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$75  + Tip/Tax
Tue, 6/30
5:30 PM & 8:00 PM
Cass Corridor

Medusa

5-Course Sicilian Splendor Tasting Event

Opened just this past January, this Midtown Italian eatery hopped right onto Detroit News’ list of “16 Exciting Openings” and Hour Detroit’s List of “Restaurants On Our Radar.” Co-Chef/Owner Anthony Lombardo is a 2004 graduate of the Culinary Institute of America whose Roman-themed SheWolf Pastificio & Bar has become a local institution. In 2022, he was a James Beard Semi-Finalist for “Best Chef: Great Lakes.” Medusa is his ode to Sicilian cooking, where he delights diners with street food starters like panelle (chickpea fritters with olive oil aioli, Sicilian curry, and Calabrian honey) and spiedini (lamb belly skewers with harissa marinade and rosemary) and secondi like branzino and vitello, a veal chop with artichoke and mint. Superb pastas as well and let’s not forget about dessert, with such dolci as almond sorbetto and torta setteveli (“the cake of seven veils”), a chocolate and hazelnut creation to die for. “Each dish was a wonderful array of textures and flavors…top-notch,” says Daily Detroit, so, naturally, we are more than excited to visit here and to chat with Chef Lombardo. Join us!

About the Host:

Anthony Lombardo

Co-Chef/Owner

A 2004 graduate of the Culinary Institute of America in New York, Chef Anthony Lombardo served as Executive Chef of 1789 and a featured chef at the acclaimed James Beard House (in addition to helming the Hamilton and Bacco Ristorante) before beginning SheWolf in Midtown in 2017. What began as inviting friends and neighbors into his apartment for small intimate dinners that focused on the complexity of modern Roman cuisine has since grown into a proper brick-and-mortar, soon followed up with his second restaurant, Medusa.

The Lineup

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

  1. Zuppa di Ceci

    chickpea, anellini, pancetta

  2. Carpaccio di Zucchine

    sliced zucchini, preserved bluefin tuna, caper, lemon

  3. Spaghetti alla Trapanese

    charred tomato & almond pesto, marinated prawn, basil

  4. Pesce Spada

    grilled swordfish, chickpea "in umido", saffron yogurt

  5. Tri di Dolce

    chocolate & hazelnut tartlet, mini sheep's milk cannolo, prickly pear cream puff

Medusa

644 Selden St

Detroit, MI 48201

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, Medusa 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 Pork and Chicken in Course 1, Tuna in Course 2, Prawn in Course 3 and Swordfish in Course 4. Substitutions will be provided.
    • There is Pork-Based Gelatin in Course 5. Substitutions will be provided.

  • Pescatarians:
    • There is Pork and Chicken in Course 1. Substitutions will be provided.
    • There is Pork-Based Gelatin in Course 5. Substitutions will be provided.

  • Gluten: There is Gluten in Course 1, Course 3, Course 5. Substitutions will be provided.

  • Dairy:
    • Butter: Butter is in Course 3, Course 5. Substitutions will be provided
    • Milk/Cream: Milk/Cream is in Course 4, Course 5. Substitutions will be provided
    • Yogurt: Yogurt is in Course 4. Substitutions will be provided

  • Shellfish: There is Prawn in Course 3. Substitutions will be provided.

  • Fish: There is Tuna in Course 2 and Swordfish in Course 4. Substitutions will be provided.

  • Eggs: There are Eggs in Course 2, Course 5. Substitutions will be provided.

  • Peanuts: This menu is peanut-free.

  • Tree Nuts: There is Almond in Course 3 and Hazelnut in Course 5. Substitutions will be provided.

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

  • Mushrooms: This menu is mushroom-free.

  • Soy: This menu is soy-free.

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.