AN ENCORE PERFORMANCE for LIKE FELT
with Craig Lieckfelt of Guns and Butter
We are adding two limited seatings for a very special New Years Eve with Craig Lieckfelt. There will be a few surprises and the second seating will go on after the ball drops!
This is a sort of homecoming for Chef Craig Lieckfelt. You may remember him from his constantly sold out pop up series Guns and Butter. Maybe you saw him on Anthony Bourdain’s Parts Unknown. I heard he was running a restaurant in Tokyo and doing pop-ups in India. Sure, all those things are amazing, he has plenty to brag about, but Craig just wants to keep it simple. Homecoming simple. He wants to return to where he came from. He wants his food to tell his story. I’m ready to listen.
Sorry you missed it!
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.”