Party pics: Small Plates grand opening
"Salt, Pepper and Love" is the mantra of Executive Chef John Castiglione and those of his kitchen. Reborn by new owners Todd Wenzel and Patrick Danial and aided by the Director of Operations Theo Oresky, the new Small Plates is starting its journey towards national market, here in Downtown Detroit.
The concept is this - provide simple, yet eclectic food, while offering guests a diverse menu. Similar to the Spanish Tapas (where patrons taste and share a variety of little snacks), Small Plates derives its name from the communal nature of the dishes offered. Sure, you could order the Pan-Seared Sea Scallops (served with fingerling potato, roasted shallot, pecorino cheese, arugula salad, finished with truffle oil vinaigrette), or the Lettuce Wraps (Thai chicken served with Bibb lettuce and spicy ponzu sauce) as an entree for yourself, but wouldn't it be more fun to get both and share them with your friends? Of course it would, and thus derives the Small Plate concept -- everything is intended to be shared.
Choose from daily features or items off the menu like Crab Cakes (with a ginger aioli and sweet pepper slaw), Pretzel Sliders (Angus beef, grilled onions, white cheddar, apple wood smoked bacon on pretzel rolls), Grilled Portabella and Eggplant (roasted red peppers, mozzarella, and balsamic reduction on grilled ciabatta bread), and the Seared Sesame Ahi Tuna (over spicy mango and avocado salad, with wasabi aioli and miso vinaigrette).
Items range from $4 to $17 per plate. Soups, pizzas and salads are also available. While you're there, be sure to walk around to enjoy the murals created by local artist Antonio “Shades” Agee.