Freya Detroit

10/08/2026

10/07/2026

The seasons keep us on our toes, and we like it that way. New ingredients find their way into our kitchen, dishes take a new shape, and there’s always something to look forward to.

Through every change, the care and love we pour into each plate stay the same.
Come see what the season has brought to our Chef’s Tasting Menu.

Reserve your seat at Freya.com.

10/02/2026

The dishes may change with the seasons, but the experience remains the same. Our Chef’s Tasting Menu is thoughtfully composed by our talented team, bringing together exceptional ingredients, creativity and a little bit of magic in every course.

Come see what’s on the menu now.

09/29/2026

A little peach, a little bourbon, and a very good reason to pick up a rib.

Course six of our nine course Chef’s Tasting Menu is boar rib with peach bourbon glaze, slaw and scallion, paired with Domaine d’Aupilhac’s 2021 Les Cocalières.

Reservations at Freya.com.

09/25/2026

Course Five, where the potato gets its moment in the spotlight.

Maple Creek Farms Potato with garlic aioli, scallion and garlic scape. A little earthy, a little garlicky, and a reminder that even the most humble ingredients can dress up for dinner.

Sometimes the quietest course has the most to say.

Part of our Chef’s Tasting Menu. Come experience the full story, one course at a time. Reservations can be made at Freya.com.

09/21/2026

Course Four: Prawn

A prawn takes a little trip down South.

Sauce Creole, sweet corn + fingerling potato come together for a course that’s warm and bright.

Paired with Doro Princic Malvasia Istriana from Friuli-Venezia Giulia, Italy.

Course Four of nine. The story continues.

09/17/2026

Course Three: Whipped Mortadella.

Whipped mortadella with tomato jam, carrot mustard and relish, accompanied by a golden dill brioche donut.

Part of our 9 course Chef’s tasting menu at Freya 🌱

09/16/2026

Course Two of Freya’s 9-Course Chef’s Tasting Menu: Chicken Wing.

A humble wing with a whole lot happening beneath the surface. Andouille, collard greens and dirty rice inspire the flavors of our second course, paired with Diochon Moulin-à-Vent, Beaujolais, France, 2023.

Crisp, savory, rich, and gone in a few very good bites.

Nine courses, each with a story of its own.

Reservations at freyadetroit.com

09/14/2026

Every great evening should begin with a few good Snacks.

An Island Creek Oyster, Deviled Egg and Watermelon arrive as the opening course of our nine-course Chef’s Tasting Menu. Three playful bites, each with its own little story to tell, and just the beginning of what’s to come.

Follow along as we make our way through all nine courses.

09/11/2026

Nine courses. One evening shaped by the kitchen.

Our Chef’s Tasting Menu moves through snacks, oysters, prawns, dry-aged Flannery beef, boar rib, peak-season produce and dessert, with each course building on the last. Thoughtful, ambitious cooking with plenty of room to settle in and experience what our team does best.

For those who want to take the evening even further, an optional w**e pairing follows the menu course by course, from Burgundy and Beaujolais to Alsace, Provence and beyond.

Come hungry. Give us the evening. We’ll take care of the rest.

Reservations for the 9-Course Chef’s Tasting Menu are available now.