I highly recommend these. Let’s not forget about cocktails – Nick is one of my favorite local bartenders, please visit him. I recommend a margarita made with their house infused jalapeno tequila. If you have a dessert drink in mind – the Nip/Tuck is stunning. Blackstrap rum, Velvet Falernum, pistachio orgeat, egg white, cold brew and bitters. It is a small perfect coffee-flavored drink that features my fast-becoming favorite clove liqueur.

The Hot Hot Heat

And then there is the brunch menu – on Sundays from 11-3. This is the best menu of all…you can see it on their website AND with $1 refills on the mimosas – you can have one for $7 or 10 mimosas for $16. Enough said!

Cork and Gabel

The best part about this addition to Corktown (besides the food and drink) is the view of both the train station and the Ambassador Bridge. This spot was originally a donut shop in the 1940’s (Mayflower Donuts) and also an auto repair shop in the 60’s. Now, it has been transformed into an edgy yet vintage feeling restaurant. Owner Jeff Mifsud and Executive Chef/Owner Matthew McGrail have created a menu of “comfort foods” from a fusion of German, Irish and Italian cuisines.

Mugsy’s Manhattan: Redemption Rye, Cocchi Americano, Vanilla syrup, Woodford Spiced Cherry Bitters

The entrance is an old used oil tank, with the graffiti of four local artists inside. The clock tower that was originally on this building was restored/rebuilt (not all parts original). Inside you will find some unique features, such as carriage lights from 1862, a line shaft from an 1880’s power factory, tabletops made from a Detroit bowling alley and barnwood walls from Michigan barns dating 100-150 years old.

The menu offers items such as Shepards Pie, Risottos, Pasta, Mac & Cheese, Schnitzel, Bangers & Mash and other varieties of sausage and potatoes. These are the true comfort foods from Germany, Italy and Ireland.

Fried Dubliner Cheese
Serving bangers and brats with a variety of toppings
C&G Chicken with swiss chard, parsnip mashed potatoes and a whiskey mushroom cream sauce

Apparently somewhere in the restaurant there is a hidden Easy Bake Oven – which I did not find, therefore I will need to return – this time to also try the Risotto! They also have brunch.