Michael D’Angelo, recently appointed executive chef of the Red Dunn Kitchen in Trumbull and Porter Hotel in Detroit’s Corktown neighborhood, has redeveloped the menu, which is expected to be available Friday.
D’Angelo joined the restaurant in February and has transformed its concept and menu into one that is poultry and game-focused. Main courses feature elk, venison, wild boar, quail, and partridge.
Many of the ingredients are sourced from local businesses including Fairway Packing Co., 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,” says 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.”
One menu option is venison bolo, which includes hand-made pappardelle pasta, braised venison ragout, Parmesan cheese, and herbs. The Irish pheasant stew is made with Irish stout, while 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 with sauce chasseur, an elk chop served with roasted root vegetables, and wild boar porchetta. Vegetarian options are also available and include fried cauliflower served with a vegan three-pepper corn muffin and black-bean patty.
D’Angelo was executive chef at Auburn Hills Marriott Centerpoint in Pontiac and has worked at other metro Detroit restaurants, including Coach Insignia, Capital Grille, Charley’s Crab, and Golden Mushroom. He also spent time in Europe working in Michelin-rated restaurants, Denmark’s famed Noma, and Osteria di Passignano in Tuscany, Italy. He earned his degree in culinary arts from Le Cordon Bleu in Chicago and grew up in metro Detroit.
Red Dunn Kitchen is located at 1331 Trumbull St., Suite 100. Hours are 7 a.m.-10 p.m. Sunday-Thursday with the bar open until midnight, and 7 a.m.-11 p.m. Friday and Saturday with the bar open until 2 a.m.
