Detroit 75 Kitchen

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Detroit 75 Kitchen A Proper Sandwich Shop in Detroit Run by Two Brothers: Chef Mike Nassar & Ahmad Nassar Detroit 75 Kitchen is a success story.
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What started as a pipe dream has become a must-visit destination. When two brothers decided to establish a kitchen at their family’s truck stop, they would have never dreamed of becoming one of The Top 100 Restaurants in the U.S. In 2014, the Nassar brothers: Mike, the self-taught culinary virtuoso, and Ahmad, the creative brain behind the business, bet on themselves at a time when their Southwest Detroit neighborhood was all but forgotten. The goal was to leverage great food as a way to entice truckers to fuel up at their location. Soon, it became clear that something bigger was happening. There were lines of people stretched down Fort Street eager to get a taste of what everyone was talking about. Highly regarded by many, the brothers and their team have received numerous awards and accolades, including being recognized as a Top 3 Food Truck in America. They still feed truckers crossing the Ambassador Bridge but now Detroit 75 Kitchen has become a landmark. As Chef Mike likes to say: “Nobody would travel that far for a sh*tty sandwich.”

Stay Hungry,

Chef Mike & Ahmad

10/29/2026

Our Detroit-Style Cheesesteak sells out nearly every day, and once you try it, you’ll understand why. 

Around here, we don’t do anything half-ssed, which means that every aspect of our sandwiches is the highest quality possible. The way I see it, my guests are trusting me to deliver a great meal, and I don’t take that trust lightly. 

We sauté shredded ribeye and sirloin with trio peppers, mushrooms, and onions before tucking it into a fresh sesame roll and topping it with a layer of Swiss and provolone. Then it goes into the panini press to perfectly melt the cheese and give the bread our signature crunch. 

Crisp lettuce, tomatoes, and our house-made pickled jalapeños add a kick of freshness, and our house-made creamy aioli and vinaigrette bring the perfect tang. 

This isn’t the Philly-style cheesesteak you’re used to— this is Detroit-style, baby. 

And as any Detroiter will tell you, we know how to do things right. 

- Chef Mike

   

10/27/2026

Here’s how to make this absolutely incredible French lentil salad. 

Ingredients:
- Green Lentils
- Red Cabbage
- Carrot
- Red Onion
- Red W**e Vinegar
- Olive Oil
- Dijon Mustard
- Honey
- Garlic
- Bay Leaves
- Cilantro
- Salt & Pepper

Give the lentils a good rinse before adding them to a stock pot filled with cold water. Toss in a couple of bay leaves, some fresh cilantro, and a few cloves of garlic before bringing to a simmer. 

Cook for 20-25 minutes, or until the lentils are nice and soft. 

While the lentils cook, make the vinaigrette by combining Dijon mustard, honey, salt, pepper, red w**e vinegar, and olive oil. 

Thinly slice the red onion and carrot and shred the red cabbage before adding to the bowl with the vinaigrette. Toss well, ensuring that the veggies are well coated in the dressing.

Strain the lentils before adding directly to the bowl with the rest of the salad. Gently toss until the ingredients are well combined. 

This recipe is truly a celebration of flavors and textures; the tang of the vinaigrette, the crunch of the fresh veggies, and the richness of the lentils all work perfectly together.

Save this recipe, make it, and don’t forget to let me know how much you love it. 

- Chef Mike 

 

10/25/2026

Paying my staff a livable wage has saved my business so much money. 

When I started Detroit 75 Kitchen, it was really important to me to be the kind of boss that I always wished I’d had. I know what it takes to do this job— it’s nonstop, and this industry is notorious for burning people out fast. I wanted this place to be different from other restaurants in all of the best ways. 

A big part of that means making sure that my team is actually paid fairly for the tough work they do every day. And, honestly, that’s the bare minimim that every business owner should be doing for their employees. 

Listen, this isn’t rocket science—if you’re paying the bare minimum, you’re going to get minimal effort in return. Expecting anything more than that from your employees is just delusional.

Quit being a cheap@ss. Investing in your team is one of the best ways to ensure the overall success of your business. 

