Published November 29, 2016
With over a hundred restaurants opening in Detroit during the past couple years, Chef David Gilbert has sought to have his restaurant Marias stand out from the crowd. And by introducing some creative changes, including tableside dining, and a weekly farmer’s market in the restaurant’s parking lot, he has succeed in grand fashion.
Key Takeaways:
- Detroit is a different city. After a few brave restaurateurs and food pioneers set up shop in what had been a barren business land, a couple more chefs and artisans followed.
- Chef/owner David Gilbert has used the escalation in standards and consumer expectations to think outside the box when it comes to keeping relevant, pushing past competition, and finding alternative revenue sources.
- “Restaurants are great, but if you don’t diversify, a restaurant will only do so much for you—especially in Detroit these days, where in the last couple of years maybe 150 restaurants have opened,”
“Restaurants are great, but if you don’t diversify, a restaurant will only do so much for you—especially in Detroit these days, where in the last couple of years maybe 150 restaurants have opened.”
https://www.fsrmagazine.com/chefs/fine-dining-crafted-tableside
Fine Dining Crafted Tableside
With over a hundred restaurants opening in Detroit during the past couple years, Chef David Gilbert has sought to have his restaurant Marias stand out from the crowd. And by introducing some creative changes, including tableside dining, and a weekly farmer’s market in the restaurant’s parking lot, he has succeed in grand fashion.
Key Takeaways:
“Restaurants are great, but if you don’t diversify, a restaurant will only do so much for you—especially in Detroit these days, where in the last couple of years maybe 150 restaurants have opened.”
https://www.fsrmagazine.com/chefs/fine-dining-crafted-tableside
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