Paul Grosz previously ran kitchens at the Hyatt Regency in Dearborn and The Whitney in Detroit before deciding to open his first restaurant in Detroit.
But many of his customers who live in Oakland County encouraged Grosz to open a second restaurant closer to them. So, in October 2013, Grosz opened The Stand Gastro Bistro in Birmingham, which can seat up to 200 people. His concept of the restaurant was built on a sense of community support and entrepreneurial spirit. It was named after the concept that inspired the theme – namely a lemonade stand.
Perhaps the most unique behind-the-scenes fact about The Stand is that it operates metro Detroit’s largest professional kitchen. At two floors and an estimated 3,500 square feet, The Stand is large enough to allow its experienced staff of about 20 professionals to prepare fresh, high-quality meats and fresh fruits and vegetables from local farms. With a wood stove oven and homemade sauces and other services, Grosz and his team partners with local businesses to create seasonal food options that have a truly Michigan feel.
These partners include nearby dairy farms and farmer’s markets. The Stand also works with hydroponic and urban farming projects across the area. Michigan craft breweries and wineries find a regular place on The Stand’s menu, along with such local distillers as Ferndale’s Valentine Vodka and Detroit’s Two James Distillery.
“We want to work with local business owners and farmers and really try to support our local community,” said Grosz, whose first restaurant Cuisine opened in Detroit in 2001. “Birmingham is such a great walkable community and we wanted a restaurant where anyone could feel comfortable, whether you’re wearing a suit or jeans.”
A Rochester Hills resident, Grosz teaches as an adjunct professor at the renown culinary arts program at Schoolcraft Community College in Livonia and teaches young chefs at his own restaurants as well.
“It gives me a chance to give back to the profession,” he said.
The menu changes seasonally at The Stand to make sure that regulars can try out different items on a regular basis. But a core selection of popular items remains consistently on the menu, from lobster fried egg to duck breast confit leg. The always popular Stand Burger is also a staple, along with tuna tartare on risotto cake. A number of small plates are also featured parts of the menu at The Stand, from coconut crusted parsnips and grilled corn with candied almonds and lavender oil to goat cheese grits.
Unique drinks are labeled “bartender favorites,” “old school twist,” and “new school” including the Woodford Manhattan and Cherry and Scottish “Snaps” featuring vodkas and plenty of sweet and sour items.
“I want to find new opportunities for engaging in butchery here at the restaurant from lamb to beef to hogs,” Grosz said. “There is nothing like making homemade sausage and being able to take 10 pounds of it home.”
The Stand Gastro Bistro, located at 34977 Woodward Ave, Suite 100, Birmingham, is open for lunch Tuesdays through Fridays starting at 11 a.m. and for dinner Mondays through Saturdays. It is only open on Sundays for private parties. Grosz hopes to have outdoor seating available by the spring. For more information call 248-220-4237 or visit www.thestandbistro.com.
