Mudgie’s- Get in ma BELLY!
Get your tummy ready for something great. The hardest working waiter in Detroit opens his own restaurant on Monday, February 4. The doors of Eph Mcnally’s on Porter Street closed but Greg Mudge could not pass the opportunity to keep the venue open. With new menu and new paint, Mudgies will bring something fresh to your table.
Greg has worked at Eph Mcnally’s for about eight years, serving folks and making food.
The question on everyone’s lips is “What’s gonna be on the new menu?”
Mudgie’s will be a lunch spot, serving sandwiches, soups, salads and will include a kid’s menu. The spot provides the basics and you build your own creations. Of course there will be specialty dishes, but the real meal is up to your mouth and appetite.
“People customize meals like that anyway. I like this, take that off, extra this…”
The desserts will be to die for. I can’t wait to top my sandwich off with a waffle brownie sundae or root beer float.
He says, “I’m trying to use as many Detroit products as possible. I’m thinking green and local. I’ve received a lot of help from the community.”
Greg explained that the paper, boxes and even silverware come from a Detroit-based environmental company that makes biodegradable goods.
“These products are great. You can literally throw the wrappers and forks in the back yard and they will naturally disintegrate. They are made from potatoes!”
Detroiter’s love to eat (and drink). There is no shortage of restaurant’s in the city and Greg names Foran’s Irish Pub, Union Street, Jacoby’s and Slow’s as some of his frequent stops.
“Nemo’s has the best burger in town. Their mustard sauce is crazy hot!”
If opening a restaurant wasn’t enough to keep this dude busy, think again. He is in school for three nights a week and rocks turntables as a resident DJ for Fresh Corp’s, Republik monthly (video).
“I have a good work ethic. I work hard and don’t call in sick.” Plus, his grandma offered to help do dishes in the kitchen.
“I’ve always wanted to open a restaurant, but I thought it would be later, when I was established and out of school. This opportunity came up and it would have been silly for me to pass on it. We have worked hard in here. We had to redo everything.”
Greg admits he loves to cook but hasn’t had formal culinary training.
“Everybody says I have the best sausage gravy.”
He already has ideas that will be implemented as the business matures.
“Maybe we will do a Sunday brunch. The space is suitable for art gallery settings as well. I am really excited and everything is falling into place perfectly.”
Mudgies will be open Monday-Saturday, 11am-4pm (1300 Porter,Corktown, Detroit)
Wow! Makin’ Me Hungry!