Maty’s African Cuisine Top 10 Takeover
The Detroit Free Press
The Detroit Free Press/Metro Detroit Chevy Dealers Top 10 Takeover returns for 2018! The eighth event of the series will take place on July 26, 2018. The event celebrating Maty’s African Cuisine will take place at Frame in Hazel Park. Maty’s was recently named the #7 Best New Restaurant in Detroit.
Each ticket includes:
A uniquely curated menu (see it below!)
Gratuity and sales tax
Meet Detroit Free Press restaurant critic Mark Kurlyandchik
Portion of the proceeds benefit Forgotten Harvest in their fight against hunger in Metro Detroit
Deep fried empanada style dish with kaani sauce
Sengelease Spring Rolls
grilled Tilapia with vegetables
with zesty onion sauce, yellow rice, alloco and couscous
Tickets on sale now!
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.”