Selden Standard sits at the corner of 2nd Avenue and Selden in Midtown, just south of Wayne State's campus. The kitchen is led by partner and executive chef Andy Hollyday, who previously cooked at Roast, L'Essentiel in Chambery, France, Tribute in Farmington, and Oliveto in Oakland before opening this place with partner Evan Hansen and general manager Paul Fradeneck. The menu changes with the seasons, drawing on local farms and running through a wood-fired oven, with everything served small plates-style in portions built for sharing.
Recurring dishes have built a following of their own: lamb ragu, agnolotti, roasted octopus, and a carrot dish all come up again and again among regulars and reviewers, alongside a rotating lineup of small plates.
The bar gets the same attention as the kitchen — wine from small producers, a mix of local and global beers, and craft cocktails that shift with the seasons.
Eater has named Selden Standard to its Essential 38 list for Detroit, and the restaurant has drawn sustained attention from the James Beard Foundation, including a 2025 semifinalist nod for Outstanding Restaurant, a 2023 finalist nomination for Best Chef: Great Lakes, and a string of Best Chef and Rising Star Chef semifinalist recognitions dating back to 2015.
Recurring dishes have built a following of their own: lamb ragu, agnolotti, roasted octopus, and a carrot dish all come up again and again among regulars and reviewers, alongside a rotating lineup of small plates.
The bar gets the same attention as the kitchen — wine from small producers, a mix of local and global beers, and craft cocktails that shift with the seasons.
Eater has named Selden Standard to its Essential 38 list for Detroit, and the restaurant has drawn sustained attention from the James Beard Foundation, including a 2025 semifinalist nod for Outstanding Restaurant, a 2023 finalist nomination for Best Chef: Great Lakes, and a string of Best Chef and Rising Star Chef semifinalist recognitions dating back to 2015.