Mabel Gray: Fine dining in a working-class town

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In a blue-collar neighborhood right outside of Detroit, James Rigato converted a 1,600-square-foot, cinder-block diner into Hazel Park’s first chef-driven restaurant. “I want the food and beverage and service to be serious, but that’s where it ends,” says the Mabel Gray chef-owner. “I want [guests] to be comfortable.” Since opening in September, Rigato says diners are thanking him for a new option in a town on the brink of a renaissance. “When there’s no restaurant like you, that’s the reason to do it,” he says. 

Connection to community

Rigato ripped out the facade but maintained the exposed cement walls and other industrial elements common in Hazel Park. “We learned about when to stop,” he says, not wanting to overdesign or detract from the area’s gritty vibe.

In full view

The kitchen takes up a full 40 percent of the space, and Rigato avoided compromising the view with seats. “People want access to the chef nowadays,” he says. “You can be anywhere in the restaurant and see the food going out.”  

A nod to the area, chairs are refurbished from Detroit schools

A feeling of home

Rigato’s goal was to emulate his own kitchen. That includes serving on mismatched antique plates and displaying his actively used cookbooks behind the line—both for functionality and decoration.

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