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Location

2100 Michigan Avenue
Detroit, Michigan 48216

Parking

Secure lot directly behind
Mercury Burger Bar. $5.

Contact

313.242.0770
inbox@gcgdetroit.com

Hours

Brunch:
Sat & Sun: 10a - 3:30p
Dinner:
Tue - Thur: 5p - 10p,
Fri & Sat 5p - 12a
Sun 5p - 10p
High Tea:
Tues-Fri: 4-6PM
Closed Monday
 
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RESERVATIONS

We do take a limited number of reservations, which can be made online here, through Reserve, in person, or by calling us directly at 313-242-0770 during our normal business hours. Reservations may be limited on weekends, so be sure to book well in advance.

 

KITCHEN TABLE

As the name suggests, our Kitchen Table cozies up next to the open kitchen, giving guests a unique view into the care and craftsmanship that Chef Brendon and his crew put into every item.

The Chef’s Table is available to reserve at both Brunch & Dinner for gatherings of 8 to 13 guests. Let our passion for delicious food, libations and memorable service create the perfect evening for your party.

To reserve this table specifically, call us or send an email to inbox@gcgdetroit.com. There's no additional cost and guests order from our everyday menus.

 

 
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PRESS

Food52

July 19, 2017
"11 Inspiring Restaurant Interiors We're Bookmarking "

TBD Magazine

July 1, 2017
"Gold Cash Gold "

Eater Detroit

June 15, 2017
"Gold Cash Gold Spruces Up Patio With Outdoor Bar and Al Fresco Menu "

The Daily Meal

June 12, 2017
"Best Brunches in Detroit "

Eater Detroit

April 21, 2017
"Gold Cash Gold Revamps Bar Menu With Seasonal Cocktails and Boozy Slushies "

Domino Magazine

March 11, 2017
"A Design Lover’s Guide to Detroit "

Metro Times

March 1, 2017
"Solid Gold. Review: Gold Cash Gold Gets New Chef, Keeps Old Favorites"

Eater Detroit

March 1, 2017
"The Hottest Restaurants in Detroit Right Now, March 2017"

Eater Detroit

February 21, 2017
"21 Awesome Detroit Happy Hours"

Fox 2 Detroit

February 21, 2017
"New Chef, Dishes at Gold Cash Gold"

The Daily Meal

January 30, 2017
"Farm-to-Table Restaurant in Detroit Serves High-End Brunch"
 
 
 
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CHEF BRENDON EDWARDS

EXECUTIVE CHEF / PARTNER

Hometown: Howell, Michigan

Duties: HR, menu planning, amateur engineer and less cooking than you would think during a 12+ hour workday in a kitchen

Fun Fact: I have held many jobs, volunteered for even more. Most interesting, I once was an assistant preschool teacher. 

Post-Shift Drink: Shot and a beer. Stiegl Radler and Malort in the summer / amaro and porter in the winter, amongst other combos. 

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brealyn Lee

ASSISTANT MANAGER

Hometown: Massachusetts transplant in Michigan 

Duties: Hospitality, food and beverage knowledge/manager 

Fun Fact: Mom of two amazing boys Ace and Max, oldest of six children and career stylist/barber 

Post-Shift Drink: Slow sip on a bourbon or ANYTHING Marlowe creates 

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Marlowe Johnson

PRINCIPAL BARTENDER

Hometown: Portland, ME 

Duties: Shaking hands and stirring. Managing beautiful rowdy boys, caring a bit too much about tea.

Fun Fact: Doesn't drink water

Post-Shift Drink: Amaro Montenegro and a Daiquiri 

 

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Hailey enzer

SOUS CHEF

Duties: I dream up pastries  & everything brunch related 

Fun Fact: I have some kind of candy on me at least 100% of the time. 

Post-Shift Drink: Green chartreuse and one ice cube

 

Photo credit: Josh Clarfelt

Photo credit: Josh Clarfelt

JASON OSBuRN

SOUS CHEF

Duties: Menu development, maximizing product usage, minimizing waste. Pushing boundaries, and questioning status quo. 

Fun Fact: I have ketchup and hams in my house that have been fermenting for years.

Post-Shift Drink: San Pellegrino or black coffee