Rising star culinary talent David George is exactly the type of chef Frame exists to support.
An Ohio boy born into a half-Syrian family of serial restaurateurs, David cut his teeth in his father’s barbecue restaurant before going on to build a culinary resume that reads like a New York City chef who’s who: Michael White at Ristorante Morini, Dan Barber at Blue Hill, Jean-Georges Vongerichten at his eponymous Manhattan spot.
But Chef David’s also got a style all his own, blending his Syrian roots with a high-flying culinary resume that could open pretty much any kitchen door he chooses. So we’re beyond humbled that Chef has chosen the Frame kitchen as the stage to make his Michigan debut, bringing a progressive menu built on the refinement of the amazing restaurants that shaped him, rooted in the culture that birthed him.
Introducing: Tfadalo — the Arabic phrase often used to welcome cherished guests to the table is something Chef David would hear growing up, and now he’s extending that warm hospitality to you.
At Frame’s communal table, Chef’s succulentt braised lamb comes slicked in grilled date BBQ sauce and served in a corn tortilla handmade from fresh masa. Fattoush salad includes sumac, but also Uchucuta yoghurt from Peru, a country that shows up again in the bright yellow aji amarillo sauce underpinning Chef’s unique baked kibbeh. And yes, there’s knafeh for dessert, but it’s disguised as a passionfruit tart under torched meringue.
Mark our words: Even in our local mecca of Middle Eastern restaurants, you’re not going to find a meal quite like this, delivered by the hands of a chef destined to become a household name.
Add an expert wine pairing from Frame Sommelier Sean Crenny and you’ve got all the ingredients for a chic Syrian-ish supper — and one unforgettable night out.
Tfadalo!
Chic Syrian Supper Menu
w/NYC Chef David George
{ 1 }
Pulled Lamb Shoulder Tacos
Braised Lamb, Crispy Garbanzos, Chermoula, Cilantro,
Grilled Date BBQ Sauce, Handmade Tortilla
{ 2 }
Fattoush Salad
Greens, Uchucuta Yoghurt, Sumac, Crunchy Pita
{ 3 }
Baked Kibbeh
Pine Nut, Shallot, Aji Amarillo
{ 4 }
Syrian 5-Spiced Chicken
Carrot-Harissa Sauce, Cauliflower, Pickled Raisins, Almond
{ 5 }
Passionfruit Knafeh Tart
Passionfruit Pulp, Pistachio, Torched Meringue