Restaurant guide

November 11th, Chef James and Ryan Burk will be heading up to Traverse City for a vegan cider dinner featuring the wild, estate ciders from Walden, NY. Very limited seating! Check out www.mynorthtickets.com to purchase.

Tonight’s menu. What sounds good to you?

Rabbit cacciatore. Because we love you.

Today is our 3 year anniversary. Thank you everyone for the amazing ride so far. We’ve created so many dishes, drinks and memories. We want to giveaway 2 tasting menus to celebrate how awesome you all have been to us. Tell us your favorite dish, cocktail or memory at Mabel Gray and we’ll pick a winner at random. Tag the friend you’d bring and share this contest for others to chime in. Bonus points for making us laugh or a deep cut dish we forgot. Happy Anniversary! Xoxo. -Mabel

Tonight’s menu! Walk-in friendly bar.

We used to look a little different. We turn 3 next week. We’ve served well over 30,000 tasting menus in this space. We love you all.

Edit: This dinner has sold out. We are taking a waitlist. Thank you! Chefs James Rigato & John Vermiglio are teaming up again to celebrate the Sunday dinners they grew up with. Too much food, too much pasta and too much fun. Bring a friend and an appetite. Sunday, October 28th. Two seatings: 4 & 7. Call 248-398-4300 to book.

On the menu tonight: Ahi crudo, cucumber, yuzu kosho, daikon, grapefruit, jalapeño. Tater tot waffle, creme fraiche, shallot, hard boiled egg, dill and caviar. Xoxoxoxo

Here are some photos from our staff retreat to Angry Orchard in Walden, NY. Photos by the incredible Eva Deitch. www.evadeitch.com We are back in full swing this week. Call 248-398-4300 for reservations or walk-in to the bar. Xo.

Wild Boar Posole. Cures hunger and sleep paralysis. Ok, just hunger. But it’s worth a shot. (Fun fact: Speaking of sleep paralysis, The Nightmare is one of chef’s favorite paintings. It can be viewed in person at the DIA, our treasured home of fine art. 😘)

Tonight’s menu. We open at 5pm. Xo

Hibachi grilled oysters with red curry butter and nori. Bristol Bay scallops with creamed MI sweet corn, shishitos, black truffle popcorn. Because we love you.

We are back! Running a solo late night prep shift tonight to make sure you have a beautiful new menu for tomorrow. We open at 5pm. Normal tasting menu and a la carte service. Don’t be afraid to walk in and snag a seat at the bar. We’ll be here arms open. 😘😘😘

Our Woodford Reserve Dinner sold out quickly. But the good news is we have another exciting event just around the corner! Sunday October 14th, there will be a pizza battle like no other. 5 chefs in a royal rumble for the title of pizza champ. Oh, and did we mention it’s a fundraiser for Detroit Dog Rescue? Bigalora Rochester. Any predictions for the outcome? Click on the link for tickets. https://www.eventbrite.com/e/pizza-slam-2018-tickets-49217104685?aff=eac2

Monday, October 1st Mabel Gray will be doing a bourbon dinner with Woodford Reserve for Detroit Cocktail Classic week. Woodford Reserve is an amazing property and distillery that consistently makes some of the best bourbon in Kentucky. Join us to see how we pair food to the nuances of their bourbon. Click on the link for tickets: https://app.gopassage.com/events/4062

High tannin cider pairs well with wood fired A5 wagyu. In case you were wondering.

Staff retreat to Angry Orchard in Walden, NY. So far so good. Lots of cider! Ryan Burk’s small, wild fermentation, estate ciders are something else. They say he’s received over 400 awards for cider making. No surprise when you taste what he’s making here.

Friendly reminder that tonight is the last service until we return from our staff retreat on Tuesday, September 11th. We will be back to our normal a la carte and tasting menu then. Warning to our new vegan friends: the menu will have omnivore offerings again. We look forward to coming back from our week away inspired and full of knowledge to better serve you. Xo. Have a great week! #backtoschool

Here is our episode of Under The Radar! Check it out and let us know what you think. https://m.youtube.com/watch?v=cjEOhBQ8GYo

Michigan cucumber, Sichuan vibes, crispy garlic, basil, chile oil. Vegan month week 3.

High tannin cider pairs well with wood fired A5 wagyu. In case you were wondering.

Tune in to Essential Music with Ann Delisi today as we talk about Hot Dogs for Dogs week and play our essential songs for dogs. It’s all about our canine best friends today! Chef James Rigato and Kristina Rinaldi from Detroit Dog Rescue will be on air at 11am with Ann.

Rolling out gnocchi for Sunday at Nonna's at Frame tonight with our friends from Grey Ghost. We will definitely be doing this again!

Fried zucchini topped with venison tartare, anchovy dressing, summer tomato ammoglio, Parmigiana-Reggiano rainstorm.

Firing up the hibachi grill this morning to char some eggplant and broccoli for tonight's menu. Happy Tuesday friends.

If you slice a porcelet porchetta, but it's for a private party, does it still make a sound?

Pho. Tasting menu. Shhh.... it's a secret. But pho real, you can't be a restaurant on John R and not eventually serve Pho. #phodistrict

The beginnings of habanero and citrus marmalade. The aroma of the kitchen is intoxicating this morning!

Visiting Sunseed Farms and our goat friends.