Adelina occupies a corner of Downtown Detroit on Woodward Avenue, run by Executive Chef Marco Dalla Fontana alongside Chef Adam Curry. The kitchen turns out house-made pastas rolled and cut daily, dry-aged steaks, and a fresh seafood program alongside starters like beef carpaccio with black truffle, wagyu meatballs in housemade marinara, octopus with garbanzo purée and citrus, and seared big eye tuna tataki.
Beyond the a la carte dining room, Adelina runs a Chef's Table experience: up to 14 guests seated around marble high-tops for a five-course chef's choice menu revealed only at service, with no modifications — a full hand-off to the kitchen for those who want it.
Beyond the a la carte dining room, Adelina runs a Chef's Table experience: up to 14 guests seated around marble high-tops for a five-course chef's choice menu revealed only at service, with no modifications — a full hand-off to the kitchen for those who want it.