Wright & Company is excited to announce Sunday brunch service, beginning January 17th.
Coinciding with our shared plate concept, we’ll feature a three course brunch of sweet and savory items from our Executive Chef / Partner, Marc Djozlija.
Brunch will be by reservation only from 10:30am – 2pm.
DAVE KWIATKOWSKI & MARC DJOZLIJA
Dave Kwiatkowski is the owner and creator of The Sugar House, an internationally acclaimed craft cocktail bar in Corktown, Detroit.
Marc Djozlija worked for the Wolfgang Puck Group for the last 20 years, and was the executive Chef at both Steak and Pizzeria & Cucina at the MGM Grand Detroit.
Most recently, Marc was nominated for a James Beard award for ‘Best Chef’, Great Lakes region, 2015.
What they say
- “Wright and company is a speakeasy bar and restaurant which has a great Detroit meets Soho vibe.”
John Varvatos, Maxim Magazine
“In true Detroit style, Dave and Marc have created a gathering place where locals can celebrate the fact they actually live close enough to eat there regularly.”
“The throngs of diners at Wright and Company prove that downtown Detroit is on the rise.”
The Independent UK
“In Detroit, fine dining is thriving, with the downtown scene dominated by Wright and Company.”
“When in Detroit, one of my go to places with a casual atmosphere and great food and drinks is Wright and Company.”
“Wright & Company may surprise some people, but it won’t disappoint. It lives up to or perhaps even exceeds the expectations with its quality and style.”
The Detroit News
“Detroit’s Wright & Co. is a dazzling combination of classic architecture and new cuisine.”
“If you’re a fan of craft cocktails, magnificent wine, delectable food, or gorgeous restaurants, you’ll fall
head over heels in love with Wright & Company on your first visit.”
“More than any new Detroit restaurant, Wright and Company impressed us with its big city style and fresh approach.”
Sylvia Rector, Detroit Free Press
“Lively and Sophisticated, Wright and Company’s excellent bistro menu compliments a re-energized downtown Detroit.”
Christopher Cook, Hour Magazine