Chartreuse Kitchen & Cocktails
Restaurant · Art Center ·
Seasonal American dining with craft cocktails, botanical decor
Seasonal American dining with craft cocktails, botanical decor
"Sandy Levine and Doug Hewitt are behind this decade-old farm-to-table restaurant next to the Detroit Institute of Arts, as well as Freya, Dragonfly, and the newly opened Dirty Shake. Chartreuse is mostly dinner service, though lunch on Fridays is well worth a visit. The seasonal menu at this bright green spot changes often, and the current menu can be viewed through online carryout ordering. Expect options like the perennial favorite twice-cooked egg, jerk sweet potato, and wild boar shank with jalapeño grits." - Courtney Burk
"With bright green walls covered in succulents and dried flowers, Chartreuse is about as close to spring as you can get during Detroit’s long winter. The seasonal menu always includes a few pastas and shareable entrees, along with some vegetarian small plates that will make you think, “If vegetables always tasted like this, I’d probably eat more vegetables.” If you don’t want to sit down for a whole meal, there’s also a cocktail bar in the front where you can just order snacks and drinks and remind yourself that the world isn’t always a cold, dark place." - sara barron, sam faye
"This verdant New American restaurant located across the street from the Detroit Institute of Arts keeps things extremely fresh thanks to its tiny kitchen that affords very little refrigerated space. Helmed by metro Detroit power duo Sandy Levine of the Oakland and chef Doug Hewitt, this restaurant serves something special with each new menu from duck confit tortellini to its lauded twice-cooked egg." - Serena Maria Daniels
"This verdant New American restaurant located across the street from the Detroit Institute of Arts keeps things extremely fresh thanks to its tiny kitchen that affords very little refrigerated space. Helmed by metro Detroit power duo Sandy Levine of the Oakland and chef Doug Hewitt, this restaurant serves something special with each new menu from duck confit tortellini to its lauded twice-cooked egg." - Serena Maria Daniels
"Launched five years ago by Detroiters Chi Walker and Nik Cole, this pop-up is debunking the myth that caviar is only for the elite." - Will Reaume