Exciting changes to Red Dunn Kitchen, inside Trumbull & Porter Hotel in Corktown, bring a redeveloped menu under the direction of newly appointed executive chef, Michael D’Angelo. The announcement was made by the hotel and restaurant’s general manager, Nick Knight.
Since coming on board in February 2019, D’Angelo went straight to work revamping the two-year-old restaurant’s concept and menu, transforming it to one that is poultry and game-focused with main courses featuring elk, venison, wild boar, quail and partridge.
“We are thrilled to have Chef Mike lead Red Dunn Kitchen’s culinary team,” said Knight. “His creativity and passion for quality, approachable and regionally-inspired cuisine is sure to impress our guests’ palates.”
Prior to joining Red Dunn Kitchen, D’Angelo was the executive chef at Auburn Hills Marriott Centerpoint in Pontiac. He has also worked at many iconic metro Detroit restaurants including Coach Insignia, Capital Grille, Charley’s Crab and Golden Mushroom. In addition, he spent time in Europe working in Michelin-rated restaurants, Denmark’s famed Noma and Osteria di Passignano in Tuscany. A native of the metro Detroit area, Chef D’Angelo received his degree in culinary arts from Le Cordon Bleu in Chicago.
D’Angelo’s lifelong love for food and his experience at some of the most prolific restaurants in metro Detroit and Europe can be tasted in any of his thoughtfully created dishes. One look at the new menu and diners are sure to notice the creativity and playfulness with revolving offerings such as ‘From the Detroit River, ask the server what is at the end of the fishing pole’ and ‘Caught Grazing in our Courtyard, you came for the beef.’ Many ingredients are sourced from local purveyors including Fairway Packing Company, Recovery Park Farms, and the Mushroom Factory.
“Michigan has always had a rich culinary history when it comes to game, yet it is noticeably missing from the current restaurant landscape,” said D’Angelo. “Elk, partridge and pheasant may be exotic and new to some diners, but we created these new dishes to be approachable and in familiar preparations which are sure to appeal to our diners’ palates.” said D’Angelo.
That is evident with Chef’s twist on the menu’s pasta offering, a Venison Bolo with hand-made pappardelle with braised venison ragout, Parmesan cheese and herbs. In a nod to Corktown, there is the Irish Pheasant Stew made with Irish stout. The Partridge in a Pear Tree ‘two-ways’ offers lemon-honey glazed thighs and cornflake-crusted breast, served with red wine poached pear, pistachio puree and chocolate rosemary sprig.
Other main courses include Quail a la Chasseur, roasted, bacon-fig stuffed with pickled radish and sauce Chasseur; the generous cut coffee-rubbed Elk Chop served with roasted root vegetables, carrot puree, and a cherry jus lie and a roasted Wild Boar Porchetta with pistachio puree, hunter sauce and lemon-honey glazed carrots.
Vegetarians and those who are ‘not game,’ will find an array of selections to their liking from the shareables and entrée menu including the new RDK Fried Cauliflower, soy milk fried served with a vegan three-pepper corn muffin and black bean patty in addition to several signature Red Dunn Kitchen items such as the Red Dunn Burger and Bangkok Brussels. Entrees range in price between $19 to $48.
Red Dunn Kitchen is located at 1331 Trumbull St Suite 100, in Detroit. Hours are Sunday through Thursday 7:00 a.m. to 10:00 p.m. (bar is open until midnight), Friday and Saturday 7:00 a.m. to 11:00 p.m. (bar is open until 2:00 a.m.). For more information, visit www.reddunnkitchen.com or call 313-887-9477.