Chef Reid Shipman has spent the past decade working alongside too many notable chefs to mention. Buuut, we’ll give it a shot. Early on, he gleaned all possible from renowned Chef Brian Polcyn at Birmingham’s Forest Grill. Then, he acted as Sous to Chef Brian Kanak, of Novi’s Toasted Oak. Later, he was Chef de Cuisine to local superhero Paul Grosz at The Stand, in Birmingham. Most recently, he was the opening Sous Chef at Corktown’s Gold Cash Gold, alongside Executive Chef Josh Stockton, where he helped grow the business into one of the region’s premier finer dining establishments. Now, Reid has a new development up his sleeve. Maybe you can get a couple details out of him, if you’re persuasive enough. What you’ll definitely get out of him is an absolutely delicious dinner.
Seatings @ 6pm & 9pm