Bourdain does Detroit – Detroit is "one of the most beautiful cities in America," says Anthony Bourdain. "It speaks of those industrial age dreams of an endlessly glorious future, you know, people who built these structures, they were thinking big. They were looking at a new Rome, and they built it, actually. It's awesome here." It's also full of incredible food.
Bourdain does Detroit – Duly's Place has been serving up coneys -- Detroit's iconic chili, onion and mustard-topped hot dog -- around the clock since 1921.
Bourdain does Detroit – 'I can't tell you how deep this creation runs here. Deep dish in Chicago, cheesesteak in Philadelphia, you'll find some ambivalence. Not here,' says Bourdain.
Bourdain does Detroit – 'It seems like a simple thing. Hot dog, chili, raw onion, mustard, steamed bun. But the delicate interplay between these ingredients when done right is symphonic,' says Bourdain. He ordered a second.
Bourdain does Detroit – No dining room? No problem. "Greedy Greg" and his partner Rochelle set up a pop-up barbecue joint in a yard and cook sides in the house's kitchen.
Bourdain does Detroit – A barbecue dinner at Greedy Greg's comes with some serious sides: mac 'n' cheese and 'luxurious' (in Bourdain's words) collard greens, spooned up by Rochelle and eaten in plastic chairs outside.
Bourdain does Detroit – 'This is what's called a Pupusa House,' says Bourdain. 'It's literally a house -- this one serving home cooked Salvadoran meals. Once a living room, now the main dining area. The woman running it, we can't show her face, but she's been here for ten years, serving a mostly Salvadoran clientele, looking for a taste of home.'
Bourdain does Detroit – On the menu: tamales wrapped in banana leaf and steamed, papusas (tortillas stuffed with ground pork or chicharrons), pollo asada in shrimp and garlic butter.
Bourdain does Detroit – Curtito -- a pickled slaw -- and salsa transcend from condiments into a test of manliness during Bourdain's meal.
Bourdain does Detroit – 'Chef Craig Lieckfelt has done what many would call a very unwise thing.' says Bourdain. 'After working at Gotham Grill and Jean Georges in Manhattan instead of staying where the money inarguably was, he returned to Detroit.'
Bourdain does Detroit – He's been working to get a brick and mortar establishment going by first doing regular pop-ups here at Guns + Butter, tucked into the back room of an art gallery under an overpass in downtown Detroit.
Bourdain does Detroit – Chilled summer soup with melon and a tomato, lemon verbena broth at Guns + Butter.
Bourdain does Detroit – Bourdain asked Lieckfelt if what he was doing was making Detroit better. The chef responded, 'How is it not making it better? How is sitting back not doing anything making it better? How is it only buying my products from Detroit or farmers in Detroit not helping Detroit? I'm supplying from Detroit. I'm hiring people from Detroit. Everybody here lives in Detroit.'