BESA
Restaurant · Detroit
600 Woodward Ave, Detroit, MI 48226
Highlights
Globally-inspired bistro fare, raw bar, & cocktails
Globally-inspired bistro fare, raw bar, & cocktails
"Besa’s gorgeous interior and decadent food have made it a haven for downtown workers looking to wait out rush hour in style. The wine list runs deep, representing old and new world vintages by the bottle and glass. On weekdays from 4 p.m. to 6:30 p.m., Besa offers Mediterranean cuisine, from Italian classics to Croatian and Adriatic dishes like cevapi sliders. Executive chef Nick Geftos focuses on freshness and pairing inventive sauces and flavors together. During happy hour, guests can sample a variety of dishes at reduced prices, including the short rib arancini for $10 or the butter lettuce salad with three kinds of truffle — white truffle balsamic vinaigrette, truffle Dijon, and black truffle goat cheese — for $9. Four seasonal cocktails are offered during the weekday happy hour, and a glass of house wine is $6. Hours: 4 p.m. to 6:30 p.m., Monday through Friday" - Mickey Lyons
"Chef Nick Geftos also heads the kitchen at BESA Detroit downtown, which is also owned by Ronin Capital Partners." - Serena Maria Daniels
"Downtown’s Mediterranean-leaning restaurant Besa takes 30 percent off the price of its salads and appetizers like eggplant toast and calamari in addition to serving $4 pours of beers on tap, $6 glasses of wine, and $7 cocktails. Hours: 4 p.m. to 6:30 p.m., Monday through Friday." - Courtney Burk
"The lamb shoulder nestled perfectly in the center of browned butter hummus from BESA." - Serena Maria Daniels
"Just shy of a year after opening in the Vinton Building, Besa’s chef Kyle Schutte is departing the downtown restaurant. Besa’s co-owner Mario Camaj tells the Detroit News that Schutte is pursuing a new career outside the restaurant world. Chef Nick Geftos will be stepping into the kitchen in Schutte’s place and releasing an updated menu on Monday, October 7. Geftos, who previously ran the kitchen at Tallulah Wine Bar and Bistro in Birmingham, is expected to introduce dishes like hamachi “hot pot” soup to the restaurant." - Brenna Houck
