Leña
Restaurant · Detroit
2720 Brush St, Detroit, MI 48201
Highlights
Catalan & Basque cuisine cooked over Michigan oak, cherry & applewood
Catalan & Basque cuisine cooked over Michigan oak, cherry & applewood
"At this Iberian restaurant in Brush Park, it’s not happy hour, it’s la Hora Feliz. Whatever you call it, the bar bites and drink specials reflect the passion for Basque and Catalán cuisine at Leña. After all, Spanish-style cooking was made for happy hour. Pintxos (small bites) include grilled romanesco broccoli with peppers and salsa verde, and bacalao — whipped cod in a fried croquet (it’s like a fish stick got a glow up and became chic). Another item made for happy hour indulgence is the lower-alcohol dry white wine txakolina, on special for $11. For those who prefer their drinks on the more fortified side, Leña has a wide selection of sherries, of which two are available for $9 during happy hour. For those looking to indulge on the weekends, Leña’s happy hour runs every day of the week except Tuesday, when they’re closed. Hours: 5 p.m. to 6 p.m., Wednesday through Monday" - Mickey Lyons
"Leña draws inspiration from two renowned culinary regions in Spain, Catalonia and Basque Country. Spanish for firewood, the restaurant features an open-air kitchen and a hearth fueled by Michigan-sourced oak, cherry, and applewood. Diners can expect an array of seafood and vegetable-forward offerings cooked over an open flame. On the pintxos menu are items like bacalao served with Motherloaf bread, piquillo peppers stuffed with crab, salt cod croquettes, swordfish brochettes in romesco, a rotation of crudos, and a selection of seafood-forward pintxos." - Serena Maria Daniels
"Spanish for firewood, Leña draws inspiration from two renowned culinary regions in Spain, using open-flame cooking with a hearth fueled by Michigan-sourced oak, cherry, and applewood. Helming the kitchen are executive chef Mike Conrad, along with sous chef Marcello Molteni, and celebrated pastry chef Lena Sareini. The rotating menu of pintxos, tapa-sized entradas, and generous entrees are perfect for sharing amongst a group and rotate frequently. Regionally-inspired items can range from bite-sized portions of bacalao croquetas and empanadillas stuffed with Moorish-spiced roasted lamb, to principales like an exquisite grilled sea bream with a hazelnut romesco and a dry-aged bife a la brasa. Order wine by the bottle or selection from the cocktail menu, which includes a selection of Spanish-style gin tonics." - Serena Maria Daniels
"Drawing inspiration from two renowned culinary regions in Spain, Leña celebrates open-flame cooking, herbaceous gin tonics, and vibes reminiscent of a late summer night in Barcelona with your sweetie. All for those occasions in the middle of winter when you simply can’t get away. Diners can expect an array of seafood and vegetable-forward offerings cooked over an open flame. The rotating menu of pintxos, tapa-sized entradas, and generous entrees is meant for the kinds of couples who like to share every bite of their meals with their beloved. While menu options change seasonally, expect regionally-inspired items ranging from bite-sized portions of bacalao croquetas and empanadillas stuffed with Moorish-spiced roasted lamb, to principales like an exquisite grilled sea bream with a hazelnut romesco and a dry-aged bife a la brasa fit for the ultimate power couple, plus a few friends." - Serena Maria Daniels
"Partners Matt Tulpa and Tarun Kajeepeta are the team that brought Detroit the subterranean speakeasy Shelby to a bank vault in downtown’s Financial District. The duo’s newest endeavor, Leña, draws inspiration from two renowned culinary regions in Spain. Spanish for firewood, the kitchen at Leña is helmed by executive chef Mike Conrad, along with sous chef Marcello Molteni, and celebrated pastry chef Lena Sareini. The centerpiece of its open-air kitchen is its hearth fueled by Michigan-sourced oak, cherry, and applewood. Diners can expect an array of seafood and vegetable-forward offerings cooked over an open flame. On the pintxos menu, are items like bacalao served with Motherloaf bread, while the house classics section includes acorn-fed jamón ibérico served with a bag of original Better Made potato chips, and the heartier hearth offerings include a stuffed squid. Order wine by the bottle or selection from the cocktail menu, which includes a selection of Spanish-style gin tonics." - Serena Maria Daniels
