The Detroit Athletic Club earned the top spot in C+RB’s First Annual Top Ranked Culinary Experiences program.
Throughout its 134 years, the Detroit (Mich.) Athletic Club (DAC) has offered its members the most sought-after private club culinary experience in the city. It has remained so thanks to its ability to change and adapt to its members’ preferences and simultaneously maintain rigorous consistency in standards and practices.
Led by its newly appointed Executive Chef, Shawn Loving, CMC, the DAC is home to 52 seasoned culinarians who represent a diverse collection of skill sets. The culinary operations function under a classic brigade system that overextends itself in proficiency and grows by developing individual skills and promoting from within.
DAC constantly challenges the members of its culinary team to pursue certifications, professional development and growth. The chefs are responsible for the production of daily features, menu development and costing, and requisitioning and inventory of their respective outlets.
Those outlets include:
The Gallery & The Fresco—a white-tablecloth, fine-dining, a la carte outlet that focuses on fresh seasonal ingredients inspired by, if not produced in, Michigan. The menu features fresh seafood, specialty appetizers, dry-aged proteins, and elegant desserts.
The Stadium Club—featuring American regional cuisine and specializing in Detroit-inspired favorites along with themed menu items. Sitting atop the DAC, The Stadium Club is at the center of all of the entertainment action within the club, most notably because of its picturesque view into Comerica Park and vistas of Detroit’s skyline.
The Madison Café—offering barista-crafted specialty coffees, teas, and healthy cuisine geared toward the athletic membership.
The Tap Room—a historic bar, the birthplace of The Last Word cocktail, and home to the club’s mixologist, who offers a refined collection of modern craft cocktails paired with an array of small plates.
The Abbey—a bistro/pub-style restaurant within the Bowling Center, specializing in hand-crafted sandwiches, burgers, and hot/cold buffet service.
The Pavilion—a fully operational outdoor kitchen, focused on a la minute cooking for event-driven business, including weddings, sporting events, concerts, and special events.