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Cliff Bell's

313-961-2543  •  $$
ADDRESS: 2030 Park Ave, Detroit, MI 48226

CUISINE: Contemporary, Late-Night Dining, Brunch, Farm to Table

FEATURES: Entertainment, Full Bar, Handicap Access, Smoke Free, Vegetarian Friendly

DETAILS
Executive Chef Matt Baldridge worked from menus discovered in the basement of the former speakeasy as he worked up the locally sourced offerings at Cliff Bell's.  From the restaurant's website:"Cliff Bell's brings you the finest evening in Detroit with classic cocktails, a gourmet dinner and live jazz."

Full bar. Serving lunch Sun, Tue-Fri, dinner until late-night Tue-Sun. Sun brunch 11 am-4 pm. Closed Mon.

 

"This block of Park Avenue is less the idyllic setting than the street name might evoke. Directly across from Cliff Bell's stylish facade is a too-common shell of a long-vacant building. But the nearby grit only serves to punctuate the elegance and verve of this bar and restaurant that speaks both of the city's past and of its future. At the very least, those looking for something to do in Detroit will surely find one cool evening here."

- Todd Abrams, Detroit Metro Times, March 25, 2009

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DESCRIPTION
Executive Chef Matt Baldridge worked from menus discovered in the basement of the former speakeasy as he worked up the locally sourced offerings at Cliff Bell's. 

From the restaurant's website:
"Cliff Bell's brings you the finest evening in Detroit with classic cocktails, a gourmet dinner and live jazz."

Full bar. Serving lunch Sun, Tue-Fri, dinner until late-night Tue-Sun. Sun brunch 11 am-4 pm. Closed Mon.

 

"This block of Park Avenue is less the idyllic setting than the street name might evoke. Directly across from Cliff Bell's stylish facade is a too-common shell of a long-vacant building. But the nearby grit only serves to punctuate the elegance and verve of this bar and restaurant that speaks both of the city's past and of its future. At the very least, those looking for something to do in Detroit will surely find one cool evening here."

- Todd Abrams, Detroit Metro Times, March 25, 2009

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