New Restaurant Smith & Co. Opens in Detroit’s Midtown District

Smith & Co., a new restaurant in Detroit’s Midtown district fashioned from a 1917-era welding supply and equipment company, opens today following a months-long renovation. The eatery will offer selections from Nain Rouge Brewery, which is set to open later this year.
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Smith & Co. bar
Smith & Co., which opened in Midtown, will offer selections from local breweries. // Photograph by R.J. King

Smith & Co., a new restaurant in Detroit’s Midtown district fashioned from a 1917-era welding supply and equipment company, opens today following a months-long renovation. The eatery will offer selections from Nain Rouge Brewery, which is set to open later this year.

Located at 644 Selden St., between Second and Third avenues, the 7,000-square-foot space offers seating for around 160 people along with a 19-seat concrete bar. A neighboring patio adjoins a public courtyard that will offer event programming by Midtown Detroit Inc. The brewery is located a few steps away.

The space, designed by VolumeOne Design Studio, an international firm with a Detroit office, offers a mixture of wood, metals, brick, and concrete. For 90 years, the building served as the setting for the family-owned Smith Welding Supply & Equipment Co.

The menu by Chef Greg Antioho offers small plates, salads, sandwiches, entrees, desserts, and a full selection of drinks. The beer list is comprised of unique local craft beers from a variety of breweries, along with exclusive beers from Nain Rouge Brewery.

Selections, sourced from local purveyors, include the Smith burger, steak frites, carne asada bowl, fried chicken bowl, roasted cauliflower, roasted carrots, and pan-seared chicken, among other offerings. Desserts include honey corn cake, coffee pot de crème conut, banana bread pudding, and an ice cream float.

“What we’re hoping to build is a restaurant that honors the flavors and cuisines that this city has been serving for years,” says David Mammel, general manager of Smith & Co. “This neighborhood and building are the perfect place to do this with both having a rich, storied presence.”

Smith & Co. is open daily for dinner, plus lunch on Saturdays and Sundays with brunch specials on those days.

Ingredients are sourced from Chelsea’s Fluffy Bottom Farms, Ypsilanti’s Sugarbush Farm’s, Ann Arbor’s White Lotus Farms, Grand Rapids’ Mrs. Dogs mustard, Okemos’ shrimp, Otto’s chicken, Corridor Sausage, Avalon International Breads, McClure’s Pickles, and Harrietta Hills’ trout.

Blending the historic Detroit theme into desserts, Vernors and Faygo Rock & Rye ice cream floats pay homage to the city’s soft drink pioneers while daily paczki offerings represent Detroit’s unique cultural offerings.

Inventive cocktail choices range from signature tapped or house-bottled creations to mixed-to-order options.

Smith & Co was developed by owners Jon Carlson, Greg Lobdell, and Chet Czaplicka.

Chef Antioho previously worked at Blue Tractor BBQ & Brewery and SavCo Hospitality. He received his Culinary Arts degree from Johnson and Wales University in Rhode Island.

Smith & Co.’s hours of operation are Monday – Thursday, 4 – 11 p.m.; Friday, 4 p.m. – midnight; Saturday, 11 a.m. – midnight; Sunday, 11 a.m. – 10 p.m.

Carryout and delivery services are available at www.smithandcodetroit.com. Reservations can be made on the website through Wisely.

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