Five courses of pure Michigan from a Jean-Georges alum

Shaved fluke with lobster broth for Guns & Butter

Guns & Butter: it's both what Paula Deen suggested Axl call his band, and a nomadic-style restaurant concept that popped up in Mumbai and New York before landing in Detroit this month for a hyper-local, 12-night dinner series

The brainchild of Craig Lieckfelt -- a Michigan native, Jean-Georges alum, and self-described "restaurant rat" -- G&B's making a temporary home out of Ponyride's Anthology Coffee space, getting cozy enough to install a small, open kitchen in the dining area to cook out of during two seatings a night.

All of the ingredients will be sourced within 100mi of Ann Arbor and brought here, starting with something he's calling eggs and bacon vol. 2, a sous-vide'd egg with "a fudge-like consistency" and what Kyra gave at Kev's last birthday party (bacon toast). Breakfast complete, you'll move on to white elf mushroom soup served with airy Parmesan, followed by farm-raised Michigan shrimp with a burnt butter gratin and demi dashi

Drool over this creamy black truffled & crisped strip loin they served at the NY dinner in a black lentil dahl (Indian soup, duh), then get ready for your main: duck with some early-season Brother Nature creamed spinach & a spiced jus.

Then they'll finish things off with Zingerman's cheeses with candied beets and pistachios and a final, fitting nod to daytime tenant Anthology that uses their coffee in a pot de creme

Main, portrait, and strip loin photos by Lenny Kohlmayer

Craig Lieckfelt and Emily Miller of Guns & Butter
Ponyride sign
Crispy strip loin with creamy black truffle for Guns & Butter
Zingerman's cheese for Guns & Butter