Craig Leickfelt's FELT LIKE with Marlowe Johnson of Candy Bar

Feb 23rd - Feb 25th

Craig Lieckfelt’s 
FELT LIKE Soup Company – Week Three
A full menu with beverage pairings by Marlowe Johnson
of the forthcoming Candy Bar in the Siren Hotel

FELT LIKE is a soup company that helps solve the most important issue we face as a local, national and global community which is food insecurity. For every bowl of soup sold, Felt Like provides a bowl of soup to someone in need. Each weekend will explore a classic soup preparation and a meal created around each soup. It will showcase a classic preparation and also dishes that are inspired by the soup variety.

Backstory on Craig and Guns and Butter in Citizen’s Of Humanity put it best:

“Guns + Butter started with an eight-course, $65 dinner that Lieckfelt cooked in the kitchen of a breakfast joint in Corktown, a neighborhood considered by some to be the cradle of Detroit’s burgeoning DIY artist scene. The three-night dinner series sold out, which set the precedent for the whirlwind that has followed: SoHo, Brooklyn, Tribeca and the East Village in New York City. India, Singapore and London. A Dubai series in partnership with Rolling Stone magazine. The Roosevelt Hotel in Los Angeles (where Lieckfelt illegally served smuggled foie gras and a dinner on Parts Unknown with Anthony Bourdain.”

Continuing his residency as a chef in Tokyo, and now returning home to Detroit, he begins FELT LIKE, a soup company.

Each week, Craig and FELT LIKE will change its’ menu and collaborate with a guest bartender on a beverage pairing.

Craig’s third and final weekend bring Marlowe Johnson, currently at Gold Cash Gold awaiting his new space, CandyBar, located in the newly renovated Wurlitzer building on Broadway.  ASH NYC is set to open the Siren Hotel, along with Candy Bar soon. Marlowe will be pairing his cocktails with Craig’s Black Bean soup menu. We are also forgoing our traditional wine pairing for this special engagement and Marlowe’s beverage menu.

Information, including menus, dates and box office for both event weekends below.
Menus subject to change

Chef Craig Lieckfelt & Marlowe Johnson

Limited to 3 Seatings

Friday, February 23rd @ 6pm

Saturday, February 24th @ 6pm

Sunday, February 25th @ 6pm

$60 plus tax, gratuity and service fee

Included – 5 courses and welcome cocktail

Additional – beverage pairing
Marlowe Johnson of Candy Bar
$30 plus tax, gratuity and service fee

We are proud to feature liquor sponsored by Heaven Hill for this pairing.

Black Bean Soup

Yolk – sassafras, ginger and rosemary.

Black Bean Dip – chickpea fritters

Black Bean Soup

Perch – crispy black bean and sauce with oregano and sage.
Served with a side of vegetables.

Toast – prune broth, orange and whipped farmers cheese.

Information, including menus, dates and box office below.
Menus subject to change.
Please add a party last name or seating requests in the notes section when you purchase tickets.
Thank you!
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What is Frame?

Tucked quietly behind joebar, 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.”

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