The Detroitisit team celebrates the 2024 Detroitisit Food Awards with our second engaging interview from this season’s winner. The series of interviews is intended to assist in promoting these local Detroit individuals & their businesses. Highlands Detroit Executive Chef, Kyle Spina keeps it real!
So, what are the Detroitisit Food Awards? For the second year in a row, Detroitisit is promoting food and entertainment establishments in Detroit. This round, Highlands Detroit won the “Best Fine Dining” category for 2024 Season One Food Awards.
The three winners of this season’s Detroitisit Food Awards invite us to learn more about them in terms of their business endeavors as well as how they feel about winning the award.
Why is Detroit “IT” for the best local food establishments of all kinds? What else is this original steakhouse with incredible wine selections have cooking up for the community? Read on to see what chef Spina has to say to local supporters. Our first interview for this series was with Sean Patrick of Willis Show Bar for winning “Best Entertainment” spot in Detroit. Stay tuned for our third and final winner and interview!
HIGHLANDS DETROIT. PHOTO BUREAU DETROIT
Q: There are countless excellent dishes and expert curations on offer here for dinner which makes it hard to choose! What are some of your top menu and/or drink/wine offerings?
A: Over the years we’ve had a few staples on our menu that keep guests coming back; the tuna crudo and beef tartare are always popular first courses along with the foie gras brulee coming from Chef Mclainand from his time in Las Vegas. The majority of our menu is seasonally focused and will change throughout the year, always bold and refreshing for everyone making the trip up.
Right now, we have several great dishes featuring local stone-fruit, melons and sweet corn. With fall fast approaching we are looking forward to bringing a lot of new things to the menu in the coming weeks. Our Highlands old fashioned has been our top seller since day one, always featuring a bourbon barrel picked specially for Highlands by Tony Abou-Ganim and Chef Shawn.
HIGHLANDS DETROIT DINNER MENU. PHOTO BUREAU DETROIT
Q: Being an great chef, what’s one of your favorite dishes or menu items to make at Highlands Detroit?
A: For me, I’m always looking to improve and update what we do here, so my favorite thing is usually anytime I have an opportunity to work with something new and fresh. A personal favorite dish currently on the menu is what we’re doing with the lamb chops right now. Taking our beautiful peaches and pairing them with caramelized onion, fondant potato, and a Dijon malt jus. This one won’t be around for much longer. *winks*
Q: To share the love even more, what are some of your favorite local bites/places to grab food and a drink?
A: I always struggle with this question…There are so many great spots in the city. Here are a few that I find myself loving: Marrow, Mabel Grey, and Selden Standard. The food is fun, focused, and inventive in ways that I look up to and find inspiration in my own cooking.
DINNER MENU. PHOTO BUREAU DETROIT
Q: New & exciting upcoming plans for Highlands in the near future and into the new year?
A: I am constantly looking to improve what we do here within the identity of Highlands. We have been working recently to expand our offerings and grow the menu a bit. Chef Shawn, myself, and our butcher, Tyler Lemire, look to bring an incredibly unique and delicious selection of cuts to our Reserve Steak menu.
Q: What’s one quote or message you live by?
A: “Every guest, every time.” Perfection is impossible, but we can get pretty fuckin’ close!
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