Diners can expect elevated Midwestern cuisine with Asian influences and French roots

Detroit, MI — It’s not too often you come across a restaurant where the goal of supporting and improving the lives and well-being of its staff is so enshrined and embedded at its core you can’t help but feel inspired. On top of being a support network for its staff, guests get to enjoy some elevated Midwestern cuisine with Asian influences and roots in French cooking. This restaurant is truly a game-changer in more ways than one and is going to be a major foodie attraction in the heart of Detroit’s Midtown district.

One of my great public relations contacts, Jim Miller, gave me the heads up two weeks ago about a new restaurant opening in Midtown Detroit, Vigilante Kitchen, which opened on June 30th. Due to my work hours and hectic schedule, I wasn’t able to finally check out this establishment until last Sunday, July 9th. Something that immediately caught my attention when combing through the press release Jim sent over was that one of the pillars at its core was recovery support for those battling addiction in the food industry.

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During my decade in food hospitality, I knew a few who struggled with addiction, particularly with alcohol. According to the American Addiction Centers, 1 out of 5 food service workers use drugs or alcohol multiple times a week outside of work. Even more alarming, 1 in 10 food service industry workers stated they are under the influence of drugs for the majority of their work shifts, and around 1 in 20 reported the same for alcohol. The AAC’s survey results did show that the majority of food industry workers have never used drugs or consumed alcohol at work, but the results still show help’s needed for at least some groups.

Some contributing factors to substance abuse in the food service industry are that it can be very high-stress and go from zero to one hundred real quick during lunch or dinner rushes. Some kitchens house big personalities or egos, with the rest of the staff facing endless vitriol as a result. Many shifts also go late into the night, where the next endeavor post-clock out is often heading to a bar with coworkers to blow off steam or wind down from your shift. It’s important to understand and be sympathetic to what food service workers endure. So for a restaurant to open its doors as a safe haven for those in the industry who are battling addiction and are on the path of recovery, it’s genuinely heartwarming to see.

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Since this story hit close to home from my background in the industry, I wanted to do it right and ensure I covered it extensively. So I enlisted the help of my coworker and good friend Logan Tesmer, who is a whiz at essentially everything, especially videography and editing. Logan and I arrived at Vigilante Kitchen around 5 p.m. and immediately began working to get our exterior shots. Between our two phones, gimbal, and tripod, we made quick work of gathering everything we needed. Vigilante Kitchen is in the former Smith & Co. establishment on Selden Street between 3rd and 2nd avenues. Vigilante’s owners couldn’t have picked a better spot, located right next to (and sharing a courtyard with) Barcade! That popular area, which is already blessed with many great restaurants and bars, just got another, and it’s really going to provide some unique flavors and dishes for restaurant-goers.

Logan and I walked in and were greeted with a blend of punk rock and Zen — you read that right! As you walk in, you’re met with the sight of a large punk rock skeleton (named Sid-Dartha) rocking a leather jacket with an anarchy t-shirt and a mohawk on one wall, with the other wall featuring a Japanese proverb: ichi-go ichi-e. This cultural concept translates to “one lifetime, one encounter” or “one moment, one encounter.” It is meant to dial in the patron to the present moment, meaning treasuring the unrepeatable nature of a moment. With a personal background in meditation and having studied Buddhism, I was all for it. And soon enough, I was about to learn how much Buddhism and Zen influence the philosophies and direction of Vigilante Kitchen, which is the brainchild of Executive Chef Aaron Cozadd.

While Logan and I waited for the staff to notify Chef Cozadd of our arrival, we quickly gathered more B-roll of the interior. The restaurant had eye-catching neon signs and thought-provoking proverbs scattered throughout, as well as Asian and Zen influences. It was rather ample and open space, giving way for larger tables but still keeping things intimate for guests, even between neighboring tables if you want to make new friends! Many cool newspaper-style images of rock and punk bands were also displayed along the walls. The interior vibe was quite distinctive, and it was pretty cool. I even noticed that some of the taps at the bar were topped with Funko pops, which are little pop culture vinyl figurines. Within minutes, Logan and I met Cozadd, and I mentioned how much I enjoyed the aesthetic of his restaurant. I knew I was going to dig Cozadd’s vibe when he replied that many of the interior design ideas came from him!

He led us over to the private dining room so we could conduct our interview. Logan and I set up our gear and were ready to hit record. The reason why I was eager to hear and share the story of Cozadd was because of how inspired I was by him and his mission with Vigilante Kitchen. Cozadd’s inception of Vigilante stems from an unexpected setback in 2012 when he found himself in an Oakland County jail cell with his second DUI. It was in that one moment he envisioned a space where he could redirect his energy, mind, spirit, and career to foster a more tranquil reality for himself and others. Not long after this inner awakening, through his recovery process, Cozadd discovered meditation (which I am a massive proponent of), which he described as a form of personal accountability and a way to keep himself on track. It led to him becoming a Dharma teacher at a Zen Center in Troy and even a shepherd in a sense, guiding others to resources that could help them. It’s a privilege to share such an uplifting story about the efforts of a chef to lift others.

So, without further ado, I kicked things off by asking Cozadd what the journey had been like after being open for one week…

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Following our wonderful interview with Cozadd, Logan and I continued gathering our remaining B-roll. We shot more video clips from various angles and utilized pans, trucking, and even rack focus shots. We occasionally chatted with guests to inquire about their meals and thoughts about the restaurant. Everyone (albeit puzzled at first seeing two dudes wander about with phones on tripods) resoundingly praised their meals, service, and initial thoughts about their experiences. Needless to say, Logan and I were even more excited to check out the food!

