Opportunity Detroit with the tweet of Shake Shack coming to the First National Building ground floor, Woodward Ave.
https://twitter.com/OpportunityDET/s...40894550093824
EDIT: Detroit News story link
Opportunity Detroit with the tweet of Shake Shack coming to the First National Building ground floor, Woodward Ave.
https://twitter.com/OpportunityDET/s...40894550093824
EDIT: Detroit News story link
Last edited by Zads07; May-23-16 at 03:23 PM. Reason: post news link
I'll eat there if I can find a place to park. If the meter maids terrorize me then forget it.
Big improvement over that crappy coney that was there! Plus it's filling another empty suite adjacent. Yay!
Huge deal. It is not life changing food but it is damn good, and most importantly, it's a place that has a bit of a foodie status-label. That Detroit is affiliated with the brand, which was founded by notable NYC Chef Danny Meyer and only recently began expanding outside NY, is huge for us.
I don't get the graphic-- Roasting Plant isn't going anywhere is it?
Take another look, Roasting Plant is on the other side. It got me at first too... I think it's because of the odd shape of the building :PHuge deal. It is not life changing food but it is damn good, and most importantly, it's a place that has a bit of a foodie status-label. That Detroit is affiliated with the brand, which was founded by notable NYC Chef Danny Meyer and only recently began expanding outside NY, is huge for us.
I don't get the graphic-- Roasting Plant isn't going anywhere is it?
No, its where the old drug store was and the first national deli was, so, right across the lobby from roasting plant
Agree. This is a very good tenant score for Bedrock. Shake Shack has excellent fast casual affordable food. It is an edgy, trendy company that often finds the cool or "it" spaces to locate. Another small but steady sign of improving economic health for Detroit's core. Jobs - albeit relatively unskilled - and taxes generated. It's good.Huge deal. It is not life changing food but it is damn good, and most importantly, it's a place that has a bit of a foodie status-label. That Detroit is affiliated with the brand, which was founded by notable NYC Chef Danny Meyer and only recently began expanding outside NY, is huge for us.
I don't get the graphic-- Roasting Plant isn't going anywhere is it?
A few comments on this. First, Mackinaw, Danny Meyer is a businessman who owns restaurants, but he is NOT a chef. He has always been on the hospitality & business end of things, not in a kitchen. He is also a nice guy, although he has the demeanor of a man running for office.
Second, Shake Shack burgers [[and hot dogs) are very good, but the fries are rather disappointing. The namesake shakes are terrific. But here's the real kicker: Shake Shack paints itself, in a roundabout way, as high-end fast food. In reality, though, in terms of both price and speed, it is a decent sit-down restaurant, serving via counter and window, rather than with a waiter. The chicken sandwich was introduced after I moved back here, but supposedly it is wonderful.
This will be a very buzzy opening, and it will bring a lot of press [[some of it unintentionally very condescending to us Detroiters*), and a lot of foot traffic. It will be good for downtown Detroit.
*There is nothing a New York liberal enjoys more than being publicly seen helping the downtrodden [[especially if they can involve a trendy brand, such as Shake Shack), which will be the angle of the foodie press stories about this opening.
Check out my thread,A few comments on this. First, Mackinaw, Danny Meyer is a businessman who owns restaurants, but he is NOT a chef. He has always been on the hospitality & business end of things, not in a kitchen. He is also a nice guy, although he has the demeanor of a man running for office.
Second, Shake Shack burgers [[and hot dogs) are very good, but the fries are rather disappointing. The namesake shakes are terrific. But here's the real kicker: Shake Shack paints itself, in a roundabout way, as high-end fast food. In reality, though, in terms of both price and speed, it is a decent sit-down restaurant, serving via counter and window, rather than with a waiter. The chicken sandwich was introduced after I moved back here, but supposedly it is wonderful.
This will be a very buzzy opening, and it will bring a lot of press [[some of it unintentionally very condescending to us Detroiters*), and a lot of foot traffic. It will be good for downtown Detroit.
*There is nothing a New York liberal enjoys more than being publicly seen helping the downtrodden [[especially if they can involve a trendy brand, such as Shake Shack), which will be the angle of the foodie press stories about this opening.
Further Proof That Detroit Is New York City's Newest Borough
So is it basically another "Johnny Rockets" ? Are they still open downtown?
Good catch on me, Mikey. Meyer's a well regarded restaurateur and I just conflated him w chef.
During lunch during the week they should do great - captive audience with the people working down there. Not too sure about dinner time, the weekends or when the weather is cold.
