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$75  + Tip/Tax
Wed, 5/27
5:30 PM & 8:00 PM
Midtown

Chartreuse

5-Course Farm-to-Fork Tasting Event

Named by Detroit Free Press as "Restaurant of the Year" when it opened in 2015, this Motor City institution with its spring-like green walls has kept things as fresh as a daisy. No wonder, as Executive Chef Doug Hewitt was a 2024 Semi-Finalist for a James Beard “Outstanding Chef, Great Lakes” Award. (He is also the Executive Chef at Freya, which was named one of New York Times' "50 Best Restaurants” and Hour Detroit’s "Restaurant of the Year" in 2024.) At Chartreuse, he delights diners with dishes like risotto with roasted corn, squash, and whipped red pepper ricotta, walleye with grilled ramps, halloumi with fried chickpeas, butter chicken meatballs with green curry, Amish roast chicken with kohlrabi curry, and toothsome desserts like vanilla pudding, banana cake with caramel Chantilly, and cake pop tart. “There isn't an ingredient that grows on this green Earth that I don't trust in the capable hands of chef and co-owner Doug Hewitt,” raves Detroit News’ restaurant reviewer, so this is an absolute must. We look forward to seeing you there!

About the Host:

Doug Hewitt

Executive Chef

At the helm of both Chartreuse Kitchen & Cocktails and Freya, Chef Doug Hewitt has been named a 2023 James Beard Semi-Finalist for "Outstanding Restaurateur" in addition to a 2024 James Beard “Best Chef: Great Lakes” Semi-Finalist. He honed his craft at restaurants all over Michigan before Freya, which was named one of New York Times' "50 Best Restaurants and Hour Detroit’s "Restaurant of the Year" in 2024.

The Lineup

All courses will be individually plated. This menu will be Shellfish & Tree Nut Free. For a list of restrictions/allergies Chef is accommodating, click here.

  1. Candied Smoked Salmon

    labneh, grilled kale, cured yolk, potato bread

  2. Twice Cooked Egg

    werp farms greens, brussels sprout, salty cheese, warm shallot vinaigrette

  3. Ricotta Gnocchi

    braised rabbit, salted duck, asparagus, fennel, duck skin & fried garlic crumble

  4. American Waygu Beef

    wild ramp & potato dauphinoise, mushroom, carrot butter, veal jus

  5. Peanut Butter Crunch Bar

    chocolate mousse, milk gel, toasted marshmallow

Chartreuse

15 E Kirby St D

Detroit, MI 48202

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, Chartreuse 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 Salmon in Course 1, Duck and Rabbit in Course 3 and Beef in Course 4. Substitutions will be provided.

  • Pescatarians: There is Duck and Rabbit in Course 3 and Beef in Course 4. Substitutions will be provided.

  • Gluten: There is Gluten in Course 1, Course 2, Course 3, Course 5. Substitutions will not be provided.

  • Dairy:
    • Butter: Butter is in Course 4. Substitutions will be provided
    • Milk/Cream: Milk/Cream is in Course 3, Course 4, Course 5. Substitutions will not be provided
    • Cheese: Sheep's Milk Cheese is in Course 2. Substitutions will be provided. Cow's Milk Cheese is in Course 3. Substitutions will not be provided
    • Yogurt: Yogurt is in Course 1. Substitutions will be provided

  • Shellfish: This menu is shellfish-free.

  • Fish: There is Salmon in Course 1. Substitutions will be provided.

  • Eggs: There are Eggs in Course 1, Course 2, Course 3, Course 4, Course 5. Substitutions will not be provided.

  • Peanuts: There are Peanuts in Course 5. Substitutions will be provided.

  • Tree Nuts: This menu is tree nut-free.

  • Alliums: There is Chive and Garlic (Cooked) in Course 1, Garlic (Cooked) and Shallot (Cooked) in Course 2, Garlic (Cooked), Shallot (Cooked), Leek and Onion (Cooked) in Course 3 and Garlic (Cooked), Shallot (Cooked), Onion (Cooked) and Ramp in Course 4. Substitutions will not be provided.

  • Mushrooms: There is White Button, Cremini (Baby Bella), Oyster, Shiitake and Maitake (Hen of the Woods) in Course 4. Substitutions will be provided.

  • Soy: There is Soy Sauce (Gluten Free) in Course 4. Substitutions will be provided.

Handicap Accessibility:

This restaurant is handicap accessible. If applicable however, Contact Us with your needs to ensure proper accommodations.

Have Additional Questions?

Check out Event FAQs or Contact Us for assistance.