A commitment to Michigan's farmers, seasonal ingredients, and the quiet craft of cooking well — on the corner of 2nd Avenue and Selden Street since 2014.
Selden Standard opened in Detroit's Midtown Cass Corridor neighborhood — one of the city's most creatively vibrant areas — with a simple but demanding mission: cook with what Michigan grows, and cook it very well.
The restaurant takes its name from the intersection where it sits: 2nd Avenue and Selden Street. The building itself is a converted space with the bones of industrial Detroit and the warmth of a neighborhood restaurant.
Every dish on the menu traces back to a specific farm, a specific season, and a specific reason. The kitchen changes the menu frequently — not for the sake of novelty, but because the farms change what they're growing, and the restaurant follows.
Trained at Roast under Michael Symon, with stints at L'Essentiel, Tribute, and Oliveto — Chef Andy Hollyday brings a rigorous, ingredient-first approach to a restaurant that has become one of Detroit's most celebrated dining destinations.