Well, downtown now has foot traffic besides at lunch; I think they will do great business. But I would hardly call downtown workers a "captive audience" in terms of food options at lunch. There are a lot now, with many more on the way.
Shake Shack locations in NYC [[I know they are in many cities now, but I've only been in New York ones) range from outdoor take out [[the original location in Madison Square Park), to sit-down cafeteria-style restaurants, to food-courty versions [[CitiField, home of the Mets; also NYC area airports).
Danny Meyer is renowned for his hospitality & positive attitude at work. He did spin off Shake Shack from his company in a [[very successful) IPO; I don't know how much he still owns. Service is consistently good, though. They take it very seriously and will not suffer poor attitudes among staff.
The one spectacular food company that I wish would open a real Detroit outpost [[or several) is Ann Arbor's own Zingerman's. The food there is easily better than any deli I ever ate in while living in New York [[and I ate in MANY; thus my waistline). Service is exceptional. Prices, of course, match the quality of food and service. I think they could open a full on restaurant downtown somewhere, with an attached retail store. I also think Detroit would embrace Zingerman's soup-and-sandwich only little stores or kiosks just about anywhere there are people.
Zingerman’s is unique to Ann Arbor. I lived in Ann Arbor for ~ 20 years, and I worked with Ari and Paul [[the two original owners) way back in the day – 1980. Both of them work for Main Streets Ventures, and helped opened a restaurant named Maude’s. Paul left right after I started, but I worked with Ari about a year before he left and they both started this deli called Zingerman’s – there is no Mr. Zingerman. Both of them are the nicest guys, gentlemen to a tee.Well, downtown now has foot traffic besides at lunch; I think they will do great business. But I would hardly call downtown workers a "captive audience" in terms of food options at lunch. There are a lot now, with many more on the way.
Shake Shack locations in NYC [[I know they are in many cities now, but I've only been in New York ones) range from outdoor take out [[the original location in Madison Square Park), to sit-down cafeteria-style restaurants, to food-courty versions [[CitiField, home of the Mets; also NYC area airports).
Danny Meyer is renowned for his hospitality & positive attitude at work. He did spin off Shake Shack from his company in a [[very successful) IPO; I don't know how much he still owns. Service is consistently good, though. They take it very seriously and will not suffer poor attitudes among staff.
The one spectacular food company that I wish would open a real Detroit outpost [[or several) is Ann Arbor's own Zingerman's. The food there is easily better than any deli I ever ate in while living in New York [[and I ate in MANY; thus my waistline). Service is exceptional. Prices, of course, match the quality of food and service. I think they could open a full on restaurant downtown somewhere, with an attached retail store. I also think Detroit would embrace Zingerman's soup-and-sandwich only little stores or kiosks just about anywhere there are people.
The food at Zingerman’s is absolutely the best available in the markets of America, if not the world. Ari travels the globe every year – at least he did – searching and sourcing the finest ingredients to offer their customers. The result is a deli to equal to any deli in New York city. Second to none.
Ann Arbor is a cosmopolitan city; unlike any other Big Ten college town. Its students – and more importantly their parents – are worldly and wealthy, not to mention they visit often, and Zingerman’s line out the door on football Saturday’s is legendary. Ann Arborites are diverse, highly educated, and economically comfortable.
Not sure if Detroit, or Detroiters, downtown or not, is ready for a Zingerman’s. Sandwiches are $15.00 to $20.00, there are two sizes, and the smaller portion is stuffed with enough melt in your mouth meat [[the lean pastrami is heaven), served on thick cut homemade bread to satisfy a hungry bear. Not for the faint of heart, size or price.
I’ve eaten ate Zingerman’s Roadhouse as well – top notch, not white glove – but again the finest ingredients. We had the Cowboy steaks, I want to say $50.00 each.
A Certified gourmands Heaven – the deli is more like a deli in Paris.
I could go on and on about their food, and rare and hard to find pantry staples.
Their olive oil and balsamic vinegar collection is like picking a fine wine – some complete with registration numbers.
And Ann Arbor people wonder why people think of them as snobby.Zingerman’s is unique to Ann Arbor. I lived in Ann Arbor for ~ 20 years, and I worked with Ari and Paul [[the two original owners) way back in the day – 1980. Both of them work for Main Streets Ventures, and helped opened a restaurant named Maude’s. Paul left right after I started, but I worked with Ari about a year before he left and they both started this deli called Zingerman’s – there is no Mr. Zingerman. Both of them are the nicest guys, gentlemen to a tee.
The food at Zingerman’s is absolutely the best available in the markets of America, if not the world. Ari travels the globe every year – at least he did – searching and sourcing the finest ingredients to offer their customers. The result is a deli to equal to any deli in New York city. Second to none.
