Table No.2 Restaurant hosting grand reopening

You are in for a big treat. So are we. Sweetest Day, just a few more days away. Table number two is setting the mood for us. So joining us now in the kitchen, founder and executive chef, Chef Omar Mitchell and Chef Christopher Lano as well. Welcome to you both. Hello, hello. We need to start with the steaks. Let's go. Yeah, you threw the steaks on right away. Okay, before we get into it, we're talking about Sweetest Day. That is this Saturday. Yes. Alan was unfamiliar. Yeah, what Sweetest Day is for whom? Who takes who out on Sweetest Day? I guess the ladies are treating the fellas. That is correct, yes. If the fellas have earned it, up until this morning, so the jury is out. So you have until Friday at midnight. Yes. Chef, what are you cooking for us? I'm searing some steak, and I have some stuffed shrimp for our prefix on Saturday. Yes. And in front of me, I'm going to be smoking one of our signature dishes at the restaurant. It's called the Elvis. It's a deconstructed Elvis Presley sandwich. It has candied bacon, peanut butter, banana, and bread. Where did that idea come up from? You know, I just, one day I just thought of it. Elvis is very interesting, so we thought that was. Oh, cool. And then we do that. So is this one of his favorites, or tell us a little more about this. Yeah, that was one of his favorite sandwiches. What was it? It was peanut butter and banana, right? White bread, peanut butter, bananas, and bacon. Wow. And then they would make the sandwich and dip it in lard, then make it for him. So what I did was I took the sandwich and I deconstructed it. I love that. And then we smoke it, and voila, that's it. That's about the presentation, more so than the rest of the team, right? Yes. What are some of your dishes for Sweeties Day? Well, that's a great question. We're giving an incredible deal, a Fox 2 special. It is a full-course meal. They're getting first-course miniature crab cakes. Then we're gonna follow it up with a strawberry salad, which is in front of us, and then we're going to give them for their main course a little land and sea, surf and turf, New York strip with stuffed shrimp, stuffed with shrimp and lobster, and wrap it up with some fun tantalizing dessert where we're doing a strawberry chocolate fondue where we're going to sit them in our piano lounge and let them dip their strawberries in chocolate and whipped cream and hopefully seduce each other and have a great Sweeties Day. All right, trying to get it cracking. I like that. You're both chefs over there. Yes. What would you do if you saw an individual at your restaurant eating a hot steak with cold salad in the same bite? Would it be strange to you? Not the same thing. A little strange. But if it's a steak salad, you would let it go. It is a well thing. It is a such thing as a steak salad. So for this case, is it a steak salad or not? It's a steak salad on this particular fork right now. What Alan is alluding to is earlier today, we have a co-anchor who mixes her salad with spaghetti. And we said, absolutely not. Oh wow. Is we getting salad? Mm-hmm. Yeah, we thought that would be a little strange to you. That's not allowed in our kitchen. That's on the wrong side of the line. Can I talk about table number two? Sure. It's an excellent venue. Yes. There's been some challenges recently because there's a lot of construction and a lot happening there. So catch us up and tell us also just how we can support you because the food is fantastic. Thank you. Well, construction's done. Thank you. Yes, yes, yes. It's been the hardest almost two years of my career, nothing has been more of an impact. And so we're excited, the fencing is down, the construction is done. And so we're just wanting the viewers to support us now. We need folks to come in by the drones and just come in and just support table number two restaurant at this point. We all have our mouth full. What are the emotions going through as you get ready for this grand reopening? We're excited about the grand opening on Thursday. We're going in a positive new direction. Iowa Magazine and Yelp Elite, they're taking lead on this project. They're the ones who's hosting it. And so we have all these amazing culinary stations that's going to be set up throughout the actual restaurant. So when guests are coming in, they're not going to be seated directly. So they'll be walking around, enjoying different food stations. And then one of the stations, which myself and Chef Chris came up with, is micro dining. So we're actually going to, these dishes here that you see, we're going to be plating them in micro portions. So we're going to be flipping a small portion of the dining room every 15 minutes for live on-set reservations. So people are going to experience the actual food. So Thursday is going to be an amazing hit. That sounds really cool. So you get people working in there, and then they stay a little longer. Yes. Give them a little taste. Yes. They can stay for the rest. That's definitely going to be a problem for us on Thursday, getting people to taste the food and then go about their day. They're going to want to stay longer and longer. And now people say it's so crowded. It's a good problem to have. So we're looking forward to that. Yes, we are. So when you two are bouncing off ideas on each other, who's got veto power in the end? Oh, that's crazy. We go ahead. There's no such thing as a veto. Yesterday we went head to head because we were creating the menu. And we said, well, we have to create this. Sure. Yeah. I think we finished at, what, 9 o'clock last night? Yeah. We come up with some amazing ideas. and literally 10 minutes of us with ideals is probably a week for someone. That's what I'm talking about. Talk that talk. Where are you located so that people can come and visit? Yes, so we are downtown Detroit. Brush Street is open. So we're located on Brush and Monroe adjacent to Fishbones across the street from O'Shailey, my good friends over there. So we're directly right across the street. The old Sweet Georgia Brown. Very good. The people are coming back. yes happening soon all right great to see you guys it's a pleasure thank you website right there on the screen as well quick break we'll be right back right in Greektown check them out