The Michigan Restaurant That’s Always Full And Just Keeps Getting Better
Selden Standard comes to life at 5 PM sharp, its open kitchen glowing like a small, high-energy stage on 2nd Ave in Detroit. While the menu leans toward seasonal small plates, the flavors are anything but small.
It is a place where wood-fired warmth meets thoughtful combinations that respect Michigan’s diverse farms, creating an experience that keeps the dining room, and the highly coveted chef’s counter, consistently packed.
The atmosphere strikes a careful balance between industrial grit and refined comfort, inviting diners to linger over hand-crafted pastas and roasted meats. Each plate arrives as a vibrant mosaic of color, reflecting the kitchen’s deep-seated commitment to culinary precision.
Whether it’s the smoky char from the open hearth or the snap of a vegetable carpaccio sourced just miles away at Eastern Market, every dish is an invitation to share. You’ll likely find yourself planning your next reservation before you even hit the parking lot.
This midtown hearth is the vibrant heartbeat of Detroit’s seasonal dining scene, where every small plate is a big tribute to local agriculture.
To truly master the menu, you have to know which “Signature Dishes” like the corn agnolotti have earned a permanent place in the rotation, and why the “Chef’s Counter” is the best seat for those who want to watch the wood-fired theater up close.
I’ve put together a few insider tips on how to snag a table during the prime weekend rush and which farm-to-glass drinks are currently defining the season. Bon appétit!
Book The 5 PM Opening Slot
The doors open at 5 PM, and early birds are rewarded with a rare moment of calm. The room is designed with a rustic-chic aesthetic, burnished wood, clean tile, and an open hearth, and the atmosphere blooms as the seats fill.
Arriving right at opening allows you to hear the actual sizzle of the hearth before the lively conversation of a full house takes over. Starting with roasted cauliflower or a vegetable carpaccio as the kitchen hits its stride is a smart move.
The house recommendation of two to three dishes per person is accurate, allowing for a diverse sampling without feeling weighed down. An early seating also permits more time for questions about pacing and ingredients, making it the simplest way to navigate the menu before the peak-hour rush.
Sit At The Chef’s Counter
Heat flickers from the wood-fired hearth and perfumes the front row with the scent of singed herbs and smoke. Sitting at the counter offers a view of the cooks finishing beef tartare, glazing roasted mushrooms, and pulling blistered vegetables from the flames.
The experience is immersive and focused, yet it never feels fussy. From this vantage point, the culinary technique becomes the evening’s entertainment.
You can observe seasoning adjustments, the nappe of a sauce, and the quick wilt of fresh greens on contact with the heat. Because counter seats are limited and highly sought after, it’s worth noting your preference when making a reservation.
It is an ideal spot for a duo looking to share several plates and enjoy a front-row seat to the plating process.
Order The Roasted Mushrooms
Earthy, silky, and deeply browned, the roasted mushrooms are a masterclass in flavor concentration. A hot pan followed by intense hearth heat creates crisp edges and a juicy, tender center.
The kitchen layers the seasoning so that each bite tastes rounded and robust rather than muddy. This dish is a prime example of the vegetable mastery that has defined Selden Standard for years.
Sourcing is the key here, farm-to-fork isn’t just a slogan, as the quality of the mushrooms determines the texture of the final plate. Even if you usually skip mushrooms, this preparation often becomes the one locals insist their friends try.
It arrives as a complete, thoughtful dish rather than a simple garnish.
Lean Into The Pasta
The pasta at Selden is treated with the same reverence as the proteins. Whether it’s rigatoni with crunchy flakes for added texture, agnolotti highlighting seasonal corn, or a hearty beef tagliatelle, the noodles always land perfectly al dente.
The house-extruded texture ensures that sauces cling to the pasta without any feeling of heaviness. The board changes frequently, but the level of craft remains consistent.
