The Apparatus Room
New American restaurant · CBD ·
New American fare, craft cocktails, chic space, historic firehouse
New American fare, craft cocktails, chic space, historic firehouse
"Reopened after a brief hibernation with a refreshed menu and updated design inside the former Detroit Fire Department headquarters, this hotel restaurant now features a seafood raw bar with daily crudo, red swimming crab, and East- and West-Coast oysters, and places greater emphasis on locally sourced, seasonal ingredients. Opened in 2017 under chef Thomas Lents (formerly of Chicago’s two-Michelin-starred Sixteen) and led since 2023 by chef Reece Hogerheide (previously at the Daxton Hotel), the kitchen has moved from artful, ticketed multi-course presentations to a more rustic approach that lets local produce shine — examples sampled at previews include rice-flour–dredged fried cauliflower flavored with gochujang, broccolini with bagna cauda, and dishes featuring ingredients from Detroit-area farms like Fisheye and Moraine Park Farms. The roughly 4,600-square-foot interior retains its U-shaped bar, white subway tile, and warm natural tones, while a local design firm expanded the lounge, opened up the kitchen, updated equipment, and added reclaimed furnishings sourced from a Hamtramck shop; the updates are part of a $4 million investment in the property. As a hotel restaurant it offers food and drink through much of the day, with breakfast items such as shakshuka and sausage strudel as well as lunch and dinner service." - Serena Maria Daniels
"Celebrate Christmas Eve at the firehouse with Chef Rece Hogerheide’s favorite comfort classics while the bar team curates festive cocktails for the occasion; reservations are recommended." - Courtney Burk
"Located in the former Detroit Fire Department headquarters, this sprawling dining room and bar is styled with warm wood and leather accents and features a New American menu from Chef Rece Hogerheide that emphasizes locally sourced ingredients—think Lake Superior walleye, pastas, and salads—plus a curated chef’s table special available at market price for the whole table; the beverage program includes numerous cocktails, a broad draft and bottle beer selection, and a concise wine list." - Serena Maria Daniels
"On both Christmas Eve and Christmas Day diners can order a cote de boeuf for two ($150) — a dry-aged cote de boeuf served with pomme purée and sauce Morilles — alongside dishes like spaghetti alla chitarra con tartufo ($30) and a fried hazelnut with salsa tartufata. Bartender Petr Balcarovsky has created seasonal cocktails, including a winter sangria made with Chambord, Lillet and Oleo, topped with sparkling rosé and a sugar-dusted rosemary-and-raspberry garnish. Reservations are required." - Serena Maria Daniels
"The Apparatus Room at Detroit Foundation Hotel is offering two seatings this year for a prix-fixe dining experience. The first seating takes place at 5 p.m. and includes a five-course menu for $100 per person. Items for this seating include a selection of canapes, celery root and apple, ooached halibut with egg yolk, dashi, salsify, leek and hay smoke, a duet of beef with whipped potato, black truffle, rutabaga, and for dessert, a lapsang tea with satsuma and chocolate. The second seating starts at 9 p.m. and includes two additional courses like Siberian caviar and manchego cheesecake for $140. All diners receive a complimentary glass of Lallier champagne." - Serena Maria Daniels
