DETROIT — In keeping with the exciting positive things happening in the new and re-energized Detroit, The Whitney is starting something new — Breakfast at The Whitney.
However, this is not your grandfather’s ham ‘n eggs!
Breakfast at The Whitney will be reflective of The Whitney itself, a unique menu of unusual and elegant dishes created specially by the restaurant’s Executive Chef Jason Gardner, to appeal to Detroit tastes and served by a friendly and professional staff determined to make every breakfast a special one. Breakfast will be served at the diners’ own pace giving them time to linger over the newspapers that will be available, hold meetings or private conversations, or stick around for a shoe shine.
“Other than the DAC, which is a venerable institution that we all love but is still a private club, there’s nowhere in Detroit to hold a really nice breakfast meeting or to simply relax over your morning coffee with a friend or associate,” said owner Bud Liebler. “An upscale breakfast place with rooms for private dining has been missing on the Detroit landscape for quite awhile and we think The Whitney is the perfect restaurant to fill that void.”
The Breakfast at The Whitney menu will include items such as Eggs Nantucket (poached eggs on jumbo lump crabcakes with fennel Hollandaise sauce), Eggs Sir Whitney (Yorkshire pudding filled with poached eggs and served with carved prime rib of beef and breakfast potatoes), Eggs Mackinac (Poached eggs atop delicately pan-fried Lake Superior Whitefish with sun-dried Traverse City Cherry Hollandaise sauce, Cinnamon Roll French Toast with Maple Crème Fraiche or Omelettes “your way” prepared tableside. There will also be special appetizers and desserts as well as select luncheon items that will be added to the menu at 11 a.m.
With the addition of The Whitney’s first-ever breakfast service, which will be offered from 8 a.m. to 1 p.m. Monday thru Friday, The Whitney now offers Breakfast and High Tea service Monday thru Friday, Dinner seven nights a week and the famous Whitney Brunch on Sundays. In addition, the third floor Ghostbar is open with live entertainment six nights a week and The Whitney Gardens will open as soon as weather permits.
“The time is right to jump onto the momentum that’s been building in Midtown and downtown,” said Liebler. “Things are changing fast and despite the arrival of an Emergency Manager the enthusiasm level in the city is continuing to grow. We want to plant some of those growth seeds at The Whitney.”
