![]() ![]() “We tied the concept to the space, as opposed to vice versa,” says Payne. Payne and Previch had been looking for a space for about a year, and knew they found the right one when they talked with then-Stache’s owners, Ray and Gracie Moses. Having something that could fly and be bold in the name and the concept,” he says, is central to their laid-back approach. It was the inspiration for the color palette that we’re going to be using. “The tocororo is a bird that lives in Cuba. ![]() “We want to build a little bit of warmth in Michigan that’s here all year round,” says Previch. The “comfort drinking” blends with the theme of the bar, which is designed to offer a colorful respite to dreary winter Michigan days. “We’ll be perfecting a lot of the classics, like piña coladas, strawberry daiquiris, and jungle birds,” he says. The bar program will emphasize bright flavors and fresh ingredients, says Payne. Handling the beverage side will be Connor Payne, formerly of Checker Bar downtown and McShane’s in Corktown. The co-owners, Connor Payne and David Previch, will be ready to serve refreshing, fruity cocktails, beer, non-alcoholic drinks, and food in time for St. Tocororo will debut in mid-March in the former Stache International space in Eastern Market. Stache International is located at 1416 E.Two long-time Detroit restaurant veterans are pairing up to open a new bar in a familiar space. Unless you want to be scared by a clown painting. Just a small word of caution, if you are afraid of clowns like I am stay away from the first bathroom. Their use of local ingredients, many from Eastern Market, is a great choice. There are a few other sandwiches that I am interested in trying, like the Brooklyn Bloody or Refined Swine sandwiches. I am really looking forward to going back to Stache International. The maple syrup adds a bit of sweetness, but when eaten with the strawberry it cuts through it. The only thing we could come up was it tastes the way an awesome Christmas morning feels. I tried to figure out a way to describe the bread pudding. We shared it, and I still ended up bringing two pieces home with me. The bread pudding is served with pure maple syrup, whipped cream, and fresh strawberries. I made sure to save room for dessert because the special dessert this month is the deep fried bread pudding. They were crunchy and complimented my sandwich really well. Our waitress suggested we dip them in the Faygo Root Beer bbq sauce. The chips have a smoky spicy blend of seasonings. I highly suggest eating this sandwich with a knife and fork because of the roll.Įach sandwich is served with house made chips. However the bacon was crisp (which is how I love my bacon), and the onion biscuit roll was flaky and soft. Overall the sandwich was good, the turkey was a tad on the dry side. The second sandwich was a turkey sandwich that had bacon, swiss, braised collard greens and cajun ranch. Elevated, creative – but also accessible and understandable. Bacon-filled, oniony, mustardy, Detroity culinary artistry that is a close to perfect example of what great Detroit food is. One of the sandwiches we ordered was the Stache Favorite. It was the most badass of bologna sandwiches, elevating what is normally a couple of pieces of lunchmeat slapped between two pieces of bread into an art form. There is nothing worse than a soggy egg roll. The egg roll wrapper was really crisp which I think is really important. We were both really impressed with the the Bavarian Rolls. It is served with spicy brown mustard and Stache sauerkraut. It is a ham, swiss, and pickle roll up put in an egg roll wrapper and then deep fried. If you enjoy ham and pickle roll ups you will love these Bavarian Rolls. The menu consists of numerous sandwiches, house made sausages, salads, and side dishes.ĭecided to start our lunch out with the Bavarian Rolls to share. There was no plumbing, very little electrical outlets, and lets not forget no kitchen before renovations began. ![]() Stache International opened earlier this year after some pretty rigorous renovations to the space. Today was one of those days, so we decided to head over to Eastern Market and go to Stache International. Sometimes the craving for a sandwich hits hard, and the average chain restaurant just won’t cut it.
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