Spiedo, a Mediterranean-inspired restaurant, is opening soon in Ann Arbor | Eater Detroit

"Chef Brad Greenhill — along with Takoi chef de cuisine Michael Goldberg — is returning to the 5th Avenue space in downtown Ann Arbor to open Spiedo (spee-AY-do), a mostly‑Mediterranean spot built around a flat‑top griddle and a vertical rotisserie. They plan to serve simple spit‑roasted meats and vegetables with flatbreads fresh off the griddle, drawing on vertical‑rotisserie traditions from Middle Eastern shawarma to Turkish döner and tacos al pastor; Greenhill says the menu will also include Italian, Italian‑American and Takoi influences, using chilis for depth and umami. Menu items tested at Friday pop‑ups at Root include flatbread sandwiches such as Calabrian chicken with harissa and cucumbers, The Georgian (lamb kebab with adjika and pomegranate), a meatball gyro, vegan options of BBQ celeriac and king oyster mushroom, and 'The Beef Situation' featuring harissa‑marinated steak and merguez roasted low and slow on the spit; sides and other dishes in development include fregola sarda (pasta salad with roasted vegetables, blood orange, feta), 'Not Hummus' (ceci bean, green chili, walnuts), rice bowls and additional entrees. The space is being remodeled for a June opening, will keep two small seating areas (about 18–20 each) plus an outdoor patio, and will offer a limited bar menu that will include Takoi’s signature Promises in Vortex cocktail." - John Reyes