Restaurant

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.

Restaurant Info


3921 Second Ave., Detroit, Michigan

New American

313-438-5055

seldenstandard.com


This review appears in the print edtion of the August 2017 issue.
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