The Detroit Free Press Top 10 Takeover is making its next stop at Sylvan Table, the farm-to-table restaurant that landed the No. 6 spot on the 2022 10 Best New Restaurants list.
Tickets for the Aug. 2 dinner in Sylvan Lake go on sale at noon Thursday for Freep subscribers, with general ticket sales to follow at noon Friday.
Related: Best New Restaurants No. 6: Sylvan Table in Sylvan Lake
Sylvan Table, helmed by Executive Chef Christopher Gadulka, is housed in a charmingly rustic, century-old barn. It’s anchored on 5 acres of farmland from which Gadulka sources fresh vegetables and herbs for the restaurant’s New American dishes, and glows in the evening with its warm lighting flickering from the barn’s windows. There’s a wood-fired Italian pizza oven for fluffy flatbreads and crisp-bottomed pizzas, and dishes glazed in honey produced from the hives located steps away from the restaurant’s newly minted patio.
What’s more is, Sylvan Table, 1819 Inverness St. in Sylvan Lake, follows sustainable practices, such as composting food scraps to eliminate food waste.
For the Top 10 Takeover dinner, Gadulka has prepared a six-course menu with an alternative menu for vegan diners and will have substitutions available to accommodate vegetarian diners as well. The veggie-forward menus showcase Sylvan Table’s commitment to allowing farm-fresh ingredients to shine on a plate.
Tickets for the dinner are $78 per person with a portion of proceeds going toward Forgotten Harvest, an Oak Park organization working to fight food insecurity in metro Detroit.
More: Top 10 Takeover: Mudgie’s
More: Top 10 Takeover: Coriander Kitchen and Farm in Detroit
First course: Amuse Bouche
Chilled carrot soup
Second course: Baby Zucchini Carpaccio
Mint, pecorino, walnut, caper
Third course: Grilled Cauliflower
Pepper caponata, mushroom
Fourth course: Asian Carp Puttanesca
Heirloom tomato
Fifth course: Sweet Tea Cured Pork
Peach relish, corn succotash
Dessert: Blueberry Pie
First course: Amuse Bouche
Chilled carrot soup
Second course: Baby Zucchini Carpaccio
Mint, pecorino, walnut, caper
Third course: Grilled Cauliflower
Pepper caponata, mushroom
Fourth course: Eggplant Puttanesca
Heirloom tomato
Fifth course: Smoked Carrot
Peach relish, corn succotash
Dessert: Blueberry Sorbet
Lemon zest
For more information and tickets, visit freep.com/top10
Contact Lyndsay C. Green at [email protected]
