barú
5-Course Caribbean-Latin Luxuries Tasting Event
Opened a year ago this August in the heart of Paradise Valley, this Latin-Caribbean eatery is the creation of Chef/Owner Lloyd Roberts, an alum of such celebrated restaurants as Vong and Nobu. Born on the island of Jamaica and raised in Queens, NY, Chef Roberts brings a background steeped in cultural diversity and flavor to his cuisine. Here, diners delight to dishes like pumpkin soup with caramelized bacon and lime crema, jerk beef empanadas, ahi nachos, salmon crudo with mango habanero sauce, fish tacos, jerk chicken, braised oxtail, sticky braised pork ribs, and so much more. Desserts wow as well, with such offerings as tres leches bread pudding with salted caramel sauce and berry compote, guava butter cake with lemon sorbet, and coffee con leche with dulce de leche ice cream. And it’s all served up amid a gorgeous tropical décor. In other words, it’s kind of like a weekend away. This is just the shot in the arm that we need to get us through a humdrum work week. If you feel the same—and we bet you do—join us! It promises to be a very special evening indeed.
About the Host:
Lloyd Roberts
Chef/Owner
Born in Jamaica and raised in Queens, NY, Chef Lloyd Roberts' first foray into the culinary world occurred while he was a college student, working part-time for the wellknown Terrace On The Park. A graduate of the Art Institute of New York City, he's honed his craft across the globe, from Chef JeanGeorges Vongerichten's Vong, to the Modern at MOMA by Danny Meyer, to Nobu 57, Nobu Moscow, and Nobu Budapest.
The Lineup
All courses will be individually plated. This menu will be Egg, Peanut, Tree Nut & Mushroom Free. For a list of restrictions/allergies Chef is accommodating, click here.
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Fresh Catch Ceviche
cooked octopus, smashed avocado, snapper, cooked shrimp
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Chef’s Famous Shredded Chicken Empanadas
habanero aioli
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Jalapeno & Ginger Marinated Glacier 51
chilean sea bass, crispy spinach, asparagus jalapeño soy ginger sauce
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Peruvian Style Grilled Lamb Chops
japanese eggplant, aji amarillo & panca
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Tres Leches Bread Pudding
salted caramel sauce, berry compote, chantilly cream
barú
1407 Randolph Street Ste. 100
Detroit, MI 48226
More Event Info
Dietary Restrictions Accommodation Policy:
Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, barú will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.
See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.
- Vegetarians: There is White Fish, Shrimp and Scallop in Course 1, Chicken in Course 2, White Fish in Course 3 and Lamb in Course 4. Substitutions will be provided.
- Pescatarians: There is Chicken in Course 2 and Lamb in Course 4. Substitutions will be provided.
- Gluten: There is Gluten in Course 2, Course 3, Course 5. Substitutions will be provided.
- Dairy: There is Milk/Cream in Course 5. Substitutions will be provided.
- Shellfish: There is Octopus, Shrimp, and Scallop in Course 1. Substitutions will be provided.
- Fish: There is White Fish in Course 1 and White Fish in Course 3. Substitutions will be provided.
- Eggs: This menu is egg-free.
- Peanuts: This menu is peanut-free.
- Tree Nuts: This menu is tree nut-free
- Alliums: There is Red Onion (Raw) in Course 1, Onion (Cooked) in Course 2, Garlic (Raw) in Course 3 and Garlic (Raw) in Course 4. Substitutions will be provided.
- Mushrooms: This menu is mushroom-free.
- Soy: There is Soy Sauce (Gluten Free) in Course 3. Substitutions will not be provided.
Handicap Accessibility:
Have Additional Questions?
Check out Event FAQs or Contact Us for assistance.
