In Detroit, simple variety can sometimes be a whole lot more than the spice of life. Conceptually driven, the partners of restaurateur Frank Taylor, musician Alexander Zonjic, master chef Jerry Nottage and former Detroit Lions' defensive end Robert Porcher have put together an eclectic mix of continental-style cuisine with a southern flair.
Paired with a gorgeous waterfront view and a unique ambiance, Seldom Blues provides that array of entrees and atmosphere that sends it off the map, reaching far beyond the boundaries of downtown Detroit.
It didn’t take long after talking with executive concept chef Jerry Nottage and vice president and general manager Bill Young to understand that what Seldom Blues offers is a destination enjoyable for everyone. It was the revival of the late-night supper club right in downtown Detroit -- a place for people looking to start the evening off with drinks followed by elegant entrees, to the best local and national jazz and blues acts there has to offer. Coupling live music and dancing every weekend leaves one struggling as to whether to stay seated with their food or become move to the sounds of Chuck Mangione, Kako Matsui or Zonjic.
The combination of flavors and ingredients in southern-inspired “Blue-B-Que” Bass -- mixing a flat grilled or sautéed Chilean Sea Bass, dusted lightly with seasoned flour, combined with blueberries and topped with a lightly sweet, honey ginger and fresh pureed blueberry bar-b-que sauce -- is an explosion that easily compliments the taste of the fish.
With Frank’s Lobster Ponchartrain, the tail is served up two different ways. With inspiration found in Lake Ponchartrain, New Orleans and the always famous Ponchartrain sauce, the chefs have found a way to satisfy multiple desires by frying and broiling lobster tails and mixing it with a rich white wine sauce, Creole mushrooms, crabmeat and shrimp, paired with buttermilk whipped potatoes.
Seldom Blues also manages to pair unlikely entrees on the same table. A participant in Detroit Restaurant Week, it makes a point to reach out to the different economic levels of diners, in both its “Seldom Southern Selections” at dinner ($19) and lunch ($10), a selection that includes choice of a southern-styled entrée with two sides and cornbread.
This opportunity for variety is both unique and interesting, considering that at the same table where someone is enjoying a signature dish like the bass or lobster, another person could be elbows deep into the Country-style fried chicken (choice of dark or white meat) served with a variety of sides (such as buttermilk mashed potatoes, macaroni and cheese, greens, fried okra or sweet potato fries) and cornbread. Whatever the secret recipe is for the delicious breading used on the chicken (also used on the pork chops), it is perfectly seasoned, buttery and crispy. It's also paired with particularly succulent chicken.
Whether it’s the eclectic ambiance or the incredible food, Seldom Blues offers that little something for everyone that makes it worth spending the whole night out on the town.