Hazel, Ravines and Downtown is rolling out the brown paper and getting cracking. The Chesapeake Bay blue crabs are being brought into the downtown Birmingham eatery that has found a niche with seasonal seafood.
The restaurant's seasonal lobster and crab promotions proved so popular that the focus is on seafood year-round with takes on some of the classics.
And the co-owners, Beth Hussey and Emmele Herrold, are marching into spring transforming its menu into Hazel’s on the Eastern Shore.
It's a take-off of the classic East Coast-style crab feasts with seasoned crabs spilled out onto paper-lined tables.
“It’s something you just never see in Michigan,” Herrold said in a news release.
More: Russell Street Deli has plans to open as a pizza and pasta spot in Hamtramck
More: 9 places for a variety of corned beef sandwiches on St. Patrick's Day
More: Barleycorn's Public House opens in Shelby Township
Starting April 6, the menu will feature in-season, fresh-caught blue crab from the Chesapeake Bay. It builds on the successes of the restaurants Hazel’s Lobster Pound that past two summers and more recently its Hazel’s Crab Trap that features Florida stone crab.
Bringing Chesapeake blue crabs to the restaurant was to happen last year after the co-owners spent time visiting East Coast crab shacks.
Inside the restaurant, the setting is expected to be like an East Coast crab fest with tables draped in brown craft paper. The seasoned and cooked blue crabs are served directly on the paper.
Guests feast on them using crab mallets to crack open. For dipping the crab meat in there’s drawn butter, lemon and vinegar.
As an option, you can also have the blue crabs and all the fixings packaged up for a seafood feast at home.
“It’s an experience you’ll remember,” Hussey said in a news release. “We are also offering tutorials on how to crack open and enjoy the crab. There’s nothing better than nice weather, blue crab, and a cold beer.”
T The owners put the plans on hold when the coronavirus pandemic hit.
“Here we refer to going ‘Up North’ but everyone on the coast refers to going to the ‘Eastern Shore,’” Hussey said in an email. “The Maryland blue crab was so different than anything we’ve done. Not only was it a new experience but each time we ordered it the waiter would give us a tutorial on how to pick the crab. They’d show us how to do it. You really need that know-how.”
Hazel's website will have instructions on how to pick a crab on its website, but QR code or printed for guests.
The menu also offers multiple dishes highlighting blue crab including seasonal softshell crab, when it becomes available, as a classic fried soft-shell crab sandwich.
Other seafood options are shrimp salad sandwich, cream of crab soup, fried shrimp or rockfish po' boys and a crab dip. The main dish highlight will be Imperial Flounder topped with a mix of crab, breadcrumbs and sherry cream.
Steam Pots, like a crab boil, include several options including sausage, corn on the cob, boiled potatoes and a choice of steamed shrimp, clams or snow crab legs. For dessert, there’s Boston cream pie, peach cobbler or the East Coast's traditional Smith Island layer cake for dessert.
And the menu will round out with some of Hazel's long-time favorites of Georgian cheese bread, token burgers, fried chicken and lobster rolls. Vegan menu items include spring coconut soup and Street Beet's filet no-fish.
Hazel’s will sell blue crabs at market price by half-dozen or dozen for medium to jumbo sizes, depending on what’s available and while it's in season.
If you go: Hazel, Ravines and Downtown (Hazel's on the Eastern Shore), 1 Peabody Street, Birmingham. Order to-go or curbside pick up: hrd.kitchen.
Contact Detroit Free Press food writer Susan Selasky and send food and restaurant news to: 313-222-6872 or sselasky@freepress.com. Follow @SusanMariecooks on Twitter.
Support local journalism and become a digital subscriber to the Free Press.
Read or Share this story: https://ift.tt/3rXSwj1
The Link LonkMarch 18, 2021 at 02:38AM
https://ift.tt/3rXSwj1
Chesapeake Bay blue crabs coming to Birmingham restaurant - Detroit Free Press
https://ift.tt/2MkGRbk
Crab
No comments:
Post a Comment