Selden Standard
Michigan
Selden Standard serves New American small plates in Detroit's Midtown neighbourhood, with chef Andy Hollyday's cooking shaped by local farms and the seasons. A wood-fired oven is central to the kitchen, bringing smoke and char to dishes designed for the table to share. The menu changes frequently as ingredients arrive from growers and producers, including Keep Growing Detroit. Vegetables receive as much attention as meat and fish, while drinks form a considered part of the meal through wine and cocktails. Opened in 2014 on Second Avenue, the restaurant combines a neighbourhood setting with a kitchen that follows Michigan's changing harvests.