Hazel's
Seafood restaurant · Birmingham
1 Peabody St, Birmingham, MI 48009
Highlights
Seasonal seafood from rotating regions, great oysters & lobster rolls
Seasonal seafood from rotating regions, great oysters & lobster rolls
"Before the Birmingham restaurant opened, owner and chef Emmele Herrold traveled all over the East Coast, establishing relationships with small oyster farms and suppliers. The love of bivalves shows with a rotating selection of East and West Coast oysters, plus roasted Imperial oysters with crab meat, Parmesan, and breadcrumbs. Book a reservation at Resy." - Danny Palumbo
"Featuring a menu that changes seasonally to represent a different seafood region in the United States, offerings here may include items like Florida stone crab and grouper, as well as hot or cold lobster rolls, and peel-and-eat shrimp. For those with gluten sensitivities, the fish and chips are available in the restaurant’s classic recipe or gluten-free. For the gluten-free version, cuts of cod are dredged and fried in cornmeal and served with fries, coleslaw, and tartar sauce. Make reservations on Resy or place orders online for pickup and delivery." - Serena Maria Daniels
"Hazel’s Holiday Takeaway is accepting online preorders through Dec. 20 for holiday staples including ham, Alaskan king crab, lobster roll kits, pot pies, cheesy potatoes, and more; orders will be available for pickup on Christmas Eve from 10 a.m. to 2 p.m." - Courtney Burk
"The Holiday Takeaway pre-order menu (available through December 21) features classic holiday items such as ham, Alaskan king crab, ready-to-bake lobster pot pie, cinnamon rolls and more; orders must be picked up between 10 a.m. and 2 p.m. on Christmas Eve." - Serena Maria Daniels
"Birmingham’s Hazel, Ravines and Downtown has been in the midst of a bit of an identity crisis since first finding success during summer 2019 with its temporary seafood menus. Now, after months of 'pop-up' menus, the restaurant is finally embracing its true aquatic nature. From here on out, owners Beth Hussey and Emmele Herrold plan to focus on seasonal seafood at the restaurant. In October, that will mean a transition to a Pacific Northwest seafood menu with hot and cold crab rolls, escargot, Astoria Clown Bread, whole dungeness crab, and crab boils. The restaurant will continue to serve up mainstays like the Token burger, Georgian cheese bread, and whitefish pate." - Brenna Houck
