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Tried Noble Pig in GPF, MI (Detroit area)...

So believe it or not, it's taken me this long to get over to Brandon Kahlich's new place in GPF, he of the oh-so-fantastic crab cakes I've come to love and revere over the years. Donna and I had a friend's dad's visitation to go to at the nearby Peters Funeral Home, and I couldn't think of a better thing to do than have dinner beforehand at Noble Pig and head on over to the funeral home, sated. Makes life easier for me, anyway.

Donna had had his mac-and-cheese years before and loved it, so she was excited to try it, and I was just wanting the crab cakes again. I think I'll do this review in the style of one of my favorite spaghetti westerns.

The Good: the food that we had is still plenty good, and those crab cakes are still the best ones I've ever eaten, by at least one full letter grade. They're thick, they're prefectly cooked, and they taste fantastic. I'm not as sure about the idea of serving them as the meat of a sandwich, as they're doing here, but the whole thing, stem-to-stern, was consumed by me, and I can again highly recommend it. Donna's mac-and-cheese was also plenty good, but she said it wasn't as good as she remembered it being. She ended up taking a portion of the pint home with her. I'm *positive* it didn't go to waste. The rosemary fries I had with my sandwich were good, but they'd be better as steak fries, I think...thicker/bigger would be better. The service was pretty good.

The Bad: currently, it seems they're pretty disorganized in terms of necessities. On this Friday night, they were only offering carryout, and person after person kept coming in and asking for a carryout menu, which they'd run out of...on a Friday night. "It's on our website..." really isn't a solid answer when the customer has stopped by, even if it's still a pretty convenient way to check out the menu. When a customer comes in to a carryout place, there *needs* to be menus for them to take with.

The Ugly: had the food not been as good as it was, and had they not made a concession for Donna and me, I would have been absolutely *livid* with the place. The disorganization I referred to earlier seems to go a bit deeper, too: they really don't know what they're trying to be, yet. Or at least it doesn't appear that way. For some unknown reason (Mrs. Kahlich did try to explain it a bit, but I admit that Donna and I had difficulty understanding a lot of what she said...not necessarily her fault), Noble Pig has decided to be a carryout *only* place on the weekends, and they only recently started this out. By this I mean that there are *no tables* to eat at...that's right, they pull them all out and leave the chairs for people to wait in for their carryouts. I'm not talking about no table service...that'd be fine by me. I'm talking about them literally having *no place to eat but your lap*. There was no notice of this. There's no indication of this on their website, their Facebook page...nothing. It's just what they've done...on the *weekends*. Thankfully, when they realized that Donna and I were going to literally *have to* eat our meals on our laps, they graciously allowed a table to be brought out for us to be able to eat our meals in a somewhat civilized fashion. It was a nice gesture on their part, and we were awfully grateful for it, but it seems so, so backwards to have had the issue pop up in the first place.

Fair's fair: I will be back, as I was happy with my food, and in the end, I was happy that they saw the issue we were having, and did something kind to accommodate us. We really didn't have much of a choice at that point to go anywhere else to eat, and they recognized that and solved the issue for us. This, to my view, is good service. The fact that they're still searching for what they're trying to be? Yeah, that's still an issue, as is the general organization issue. Facts are facts, though, and the food's still really good.

There were *lots* of people coming in that night, too. This was *not* a dead place...I can't understand why they'd want people to not eat while there at any time of day. I doubly can't understand why, in trying to be carryout only, they'd run out of carryout menus. It's quite the dichotomy, that.

So, my recommendation? Go, but *do call first* and find out what the what is on any particular day/night. Will they have tables to eat at? Is there anything specific you should know before you make a trip out there so you don't have a family of five show up with nowhere to sit, or even be, really? Will the wait for carryout be very long, if that's what you have to end up with? Are there carryout menus available?

