Modern yet classic, artsy and urbane, the eclectic enclave Bar Pigalle feels like a gem you’d stumble upon in East Williamsburg or Dumbo. Then again, we liken to things what we experientially know. Founded by award-winning mixologist Travis Fourmont, and renowned Sommelier Joseph Allerton, its being ultimately inspired by one founder’s trip to the nightlife heavy Quartier Pigalle in Paris bears no surprise! Ironically set in the historic Carlton Lofts building that that was home to a bumping Detroit jazz scene, its Brush Parks hood was once even deemed ‘little Paris!’
Take a cheerful and worldly interpretation of French fare, against a ‘1930’s film noir’ interior designed by Pink + Wooderson, amid an orchestra of handcrafted cocktails and expertly curated wine lists & VOILA: A real Detroit Fractal!
Below is a transcribed interview with sommelier/ founder Joseph Allerton’s alongside an entourage of tantalizing images:
You opened post pandemic this summer in June— how is everything going? As you expected or better ?
I couldn’t be happier with the experience we are having opening a restaurant post covid. We are thankful that we didn’t have to open during this pandemic. It seems like there is a decent amount of people in Detroit that want to work hard and value the hospitality industry. We are fortunate to have inspired so many of them to open Bar Pigalle with us.
You said something about “Underpromise. Overdeliver” on the telephone; can you elaborate please?
It is interesting when you name a business “Bar Pigalle”. We are a bar for sure. But what people might not gather from a name like that is that we are a full-service restaurant striving to deliver food, service and hospitality at a world class level. But at the same time, we are elated that some patrons utilize us as a bar rather than the place you go to get dinner before hitting the bars for the night. At Bar Pigalle, you can have your cake and eat it too.
What inspired this French fusion—almost a bar– concept?
There was a lot of inspiration from many areas for us on this. First, there is a lack of French cuisine represented in Detroit. Second, we have such a strong French heritage in Detroit and especially in Brush Park. Third, my partners and I are when it comes to food, beverage and beyond.
What are some of your dishes that have been an absolute hit that people come back for often?
It seems that right out of the gate there may be some items that people are connecting with in such a way that they could be signature dishes already. A few of them are: Guanciale wrapped frog legs with nettle nage, preserved lemon and peach mostarda, Detroit coney style steak frites with steak diane coney sauce on frites and a green peppercorn cognac sauce on the steak. Lastly, I will throw a nod to pastry chef Humna Tak has a flourless chocolate cake with vanilla bean creme anglaise; people are floored by that one.
How do you see yourselves brilliantly adding to the Detroit post pandemic restaurant/nightlife culture?
Most importantly, we want to inspire talented and motivated people to join us in the hospitality business so that we can have more great restaurants and bars to celebrate with one another. So many seasoned professionals left our industry in the last two years. We are passionate about going out to bars and restaurants for entertainment. We are hopeful that others that appreciate it are also willing to contribute to this industry that we love and help it continue to grow.
Photos by Bureau Detroit
