Valentine's Day Romanian Seafood Dinner w/Chef Gabriel + Gabriela Botezan

Feb 11th - Feb 14th

Valentine’s Day
Romanian Seafood Dinner
from the Danube and Black Sea
Chefs Gabriel and Gabriela Botezan
frame’s Winter Home
the yurts @ frame

After the runaway success of their eponymous Romanian Yurt Dining in November, Chef Gabriel and Chef Gabriela are back for their third residency at frame, this time with a February tasting menu celebrating the diversity and abundance of Romanian Seafood … inspired by the Danube and Black Sea.

Passionate advocates of the region’s peerless seafood, this powerhouse couple is taking inspiration from the natural world with an artful approach to extracting every bit of flavor from their country’s unique fare.
Five wildly interesting courses, each with ingredients from the northern end of the Bulgarian coastline … straight to the frame tables.

Think Charred Fish with Black Polenta. Rich Sturgeon Fumee with Chili Oil. And Get Ready to Meet: Prajituracunuca, an intensely delicate rum and walnut cake from Chef Gabriela’s creative genius.

Born in Romania, Chefs Gabriel and Gabriela both honed their culinary craft and tv personalities while competing on Hell’s Kitchen of Romania, before rising the ranks state-side and working under frame favorite Chefs Luciano Delsignore and Anthony Lombardo.

Bringing a welcome slice of optimism to our 2021 calendars: Grab the time to dine in frame’s YURT village … preserving the uniqueness of a completely exclusive food and drink experience while staying extremely conscious of the role we play in minimizing the spread of coronavirus.

Paired with frame’s hospitality, hand-selected Romanian wine and bougie cocktails by the carafe …
Trust Us On This One.
Your February Self Will Be Glad You Did. 


( 01 )
{ Storceag }
Sturgeon Soup
Rich Sturgeon Fumee, Vegetables,
Cream, Dill, Chili Oil, Sturgeon

( 02 )
{ Musacadobrogeana }

Ground Lamb, Tomato, Onion, Potato
** vegetarian option available at checkout for this course  **

 ( 03 )
{ Platica Marinata }
John Dory

Julienne Vegetables, Herbs, Citrus,
Pickled Red Onions, Raisins, Pine Nuts

( 04 )
{ Saramura de Peste }
Charred Fish

Black Polenta, Chilies, Parsley, Spinach, Broth

 ( 05 )
{ Prajituracunuca }
Walnut Cake 

Rum and Walnut Mousse, Shortbread Cookie Dough

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

Please know that with our ever-continuous changing climate, you can always exchange your tickets for frame @ home, on the day of your scheduled Romanian experience.

the yurts @ frame
parties booked for 6 guests per yurt

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

$65 per person + tax and service fee
Feb. 11th, Thursday – 5:30pm & 8:30pm
Feb. 12th, Friday – 5:30pm & 8:30pm
Feb. 13th, Saturday – 5:30pm & 8:30pm
Feb. 14th, Sunday – 4:00pm and 7:00pm
Valentines Edition Complete with Extra Romantic YURT touches!

Five Romanian Seafood courses by Chef Gabriel Botezan inside the yurts @ frame
Vegetarian Option Available at Checkout

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

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. 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. 

Give the gift of frame @ home! 
Forget sending flowers! We have Wednesday frame@home, the art of next-level carryout. Bringing you a fresh, ongoing series of weekly chef-driven dinner boxes. Be that person and make someone’s night really easy and delicious by clicking HERE

Give the year-round gift of frame
With an ever-changing line-up of chef residencies, no two experiences 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

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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.

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.”

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