|All photos by Nicole Rupersburg.|
The Crowne Plaza Pontchartrain Hotel will open in Detroit next month, and with it a new upscale restaurant and bar on the lobby level. Which you can read all about from me here in Model D. (And there's more about the hotel itself here.)
Executive Chef Justin Vaiciunas, who is overseeing the whole food and beverage program at the Pontch, recently gave me a preview of some menu items. Vaiciunas, whom I have previously (and perhaps clairvoyantly) named one of metro Detroit's up-and-coming chefs, left Detroit briefly last winter to work in a high-profile ski resort out west, but is now back with his cutting-edge American fusion cuisine with a particular mindfulness towards presentation and a dash of molecular gastronomy technique. His goal is to nail down a "best restaurant" title for the Jefferson House in its first year. Based on the look of these dishes alone, he certainly stands a shot.
|Jefferson House dining room.|
|Shaved prosciutto salad with mascarpone cheese, truffle oil and pear jus.|
|The Beggar's Purse pasta in wild mushroom cream sauce.|
|The bar at Urban Cellars.|
|Roasted airline chicken with tableside-smoked BBQ sauce, potato salad and yellow beans.|
|The roasted airline chicken presentation.|
|Tomato caprese with espresso-infused balsamic, basil oil, and fresh mozzarella.|
For more photos, check out the Flickr set here.