I know it sounds like I'm being hypercritical about the tables thing, but really...the food was great, and I was happy *after* I was done eating. Before? Well, let's just say that the pot was beginning to boil, per Donna's observations. Making the whole thing a bit more amusing was the fact that *as soon as* we left, a young couple walked in and *immediately* beelined for the table that Donna and I had vacated (the only one in the place, obviously), unbussed though it was. They were promptly told that it really wasn't available, apparently much to their confused chagrin. I can't blame them, as I feel it's a bit ridiculous myself, and I would have done the *exact same thing* that they had were I in their shoes. It's honestly baffling, and I hope that whatever this experiment is that they're doing will end as quickly as it's begun. Bass-ackwards, really. Edited to add a quote from Molly Abraham's review in the Detroit News a couple weeks ago: "It offers just 14 seats at white linen-covered tables, with white linen napkins." You can see easily why confusion is happening.

Great food, good prices, gracious service...really odd experience. I'll be going back, though, I can promise you that!

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  1. Pretty small space they're shoe-horned into. And carry out- anything is a deal killer for me. So hope the Kahlichs figure out an efficient was to serve "dine in" consistently.

    Great review, boagman.

    1. Yikes.
      Anyone try the prime burger or bbq??

      2 Replies
      1. re: VTB

        Not yet, VTB. I promise I'll be trying the bbq in the near future, especially since my east side mainstay, Weekday Cafe, is now no more. I'm especially interested in the pulled pork and the Carolina mustard bbq sauce. I've been very surprised at how well I like mustard-based bbq sauces!

        1. re: boagman

          Heheee, what's next, cheese? It looks like they try to specially select meat. Supposedly grass fed beef, berkshire pork, etc.. So, i'm kinda curious.

      2. Wow. All I can think of is trying to save money on hiring waitstaff, but I'd think that they would be losing more potential business than saving money with this practice. No dining in on weekends ABSOLUTELY should be conveyed very clearly on everything they have!!!

        2 Replies
        1. re: HillsofBeverly

          According to their website, they are open for dinner for 3 hours. For a 14 seat restaurant, that would cost them about $15 (?) for the one waiter needed.
          So it can't be about saving money.
          Their website is basically nothing - it would be a good idea for the website to state carryout only on Fridays or whatever.

          1. re: Markcron

            This just popped up on the website within the past several hours:

            "During our construction we will NOT have seating for dinner Friday and Saturday.
            We will ONLY have carry out Friday and Saturday evening.

            Please be patient as we work to make our restaurant better for our patrons."

            The last sentence, on the website, is in italics, but didn't translate here with my copy-and-paste.

            I would consider that to be, at the very least, a partial-to-decent addressing of the issue. Perhaps they're reading Chow, and/or perhaps they just realized the issue on their own. Either way, I think that this is a positive step, and it certainly does sound like it isn't a permanent thing. That's good, because I really, really want to like this place as much as his previous places. This is a step in the correct direction, even if it's still an inconvenience.

            Communication beforehand helps expectations be more realistic, I think.

        2. The original comment has been removed
          1. So everyone knows, I've been back ex post facto, and they're now offering in-house dining every night they're open. So that's taken care of.

            I also had the opportunity to try the pulled pork, and liked it quite a bit. The sauces that came with it were decent, though I wish there'd been a mustard sauce as well. Perhaps there was one and I didn't catch it (you do have to pick your sauces from the four-or-so offerings), but the two I had were good enough.

            I bought it for my poker group as a make-the-sandwich-yourself deal, along with some cheapie hamburger buns that I bought at the party store next door, and they went over quite well.

            I'm going back yet again. I look forward to the dine-in experience.

            3 Replies
            1. re: boagman

              > I bought ... cheapie hamburger buns

              Cough, gaaak, sputter, cough, AHEM ...

              Who are you; and what have you done with Boagman?

              1. re: rainsux

                Agreed! That being said, authentic barbecue, at least in Kansas City, nearly always is served with WonderBread-ish crap. I never 'got' that concept. Bad Brad's industrial tortillas ain't much better, i might add.

                1. re: rainsux

                  Time of day certainly played into it, as well as not knowing the location of where good ones could be procured. Couple those factors with the facts that the good ones would cost more, and nobody but myself would really notice any difference, and the cheapies were the choice. The only choice at the time, really.