Mabel Gray
Restaurant · Hazel Park ·
New American seasonal menu, local ingredients, wine & cocktails
New American seasonal menu, local ingredients, wine & cocktails
"Outright, Mabel Gray isn’t an Italian restaurant, but on occasion they serve one of the best linguine and clams you’ll ever have. The dish itself is fleeting, but diners can expect it to reliably pop up on the menu in December. On top of that, a couple times a year chef James Rigato and John Vermiglio combine to form their Italian American takeover Sunday at Nonna’s, which features big chicken cutlets, meatballs, salad, and plenty of pasta like sweet corn cavatelli. There’s usually a pasta dish on Mabel’s menu, and, whatever it is, you know it’s going to be seasonal, thoughtful, and delicious. Reservations are offered on Tock." - Danny Palumbo
"A notable New American restaurant where creative preparations include raw-meat dishes such as steak tartare." - Danny Palumbo
"Through all of Mabel Gray’s wonderfully experimental menus, one constant that diners have come to expect is raw and baked oysters. Previous preparations at Mabel Gray include Island Creek oysters with nuoc cham or fresh horseradish, lemon granita, and Aleppo pepper. There’s always a baked oyster available too, with miso-chipotle butter and panko being a previous standout. Oysters are a perfect way to start a meal at Mabel, but consider ordering a full dozen and a glass of bubbly from its vampiric-looking Champagne dungeon, too. Score a reservation on Tock." - Danny Palumbo
"A decade in the game in the game, chef James Rigato’s artful but unpretentious Mabel Gray offers a tasting menu that helps to shine a light on the team’s culinary chops. The new American menu changes daily and reflects the seasonality of Michigan. One visit might entail griddled king trumpet mushrooms, while a return trip could include Colorado lamb ribs made with garlic and fish sauce caramel, sake pickles, sesame, and iceberg lettuce. The tasting menu goes for $92 per person, plus $55 to include a beverage pairing. Reservations are recommended." - Danny Palumbo
"Associated with chef James Rigato, who has been a five-time James Beard Award semifinalist, and known for its high level of culinary recognition." - AFAR