Born in the heart of Detroit's auto industry, and bred on the blue-collar work ethic that made it great.

Avenue American Bistro has worked tirelessly over the past decade to bring you elevated service and from-scratch cooking of fine dining caliber, presented in the form of honest midwestern hospitality.


Led by Chef Aaron Cozadd, our small team of creative individuals allows us to present new flavor profiles and dining experiences that guests have not yet come to expect from casual dining. With a cumulative total of 60 plus years of culinary knowledge and fresh eyes of three owner-operators looking to effect change in the restaurant industry. Our guests come for the food and come back for the experience. Avenue American Bistro is an ever-evolving, ever-improving dining experience.

What sets our food apart is that even the most overlooked and simple preparations are executed with the attention to detail of time and efforts required to make them exceptional. Our onion soup starts with a house-roasted bone stock and 10 hour truly caramelized onions before being topped with daily baked baguette and swiss gruyere in order to land in front of you with the combination of 3 days effort.

Our kitchen is founded on time-honored techniques and a belief that classical cooking leaves no room for shortcuts. Utilizing the crafts of true hardwood smoking creating deep flavor bases through housemade stocks and layering them with “new world” flavor profiles.

We bring you dishes like our 14-hour smoked brisket Korean taco, Shawarma Taco with freshly battered cauliflower, our hand-crafted White BBQ Bacon Burger, and hickory kissed Firecracker Shrimp with sweet chili glaze.


Our Baristas will introduce you to fresh, unique, and vibrant cocktails with the skilled hands of a chemist. We believe good cocktails start with fresh ingredients and our from-scratch approach doesn't end at the kitchen. We build house-infused liquors; like our pickled vodka made with fresh dill, and our pineapple-infused Brazilian rum. We only use fresh-squeezed citrus juices and scratch simple syrups for our mixers. Where else can you get a bloody mary made with vine-ripened tomato juice, house-smoked jalapenos, and hand-squeezed citrus with a horseradish bite? Even the garnish gets our full attention with our house-made pickled veg and smoked blue cheese olives.


Sourcing only the highest quality of food ingredients available. Our hand-dipped Tenders come from free-range all-natural organic chicken. Working with local partners we get the best products that we cannot produce in-house. From our dorado style tacos built on tortillas made from freshly milled masa by Hacienda foods in the heart of Southwest Detroit. To our daily baked buns and baguettes by Chef Matt Knio you won’t find a commodity item in house.

Scroll to Top