We checked back in with the hosts, who seated us at a table along the left side of the restaurant. Our server, Shannon, was absolutely phenomenal and took us through the various menus and explained the specialties, the uniqueness of some of the ingredients, and how some of the dishes were even prepared. For example, the Koji Braised Short Rib’s process takes several days (about 6-8) before being served. It includes being sous vide, a cooking technique that involves vacuum-sealing food in a bag and cooking it in a precisely regulated water bath. Talk about dedication to the craft!

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Logan and I placed a couple of orders, although due to Logan’s food allergies, he was tragically limited to two out of the four dishes. We ordered the Szechuan Hot Chicken Baos (a softer, sweeter variation of a Chinese dumpling, in this case, served like a taco), the Pho-Ken Noodle Soup (Logan proudly ordered this whilst pronouncing ‘Pho’ properly), the Koji Braised Short Rib, and Shimeji Flatbread. Several of the folks we spoke to, including the very kind people seated next to us, highly recommended the Shimeji Flatbread. Its visual appeal was off the charts, so I didn’t need much convincing. I was already keen on ordering some bao tacos, having tried them before at the popular eatery Clever Koi in Phoenix. I determined the sweet and spicy Szechuan Hot Chicken was calling my name. With our orders in, we buckled up for the rollercoaster ride to Flavortown!

The Szechuan Hot Chicken Baos were served up first, with the Shimeji Flatbread not long after. But, first things first, those Baos are off the chain amazing! For those yet to experience Bao bread, it is VERY soft and squishy-like and has a bit of sweetness. That sweetness tied in with the Szechuan Hot Chicken perfectly, as the seasoning blend used to coat the chicken consisted of brown sugar and Szechuan peppercorn dry rub. The chicken thighs were cooked perfectly, and the seasoning mix was proportioned very well, keeping the sweet and heat consistent throughout every bite. The dash of togarashi mayo had a hint of umami and mayo-like consistency, adding another twist of spice and sweetness that greeted the palate after the initial chicken. These Baos definitely exceeded my expectations, which always results in one happy foodie!

Next up, the Shimeji Flatbread! This flatbread was a sweet and savory experience, highlighted by the chili crisp shimeji, caramelized onions, and gruyere. The shimeji (also referred to as beech mushrooms) were saturated in chili and had a nice cook to them. The shimeji and shiitakes culminated into a nice earthy, almost meaty/buttery taste, which paired very well with the creamy gruyere and black garlic chèvre (goat cheese). The pièce de résistance, however, was the caramelized onions. Chef Cozadd implements a full 6-hour low heat tactic to fully develop and bring out the flavor of the onions. This is some serious next-level sweetness, and you could definitely notice it in every bite. You can’t go wrong with this selection; perfect for sharing (sorry, Logan!) or enjoy to yourself as an entrée.

I didn’t sample any of the Pho-Ken Noodle Soup, and figured I would let Logan himself describe his journey through this well-named dish served de-constructed:

“When you see the words “Pho-Ken Noodle Soup” on the menu, you can’t pass up the opportunity to say that order to your server. And when you taste the dish, you will not be surprised to find out that it’s Pho-Ken good. It’s prepared as a combination of ingredients from a homemade chicken noodle soup and traditional pho. The bowl is an eye-catching sight of colors as your server pours the Vietnamese broth over the classically French-prepared ingredients. Altogether, each spoonful is an herbaceous bite but nothing unexpected. However, add in your own selected amount of hoisin, chili oil, and sriracha, and you’ll find yourself taking in spoonful after spoonful until all you have left is broth,” – Logan Tesmer.

And last but not least, the Koji Braised Short Rib! Koji is a type of Japanese marinade that incorporates savory and subtle sweet notes and is great for tenderizing meats thanks to the enzymes it contains. Cozadd’s crew utilizes the red wine braise as well for the meat, so as you can imagine, there’s a lot of prep and care that goes into this dish. I forked into the meat with little resistance and was pleased to see a solid cook and tenderization. By this point, I was rather full and could only manage a few bites, but I most definitely enjoyed each one. While not the best braised short rib I’ve ever had, it was still pretty darn good. The marinade and braise pulled off some great flavors, with the gravy drenched across the top, sealing the deal. That gravy also accentuated the creamy black garlic whipped potatoes. I also enjoyed the well-seasoned vegetable medley, although I felt they could have used another minute or two being cooked to be a bit softer. A delectable entrée for special occasions or when desiring the fine-dining experience!

The mission that Chef Cozadd and Vigilante Kitchen have embarked upon is admirable and a great thing to see for the industry as a whole. Cozadd’s supervision and guidance he provides for his staff is inspiring, as he is not only a chef working to advance the skills of his team but looks out for their well-being as a fellow human who cares for others. Vigilante Kitchen has some great foods, and based on the Google and Yelp reviews of other dishes I’ve yet to try, others agree that what Cozadd and his crew are cooking up has been on point so far. From great food to breaking down and addressing the stigmas and stereotypes of an industry, Vigilante Kitchen has positioned itself to be a beacon of hope and healing while providing great food in a bustling district of a city on the rise.

For mor information on Vigilante Kitchen, or to check out their hours and menu, click here.