While the menu is designed for sharing, one pasta dish for every two people is a good ratio. This is especially true if you are also eyeing the fish or pork.
Asking your server which specific shape is shining that night can lead to an unexpected highlight. Don’t be surprised if you end up ordering a second bowl after the first few forkfuls.
Try The Beef Tartare
Cold against the warm room air, the beef tartare is bright, precise, and remarkably clean. The seasoning is confident, with salt and acidity balanced to ensure the meat feels luxurious rather than heavy.
Small, crisp elements are often incorporated to add snap and keep each bite lively. The tartare is a staple for a reason, it reflects the restaurant’s core ethos of simple lines and high-quality product.
It is best ordered early in the meal to reset the palate between richer wood-fired items. Sharing it with one other person ensures it remains cold and vivid until the last bite. This often makes the subsequent hot plates taste even better.
Use The Two-To-Three Plates Rule
The house guidance of two to three plates per person is spot on. These are composed small plates rather than tapas, allowing you to map out a complete meal without waste.
A well-balanced selection usually includes a vegetable dish, a pasta, and a protein, with a shareable side to fill any remaining gaps. Family-style sharing has defined the rhythm here since opening day.
Because dishes arrive as they are ready, the meal maintains a natural momentum. A helpful habit is to order in waves rather than all at once.
This creates a course-like pacing and gives you the flexibility to order a sleeper hit for a second round. Something particularly catches your fancy.
Respect The Seasons
The menu shifts in tandem with Michigan’s agricultural calendar, and these changes are reflected in the heart of the dishes. Sweet corn agnolotti might headline the peak of harvest, while squash and parsnips take center stage during the colder months.
Even long-standing favorites like the roasted cauliflower evolve with different seasonal garnishes. This deep relationship with local farms means that you are tasting a specific place and time.
Regulars often find that the vegetables frequently steal the show from the meats. Because the menu is so tied to what is available at the market, some specials may vanish within a week.
If a particular seasonal dish resonates with you, it’s worth ordering again quickly. It may not return until the following year.
Mind The Noise And Choose Your Lane
The energy in the restaurant climbs as the evening progresses, with music and lively conversation reflecting off the hard surfaces. The vibe is animated and energetic rather than rowdy, but the decibel levels do rise.
If you prefer a quieter experience, arriving early or requesting a wall table when booking can provide a slightly more secluded feel. The open kitchen and room design are intentional choices that prioritize service efficiency.
They also create a sense of shared excitement. Watching the food move and plates land hot is part of the overall experience.
Whether you choose the immersive chef’s counter or a versatile standard table, matching your choice of seating to your desired mood ensures you’ll enjoy the bustle as much as the food.
Do Not Skip A Vegetable Carpaccio Or Salad
Paper-thin slicing can turn roots and greens into something unexpectedly plush and elegant. A vegetable carpaccio, whether it features beets, fennel, or radishes, is typically dressed lightly to let the produce take the lead.
These dishes stack textures rather than clashing them, giving the freshness a surprising amount of depth. The salads at Selden are composed to avoid syrupy sweetness or blunt acidity.
They focus instead on a balance that keeps you reaching back for more. Ordering a bright vegetable dish between richer plates like pork or pasta helps reset the palate.
This contrast keeps the meal moving and prevents flavor fatigue. It makes every bite of the heavier dishes pop.
Finish With Pavlova Or A Seasonal Dessert
Dessert portions are generous but often quite airy, particularly the signature pavlova. Its crackly meringue gives way to plush cream and fresh fruit, providing a sweet finish that isn’t overly heavy or sticky.
It is frequently the dish people mention most fondly following a celebratory meal. The pastry team follows the same seasonal logic as the rest of the kitchen.
This means the endings shift with market rhythms. Depending on the time of year, you might see poached pears, panna cotta, or a fruit crostata with house-made gelato.
Signaling your interest in dessert early allows your server to pace the final plates properly. This ensures a smooth transition to the final course.