- Chef Mike

   

10/22/2026

This easy peanut chili noodle recipe is super viral, so let’s give it a try. 

Ingredients:
- Wide Rice Noodles
- Peanut Butter
- Green Onion
- Garlic 
- Rice W**e Vinegar
- Soy Sauce
- Chili Crisp Oil
- Sesame or Neutral Oil
- Red Pepper Flakes
- Sesame Seeds

Bring a pot of water to a boil then add the noodles, cooking until al dente. 

While the noodles cook, add peanut butter, red pepper flakes, green onion, minced garlic, sesame seeds, rice w**e vinegar, soy sauce, and chili crisp oil to a pan over low-medium heat. 

In a separate pan over medium, add a little sesame or neutral oil. Get this nice and hot before carefully pouring over the other ingredients. Let that sizzle for a few moments, then whisk everything together until it forms a sauce. 

Add the cooked noodles directly to the saucepan, and immediately toss to evenly coat the noodles with the sauce. Finish with a drizzle of sesame oil, plate, and garnish with more green onions and chili oil before digging in. 

These were absolutely incredible, and I understand why they’re blowing up across social media. 

Super quick and easy, and definitely worth a shot if you’re looking for a new recipe to try at home. 

- Chef Mike

 

10/18/2026

Here are 3 of my go-to sauces that you can use on pretty much anything. 

Sauce #1: Avocado Lime
Add unflavored Greek yogurt, rice avocado, fresh lime juice, and a sprinkle of salt & pepper into a food processor. Blend until super smooth and creamy. 

Sauce #2: Zesty Cilantro 
Add unflavored Greek yogurt, some cloves of garlic, fresh lime juice, fresh cilantro, a pinch of cumin, and a sprinkle of salt & pepper to a food processor. Blend until it’s silky smooth.

Sauce #3: Smokey Chipotle
Add unflavored Greek yogurt, chipotle peppers & adobo sauce, a little honey, and a sprinkle of salt & pepper into a food processor. Blend until creamy. 

If you aren’t already making your own sauces, this is your sign to start ASAP. 

Trust me, once you try the homemade versions, you’ll never want to waste your money on the bottled, store-bought stuff ever again. 

- Chef Mike

  recipe cookingathome

10/15/2026

If you’ve never had Pickle Salsa, you’re absolutely missing out. 

Ingredients: 
- Tomatillos 
- Jalapeño (or similar)
- Onion
- Garlic Cloves
- Pickles w/ Brine
- Fresh Cilantro
- Lime
- Salt
- Neutral Oil

Step 1: Prep the Ingredients
Peel the tomatillos and rinse them, the jalapeño, and the cilantro in cold water. 

Cut the tomatillo into quarters and the onion into large pieces, leaving the jalapeño and garlic cloves whole. 

Add a little neutral oil to a pan over medium-high heat. Add the tomatillos, onion, jalapeño, and garlic and char on one side before flipping. 

Cook until golden on all sides before removing from the heat. 

Step 2: Create the Salsa
Add the charred ingredients to a blender or food processor, along with a whole jar of pickles, a little pickle brine, the cilantro, lime juice, and a sprinkle of salt. 

Blend/pulse until you reach your desired salsa consistency. Enjoy immediately, or store in an airtight container in the fridge up to a week. 

Anytime I make a batch of this, it’s gone within a day. Fresh, flavorful, and perfect as a dip or as a topping for nachos or tacos. 

Save this video, make it, and thank me later. 

- Chef Mike

 

10/13/2026

I've been craving In-N-Out's signature sauce, so you know I had to recreate it at home.

Ingredients:
- (1/2 cup) Mayo
- (2 tbsp) Ketchup
- (1 tbsp) Sweet Relish
- (1 tbsp) White Vinegar
- (1/2 tsp) Onion Powder
- (1/2 tsp) White Sugar
- (pinch) Salt

Add the mayo, ketchup, sweet relish, white vinegar, onion powder, sugar, and salt to a bowl and whisk together until fully combined.

Pro tip: make this the day before and store it in the fridge to really let the flavors marry before using it.

