Food & Drink

Gallery: Ivy serves tacos, hot wings, lots more in Detroit's East Village

January 07, 2020, 12:15 PM

Detroit's newest restaurant, Ivy Kitchen + Cocktails, is in week two of daily dinner service in Detroit's East Village area.

Its debut, which began with a soft opening Dec. 28-29, follows a self-financed upgrade by Nya Marshall. She bought two side-by-side early 20th century buildings in 2014 and oversaw extensive renovations.

It's on East Jefferson, east of the Belle Isle Bridge. (Photos: Facebook)

Marshall recruited Davante Burnley, a 28-year-old culinary school graduate, as her chef and hired Justice Akuezue, 29, as a bartender. The two men previously collaborated in a series of pop-up meals called The Exchange.

With them on board, "Ivy has hurtled itself into 'one to watch' territory," Freep food writer Mark Kurlyandchik says in a roundup of "what to look forward to in 2020."

Ivy's menu, not yet available online, offers "modern American options with a healthy dash of fusion," according to Eater Detroit's impression from posted photos (below). The fare "will also reportedly feature touches of Italian, Mexican and Caribbean cuisines."

House-made pastries include cheesecake and triple chocolate raspberry mousse cake, both shown below.

Nya Marshall grew up on the city's east side.

The 60-seat restaurant is at 9205 E. Jefferson Ave., east of the MacArthur Bridge to Belle Isle.

It opens at 4 p.m. daily and closes at 10 p.m. Sunday and Monday, 11 p.m. Monday through Thursday and midnight on Friday and Saturday. Cocktail hours run from 4-6 p.m. For reservations, call (313) 332-0607.

The owner, who grew up on the east side, earned a 2005 master's degree in business administration at Wayne State University. She's a former Ford Motor Co. project manager who started a property development company in 2009 called DIOMO -- short for Doing It On My Own.

The emerging newcomer hasn't launched a website yet.

Here are nine examples of the kitchen artistry, posted on Facebook and Instagram:

Smoked Chilean sea bass with roasted fennel and artichoikes, and vegetable wild rice.

Pasta entree with crème fraîche.

Squid ink tagliatelle with shrimp, tomatoes and sprouts.

Wonton ahi tuna tacos.
Wild salmon on baby spinach and vegetables.

Mezcal chicken wings.

Triple chocolate raspberry mousse cake is made on site.

Cheesecake with mint and pomegranates.

Chef Davante Burnley, left, and bartender Justice Akuezue.


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