Selden Standard named Hour Detroit's 2016 Restaurant of the Year

- Selden Standard in midtown Detroit is getting top honors from Hour Detroit Magazine. The magazine named the restaurant its 2016 Restaurant of The Year.

"With a casual atmosphere for upper-end dining and a well-executed, locally sourced, and diverse menu, Christopher Cook, Hour Detroit's chief restaurant critic, commends Selden Standard for "moving Detroit into a whole new era" of dining," a news release stated.

VIDEO: Selden Standard's Chef Andy Hollyday joins us in the FOX 2 Cooking School with Hour Detroit's chief restaurant critic Christopher Cook. You can find Chef Hollyday's recipe below.

Selden Standard is located at 3921 Second Ave. in Detroit. Dinner is served 5 to 10 p.m. every day; lunch is available 11 a.m. to 2:30 p.m. Monday through Friday; brunch is offered 10 a.m. to 2 p.m. on Saturdays and Sundays; and the bar is open 4:30 to 11 p.m. every day. Reservations are available via phone up to a month in advance, but Selden Standard welcomes walk-ins, keeping a portion of the dining room reserved for impromptu visitors. For more information, call 313-438-5055 or visit www.seldenstandard.com.

Read more about Hour Detroit's 2016 Restaurant of the Year award here.

VEGETABLE CARPACCIO
Serves 4-6
The inspiration for this salad comes from beef carpaccio, a classic dish of shaved raw/rare beef dressed with lemon juice, olive oil, caper, onion, capers, and Parmesan cheese. Thinly shaved vegetable take well to this treatment. The veggies used can change depending on what's available and in season. In the summer it can be quite different than the root veggies you see in this winter version. Seek out heirloom varietals for vibrant pops of color. Also, feel free to experiment with different dressings, herbs and cheeses. The combinations are endless and only limited by your imagination. Just be sure to shave the veggies thin using a sharp mandolin or vegetable peelers and dress and season well. The salad also benefits if it is marinated 10-15 minutes before it is served.

INGREDIENTS
1 small fennel, shaved thin
1 small red or gold beet, peeled and shaved thin
3 medium sized heirloom carrots, shaved into thin ribbons
6 small radish, washed and shaved into thin coins
1 small celery root, peeled and shaved thin to win
1/4 # chunk of Parmesan Reggiano, shaved thin
1/4 cup capers in brine, drained
1/4 cup chive batons or another herb you're feeling
Salt and freshly ground black pepper to taste

LEMON VINAIGRETTE
Zest and juice of 1 lemon (about 2 oz.)
1 shallot, minced fine!
1 tablespoon champagne vinegar
1/2 cup extra virgin olive oil
Salt and fresh ground black pepper, to taste

To make the vinaigrette combine all ingredients in a small mixing bowl, season with salt and pepper and whisk together. In another bowl add the shaved vegetables and enough vinaigrette to generously coat. If there is any vinaigrette remaining reserve for another use. Season the vegetables with salt and pepper and allow to marinate for 10 minutes, mixing once or twice. After 10 minutes is up taste the salad again for seasoning. Distribute onto a large platter or on individual plates. Garnish with shaved Parmesan, capers, herbs of choice, and a twist of freshly ground black pepper. Eat healthy!


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