In my opinion, the best thing on the In-N-Out menu is their animal-style fries, and here's how I make them at home.

Start with fresh, hot-from-the-fryer fries and add a layer of American cheese. Pop in the oven or air fryer to get the cheese melty, top with caramelized onions, and finish with a generous drizzle of the homemade In-N-Out sauce.

Just because you don't live near an In-N-Out doesn't mean you should have to miss out on the hype.

Give this recipe a try and let me know what you think.

- Chef Mike

10/11/2026

As soon as I heard Keke Palmer's jammy egg recipe, I had to try it for myself.

Ingredients:
- Eggs
- Soy Sauce
- Tamarind Syrup
- Rice Vinegar
- Chili
- Ginger
- Garlic
- Rice (for serving)

To get that perfect jammy texture, Keke says to add the eggs to boiling water and cook for 7 minutes, then move directly into an ice bath for 3 minutes.

To create the marinade, mix soy sauce, a little tamarind syrup, a splash of rice vinegar, chilis, fresh ginger, and minced garlic.

Add the eggs and the marinade to a container, cover, and let rest in the fridge overnight to let those flavors soak into the eggs.

Serve over some rice for one hell of a delicious meal.

D@mn, Keke, this recipe really was the jam, and I'll absolutely be making these again.

If you're an egg lover, definitely give this recipe a try. I think you're going to love it as much as I did.

- Chef Mike

10/06/2026

Kewpie mayo is essential to emulate those incredible Japanese cuisine flavors, and here's how to make it at home.

Ingredients:
- (3) Egg Yolks
- (Splash) Rice Vinegar
- (1/2 lemon) Lemon Juice
- (1 tsp) Dijon Mustard
- (1.25 cups) Neutral Oil
- (Pinch) Salt
- (Pinch) MSG
- (Pinch) Sugar

Bring the eggs to room temperature before separating the yolks & whites. Add the yolks to a mason jar along with a splash of rice vinegar, the juice of 1/2 a lemon, a heaping tsp of dijon mustard, and pinches of salt, MSG, and sugar.

Add just over a cup of neutral oil (avocado or similar) to the jar, then use an immersion blender to whip until smooth and creamy— about a minute or so.

Use immediately, or store in an airtight container in the fridge up to a week.

Before anyone in the comments asks— yes, MSG is essential for this recipe if you truly want a copycat Kewpie mayo recipe, and no, it's not the villain seasoning it's been made out to be.

If you love Japanese cuisine, this recipe is a must-try. Make it and thank me later.

- Chef Mike

09/29/2026

Pulp Fiction's Big Kahuna Burger is iconic, so you know I needed to try it for myself.

Ingredients:
- Ground Beef
- Hamburger Bun
- Pineapple Rings
- American Cheese
- Bacon
- Red Onion
- Ketchup
- Mayo
- Pickle Juice
- Salt & Pepper

Preheat a pan to medium-high heat. Shape the ground beef into a patty, add to the pan, and season with salt & pepper. Cook undisturbed until the bottom has a delicious crust, then flip and add a slice of American cheese. Cook for another minute while the cheese melts, then remove from the heat.

Add the pineapple rings directly to the same pan and caramelize for a minute or two before flipping and repeating on the other side. Remove from the heat. Butter the insides of the bun and pan-fry until slightly crispy.

Whisk together mayo, ketchup, and a little pickle juice to create a simple burger sauce. Add some of the sauce to the bottom half of the bun, top with the burger patty, caramelized pineapple, bacon (optional), sliced red onion, a little ketchup, and a final drizzle of burger sauce.

Top with the other half of the bun, and enjoy.

I'm with Jules on this one; this is one hell of a tasty burger, and the cornerstone of any nutritious breakfast.

Believe me, it's worth a try.

- Chef Mike

Address

4800 W Fort Street
Detroit, MI
48209

Opening Hours

Monday 10am - 6pm
Tuesday 10am - 6pm
Wednesday 10am - 6pm
Thursday 10am - 6pm
Friday 10am - 8pm

Telephone

+13138433215

Website

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