Selden Standard

If you hadn't heard, we started taking outdoor reservations last week. They're listed on Resy as "Patio" because "Your Happy Place" didn't fit on the little button. But the sparkling rosé tastes just as great no matter what we call it.
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A simple but delicious favorite from our opening menu is back: grilled alliums with romesco.

Sometimes we get a little masochistic in the prep kitchen and decide to shape a few hundred orechiette by hand and then pull a bunch of mozzarella curd for our house stracciatella. Served with a little anchovy and some rapini. On the menu now.

As a part of their Food Issue, the Detroit Metro Times took a look at our neighborhood and the many openings over the last 10 years. Thanks for paying us a visit and for all the kind words!

How a slice of the Cass Corridor became an upscale culinary haven A decade of fine dining

As we said in this piece, happy guests are our best reward, but it’s hard not to enjoy some national love for our restaurant. Much of our team has been together 2, 3, 5+ years now, and it’s a great testament to their continued professionalism and their quality as people that we garner this kind of attention as we approach a decade of service. Many thanks to them, to our guests, and to the Detroit Free Press and USA TODAY!

This Detroit restaurant was named one of the best in US. Everything to know before you go Selden Standard, a New American restaurant in Detroit earned major accolades from USA TODAY for locally sourced, seasonal fare. Here's our review.

Hey friends, we'll be closed on Sunday February 11 for our winter staff party. See you on Monday!

What an unexpected delight, in our 9th year, to be named a semifinalist for the James Beard Foundation's Outstanding Restaurant in the United States. While we try to keep our focus on each service, each day, it's hard not to take a moment to reflect on some serious national recognition. Congrats to our entire team on the honor -- and congratulations, too, to the many other Detroit area chefs and restaurants who garnered Beard nods.

The 2024 James Beard Awards Semifinalists Announcing the 2024 Restaurant and Chef Awards semifinalists!

Each week through the winter, we're making some of our flatbreads from past menus (as well as other specials) to serve from Monday until they run out, likely sometime each Wednesday or Thursday. This week, along with the flatbread, we're featuring pork spare ribs with whipped feta, fennel, and candied orange.

If you're one of the wise and noble few who resolved to eat more beef tartare in January, we're here to help: Moraine Park Farms eye of round with a smoked beet puree, crème fraîche, and trout roe, served with an "everything" lavash cracker.

We're delighted to once again be getting trout from Eagle Creek Fish. Deboned, grilled whole, then plated with sweet and sour onions, braised fennel, and dill.

Chef Andy recently had a great time chatting about food and creativity with 11-year-old food enthusiast Oscar. Read more about his interview and other work along with that of several other local kids, all celebrating arts and culture in the city.

Detroit kids collaborate with local artists for upcoming children’s talk show ‘Mixture of Four’ Mixture of Four will be released this November or December on the Detroit Broadcasting Company’s website. The series is sponsored by The Chalfonte Foundation, as well as the Michigan Arts & Culture Council administration by CULTURESOURCE.

As always, we are open on Halloween for all our friends without trick or treating obligations. So we're carving up pumpkins for tomorrow too -- just fewer spooky candlelit faces and more pie filling.

A perennial favorite is back: sweet corn agnolotti now on the menu.

Lots of talented folks in metro Detroit and Ann Arbor. Thanks, Hour, for highlighting so many great restaurants and chefs.

Meet the Local Chefs Recognized by the James Beard Foundation - Hour Detroit Magazine Metro Detroit’s 2023 James Beard-recognized restaurants represent diverse food and hospitality approaches that reflect the foundation’s efforts.

A little nostalgia: various views of what is now our patio, roughly 11 years ago through today.

Centuries ago, the Romans believed arugula was an aphrodisiac. Great writers Virgil and Ovid covered the topic, and supposedly monasteries were forbidden to grow the salacious crop. We’re considerably more interested in deliciousness, but hey, it’s worth pointing out that we also serve oysters and Champagne.
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Arugula salad with assorted spring veggies, tahini, and pistachio dukkah. Greens courtesy of New Suns farm.

Come grab Kat's new raspberry almond tart six days a week. That's our not-so-terribly clever way of letting you know we're once again open on Mondays. As always, reservations available via Resy.

For the fifth time in the eight years since we opened our doors, our team has earned Chef Andy and Selden Standard recognition as a James Beard semifinalist, "Best Chef: Great Lakes." As a restaurant, the recognition is gratifying,of course -- but as diners, wine nerds, enthusiasts, gardeners, and consumers, it's particularly fun to see such a robust showing from Michigan knowing that there's so much on offer in our city and state. Cheers to all our friends -- and to the few spots we still need to visit -- on this year's list.

The 2023 James Beard Awards Semifinalists Announcing the 2023 Restaurant and Chef Awards semifinalists!

We're not sure we believe it yet, but 2022 is just about over. If you're looking to gather with friends, we're open Tues-Sat this week and closed on Jan 1. Reservations are booked for New Year's Eve, but the bar will be available for walk-ins should you need a last minute spot to grab a bite or some bubbles before you say hello to 2023. Cheers!

If you haven't been into the restaurant in a few weeks, we snuck a Selden classic back on to the menu: The vegetable carpaccio has returned!

Halloumi has been a favorite since we first put it on the menu. With berries and melons giving way to fall fruits, it's now being served with apple butter, celery, and Marcona almonds.

Beef carpaccio, now on the menu. Cured and cut from eye of round courtesy of our friends at Moraine Park Farms.

Oh, hey... look what's back. Beef tartare with colatura, egg jam, and marinated onion our toasted sourdough.

Despite the nickname Jerusalem Artichoke, sunchokes are related to sunflowers and native to North America. We're pureeing these starchy rhizomes and stuffing them into some agnolotti, served with rapini, Parmesan, and hazelnut. It's a tasty dish, and you should try it.

For this Spanish-inspired seafood and rice dish, Nick made a chorizo paste to mix into the rice before crisping it up in a pan and topping it with shrimp, squid, and aïoli. We’re open at 5pm for this and other tasty bites.

Bringing a little color to our Michigan winter with these beef ribs. Smoked and grilled, served with a little za'atar, beet chermoula, and pickled root veggies.

Don't duck your responsibility to treat yourself. Duck leg confit with citrus, endive, and olive caramel.

Bratwurst facts: (1) The word comes from the Old High German Brätwurst, from brät-, finely chopped meat, and Wurst, sausage, (2) They first appeared in Germany in the year 1313 in the city of Nuremberg, (3) They make all the wurst puns, and (4) The one shown here is now on the menu, served with potato salad, mustard, and bacon.

We'll be open on Halloween, folks, because grown ups deserve some goodies too -- like Pastry Chef Kat's new peanut butter brownie with marshmallow fluff, marshmallow ice cream, and homemade peanut butter cups.