Owners: Antietam to Open in July

Construction geared up on the space at 1428 Gratiot Ave. sometime last summer, but opening the restaurant Antietam hasn’t been without issues. The space in question is one of two exceptionally beautiful storefronts on Gratiot, at the edge of Eastern Market. Because of the architectural details, renovations were slow and deliberate. Many lovely Art Deco details were preserved, including glass, light fixtures, tile, woodwork, and more. Potential diners scored sneak peaks at pop-ups during Eastern Market After Dark last summer and occasional other events, all of which left them wanting more. It's called Antietam — named for a street that runs through Eastern Market.

The group includes owner Greg Holm, popular local bartender-mixologist Joe Robinson (who also runs the event cocktail company, Bailout Productions) and Brendon Edwards, formerly of the Roast kitchen crew, working the kitchen. This combination — beautiful space, plenty of hype, expert team — makes for lots of talk.

With rumors of passed inspections and granted licenses swirling, Metro Times reached out to Joe Robinson to get the straight scoop. Robinson confirms that they’ve passed all their inspections, have their liquor license in place and will be open in July. Robinson further reports:

“I’m excited to showcase a quality product and experience in the space

 that Greg Holm has carefully pieced together over the past two years. His passion for creating a unique, timeless space where Detroiters can revel and relax motivates me to create a dining experience to match. We’ve brought on former Roast alum Brendon Edwards. ... We also have contributions from Andrew Benjamin, formerly of Gary Danko in San Francisco for our opening menu. A big focus of the beverage program will be our cocktails on tap. We will have 6 or 8 cocktails on tap at all times, as well as a cold brew coffee, sparkling wine and soda water. We will not have a soda gun, instead we will be crafting our own house-made sodas.”

If past events are any indication of the menu, it will feature interesting and “classic” menu items in keeping with the overall ambience. Think swanky, but not pricy, and primarily small plates meant for sharing with friends. You could possibly see something like pigeon if past pop-up menus are any indication. Whatever the menu holds in store, diners will likely be clamoring to try it.

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