Leña takes its name from the Spanish word for firewood, and that's the organizing principle of the kitchen: every dish, whether seafood, vegetables, or meat, is cooked over a live-fire hearth using Michigan-sourced oak, cherry, and applewood alongside binchotan charcoal. Executive Chef Mike Conrad leads a menu built around sustainability and bold, smoke-driven flavor, sourced from Michigan purveyors including Creekstone Farms, Marrow Detroit Provisions, Motor City Seafood, and Fisheye Farms.
The food is designed for sharing and paired with a wine list leaning toward organic, biodynamic, and sustainable Spanish selections, plus cocktails and vermouths drawing on Spain's drinking culture. Beverage Director Mike Osborne oversees that program.
Leña was named to Eater's Essential 38 list for Detroit. It shares ownership with Shelby, a sister restaurant elsewhere in the city, under Owner and Managing Partner Tarun Kajeepeta.
The food is designed for sharing and paired with a wine list leaning toward organic, biodynamic, and sustainable Spanish selections, plus cocktails and vermouths drawing on Spain's drinking culture. Beverage Director Mike Osborne oversees that program.
Leña was named to Eater's Essential 38 list for Detroit. It shares ownership with Shelby, a sister restaurant elsewhere in the city, under Owner and Managing Partner Tarun Kajeepeta.