Slid­ers go gourmet

The Star Malaysia - Star2 - - TASTE - By NANCY BENAC By JEAN OH

ENOUGH with all the down­trod­den-Detroit talk: Green Dot Sta­bles (­dot­sta­, a bustling slid­ers joint in an in­dus­trial area not far from down­town, may re­store your faith in the city’s fu­ture. It also will give you a whole new vi­sion of the lowly slider.

The friendly gas­tropub’s menu has 20 va­ri­eties, mix­ing the ad­ven­tur­ous and the fa­mil­iar. And with all of them priced at US$2 (RM6.60) or US$3 (RM9.90), there’s no rea­son not to ex­per­i­ment.

There’s the BCT, with ba­con, cu­cum­ber, roasted tomato sauce and mayo. The tem­peh: mar­i­nated tem­peh, wasabi mayo and wakame salad. The Korean: beef patty, peanut but­ter and kim­chi. And, as Green Dot’s web­site proudly an­nounces: “The Fried Bologna Slider is back!!!”

There’s also a weekly “mys­tery meat” of­fer­ing. Re­cent ex­am­ples posted on Green Dot’s Face­book page: goat burger with English cu­cum­ber and mango-ha­banero sauce; an­te­lope sausage with blue cheese and ap­ple chut­ney; roasted brisket with chive sour cream, sauer­kraut and crispy shoe­string pota­toes.

Green Dot, an unas­sum­ing brick build­ing, has been around since the 1970s in one form or another. The bar closed in 2011, and was re­opened in March 2012 with a new vibe by new own­ers Jac­ques and Chris­tine Driscoll, who moved back to home­town Detroit from San Diego to cre­ate some­thing they’d never have been able to af­ford in Cal­i­for­nia.

“It was more of a dive bar when we got our hands on it,” says chef Les Mol­nar. “The only thing that was hap­pen­ing was cheap beers and sketchy times.”

The slid­ers idea “just took off like a rocket,” says Mol­nar, a Detroi­ter who stud­ied at Chicago’s Le Cor­don Bleu Col­lege of Culi­nary Arts.

Sto­ries dif­fer on how the restau­rant got its name, but one ru­mour has it that the orig­i­nal owner named it af­ter his sta­ble. At least that’s what a server said on a re­cent visit. Mol­nar’s ver­sion has the orig­i­nal owner nam­ing it af­ter a horse that won him some good money. Ei­ther way, the Driscolls stuck with the theme, and horse para­pher­na­lia abounds: harness rac­ing pho­tos, jockey hats, a golden horse statue on the roof and more.

On a re­cent visit, the place was packed with a lunchtime crowd of of­fice work­ers, fam­i­lies, hip­sters, fed­eral bor­der agents (the Am­bas­sador Bridge to Canada is a few blocks away) and Red Wings fans. The TVs, on mute, of­fered a mix of horse rac­ing, ten­nis and hockey.

The restau­rant’s pop­u­lar­ity is ev­i­dent in its seat­ing pol­icy: “We are a first come, first serve for com­plete par­ties kind of joint,” the web­site warns. No reser­va­tions, no call-aheads. No fancy dishes ei­ther – ev­ery­thing comes in pa­per boats.

Don’t get so car­ried away with the slid­ers that you for­get to check out Mol­nar’s im­pres­sive soups, sal­ads, sides and desserts – all no more than US$3, with plenty of ve­gan and veg­e­tar­ian fare.

There are five kinds of fries: truf­fle and herb, veni­son chili cheese, le pou­tine, Ca­jun and reg­u­lar. There is kale salad (quinoa-le­mon-shal­lot) and sweet pota­toes (thymepump­kin seeds-Port wine cran­ber­ries-maple syrup and Cole­man’s mus­tard vinai­grette). For dessert, there’s the Cork­town s’more (cin­na­mon-Nutella-Fluff). A re­cent spe­cial of bread pud­ding was crusty and lus­cious.

Green Dot’s drink menu also is am­ple and af­ford­able – ev­ery­thing US$3 or less. The cock­tails, fit­tingly, in­clude mint juleps and horse’s neck (brandy-gin­ger ale-bit­ter­sle­mon). In a nod to a nearby lo­ca­tion, there’s also Zug Is­land iced tea (scotch-triple sec-rasp­berry teale­mon­ade-bay leaf.) – AP

Tiny temp­ta­tions: Slid­ers are pre­pared at the Green dot

Sta­bles. — aP pho­tos

the weekly spe­cials board high­light­ing Chi­nese duck sausage at the cafe.

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