Noodle House in frame's Yurt Village w/Chefs Joe VanWagner & Ian Frahm

Mar 4th - Mar 7th

frame
presents
Noodle House
with Chefs
Joe VanWagner
and
Ian Frahm
of
Dimey French
in frame’s
Yurt Village
+
socially distanced inside seating @ frame
+
frame @ home

As the calendar flips from February to March, it can only be time for one thing:
Hot Pot Season 
The age-old Chinese and Mongolian broth-based noodle tradition comes to frame by way of
Chef Joe VanWagner (Chicago’s Purple Pig, Chartreuse, Bacco Ristorante)
and
Chef Ian Frahm (Royal Oak’s Ronin, New York’s Momofuku)
as they launch their newest concept ….
Dimey French

Prepare to start with hiramasa Crudo, fried octopus, and kimchi apple salad. And ready your appetite for a bat of bubbling thick, rich, creamy hot pot broth to hit the center of your table mid-way through your Noodle House Experience.
Think BBQ roasted pork, grilled vegetables, cilantro, creamy pork broth, and noodles of course…
To boot: there is a vegetarian five-course version of this stellar dinner party at checkout …

frame’s hot pot party:
come on in, where the water is fine
and the cocktails are flowing


Noodle House
Menu

(  01  )
Hiramasa Crudo
Avocado, Radish Salad, Soy-Lime Vin, Sesame Rice Crisp

(  02  )
Kimchi Apple Salad
Blis Maple Labneh, Crispy Pork, Spicy Greens

 (  03  )
Moch-oyaki
Fried Octopus, Eel Sauce Mayo, Bonito Flake

(  04  )
Hot Pot Noodles
BBQ Roasted Pork, Grilled Vegetables, Creamy Pork Broth, Cilantro
**Vegetarian Option Available at Checkout**

(  05  )
Mochi
Cute Round Buns Made of Soft and Chewy Rice

++   Chefs are requesting no dietary changes to this menu  ++
+ Vegetarian Option at Check Out +


Option #1 (the yurts @ frame)
March 4th – 7th
Thursday, Friday, Saturday Seatings at 5:15pm & 8:00pm
Sunday Seatings at 4:00pm & 7:00pm
$60 per person + tax and service fee
parties booked for six guests per yurt

Booking parties of six to dine in our new frame format; preserving the uniqueness of the frame experience while staying extremely conscious of the role we play in minimizing the spread of coronavirus. 

Included:
5 Courses by Chefs Joe VanWagner and Ian Frahm of Dimey French inside the yurts @ frame
**Yurt party of 6 chooses one Hot Pot Noodle Variation: Creamy Pork Broth or Rich Vegetarian Broth**

Additional:
A Perfectly Paired Beverage Pairing by frame’s cocktail mixtress Jazmine Weaver.
++ a-la-carte beer, wine, and cocktails


Option #2 (inside @ frame)
socially distanced inside seating @ frame
parties of 1 to 6 (limited seating)
$60 per person + tax and service fee
Included:
5 Courses by Chefs Joe VanWagner and Ian Frahm of Dimey French inside @ frame
**Party chooses one Hot Pot Noodle Variation: Creamy Pork Broth or Rich Vegetarian Broth**

Additional:
A Perfectly Paired Beverage Pairing by frame’s cocktail mixtress Jazmine Weaver.
++ a-la-carte beer, wine, and cocktails


Option #3 (frame @ home)
frame @ home
$60 per person + tax and service fee

Pick-up time at 7:15pm per evening (limited availability)

Included:
5 Courses packed by Chefs Joe VanWagner and Ian Frahm of Dimey French for frame@home.
Reheating and plating instructions included.
**Choose Hot Pot Noodle Variation: Creamy Pork Broth or Rich Vegetarian Broth**

Additional:
Paired Retail Wine for frame @ home by our resident Sommelier, Bryan Lamorena.
Cocktail Carafes for frame @ home by our resident mixtress, Jazmine 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. Masks are required when entering our yurts, inside @ frame, and walking around the building but can be taken off once seated. Based on the nature of our ever-changing climate, you can always change your reservation to frame@home on the day of your ticketed experience.

Give the gift of food and drink!
With ever-changing line-up chefs and food/drink experiences, no two days at frame are ever the same. A frame gift card unlocks all of these and comes with a guarantee from us that whatever your friends and loved ones end up going for, it promises to be pretty damn awesome. Who needs more stuff anyway? Choose a gift card by clicking HERE 


Hot Pot Noodle House on Sale Now.

Please choose:
the yurts @ frame (one price for up to 6 guests)
or
inside @ frame (1 to 6 guests)
or
frame @ home


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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.

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Megan

“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!”

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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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