When Marc was given tickets to a Detroit Tigers game last Friday, I couldn’t help thinking about where we would eat. Detroit has an array of exciting new restaurants and old favorites I still need to get to. The internet has been buzzing about Wright & Company in Detroit and happily it was within walking distance of Comerica Park.
Wright & Company is located on the second floor of a Queen Anne style brick building. The menu shares the history of the building which was completed in 1891 for a retailer of musical instruments. A few decades later the building became the Wright-Kay jewelry firm. It was the last building to be built with a cast iron frame, but the first in Detroit to have an electric elevator. On our elevator ride up, we shared a ride with someone from the kitchen carrying large hunks of cheese. A good sign, I say.
The space inside is really beautiful, too, with a silver ceiling, exposed brick, black trimmed windows and marble tables. It’s cozy, but elegant. Our waitress explained that they take great pride in their menu with unique small plate options, craft cocktails and an exclusive wine list.
Our waitress wore transparent peach glasses to expertly clash with her fun orange hair and bold lip that I couldn’t dream of pulling off, but worked so well on her. Her sarcastic sense of humor and love of food and drink bonded us immediately. I started the meal with a cherry julep served in a beautiful silver cup. It contained Four Roses bourbon, mint and housemade cherry bitters. The pretty cup frosted up on the sides and my fingers began to stick in the most charming way as I took small sips of this creative twist on a mint julep. I definitely tried to use my two cocktail straws like chopsticks to grab the luxardo cherries, but that did not work at all. I ended up using the cashew spoon because I certainly wasn’t leaving those cherries behind.
We ordered several small plates and our waitress asked if sending the dishes out as they were ready was ok for us and it was. First up were these Moroccan-spiced cashews which were a great sweet and spicy snack to hold off our hunger.
Next was pork belly sliders with tomato jam and arugula on brioche buns. Marc kind of insisted on these and although I wanted to try some of the more unique items, I’m glad we got these. It was the best pork belly I’ve ever had. Trimmed well with a sticky, sweet and spicy glaze.
The tuna tartare with pickled pears, crispy wontons and sweet soy sauce was nice and light. It was a welcomed fresh coarse after the pork belly sliders.
THIS SALAD. This snap pea salad with crispy salami, shaved red onion and pecorino was incredible. I told Marc I’d be happy with a big bowl of it for dinner. The fresh snap peas were sliced thin and drizzled with vinaigrette. The crispy salami and grated pecorino was such a genius move to bring an exciting mix of flavors and textures together. You better believe I recreated this recipe at home (with a veg-friendly option topped with coconut bacon!)
I had never heard of Teres Major before, but it’s the second most tender cut of beef next to the tenderloin and apparently the new “it” beef. The chef recommended medium and it was a perfect medium, exactly how I like my steak, but not always how medium is interpreted at all restaurants. The tender steak was served over a horseradish potato puree and drizzled with a bright, herbal chimichurri. I dipped my steak in both the chimichurri, horseradish potato puree and then into the vinaigrette that lingered on the now empty plate from the snap pea salad like a pro. So good.
The small plates were nice and light and we were ready to walk away with satisfied, but not overstuffed bellies when our server told us we should try the butterscotch pudding. Marc likes butterscotch and pudding so he was all for it, but I’ve had some bad butterscotch-flavored things that make me hesitate when I see it on a menu. Our waitress boldly assured us we would not regret ordering it. I was not expecting such a generous mason jar full of pudding, but after one bite we were glad we had a good amount to split. It is simply the best butterscotch pudding or butterscotch anything I’ve ever had. Deep brown butter flavor that wasn’t too sweet and heaped high with some fresh whipped cream and sprinkled with crumbled gingersnap cookies. You guys!
We really enjoyed ourselves and left completely pleased we had given Wright & Company a try. We arrived just before the big dinner crowd hit and if you want to go, keep in mind it gets busy during peak dining times. I can see why people are flocking to and talking about this restaurant. I hope to go back soon and request never-ending small plates of snap pea salad and mason jars full of butterscotch pudding.