Baobab Fare's Expansion Signals Detroit's Culinary Resurgence

Detroit's culinary landscape is undergoing a remarkable transformation, with the city's diverse communities embracing their cultural heritage and sharing it with the world. At the forefront of this movement is the Burundian-owned eatery, Baobab Fare, which is poised to expand its reach and solidify its position as a culinary destination in the Motor City.

Unlocking the Flavors of Burundi in Detroit

Baobab Fare's Expansion Across the City

The owners of Baobab Fare, Hamissi Mamba and Nadia Nijimbere, have recently made significant strides in expanding their culinary empire within Detroit. In March, they acquired a new property in the East English Village neighborhood, where they plan to open a second Baobab Fare location. This strategic move will allow them to bring their award-winning Burundian cuisine to a wider audience, showcasing the rich flavors and traditions of their homeland.Furthermore, the duo has announced the expansion of their food truck spin-off, Waka, which will be getting a permanent brick-and-mortar location in the city's vibrant Eastern Market. Waka's street food-centric menu, featuring stewed meats and veggies wrapped in chapati (a flatbread), as well as brochettes (skewered meat kabobs grilled over charcoal), has already garnered a loyal following. The new standalone location will provide Detroiters and visitors alike with a more accessible and immersive dining experience.

Puma Roars onto the Detroit Food Scene

Alongside Baobab Fare's expansion, the city has also welcomed a new culinary addition – Puma, a casual Argentine-inspired eatery and bar. Opened by Javier Bardauil, the restaurant is located in Detroit's Core City neighborhood, just a stone's throw away from Bardauil's James Beard Award-nominated Barda.Puma takes a more relaxed approach to Argentine cuisine and drinks, offering a menu that showcases the vibrant flavors of the South American country. The restaurant's soft opening in late May coincided with the Movement electronic music festival, featuring DJ sets from local legends like Sheefy McFly, creating a lively and energetic atmosphere.

The Detroit People's Food Co-op: Bringing Healthy Food Access to the North End

In a move to address the issue of food insecurity in Detroit's North End, a new Black-led grocery store, the Detroit People's Food Co-op, opened its doors on May 1. The co-op's mission is to provide healthy food access to Detroit residents, with a focus on sourcing from local growers, producers, vendors, and service providers to keep the community's economic resources circulating within the city.The co-op's democratic structure, where members have a say in the decision-making process, sets it apart from traditional grocery stores. Lifetime memberships are available for 0 per person, allowing community members to become active stakeholders in the co-op's success.

Leña: Bringing Spanish-Influenced Cuisine to Brush Park

The Brush Park neighborhood has welcomed a new addition to its culinary landscape – Leña, a neighborhood-style bar and eatery from the owners of Shelby. At the helm of the kitchen is Mike Conrad, previously the chef de cuisine at Oak & Reel and Takoi, while Lena Sareini, a Selden Standard alumna and 2019 James Beard Award nominee, serves as the pastry chef.Leña's menu features dishes inspired by Catalan and Basque cuisines, many of which are prepared over a hearth, complemented by a selection of wines and cocktails. The restaurant's focus on Spanish-influenced cuisine and its commitment to using high-quality, locally sourced ingredients have already garnered praise from the city's discerning diners.As Detroit's culinary landscape continues to evolve, the expansion of Baobab Fare, the arrival of Puma, the opening of the Detroit People's Food Co-op, and the debut of Leña all signal a renewed energy and a deep appreciation for diverse culinary experiences. These developments not only showcase the city's vibrant food scene but also highlight the resilience and entrepreneurial spirit of Detroit's communities, who are shaping the future of the city's gastronomic landscape.