A Decade at the Table
Grey Ghost turns 10 — proving that discipline, comfort and craft still win in Detroit.
It’s an extraordinary accomplishment to see your restaurant turn 10. It’s even more remarkable when you risked opening it in a part of the city that was still taking shape.
When Grey Ghost opened its doors in Brush Park in July 2016, the surrounding neighborhood was only beginning to fill in. Little Caesars Arena had not yet opened, and even though Detroit’s food scene was gaining momentum, there were still no guarantees for anyone launching an independent restaurant.
For John Vermiglio and Joe Giacomino — two exceptionally trained young chefs who had spent years working in some of Chicago’s finest restaurants — it was a chance to build something rare. An opportunity to break out on their own, and they had the right pedigrees to do it.
Vermiglio, a Detroit native, graduated from Johnson and Wales University in Providence, Rhode Island. He worked under the late Charlie Trotter running Trotter’s To Go and spent years in the Chicago fine-dining circuit. Giacomino trained at Le Cordon Bleu College of Culinary Arts in Chicago and led the now-closed A10 in Hyde Park through its Michelin Bib Gourmand recognition. The two first met in Chicago while working at Art Smith’s Table Fifty-Two. They crossed paths again later while working under Trotter’s executive chef Matthias Merges, where the initial plans for Grey Ghost were hatched.
After resigning from their posts in Chicago, they came to Detroit together and began testing their concept at pop-up events.
“We were tied at the hip — both personally and professionally — and it all grew organically.”
— said Giacomino
“A huge part of it was that we were all making this move together.”
The chefs, along with John’s twin brother Dave Vermiglio and beverage director Will Lee, who they met doing pop-ups, founded Four Man Ladder Hospitality. It debuted first with Grey Ghost, and a decade later, it’s expanded thoughtfully into four distinct enterprises, each with its own personality.
Their neighborhood bar concept, Second Best, opened across the street in 2018.
“We built Second Best for ourselves, really.”
— said Giacomino
“We thought it would be nice to have a place to go after work and have a beer, and there was nothing close by.”
Next came Basan, the eclectic, Japanese robata-inspired restaurant in Detroit’s historic Eddystone building by Little Caesars Arena. Most recently, they welcomed burger-focused Little Ghost in Ferndale — a quick-casual spin-off inspired by the ever-popular Grey Ghost burger. The group’s growth has been deliberate and controlled.
The Grey Ghost menu is updated regularly and continues to strike a deliberate balance between nostalgia and refinement. Executive chef Anthony Patton comes from notable Detroit kitchens like The Apparatus Room, Selden Standard and Atwater Brewery. He has been at Grey Ghost since they opened and now leads their culinary team. Patton maintains symmetry on the menu between popular favorites and inventive new dishes.
Their legendary burger ($20) is still cherished today, and is made with a proprietary blend of chuck, short rib, brisket and dry-aged strip. Two griddled patties, each topped with a slice of American cheese, are placed on a bed of special sauce and shredded lettuce, followed by a toasted sesame seed bun. Adding a fried egg or bacon option takes each bite to another level of savory richness.
“If we’re going to do a burger, we’re just going to do a cheeseburger… and it’s going to be a damn good one.”
— said Giacomino
For more adventurous offerings, there’s the lamb saddle ($59) with truffle, morel mushrooms and English peas, or the duck breast ($37) served over couscous with fennel and orange sauce. On the lighter side there’s the grilled shrimp ($37) served with kimchi, mango and avocado.
The group has made a point of deepening their commitment to the community by sourcing locally and collaborating with area farms to showcase the best of Michigan’s products. It’s a reflection of their understanding that longevity depends on deep roots and connection, not just flavor.
“We were the only restaurant in the entire neighborhood when we opened.”
— said Vermiglio
“We saw it as a tremendous opportunity to bring new commerce to the city and make a contribution to the community at the same time.”
Grey Ghost is equally cocktail-forward and is anchored by a bar crafted from reclaimed bowling alley wood. The 50-foot counter centers the room and fills the air with an upbeat energy. The creativity behind the beverage program stems from their team of talented mixologists overseen by Lee. A Michigan native, he has more than 18 years in the bar industry at Detroit mainstays like Antietam, Wright & Company and Selden Standard.
The beverage menu spans multiple pages of stirred and shaken cocktails. There’s the savory Domino Effect ($19), grounded by Irish whiskey that’s brightened by yellow chartreuse, white miso, toasted sesame, celery, yuzu and lemon. The longstanding classic, Grandma’s Garden, is bright and playful with vodka, St. Germaine, mint, lime and rosewater. Mocktails are equally well thought out like the Earl Grey–tinged back on earth ($8), tempered by grapefruit, honey, pineapple, demerara, lemon and lavender cream.
“A Grey Ghost cocktail is always going to be memorable.”
— said Lee
“It’s going to be something that after you taste it makes you say, ‘wow.’”
After years in fine dining, the former Chicago chefs could have opened something avant-garde and inaccessible with dishes that challenge guests’ palates for the sake of it. Instead, they leaned into a welcoming concept rooted in comfort and executed through discipline and technique. Grey Ghost has managed to stay true to these core principles for a decade, which has led them to what feels like their prime.
Ten years is a milestone in any city, but in Detroit — through redevelopment, industry upheaval and a global pandemic — it is a triumph and worth raising a glass to. The team is planning a special celebration this summer with a throwback menu featuring some of their greatest hits from over the years. Expect to see the fried bologna, topped with cheese fondue and pickled jalapenos, or the cauliflower spätzle. The details will be announced over social media.
Staying power like this doesn’t happen by accident. It represents discipline, leadership and the ability to build systems that hold up under pressure. These are no longer young chefs hoping to prove themselves. They are seasoned restaurateurs who have invested in metro Detroit on multiple levels and are building a thoughtful enterprise.
Grey Ghost has successfully woven itself into the fabric of the city through serious cooking, serious cocktails and unmistakable Midwestern hospitality. It’s a neighborhood table, a place for special celebrations, a spot for a quick bite or a seat for regulars who return week after week. It continues to thrive today not because it sits in the heart of the city, but because it was assembled with methodically built systems that are continually improved upon and carefully maintained.
This is what maturity looks like in a restaurant. Happy Birthday, Grey Ghost.
Grey Ghost is located at 47 Watson Street in Detroit.
Reservations can be made online at greyghostdetroit.com or by calling 313-262-6534.
Hours
Sunday—Thursday 4pm-11pm
Friday—Saturday 4pm-12am.