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Selden Standard From the decor to the service and food, it's the details that make this spot great

Selden Standard

3921 Second Ave., Detroit, MI 48201
  • Neighborhood: Midtown
  • Price Level:   
  • Vegetarian Options
  • Cards Accepted
  • Free Parking Available

Tags: brunch, dinner, eat, vegetarian, midtown, draft beer, seafood, drink, selden-standard, hotspots

No one thing stands out at Selden Standard.

That’s not a bad thing.

From the dining room, which is show-stopping gorgeous, to the food, which is outstanding, nothing here fights for your attention. Everything just works together to create a comfortable yet energetic vibe. It’s the details – all the little things coming together in perfect harmony – that make this spot great.

Selden’s intimate dining room and bar seat just 85 guests. Sleek black and white furniture is warmed up by cedar accents. Concrete floors and Edison lights add a subtle industrial touch. Executive Chef Andy Hollyday – formerly of Roast – business partner Evan Hansen, and the Wonder Woman of pastry, Sarah Hackstock, lead an all star lineup of chefs, managers, bartenders and servers.

The menu highlights seasonal and shareable New American small plates, with a focus on local ingredients. It’s a really smart move. It’s impossible to decide on just one of the enticing dishes, and the food is so gorgeous you’ll want to steal a few bites off your companion’s plate anyway.

From fresh seafood to luscious meats and a bounty of vegetarian options that are exciting, colorful and bursting with flavor, Selden’s food is both thoughtfully conceived and impeccably executed. It’s not audacious; there’s no fussy presentation. It’s approachable, rustic. Even picky eaters will find dishes they love. At the same time, this is a wonderland for adventurous diners who crave interesting flavor combinations, re-imaged comfort foods, and innovative cuisine.

You might start out with a delicious flatbread with roasted squash, mushrooms, and melty-mozzarella. Or maybe the mussels with chorizo, white beans, cilantro, a zesty squirt of lime, and crusty bread to soak up every last bite.

In general, the use of citrus and herbs on Selden’s menu is a delight. Tender, charred octopus comes with a fresh punch of lime. Cauliflower with tahini is brightened up with a spritz of lemon. Adding citrus allows the chef to use less salt, and it punctuates the flavor of each ingredient – allowing the dish to really come alive.

One dish you definitely won’t want to miss is the melt-in-your-mouth pork shoulder confit. Beautifully supple and moist, it’s served with spaetzle, red cabbage, and an apple mostarda – lightly candied apples with a mustard syrup that adds tang and sees to it that the apples don’t get overly sweet. We’re also fans of the duck sausage, served with a lovely salad of shredded brussel sprouts, basil and cilantro alongside paper-thin slices of persimmon. It’s finished with a delicately flavored fish sauce and crispy shallots.

Save room for some decadent mocha truffle torte with creme fraiche and chocolate sorbet, or a light and not-too-sweet almond fig cake with lemon fennel ice cream.

Service matches the impressive quality of the food. Attentive and observant, nothing disrupts your dining experience. Servers are careful not to burst in mid-conversation, unless it is to unobtrusively slip your next course onto the table. They are perfectly in-tune with the dining room, and make their strenuous, chaotic work seem effortlessly simple.

Selden Standard is currently open for dinner service daily, and plans to add lunch and weekend brunch service in the future.

 

 

Special thanks to Core Detroiter Liz Mach for helping us eat copious amounts of food in the name of research.


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