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Sylvan Table, a farm-to-table restaurant in a 300-year-old barn from Maine, is set to officially open next Tuesday after a two-week soft opening.
Set on five-acres in Sylvan Lake, in northern Oakland County, the restaurant will serve what it describes as "upscale American" fare and "rustic, elevated, multicultural cuisine." Dinner selections include prosciutto flatbread, monkfish, trout, chicken, rabbit, steak, lamb chops, pork tenderloin and a goat cheese-honey pie dessert.
The website describes the restaurant at 1819 Inverness St.:
The interior atmosphere evokes the warm, homey experience of dining in a special friend’s home. Enjoy sitting under the rafters of a 300-year-old barn or in the cozy stone walled solarium surrounded by eclectic lighting and charm. The open, scratch kitchen boasts an eight-foot wood fired grill and a wood fired pizza oven.
Sadie Simon, one of the managers, tells Deadline Detroit that the restaurant plans to use three of the acres to grow at least 100 crops. They'll also use eggs from chickens on the site, obtain some fruit and other produce from partner farms, and eventually serve pork products from pigs raised on the farm.
For now, she said the eight-foot pizza oven will be used to make flatbreads and cook dishes such as chicken. The menu is expected to change in time.
Sylvan Table has about 150 seats on two levels, plus 50 on an outside patio. The owners are Tim and Nicole Ryan. The executive chef, 45-year-old Christopher Gadulka of Rochester Hills, is a former chef-partner at Fleming's Steakhouse in Birmingham and was ecxcecutive chef at Ferndale-based Toast restaurant group from 2015-19.
♦ Reservations required: Book here or call (248-369-3360)
♦ Hours: Monday-Wednesday, 5-10 p.m.; Thursday-Saturday, 5-11 p.m.; Sunday, 4-9 p.m.
♦ Questions: info@sylvantable.co
Photos by Ron Lipson