Ann Arbor is a cosmopolitan city; unlike any other Big Ten college town. Its students – and more importantly their parents – are worldly and wealthy, not to mention they visit often, and Zingerman’s line out the door on football Saturday’s is legendary. Ann Arborites are diverse, highly educated, and economically comfortable.
Not sure if Detroit, or Detroiters, downtown or not, is ready for a Zingerman’s. Sandwiches are $15.00 to $20.00, there are two sizes, and the smaller portion is stuffed with enough melt in your mouth meat [[the lean pastrami is heaven), served on thick cut homemade bread to satisfy a hungry bear. Not for the faint of heart, size or price.
I’ve eaten ate Zingerman’s Roadhouse as well – top notch, not white glove – but again the finest ingredients. We had the Cowboy steaks, I want to say $50.00 each.
A Certified gourmands Heaven – the deli is more like a deli in Paris.
I could go on and on about their food, and rare and hard to find pantry staples.
Their olive oil and balsamic vinegar collection is like picking a fine wine – some complete with registration numbers.
Zingerman's isn't some Ann Arbor secret. I'm sure Detroit, with plenty of Michigan fans and alums, would welcome a Zingerman's outpost in Detroit. They already know the cost and what they get out of it.
We don't need Zingerman's. We've got Mudgie's.And Ann Arbor people wonder why people think of them as snobby.
Zingerman's isn't some Ann Arbor secret. I'm sure Detroit, with plenty of Michigan fans and alums, would welcome a Zingerman's outpost in Detroit. They already know the cost and what they get out of it.
From Detroit, lived in Ann Arbor, went to the U, ate at Zingerman's, lived in New York, foodie, deli lover....and I must say this post is asinine.Ann Arbor is a cosmopolitan city; unlike any other Big Ten college town. Its students – and more importantly their parents – are worldly and wealthy, not to mention they visit often, and Zingerman’s line out the door on football Saturday’s is legendary. Ann Arborites are diverse, highly educated, and economically comfortable.
Not sure if Detroit, or Detroiters, downtown or not, is ready for a Zingerman’s. Sandwiches are $15.00 to $20.00, there are two sizes, and the smaller portion is stuffed with enough melt in your mouth meat [[the lean pastrami is heaven), served on thick cut homemade bread to satisfy a hungry bear. Not for the faint of heart, size or price.
I am not suggesting Zingerman's should do one thing or another. It's all good if they want to stay an Ann Arbor thing. But they shouldn't do it on your reasoning.
Just to contrast, the buzzy new Katoi considered itself "in exile" when it was temporarily operating in A2 prior to its permanent Michigan Ave. spot opening. http://www.freep.com/story/entertain...ning/81324162/
Last edited by Mackinaw; May-31-16 at 11:10 PM.
I think it's a nice grab and upgrade for that space, and I think it will do really well there for a while. But I also think that folks around here may find their prices a bit high for a basic burger-fries-drink meal.
I still lived in NYC back when the original Shake Shack opened in Madison Square Park. My basic take on it was that it was quite good, but really just a slightly upscale version of a Dairy Queen Brazier [[or, better, somewhere like Culver's) in the end, with food that was also only somewhat better.
I always felt that what Danny Meyer had really conceived was a sort of Manhattan-filtered simulacrum of the burger and shake joints of his St. Louis childhood. Something perhaps unfamiliar to New Yorkers [[thus the extreme hype, and lines), but not all that unusual to folks like me from a lot of the rest of the country.
But, there's really no arguing with the concept's success. And after lining them up out the door at multiple locations in New York, it sure has become something of a national fast food phenomena over the past couple of years. Although it remains to be seen what kind of long-term "legs" fancy-ish burger stands will have outside of NYC, particularly as quality is inevitably compromised to meet the demands of expansion.
Last edited by EastsideAl; May-25-16 at 01:03 PM.
Went to one in Philly a couple weeks ago and would say your "upscale Culver's" is a pretty apt description [[note that I like Culver's, that's not an insult). I'm sure it will do fine downtown.I still lived in NYC back when the original Shake Shack opened in Madison Square Park. My basic take on it was that it was quite good, but really just a slightly upscale version of a Dairy Queen Brazier [[or, better, somewhere like Culver's) in the end, with food that was also only somewhat better.
Went to Culvers for the first time a couple of months ago, and their burgers and shakes are good. Too bad they are all located far off the beaten path, except for the one in Livonia.
I'm not sure where you live but there's one off of 75 in Madison Heights. In front of the Home Depot. Not exactly in the middle of nowhere.
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