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Paella & Pintxos with Andrew Shedden of Bomba Detroit
Chef Andrew Shedden

Chef Andrew Shedden Chef Bomba Detroit

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Paella & Pintxos with Chef Andrew Shedden of BOMBA Detroit Frame & FRAMEbar > , , , , , , , > Paella & Pintxos with Chef Andrew Shedden of BOMBA Detroit

Paella and pintxos are a way of life along the sun-drenched coast of Spain, and are now coming straight to Frame’s communal tables by way of Chef Andrew Shedden.

Chef kickstarted his career at Chicago’s tapas & paella institution Cafe Ba-Ba-Reeba! before successful Detroit stints at Holly McClain’s Olin restaurant, James Beard winner Shawn McClain’s Highlands, and with Thomas Lents of The Apparatus Room.

Chef Andrew is taking his show-stopping crispy-bottomed paella on the road with his first solo concept, Bomba Detroit, and we’re over the moon to welcome him to the Frame-ily.

Prepare for arroz negro with cuttlefish rice and uni, potato-manchego croquette, gazpacho and smoked oyster shooters, charred octopus with hazelnut romesco, and shared paella platters laden with plump lobster, clam, and scallops.
Plus: Spanish wine pairings, Mediterranean cocktails, huge flavors, and a whole load of fun.
This is an easygoing Spanish communal dinner party we can’t wait to salud to!


Paella & Pinxtos Dinner Party

{ 1 }
PINTXOS
—-
Arroz Negro 
Cuttlefish Rice, Uni, Sherry Aioli

Potato-Manchego Croquette 
Sambal Sabayon, Sorrel-Arugula Puree

Gazpacho Shooter
with Smoked Oyster & Spanish Olive Oil

{ 2 }
Charred Octopus 
Hazelnut Romesco, Smoked Cipollini Onion, Fine Herb Salad

{ 3 }
Moroccan Lamb Kabob 
Kafta-Style, Moroccan Spices, Citrus Yogurt, Mint Salad 

{ 4 }
PAELLA
Lobster, Clam, Bay Scallop 
with Sherry Aioli & Grilled Lemons

{ 5 }
Goxua
Custard, Cream, Ladyfingers

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