Penny Red's

Look Inside Penny Red’s and the Brakeman at Detroit’s Shinola Hotel | Eater Detroit

"Inside the Shinola Hotel I found a pint-sized, counter-service fried chicken stand that specializes in buckets of fried chicken, biscuits, chicken sandwiches, and special-recipe sauces; the name references the Henny Penny pressure fryers and Rhode Island Red chickens used for the recipe that NoHo partner and James Beard Award–winning chef Andrew Carmellini popularized at the Dutch in New York. The operation functions as a standalone grab-and-go spot but also serves as the kitchen for the adjacent beer hall; it sells tall boys, plans to expand into lunch hours, and uses a cashless payment system. The space has a mid-century feel with wood paneling and light-up menu boards, and the owners — Carmellini, Luke Ostrom, and Josh Pickard — say they’d been considering a fried-chicken spinoff for nearly 15 years before opening here." - Brenna Houck