Flint Social Club Preview
A Japanese や Vietnamese Mash-Up
wines by frame’s
Sommelier Sean Crenny
cocktails by frame’s
mixtress Jaz’min Weaver
the patio @ frame
inside @ frame
Reimaginings of familiar flavors, done in contrasting culinary traditions, (better known as food ‘mash-ups’) are exactly the kind of chef experiences we long for at frame.
You may be familiar with Vietnamese Chef Tony Vu (Good Bowl in Traverse City and coveted Noodle Stall MaMang in the Flint Farmers’ Market), a perennial shoo-in for one of the most important entrepreneurs of the past decade, planting the seeds for a radical new food system based in equity. Food Network, Detroit Food Lab, Vice, and Inc. Magazine have all taken notice of Tony’s fellowship for change in building community and countering the toxic culture of the food world.
Now add in civically and culinarily engaged San Francisco bred Chef Tim Archuleta with more than a few calling card accolades of his own. His garlanded SF Sushi spots have been named on America’s Top Restaurants (Zagat National), San Francisco Chronicle Top 100 Restaurants, a Must Stop in Louis Vuitton Guidebooks, and in Vogue Magazine; André Leon Talley’s favorite restaurants.
Tim, moving cross county and relocating to Flint with his family, it’s no shocker that these two masterminds have synced talents to breathe life into building the future they want to see in the city once only known as the birthplace of General Motors.
And it’s working.
A preview of what’s to come: The Flint Social Club, a brick and mortar food entrepreneurial incubator with comprehensive training and mentoring programs, lowering the barriers to access and create successful food businesses. Providing participants with food stalls, mentoring services, business development skills, and connection to funding to scale their food businesses.
End goal: lifting Flint’s highest potential to have an even more vibrant, creative, cultural, and culinary representative business community. We at frame single-handedly adore this initiative. As at the end of the day, our ever-changing lineup of frame experiences is built from our exciting hand-picked crop of chefs.
Without them, we’re just 4 walls.
Tony Vu. Tim Archuleta.
You inspire us to do what we do every day.
Bring your most burning questions and demanding appetite. There’s a lot to be learned from these culinary masterpieces, bringing us this wildly sexy Japanese や Vietnamese mash-up.
Oysters 2 Ways
Spicy Ponzu with Caviar
Hoi An Fish Sauce Vinaigrette
Golden Tiger’s Milk Ceviche
Hamachi, Lime, Turmeric, Galangal, Ginger,
Coconut Milk, Rau Ram, Fried Shallots
Local Heirloom Tomato Salad
Crab Tomalley Aioli, Lump Crab, Herb Oil
Beef 2 ways featuring Vaca Vieja from Old World Farms
Beef Tartare, Quail Egg, White Soy Vinaigrette
Bo La Lot, Ground Beef, Lemongrass,
Piper Lolot Leaves, Scallion Oil, Peanuts
Fried Salmon, Iradashi Broth, Somen
Handmade Cupcake from Flint’s Little Suga’s Bakery
++ chef is kindly requesting no dietary changes to this dinner menu++
Friday & Saturday
August 13th & 14th
Parties of 2 to 8
5:30pm and 8:30pm Seatings
$70.00 per person + fees + tax
Socially distanced outside patio seating @ frame
Parties of 2 to 6
Socially distanced inside seatings @ frame
Parties of 2 to 8
A multi-course Japanese and Vietnamese mash-up dinner by Tony Vu and Tim Archuleta.
Gorgeous bespoke cocktails by frame’s mixtress Jaz’min Weaver
Wine by frame’s Sommelier and Wine Director Sean Crenny
Pre-Covid canceled frame tickets:
If you have a frame credit that you would like to use for this experience please email us here and we will happily honor your credit.
Covid Protocols at frame
Please know that our response plan includes every measure of the protocol on workplace infection-control practice and health and safety training. We are preserving the uniqueness of the frame experience while staying extremely conscious of the role we play in minimizing the spread of coronavirus.
Give the gift of frame
With an ever-changing line-up of chef residencies, wine workshops, chef-taught cooking classes, food and film collaborations, book dinners, cocktail masterclasses, and more, no two days at frame are ever the same. frame gift cards are available in any denomination and make year-round gift-giving really easy! Purchase an eGift or mail a physical gift card HERE
Tickets on Sale Now.
the patio@ frame (sold for 2-6 guests)
the frame dining room (sold for 2-8 guests)
Looking to book more than 8, email us here and let’s host a little party together!
What is Frame?
Tucked quietly behind FRAMEbar, frame is a revolving creative hub, home to a carefully curated programs of chef residencies and all round awesome experiences.
Chef residencies, Sunday at Nonna’s Dinners, rap battles, art workshops, live acoustic sessions, cocktail pairings, you name it… explore your interests, hone your skills, master a new art craft. meet new friends, share a meal. drink cocktails. No two days here are ever the same. Seasonal, locally sourced and above all delicious, we’ve built our reputation on the food and drink we serve at frame.
We also partner up with a variety of brands on events of all different shapes and sizes, offering up top-notch food and drink and creative in-house production. frame can seat up to 50 guests dining or 80 guests, theater-style.
What are people saying?
“Tried out frame as part of the ‘grandma’s basement series’ with Chef James (Mabel Gray) and Chef John (Grey Ghost). Our Italian Family Dinner was delicious! Enjoyed every course (which kept coming). Best meatballs I’ve ever had!! Love the idea of home Cookin with a little flare, shared Family style with strangers. A wonderful evening!”
What are people saying?
Mark Kurlyandchik, Detroit Free Press
“The vibe at the Frame dinners also reflected the personalities of the chefs, who were able to interact with guests and offer stories about their food memories while cooking rustic dishes without the same expectations that come with their respective restaurants. The food was predictably great and unpretentious, but the series also highlighted the growing importance of personality and storytelling to the modern dining experience.”