James Beard Outstanding Restaurant Semifinalist 2024 Detroit Free Press Restaurant of the Year 2015 Hour Detroit Restaurant of the Year 2016 USA Today Best Restaurant in America 2024 Wood-Fired Kitchen · Seasonal Menu · Handmade Pasta Fisheye Farms · New Suns · Keep Growing Detroit Eastern Market Produce Daily 3921 2nd Ave · Midtown Detroit James Beard Outstanding Restaurant Semifinalist 2024 Detroit Free Press Restaurant of the Year 2015 Hour Detroit Restaurant of the Year 2016 USA Today Best Restaurant in America 2024 Wood-Fired Kitchen · Seasonal Menu · Handmade Pasta Fisheye Farms · New Suns · Keep Growing Detroit Eastern Market Produce Daily 3921 2nd Ave · Midtown Detroit
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Midtown Detroit · Wood-Fired Kitchen

Cooking with
What Michigan
Grows

A seasonal menu driven entirely by what's ready at Eastern Market and the farms that supply Selden Standard. When something is gone, it's gone. The menu changes because the land does.

See the Menu Our Philosophy
Wood-Fired Oven · Open Kitchen

Pasta
Made Here.
Butter Churned Here.

Handmade pasta daily. Butter churned in-house. Ricotta made on premises. Pickling done from scratch. At Selden Standard, the word "house-made" actually means something.

What's on the Menu Hours & Location
James Beard Foundation · Six-Time Semifinalist

Recognized
as One of
America's Best

James Beard Outstanding Restaurant Semifinalist 2024. Best Chef: Great Lakes Finalist 2023. Detroit Free Press Restaurant of the Year. USA Today's Best in America. All earned in Midtown Detroit, at a 40-seat restaurant on 2nd Avenue.

Reserve a Table About Us
James Beard Outstanding Restaurant
Semifinalist 2024
James Beard Best Chef: Great Lakes
Finalist 2023 · Andy Hollyday · Six-Time Semifinalist
Detroit Free Press
Restaurant of the Year 2015
Hour Detroit Magazine
Restaurant of the Year 2016
USA Today
One of the Best Restaurants in America · 2024
The Kitchen's Compass

Shared Plates.
Seasonal Ingredients.
Wood Fire.

Selden Standard opened in 2014 in Midtown Detroit's Cass Corridor — a neighborhood once known for its vacancy, now home to one of Michigan's most celebrated restaurants. The concept has never changed: shared plates, built from whatever Michigan's farms are offering right now, cooked over a wood-fired oven and grill in an open kitchen where guests watch every decision happen.

Chef and Partner Andy Hollyday trained at L'Essentiel, Tribute, and Oliveto before serving as Executive Chef at Michael Symon's Roast in Detroit. At Selden Standard, every element on the plate is made in-house: the pasta is handmade, the butter is churned, the ricotta is made on premises, the pickles are cured here. It is a kitchen where shortcuts don't exist because they've never been offered.

The menu is deliberately vegetable-forward. Meat and seafood appear, but the centerpiece is what grows — and what grows in Michigan is worth celebrating.

Sourcing
Produce from Detroit's Eastern Market and named local farms. The menu lists where ingredients come from because the origin matters to how they're treated in the kitchen.
The Wood Fire
A wood-fired oven and grill visible from the dining room. Charred edges, smoke depth, and the kind of caramelization you can't fake with gas. Open kitchen — every cook is on stage.
Shared Plates
The table is the unit. Plates arrive as they're ready and are meant to be passed. The experience is designed for conversation — and for trying things you wouldn't have ordered alone.
In-House Production
Handmade pasta. Churned butter. House ricotta. In-house pickling. A menu that states "house-made" actually means every component was produced in this kitchen, today.
Where the Food Comes From

Named Sources. Not "Local."

Fisheye Farms
Michigan · Produce
One of the primary farm partners supplying seasonal vegetables to Selden Standard's kitchen.
New Suns Farm
Michigan · Produce
Small Michigan farm contributing herbs, greens, and specialty vegetables to the kitchen.
Keep Growing Detroit
Detroit · Urban Farm
A Detroit-based urban agriculture organization that supplies the restaurant with city-grown produce from the neighborhood itself.
Eastern Market
Detroit · Public Market
The largest historic public market district in the United States — and Selden Standard's primary daily source for seasonal produce.
Wood-Fired Oven
In-House · Open Kitchen
Every dish that goes through the oven is cooked over real wood fire, visible from the dining room.
Made in This Kitchen
In-House Production
Pasta, butter, ricotta, and pickled goods are all produced in-house at Selden Standard. Nothing arrives pre-made.
When to Come

Hours of Service

Monday – Sunday5:00 PM – 10:00 PM

Dinner nightly. Reservations and walk-ins both welcome. The menu changes with the season — call ahead or visit the website for current offerings.

Reserve: (313) 438-5055
Where to Find Us

Location

Selden Standard 3921 2nd Ave
Detroit, MI 48201

Midtown Detroit · Cass Corridor
Steps from Wayne State University and the Detroit Institute of Arts. In the heart of Detroit's arts and cultural district.
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