Modern Korean with Chef Sean Marshall

Oct 15th - Oct 16th

Modern Korean
Chef Sean Marshall 

Wines by frame’s Sommelier
Sean Crenny
Cocktails by frame’s Mixtress
Jaz’min Weaver
the yurts @ frame
inside @ frame 

Refined Versions of Quintessential Korean Dishes. Count Us In.

Prepare to meet Chef Sean Marshall, who credits working under Chef Takashi Yagihashi, Michelin Star awarded restauranteur with French-training and Japanese heritage, for turning his eye to elevating Korean ingredients.

Adopted as a child, Sean’s Hungarian and Polish parents firmly believed in a diverse palate, starting his education on food young; expanding his culinary circle from Metro Detroit to explore what the rest of the country had to offer. From Polish markets to Italian delis to Middle-eastern bakeries, to travel at every opportunity from San Fransisco to Hawaii. Being adopted, Sean had little exposure to his own Korean heritage, so he began to dive into it the best way he knew how – through food.

Connecting his heritage and a culmination of a storied career, Sean brings a playful October dinner to frame reflecting his journey through chef-hood, rounding out his identity as a Korean American.

Think: spicy quail with stuffed quail ballantine and soondubu panna cotta.  Individual bites of Banchan (a collective name for small side dishes in Korean cuisine). Venison kalbi rib with Korean mustard and yuzu kosho.

Each dish handcrafted and plated to perfection in the frame kitchen.

Grab your pod and dine al-fresco in the peacefulness of our yurts…or snag a seat by our open kitchen.

paired wines. flawless cocktails.
old school flavor. new school Korean style.
we hope we don’t have to fight you for a seat

Modern Korean Menu

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Crispy and Chewy Rice Cake, Mushroom and Seaweed Dust,
Ssam Sauce, Soy Bean Mayonnaise

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Living Scallop
Chicken Liver Katsuobushi, Macadamia Nut, Pine Vinegar

{{  03  }}
Spicy Quail
Stuffed Quail Ballantine, Soondubu Panna Cotta,
Seasoned Rice, Quail Yolk

{{  04  }}
Duck Bulgogi
Duck Breast Brushed With Plum Honey, Bulgogi Veloute
Five Expressions of Banchan

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Venison Two Ways
Venison Kalbi Rib, Korean Mustard, Yuzu Kosho, Peach Emulsion
Tartare, Pine Nut, Ssam Sauce, Glazed Lettuce, Wild Rice, Shrimp

{{  + a very special sweet ending  }}

++ Chef is kindly requesting no dietary changes to this dinner menu ++

Friday & Saturday
October 15th & 16th
5:30pm and 8:30pm Seatings
$72.00 per person + fees + tax

Option #1 (the yurts @ frame)
parties booked for 6 guests per yurt

Option #2
Socially distanced inside seatings @ frame
Parties of 1 to 8

5 Modern Korean Courses by Chef Sean Marshall

A Wine Pairing by frame’s Sommelier and Wine Director Sean Crenny
Gorgeous bespoke cocktails by frame’s mixtress Jaz’min Weaver

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 for both dine-in and carry-out. 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 and FRAMEbar
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.

Please choose:
the yurts @ frame
parties booked for 6 guests per yurt
the frame dining room (sold for 1-8 guests)

Looking to book more than 8 for a fall dinner party inside, email us here and let’s host a little party together!

Private Events

For Memorable Parties & Events
We're ready to make your next event extraordinary. Tell us more...

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.”

23839 John R Rd #2

Hazel Park, MI 48030