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Jul 16, 2021 · 2021 marks Midtown’s beloved Selden Standards ‘ seventh anniversary, and oh, how Midtown has changed during those years! From their inception in 2014, Chef Andy Hollyday and the Selden crew have seen 2nd avenue and the rest of Detroit build up around them.
Feb 21, 2024 · But like many mavericks, Andy Hollyday and Evan Hansen saw potential where no one else did. Their idea was to create a restaurant that served seasonal, fresh, and flavorful food made from...
Feb 10, 2015 · Since then, Roast and Andy Hollyday have earned their place in history as one of Detroit's finest restaurants and finest chefs. But around the time the CIA-trained chef began to get the recognition he deserved, he also started working on plans to open his own restaurant.
Dec 17, 2014 · But more likely the reason behind the crowds at chef Andy Hollyday's Selden Standard near Midtown, and downtown at Wright & Co. a few months before, is simply the excellence of the food and...
- Jane Slaughter
Mar 22, 2016 · Andy Hollyday is the Executive Chef of the Selden Standard. Not a Detroiter originally, Hollyday is a Midwesterner from Toledo, Ohio that touched down in Detroit about 10 years ago. “I would pass through Detroit for ballgames,” he says, “But that was it.”
Executive Chef/Partner at Detroit restaurant Selden Standard, Andy Hollyday began his career twenty years ago cooking at small family restaurant in his hometown of Toledo. Most recently, he served as Executive Chef of Michael Symon’s Roast where he was named best chef, 2012, in Hour Detroit.
Sharing that experience is at the heart of why we opened Selden Standard. And central to that experience is Chef Andy Hollyday’s food – flavors born in local farms, captured at the peak of the season, prepared in our wood-fired oven, and served small plates-style in perfectly shareable portions.
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