Cork & Gabel opened in 2018 on Michigan Avenue in Corktown, its front door a large black oil drum facing Roosevelt Park. Owner Joe Mifsud and executive chef Richard Mithofer built the menu around a fusion of Irish, Italian, and German cooking, applying modern technique to old-school dishes under the banner of European comfort food.
The kitchen works from scratch and leans on Michigan suppliers: produce from Wojcik Farms, an organic-certified family farm in Tecumseh, during growing season; beef aged 7-9 days from Michigan Craft Beef; and bread sourced through Rising Stars Academy, a Centerline school for young adults with disabilities.
The restaurant serves both brunch and dinner, and has built a following for its cocktail list alongside the food, with regulars returning for a staff known for knowing both the menu and the customers.
The kitchen works from scratch and leans on Michigan suppliers: produce from Wojcik Farms, an organic-certified family farm in Tecumseh, during growing season; beef aged 7-9 days from Michigan Craft Beef; and bread sourced through Rising Stars Academy, a Centerline school for young adults with disabilities.
The restaurant serves both brunch and dinner, and has built a following for its cocktail list alongside the food, with regulars returning for a staff known for knowing both the menu and the customers.