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.
A three-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.
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).
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, has a friendly dog the size of a horse, likes to drink beer and bourbon, and enjoys the rain for the rainbows.
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.
Before moving back to Detroit, Sarah lived in Chicago for six years where she earned a Bachelor of Fine Arts from Columbia College. It was through working at several restaurants, including Japonais by Morimoto, that she developed her love for hospitality and Japanese food. Lamenting that continual consumption of East Asian cuisine is not an actual career option, Sarah joined our team in 2015 shortly after we opened. When she’s not planning events for guests at Selden, she’s probably redecorating someplace, taking a walk somewhere, or meticulously organizing something.
While Thomas was raised in Northern Michigan, he began to understand his future in food in New Zealand. It was there, after high school, that he learned about farming and the role of good ingredients in cooking. He moved to Detroit out of curiosity, working in several kitchens, including that of our neighbor La Feria, before joining our opening team. Thomas enjoys music and traveling, especially to Mexico. He claims he’s never going to leave Selden, so if you spot him working elsewhere, you have permission to smack him.
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.
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.
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.
Inspired by her family of food lovers and a passion for art, Lena wanted to combine her lifelong interests. So she enrolled in the Baking and Pastry Arts program at Schoolcraft College, graduating in 2013. Lena’s natural talent caught the eye of her instructor, master pastry chef Joseph Decker, to whom she served as sous chef during her final year of school, a position she held until she came to Selden. Lena’s favorite activities include smiling, drawing, smiling more, and dancing – which she does pretty much everywhere, especially the pastry kitchen.
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.