An exploration of Rose's Fine Foods by Courtney Balestier
There are a lot of gems in Detroit, but maybe none quite like Rose’s. On busy Jefferson Avenue in a narrow old-school diner building, the restaurant would be easy to drive right by. But that would be a big mistake.
Cousins Molly Mitchell and Lucy de Parry opened the diner, naming it for their rose-loving grandmother, Patricia. (de Parry is now opening a new restaurant, Wilda’s, while Mitchell mans Rose’s.)
“We’re just trying to make homemade food with good ingredients and keep it really simple,” Mitchell says. “We want people to feel good after they eat here.”
Dishes like the Dude Abides (above) accomplish that goal: a big ol’ bowl of heirloom rice, veggies, avocado and—my favorite part—house-made kimchi and pickled veggies. It’s a new kind of diner food.
Old family photos and handed-down mismatched china add to the cozy, homey vibe.
Mitchell is a killer baker, so we advise not skipping dessert—or any of their fresh-every-day, from-scratch baked goods.
Maybe the best thing about Rose’s, though, is its commitment to its community: Everyone on the crew earns a living wage, and any tips are pooled across the entire staff, with a portion going to different local, staff-selected charity each month. (This month, they’re hosting a fundraising dinner for Syrian families assimilating to Detroit.)
“It creates an atmosphere of people helping each other,” Mitchell said. “And I think that’s felt by the people eating here as well.”