Interior upgrades are in the final stages at , opening in two weeks on South Old Woodward.
The bar and dining areas feature wood paneling, colorful upholstery and framed prints. Retro-style black and white striped awnings and an entry canopy overhang a redesigned façade, which has French doors that will be open on warm days.
The debut is set for Thursday, June 7, co-owner Joe Saccone told Patch.
He and partner Richard Hauck, in consultation with corporate chef Michael LaMarca, hired Allan Ayer of Novi as executive chef. The 32-year-old got the job because of "his love of food, life and the drive to be the best," says Saccone.
Ayer, executive chef at J. Alexander's in Novi from 2002-11, joined Hyde Park in January for training at its headquarters in Columbus, OH. He earned a hospitality and tourism management degree from Purdue University in West Lafayette, IN.
Although kitchen employees and servers also have been hired, Saccone said, "we continue to interview for all positions" because the pending "staff is still in training."
Hyde Park, a 15-restaurant group created in 1988 in Cleveland, bills itself as "the steakhouse for a new generation . . . with a hint of sexy, urban chic." Distinguishing features include "celebrity steaks" named for local sports figures, such as Steak Rooney in Pittsburgh as a tribute to Steelers owner Dan Rooney. That Birmingham menu detail still is in the works, with just one sure shot so far. "Steak Sanders is a must," Saccone said, referring to legendary Lions running back Barry Sanders.
The restaurant two doors north of the is the group's first in Michigan. The prime location previously was the site of Forte, a restaurant that after 16 years.
This will be the city's third steakhouse within a handful of blocks. It joins on North Old Woodward and on Willits, both owned by larger national chains.
Hyde Park, with 180 seats, will serve dinner from 5-10 p.m. Monday-Wednesday, 5-10:30 p.m. Thursday, 5-11 p.m. Friday-Saturday and 5-8 p.m. Sunday. Beverages and a "small plates" bar menu are available 4:30-6:30 p.m. daily.