Downtown Market
435 Ionia Avenue SW
Ribs, macaroni and cheese and baked beans where some of the samples to choose from /Eric Tank
Brian Perrone, executive chef and co-founder answers question from the media /Eric Tank
Last week the Downtown Market announced its newest tenant that will be opening shop next spring. The popular Corktown Neighborhood restaurant Slows Bar B Q from Detroit hopes to tap into the expanding downtown and complete the triangulation between Founders Brewing Co., Downtown Market and residential development.
This is the restaurant's first expansion outside of Detroit.
"The Downtown Market is just the type of community-centered, neighborhood location that fit who we are," says Brian Perrone, executive chef and co-founder.
Construction of Slows Bar B Q will begin early 2015 and plans to open in the spring. The restaurant will occupy over 6,000 square feet of the southeast side of the Market at the corner of Ionia and Logan streets. Slows plans to include its Slows-To-Go service which includes catering beyond the downtown area.
Some of Slows' most popular dishes are the brisket and the Carolina style pulled pork. Macaroni and cheese is the number one side dish according to Perrone. What style is Slows barbeque comparable to?
"[It's] what I thought barbeque should taste like," says Perrone
Slows was chosen as a good fit for the Market because of its successful commercial revitalization of the Corktown neighborhood.
"Slows is a notable success in downtown Detroit. Its upcycled atmosphere, delicious menu, commitments to thier communities and their craft make them an ideal edition to the Downtown Market," says Mimi Fritz, president and CEO of the Downtown Market.
Chef Perrone says that he wants the new place to be similar to a Texas style barbecue. He would like to see staff interaction with guests as an educational outlet.
"We are completely devoted to barbecue - studying it, making it and teaching customers about the process. We are excited to join such a great group of artisans to create a friendly, welcoming, accessible and open environment," says Perrone.
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