The team behind the new seasonal, meat-focused restaurant Grey Ghost Detroit today announced they plan to open the restaurant in July, to be located on the first floor of the Crystal Loft Building between Detroit’s Midtown and Brush Park neighborhoods.
“This project has been an aspiration of ours for several years,” says David Vermiglio, a partner behind Grey Ghost Detroit, along with his brother John Vermiglio, Josef Giacomino, and Will Lee. “In 2013, we began exploring a number of properties throughout the city. After extensive research, we realized that Midtown, and this location in particular, was the perfect fit for our first venue, with an ideal balance of existing roots, community, and exciting potential.”
David Vermiglio says the restaurant, to be located at 47 E. Watson St. off Woodward Avenue, will occupy the southeast corner of the building, and will be one of three commercial tenants. He says the 2,500-square-foot restaurant will offer 80 seats.
The building, once home to Ye Olde Butcher Shoppe, was built in 1919 and called the Crystal Ballroom. The first floor of the buildings offers more than 12,000 square feet of commercial space, while the second and third floors offer residential units.
“Grey Ghost is another great addition to Detroit’s fast growing culinary scene and we are excited to have another great dining option in Midtown,” says Sue Mosey, president of Midtown Detroit Inc.
Vermiglio says the restaurant will feature industrial components including concrete, brick, and wood.
Chef John Vermiglio, a metro Detroit-native and the culinary director at Folkart Restaurant Management (with restaurants in Chicago including Billy Sunday, A10 Hyde Park, and Yusho Hyde Park), along with Giacomino, the executive chef at A10, will create the menu, while Lee, beverage director at Selden Standard, will curate the restaurant’s cocktail program.
The team has hosted various pop-up dinners throughout the city leading up to the opening of Grey Ghost Detroit. The fifth installment of the series will be held at the Great Lakes Culinary Center in Southfield on April 15. The menu will be focused on seafood.