Detroit's Midtown neighborhood is on the cusp of a new culinary chapter, with the highly anticipated opening of Medusa Cucina Siciliana. The eatery, set to debut in late December or early January at 664 Selden St., promises to transport diners to the sun-kissed Mediterranean region.
Medusa's brainchild is none other than chef Anthony Lombardo, co-owner of popular Italian staple SheWolf Pastificio & Bar just a block away. Lombardo's vision for Medusa centers on distilling the bold flavors and rich traditions of Sicily into its menu offerings. Seafood, pasta, and classic Mediterranean ingredients like olive oil, capers, olives, tomatoes, and anchovies will take center stage.
Lombardo hopes to share his passion for the region with patrons through every aspect of the dining experience, from service to hospitality. "The food's simple: olive oil, capers, olives, tomatoes, anchovies," he says, underscoring his commitment to celebrating Sicily's unique cultural heritage. At Medusa, diners can expect an immersive culinary journey that will leave them better acquainted with the nuances of this captivating region.
Behind the scenes, renovation work is underway at the Selden Street location, courtesy of Patrick Thompson Design, a firm responsible for transforming Detroit's Monarch Club and AC Hotel Detroit at the Bonstelle into stylish spaces. As Medusa prepares to open its doors, the anticipation among local foodies and residents alike is palpable, setting the stage for a new chapter in Midtown's vibrant dining scene.
Medusa's brainchild is none other than chef Anthony Lombardo, co-owner of popular Italian staple SheWolf Pastificio & Bar just a block away. Lombardo's vision for Medusa centers on distilling the bold flavors and rich traditions of Sicily into its menu offerings. Seafood, pasta, and classic Mediterranean ingredients like olive oil, capers, olives, tomatoes, and anchovies will take center stage.
Lombardo hopes to share his passion for the region with patrons through every aspect of the dining experience, from service to hospitality. "The food's simple: olive oil, capers, olives, tomatoes, anchovies," he says, underscoring his commitment to celebrating Sicily's unique cultural heritage. At Medusa, diners can expect an immersive culinary journey that will leave them better acquainted with the nuances of this captivating region.
Behind the scenes, renovation work is underway at the Selden Street location, courtesy of Patrick Thompson Design, a firm responsible for transforming Detroit's Monarch Club and AC Hotel Detroit at the Bonstelle into stylish spaces. As Medusa prepares to open its doors, the anticipation among local foodies and residents alike is palpable, setting the stage for a new chapter in Midtown's vibrant dining scene.
i'm so down for an immersive italian experience! chef anthony lombardo's focus on traditional sicilian flavors is a breath of fresh air in the food scene. simple yet bold ingredients like olive oil, capers, and anchovies are definitely my jam 
can't wait to try it out in late dec or early jan 
- sounds like they're gonna bring some serious flavor to detroit's midtown neighborhood! seafood, pasta, and those classic mediterranean ingredients are always winners in my book 
hope anthony lombardo's vision for the restaurant comes together beautifully... fingers crossed for a new culinary chapter in the area 
! medusa cucina siciliana sounds like an absolute dream come true - i'm so down to try out that authentic sicilian cuisine 
renovation work looks on point too, patrick thompson design really knows what they're doing 
fingers crossed for a late december or early january opening - can't wait to get my foodie fix in midtown soon!
it sounds like theyre gonna serve me the same old pasta and sauce over and over again lol I mean whats so special about Sicily? I've had way better pizza at my local spot that costs half the price 
Just kidding! I'm actually super stoked about Medusa Cucina Siciliana. I mean, who doesn't love pasta and seafood? Anthony Lombardo is a genius for keeping it simple with olive oil, capers, and all that good stuff. And the fact that he's putting his heart into celebrating Sicily's unique culture will definitely make the food pop! Can't wait to try it out in Dec/Jan 
, sounds like chef anthony lombardo is really passionate about bringin' some authentic sicilian vibes to the city... but i gotta wonder if it'll live up to the hype 
. i mean, italian food is always a safe bet, but can he do something new and interesting with the classic recipes? 
also, 664 selden st doesn't sound like the most pedestrian location for a restaurant 
, hope they've got some decent street art or somethin to draw people in 
. I mean, what makes Medusa think it's gonna stand out from all the other tourist traps in Midtown? Chef Lombardo's vision is just a rehashing of every other Italian place – seafood, pasta, and some olives on top 
. And don't even get me started on the renovation work... Patrick Thompson Design must be making bank off those fancy hotel transformations 
. I'll believe it when I see it, though. All this hype just means there's gonna be a bunch of people shelling out $20 for a plate of overpriced calamari 
. i love that he's keeping it simple with classic ingredients like olive oil and anchovies - can't wait to try his seafood pasta dishes 
.
gotta try the seafood pasta and olives galore 
got my friend from detroit sayin they been waitin for this 4eva like what even is december or january rn?!
. I mean, who doesn't love a good ol' Mediterranean feast? The fact that he's putting his heart and soul into sharing the unique culture of Sicily is really cool 
And omg, I'm already dreaming of those seafood pasta dishes... Medusa better deliver on their promise of an immersive culinary experience 
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