Restaurant Review: Detroit, Michigan

Selden Standard


Evan Hansen credits a glass of Schäfer-Fröhlich 2002 Nahe Riesling for turning him on to wine. He’s found an outlet for his obsession at Selden Standard, opened in late 2014 with chef Andy Hollyday, a three-time James Beard Awards semi-finalist. Hansen’s wine list is among the most ambitious in Detroit, filled with sommelier catnip of various shades and styles, like Lo Petit Fantet d’Hippolyte from Château Ollieux Romanis in Corbières, or Podere Scopetone’s steel-barrel-fermented sangiovese from Tuscany. The pricing is fair, too; it’s tough to beat Clos Cibonne Rosé for $12 a glass. To match, chef Hollyday turns to local farms for his rustic dishes, teasing out maximum flavor from his wood-burning oven.

Related Stories & Reviews


Restaurant/Bar Review

Wright & Company

review by Eric Vrtis

Restaurant/Bar Review

Chartreuse Kitchen & Cocktails

review by Eric Vrtis

Restaurant/Bar Review

Selden Standard

review by Eric Vrtis

Restaurant/Bar Review

Vertical Detroit

review by Eric Vrtis

Restaurant/Bar Review

Mabel Gray

review by Eric Vrtis

Restaurant/Bar Review

Motor City Wine

review by Eric Vrtis