DETROIT (WWJ) – Change is in the air at The Whitney, Detroit’s iconic restaurant in a Woodward Avenue mansion. Lots of change, in fact.
The Whitney is announcing a new General Manager, new Executive Chef, a new menu with several new entrees and new desserts and, for the first time ever, the restaurant will be open seven days a week, including for dinner Sunday nights.
“We’re ready to kick it up a notch to take advantage of the growth of downtown and Midtown,” said Bud Liebler, owner of The Whitney. “There are more people living and working in the area with more coming in every day. The cultural, entertainment and sports venues are booming, and people are looking for great places to dine or enjoy a cocktail. We have an authentically Detroit venue that offers a one-of-a-kind ambiance and dining experience and we want to be open whenever guests want to come in.”
Dave Duey has joined The Whitney as General Manager. Duey has vast experience in the restaurant business in the Detroit area including years as manager of the Historic Fox & Hounds restaurant in Bloomfield Hills. He most recently opened Joe Muer’s Seafood restaurant in the Renaissance Center and is excited to be part of the downtown revitalization.
“People are coming down here to celebrate special occasions and do things. They are moving back into the city; we want to be that place that they go to celebrate anniversaries, birthdays – just really great nights out. ” said Dewey.
Jason Gardner will lead the culinary team as Executive Chef. Gardner was formerly chef at the 24 Grille in the Westin Hotel. Prior to that he had spent 8 years as an Executive Chef for Marriott Corporation where he served in several locations including Shula’s at the Troy Marriott. Gardner is a graduate of the Culinary Institute of America.
The Whitney’s new menu will focus on classic America Cuisine, featuring The Whitney Beef Wellington with tenderloin of beef, wrapped in prosciutto, spinach, mushroom duxelle and pastry with a veal cabernet sauce, and pan roasted wild line caught salmon with a maple bourbon glaze, Michigan sweet corn puree and summer vegetable salad. Dessert selections are all prepared in house by Pastry Chef Jessica Bouren and include a new Whitney Signature dessert, the “Spirit of Detroit,” a chocolate Bombay filled with dense chocolate cake, hazelnut ganache and house made chocolate ice cream surrounded by a lightly flavored meringue.
The Whitney has been closed for lunch for several weeks to allow for mechanical repairs and updating and will reopen Monday, August 13. Sunday dinners will be served beginning at 5 p.m. August 19. The restaurant will be open for lunch Monday through Friday, brunch Sunday and dinner seven nights a week. The Whitney Gardens, which have also been updated this summer, will remain open for lunch, dinner or drinks through the end of September and into October, weather permitting.
“We’re very excited about all the changes we’ve made and looking forward to a great year of delighting our guests with the best food, service and atmosphere Detroit has to offer,” said Liebler. “We hope to see a lot of new and familiar faces and we expect to see them over and over again because nobody in Detroit can offer a better dining experience than The Whitney can.”