On June 30, executive chef Aaron Cozadd’s vision of addressing substance abuse within the hospitality industry will be put into effect at Vigilante Kitchen + Bar in Detroit’s Midtown neighborhood.
The new establishment is located at 644 Selden St. in the former Smith & Co. space and is a partnership with Michigan-based Mission Restaurant Group.
The idea for Vigilante Kitchen + Bar was sparked in an unexpected setting in 2012: a jail cell in Oakland County, where Cozadd found himself locked up after a second DUI. Recognizing the need to redirect his mind, body, and spirit, as well as his career, he envisioned a space where these transformations could become a reality — for himself and for others.
Cozadd’s substance problems represent a larger trend. According to the American Addiction Center, nearly one in five hospitality employees reported the use of illicit drugs within the past month, which is the highest rate of any industry.
“For as long as I can recall, the restaurant industry has carried a dark negative stigma,” says Cozadd. “At Vigilante Kitchen + Bar, we’re going to illuminate this issue by offering a supportive program for those struggling with addiction.”
Cozadd’s core mission is to help industry workers struggling with addiction by providing practical resources and guidance to aid them in achieving positive personal growth while advancing their culinary kills.
Benefits offered to support the staff’s journey towards recovery include onsite recovery meetings, pre-shift meditation sessions, access to addiction counseling, assistance with fitness programs, and health insurance coverage for all full-time employees.
“I’ve found that the best way to change my addictive mindset is through structured and consistent daily actions, the strongest recovery is when these pursuits become your lifestyle, and I want to help others on the same path,” says Cozadd.
He also is an ordained Dharma teacher at Dharma Gate Zen Center in Troy. To that end, the staff will have breaks for “five minutes of Zen” during shifts, and more.
“We were inspired by Aaron’s passion for supporting those in the industry who wanted to stay in hospitality but were struggling with addiction,” says David Ritchie, president of Mission Restaurant Group. “We’re excited to support Aaron with the resources he needs to create a unique dining experience for guests, and an environment to help our employees thrive.”
Vigilante Kitchen + Bar will feature Midwestern classics with a twist, such as Pho-ken Noodle Soup. This dish takes chicken noodle soup and adds French culinary techniques, infusing it with the flavors and presentation style of Vietnamese pho.
“I find that Asian ingredients build layers of complex flavor,” says Cozadd, who studied with chefs from across Asia at the Culinary Institute of America in St. Helena, Calif. “Japanese ingredients for deep umami base notes, Chinese and Korean ingredients for bold middle range spices, and Thai and Malaysian ingredients for finishing tastes with bright citrus and herbs. All these flavors unfold as you’re eating.”
Other dishes will include Szechuan hot chicken bao, Szechuan spareribs, open-faced crab Rangoon, ahi Wellington, koji braised short rib, yuzu thyme chicken, XO lobster tail, and an A5 Miyazakigyu.
Adjacent to Vigilante Kitchen + Bar, Nain Rouge Brewery will be crafting a selection of beers exclusively served at the restaurant. Cozadd and brewer Dave Hale are collaborating on a Szechuan Saison, a black-sesame porter, and a lychee cherry blossom blonde. Additionally, the Saison and blonde will be available upon opening. They will also develop non-alcoholic brews that mirror the flavor profiles of their alcoholic counterparts.
“While it may seem counter intuitive, it was important to me that Vigilante Kitchen + Bar serves alcohol,” says Cozadd. “A person in recovery who decides to stay in the industry will inevitably need to work around alcohol. At Vigilante Kitchen + Bar, we focus on building a strong internal environment to which the external environment becomes inconsequential. You can only avoid the wine aisle for so long.”
The staff of Smith & Co.’s, including Chef de Cuisine Jermaine Mills, are staying on with the new restaurant concept. The interior space is being done by Patrick Thompson Design in Detroit.
The dining room seats 100 guests, with an additional 15 seats at the bar and 40 on the patio. Hours of operation will be Wednesday, Thursday, and Sunday, 5 p.m. – 11 p.m., and Friday-Saturday, 5 p.m. – 1 a.m.
For more information and to make reservations go to vigilantekitchen.com.
