About the Restaurant

Nothing brings us more joy than a great meal with friends. Sharing that experience is at the heart of why we opened Selden Standard. And central to that experience is Chef Andy Hollyday’s food – flavors born in local farms, captured at the peak of the season, prepared in our wood-fired oven, and served small plates-style in perfectly shareable portions. Complementing the menu is a bar we take every bit as seriously as our kitchen: wines thoughtfully chosen from small producers, local and global brews that work well with our food, and craft cocktails to suit the seasons. Our concept and our dining room are rustic and casual – come as you are – but with an ever-present eye for quality, creativity, and fun, an approach that saw us named restaurant of the year in 2015 by the Detroit Free Press and in 2016 by Hour Detroit. If that sounds like your idea of a good time, we’ll look forward to seeing you here soon. Come find us at the corner of 2nd Avenue and Selden, just south of Wayne State’s campus and only two blocks west of the Fisher Music Center.

Our Team

Chef Andy Hollyday

Andy Hollyday

partner & executive chef
A four-time James Beard semi-finalist, Andy began his career 20 years ago cooking at a small family restaurant in his hometown of Toledo. Previously, he served as Executive Chef of Michael Symon’s Roast where he was named best chef, 2012, in Hour Detroit. He has also cooked at L’Essentiel (Chambery, France), Tribute (Farmington), and Oliveto (Oakland, CA), among others. He is a 2003 graduate of the Culinary Institute of America in Hyde Park, New York. Andy spends his free time in his garden, at the Detroit Film Theater, or at Comerica Park – and remains, despite his better judgment, a die-hard Lions fan.
Evan Hansen

Evan Hansen

partner
Homebrewing, Japanese cuisine, and craft beer grabbed Evan’s attention while he was working in marketing at the University of Michigan. But it was a glass of 2002 Schäfer-Fröhlich Riesling that slowly steered his life toward food and drink. He loves entertaining guests and re-watching episodes of Deadwood with an immodest glass of bourbon (from Kentucky).
Chef Nick Elswick

Nick Elswick

chef de cuisine
Nick began working in restaurants at a small family spot in Washington Township, Michigan, was introduced to fine dining at the Clarkston Café, and eventually earned a role as Executive Sous Chef at Michael Symon’s Roast for two-and-a-half years before joining our team. He roots for the second most insufferable college football team in all the land, loves dogs, likes to drink beer and bourbon, and enjoys the rain for the rainbows.
Rachel Harkai

Rachel Harkai

general manager
She spends most of her time these days overseeing our dining room, but Rachel, a 2010 recipient of a Kresge Artist Fellowship, is also a published poet and writing teacher. Having joined Selden after receiving her Master of Fine Arts from the University of Michigan in 2015, she’s spent much of last year cultivating both her herb garden and her affection for sake. A Detroiter who’s fond of hiking and backpacking, Rachel loves visiting mountainous locales – but she’s also cool wandering the Dequindre Cut and jogging on Belle Isle as long as there’s sake to drink back home.
Gabriel DeFlaviis

Gabriel DeFlaviis

asst manager
Working in hospitality since middle school, Gabriel has held nearly every job at nearly every type of establishment, fine dining to burger joints, neighborhood pubs to night clubs. While studying illustration at the College for Creative Studies, he found himself enjoying the restaurant scene in Detroit, eventually joining our team in 2016 and acquiring his introductory sommelier certification in 2019. Gabriel’s enthusiasm for hair product is matched only by his love for sports – namely the Red Wings, Pistons, fantasy football, and his dizzying assortment of NFL jerseys.
Marcus D'Onofrio

Marcus D'Onofrio

sous chef
Marcus’ start in hospitality can be traced to making dried sausages, Sunday dinners at nonna’s, and Christmas meals with 25 cousins. But he’s also a culinary graduate of the Art Institute of Michigan who has cooked at several top restaurants in Detroit and Chicago. Marcus has attained his introductory sommelier certification – but if such accreditation were available for giardiniera, he’d likely have a Master’s. A proud Michigander, Marcus grew up fishing and watching the Lions lose.
Julia Kopystynski

Julia Elswick

exec sous chef
Julia’s journey to professional cooking is filled with amusing U-turns. She attended pastry school only to discover she didn’t particularly like pastry. She taught herself to cook because, as a vegan, she had a hard time finding places to eat – and then she joined the kitchen at Michael Symon’s Roast, where she promptly decided to once again live life as an omnivore. The only American-born member of her Polish family, Julia yearns for mom’s pierogi, enjoys beer, and loves the Red Wings.
Natasha Hollyday

Natasha Hollyday

events manager
Fate seems the likeliest explanation for how Natasha ended up at Selden Standard. Having gone to high school with one of the partners, having gotten engaged to the other, and having introduced the two, something would have seemed terribly askew without her radiant presence in the dining room. Formerly Director of Sales & Marketing for Pluto, a creative firm, and a sales rep for a few L.A. clothing companies, Natasha is a tri-lingual world-traveler with a fervent love for karaoke and her finely accoutered dog, Gazpacho.
Matt Kossarek

Matt Kossarek

sous chef
When Matty K. left Eastern Michigan University years ago, he headed east to attend the Culinary Institute of America to embark on a career in food. Since then, he’s cooked at a number of restaurants, including Oceana in New York and Michael Symon’s Roast in Detroit, eventually joining our opening team in 2014. A Romeo native turned Detroiter, he loves putting his vintage Nike-clad feet up while helping himself to a cold beer and mom’s meatloaf, which remains his uncontested favorite thing.
Omar Orra

Omar Orra

sous chef
Omar's cooking career started not at the stove, but at the dish machine. That first teenage job didn’t scare him away from restaurants though. Indeed, the kitchen have been his favored workplace ever since. A 2010 graduate of the French Culinary Institute in New York, Omar has cooked in restaurants in New York City and Detroit. When he’s not helping manage the kitchen alongside the rest of our Selden team, you can find him cooking for his big Lebanese family, listening to podcasts, or debating the merits of different UFC match-ups.
Kayleigh Previte

Kayleigh Previte

bar manager
A Rhode Island native, Kayleigh attended college in Florida where she also began her career in hospitality. An avid beer lover, she’s long held an interest in Belgian brews, especially lambics and anything funky. She joined our opening team in 2014, and her time not spent behind the bar is generally spent – well, in front of the bar. Kayleigh enjoys traveling and spends a good part of it seeking out beer bars and cocktail spots. Otherwise, you’ll find her taking her lab Murphy around Belle Isle, riding her bike, or possibly falling off it.

Our restaurant was designed by Tadd Heidgerken and Kristen Dean at Et Al Collaborative, with furniture and millwork by Kevin Kuza of Box Design and additional metalwork and fabrication by Taru Lahti. Our patio mural was done by Heidi Barlow and Shaina Kasztelan. Todd Abrams did some cool illustrations for us. Ceramic plates and bowls by Sarah Bulson, formerly of Detroit and now of Louisville. Wood platters by Will Tyrrell of CCS. We took some of our own photos, but all the genuinely good ones are courtesy of Marvin Shaouni Photography.