DETROIT (WXYZ) — BESA, one of Detroit’s premier modern fine-dining establishments, has hired executive chef, Nicholas Geftos, who has created new lunch and dinner menus with a European flair.
The new menus launch on Oct. 7, just weeks before the restaurant’s first anniversary on Oct. 20.
Geftos graduated from Le Cordon Bleu School of Culinary Arts in Las Vegas and was most recently chef de cuisine at Plum Market and Iridescence at Motor City Casino. Geftos also previously served as executive chef at Tallulah Wine Bar and Bistro in Birmingham, working side-by-side with BESA’s managing partners, Mario Camaj and Gerti Begaj.
Many of the new menu items, including the Amish Chicken Breast, Alaskan Halibut, and Hamachi “Hot Pot” soup, have been created by Geftos, while other popular dishes that are staples on the current BESA menu, such as the Niman Ranch Lamb Shank and Hudson Valley Duck Breast, will continue to be available. BESA will also be updating their popular raw bar to include daily east and west coast oysters, beef carpaccio and stone crab, when in season.
The 5,500-square-foot restaurant seats 135 guests in the dining room, lounge, bar and patio, with a private dining room in lower level seating up to 36 guests.
Hours of operation are:
· Monday – Tuesday 11 a.m. – 10 p.m.
· Wednesday – Friday 11 a.m. – 11 p.m.
· Saturday 4 p.m. – 11 p.m.
· Sunday: 4 p.m. – 9 p.m.
For more information, visit https://www.besadetroit.com/
