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$75  + Tip/Tax
Tue, 8/25
5:30 PM & 8:00 PM
Corktown

Takoi

5-Course Michigan-Sourced Modern Thai Tasting Event

Opened way back in 2017, this contemporary Thai eatery in the Corktown neighborhood from celebrated Detroit chef Brad Greenhill was soon nominated for a James Beard “Best New Restaurant” Award and made Thrillist’s “12 Best New Restaurants in America” List. Not one to rest on its laurels, Takoi has kept things fresh, landing last year on Eater’s list of "Essential Restaurants in Detroit.” As a core pillar of its mission, Takoi operates HiO Farm which is located just a mile north of the restaurant. During the height of farm season, the restaurant highlights dishes prepared with HiO produce, utilizing the techniques and flavors inspired by the regional cuisines of Thailand. Diners delight to dishes like smoked trout cucumber salad, fried chicken with green mango, grilled turmeric fish, stir-fried beef and basil, drunken noodles with scallops, squid, and shrimp, and grilled pork collar. Gayot says, “This Thai eatery nails the ultra-cool, made-in-Detroit ambience, and it gets the food right as well,” so, naturally, we’re totally excited about this event. See you there!

About the Host:

Brad Greenhill

Co-Chef/Owner

Born and raised in Ohio, Chef Brad Greenhill's first brush with the industry was working under Chef Miles Anton (Trattoria Stella in Traverse City) in Ann Arbor, where he worked his way up to sous chef. After helping Chef Michael Bernardino run Carmen in Boston's North End, he moved back to Michigan to lead a clandestine series of pop-up dinners. Drawing inspiration from Southern Europe to the American South and Southeast Asia, he soon launched the first incarnation of Takoi, the Katoi food truck.

The Lineup

Courses #3, #4 & #5 will be individually plated; courses #1 & #2 will be served family-style. This menu will be Shellfish, Egg, Peanut, & Mushroom Free. For a list of restrictions/allergies Chef is accommodating, click here.

  1. Heirloom Farm Tomatoes

    nam phrik pao, lime, thai basil, anise hyssop, crispy shallot, cashew

  2. Grilled Farm Leek Chu Chi

    dry red curry sauce, coconut cream, lime leaf, hazelnut

  3. Smoked & Crispy Pork Spare Ribs

    fish sauce caramel, mango, pickled fennel, scallion, ginger and herb salad

  4. Grilled Sea Bream

    turmeric marinade, garlic & black pepper, nam jim seafood

  5. Palm Sugar Ice Cream

    charred peach, condensed milk, palm sugar streusel

Takoi

2520 Michigan Ave

Detroit, MI 48216

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, Takoi 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 Fish Sauce (Fish Ingredients Only) in Course 3 and Fish Sauce (Fish Ingredients Only) and White Fish in Course 4. Substitutions will be provided.

  • Pescatarians: There is Pork in Course 3. Substitutions will be provided.

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

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

  • Shellfish: This menu is shellfish-free.

  • Fish: There is Fish Sauce (Fish Ingredients Only) in Course 3 and Fish Sauce (Fish Ingredients Only) and White Fish in Course 4. Substitutions will be provided.

  • Eggs: This menu is egg-free.

  • Peanuts: This menu is peanut-free.

  • Tree Nuts: There is Cashew in Course 1, Hazelnut and Coconut in Course 2, and Pecan in Course 5. Substitutions will be provided.

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

  • Mushrooms: This menu is mushroom-free.

  • Soy: There is Soy Sauce (Gluten Free) in Course 1 and Soy Sauce (Gluten Free) in Course 2. Substitutions will not 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.