Shinola Hotel’s Evening Bar transforms into island oasis
Shinola Hotel’s Evening Bar has transformed from a sultry urban speakeasy to an island oasis in downtown Detroit.
From now until mid-April, Evening Bar is Model T-iki, an immersive experience complete with thatch huts, lush foliage and tiki-inspired cocktails and bites.
Tucked away in a secluded spot beyond Shinola Hotel’s lobby, Evening Bar has become an island escape in the heart of downtown, paying homage to Detroit’s rich tiki history. Model T-iki recalls a time when locals – namely automotive workers – took respite from the everyday hustle and bustle at beloved spots like Chin Tiki and Mauna Loa.
Bar Director of NoHo Hospitality, Darryl Chan, known for making NYC’s The Portrait Bar a cocktail destination, crafts a menu of tiki classics with a distinct Detroit flair.
Highlights include: Model T-ai: The quintessential Mai Tai is elevated with a blend of Jamaican rums, pineapple rum, Grand Marnier, orgeat and kalamansi, Colada ‘66: This twist on the Piña Colada gets its tart richness from greek yogurt and a bit of funkiness from Detroit’s Doctor Bird Jamaican run and River Rouge: A fishbowl cocktail built for two with Genever, passion fruit, falernum, orgeat and lemon, topped off with a negroni float. A portion of the proceeds from the sale of this cocktail will be donated to Friends of the Rouge, dedicated to the protection and stewardship of southeast Michigan’s watershed.
Chef Cory Barberio, Executive Chef of Shinola Hotel, and award-winning Chef Andrew Carmellini have curated island-inspired bites, including slow-cooked baby back ribs with a guava glaze and crispy taro chips served with charred pineapple salsa and cilantro, creating a tropical paradise in an unexpected downtown enclave.
