Garret Lipar and Albena at frame
Garrett Lipar isn’t your average chef.
He’s created a name, and a niche, completely on his own terms. Respect for tradition, reverence for nature, and an unyielding desire for growth got him there.
And, isn’t that the way to move food forward?
He’s a two-time James Beard nominee for Rising Star of the Year, the single greatest nod a young chef can receive, largely based on his ground-breaking work at Ferndale’s Torino. Under his guidance, Torino was named the 2014 Detroit Free Press Restaurant of the Year, and the 2015 Hour Detroit Magazine Restaurant of the Year, the area’s Stanley Cup and Heisman Trophy of food. Since moving on from Torino, he’s been traveling, growing his repertoire, and planning his next big move.
That next big move is named albena.
An eight-seat chef’s counter in the city of Detroit.
Possibly the most ambitious restaurant project the area has seen.
Details on the project are forthcoming, but the location is secured, and the wheels are in motion. In the meantime, there’s one place to experience what Lipar & albena have in store for Detroit, and that’s frame, in good ol’ Hazel Park. So, join us for the official albena preview, and experience flavor profiles that no human has yet to taste.
– 7 courses over 2 hours –
– greeter aperitif cocktail –
– sparkling & mineral water –
– gratuity –
– sales tax –
Available for purchase night of:
– limited, curated bar menu of wine, beer, and cocktails –
– wine bottle service –
– VEGETARIAN OPTION AVAILABLE –
– black pepper tartlet filled with colorado lamb tartare,
english pea & mint mousse, pea tendril & viola –
CANNELLONI TOFU + HAM
– cannelloni bean curd, smoked ham hock & dashi broth –
GARDEN DUMPLING + BITTER HERBS
– squash/potato/ricotta dumpling,
garden vegetable sauce, herbs & flowers –
– lightly fermented and grilled baby turnips,
turnip green & sunflower seed chimichurri
CHICKEN THIGH + SAVORY MUFFIN
– rolled & poached boneless thigh, petite mustard greens,
multi-grain ramp muffin, chicken fat honey butter
ROASTED WATERMELON + CUCUMBER + LIME
JIM BURDA’S STRAWBERRIES + CREAM CHEESE
– early glow strawberries, nasturtiums, cream cheese ice cream –
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.”