Cutter’s Bar and Grill

Detroit’s Eastern Market is one of the most important and vital pieces of the Detroit success story. Surviving the downfall of the other three markets (also directionally titled) and providing a basis from which many businesses have built, it is still one of the best reasons to visit and live in Detroit. Produce vendors hawking about zucchini and asparagus sales, tired farmers peddling the week’s duck and quail eggs, snarky petition pushers, and artisanal vendors all gather weekly to share their work and claim whatever money they can for their toil.

When Eastern Market is mentioned, people usually talk about the colorful and loud display that happens in the sheds. Although this is where goods complete their journey, that is only half the story. There is also a lot of background work that goes into Eastern Market’s status as the central hub for quality meats, produce, and goods. Walking a block or two past the sheds will reveal rows of nondescript graffiti covered brick buildings. These are the produce warehouses, the meat packing facilities, and the distribution centers – the living organs of the market. Their ominous purpose looms over street, and you can imagine the yelps of bovine lives being shortened, then the deafening silence while they wait for transport to a farm-to-table restaurant, a stall in one of the nearby sheds, and ultimately a suburban or Detroiter’s belly.

Those wandering or lost around these towers of brutal nourishment may spot the dark stains on the awning, the multiple names displayed outside, and the lack of any sort of windows and assume that Joey’s Meatcutter’s Inn (now shortened to Cutter’s) is no longer open for any kind of business. The absence of people in a line out the door will certainly bring the assumption that this is not like the other restaurants of Eastern Market, which often aim to serve the masses quickly and often heartlessly during market hours. Restaurants such as Supino’s and Russell Street Deli pride themselves on their good food from local sources. Cutter’s holds the same standards in excellence, but also brings an ambiance of genuine hospitality, befitting of the friendly and welcoming nature that Detroiters share.

Scott is a Very Ice Pineapple. — MCBC members like to think of themselves as VIPs. Very Ice Pineapples.

The walls are bespeckled with an eclectic collection of Detroit photos, basketball photos, bar mirrors, records, and TVs. The ever-present poker machine sits alone in the back room, waiting for utilization by some lone patron. Though the symbols of every sports bar make up the aesthetic, they aren’t the centerpiece. Instead, the black surfaces of the counters and walls and the open design of the seating allow for multiple interpretations of the unusual space. One would feel comfortable watching a hockey game, as we were, or just listening to the jukebox, chatting with bartenders, or picking a space on the floor to dance.

Being next to the market is an obvious benefit for the restaurant. They have access to some of the finest produce, meat, and baked goods that come through all of Michigan – and it shows in their product. Most, if not all, of their sourcing comes directly from Eastern Market Vendors, butchers, and bakers, lending credibility to their product, their location, and their history.

Cutter’s has a ton of variety in what they serve. In addition to their 3 oz sliders, which are actually more like small cheeseburgers, they have half pound, full pound, and two pound burgers, for prices ranging from $2.90 to $11.50 for their base model hamburger. They have six types of stuffed burgers, for those who want their toppings inside their burger instead of on top of them, and a turkey burger for those who aren’t partial to red meat. all toppings come at an additional cost. For example, tomato will cost you 35 cents, cheese runs 55 cents, and if you want a fried egg, you’ll have to lay down a whole dollar. This miniscule cost of extra toppings means that even the heartiest of eaters will only add a dollar or two onto their burger price.

In addition to their burgers, they have a pretty standard bar menu. Stand out items include “steak bites”, presumably left over bits of meat from nearby meatcutters, and a loaded baked potato section. There are no vegetarian options for burgers, but vegetarians can eat potatoes, sandwiches, salads and other parts of the menu- they would not be disappointed in the menu or the experience. Grab them a $2.50 beer, and they’ll have little reason to complain.

Our burgers were very juicy, well seasoned, and cooked just right. Even those that ordered stuffed burgers reported meat cooked to order correctly. This is a feat for stuffed burgers, as anyone who has tried to make them knows they tend to cook unevenly. The bacon used was just thick enough, with the perfect texture of chewy and crunchy that I adore. The quality of their wares was on showcase with the toppings as well. Crisp lettuce, juicy tomatoes and fresh pickles on my burger were an excellent combination to an already good thing.

One part of the burger that certainly stood out was the buns. Adorned with a smattering of poppyseeds, they skirted the line between hamburger bun and brioche, dealing out a hint of sweetness to the savory cheese and patty. The buns held up well to all forms of condiments and moisture we threw at them, and a light toasting provided a much appreciated texture.

IMAG1479 — What would David look like with mayonnaise for a head, you ask? Probably a lot like this.

The staff provided a welcoming environment to our group of newcomers as well as the regulars that dotted the bar stools. A string of good R&B songs slid out of the jukebox and lifted the bartenders and customers to their feet to enjoy the good vibes. Our waitress was nice, patient with our large group, and quickly fixed any minor mistakes happily. When she gave me raw onions instead of grilled, she immediately realized her error and brought it back to the kitchen to rectify the situation. In a crowd of 12 people, this is impressive.

Leaving the restaurant to peruse the market, we were greeted by a party bus from Chicago. About 20 people swarmed past us into the doorway, chatting with us and expressing their good will. I imagine the fact that they were five hours into a bar tour played some part in their cheer – but they could certainly feel the positivity and good food bursting out of the bar in its ominous corner lot. As we strolled away, I knew their next one, two or five hours would be pretty great too.

Ratings:

Burger: 4.05

Service: 4.14

Atmosphere: 4.40

Value: 3.97

Overall Rating: 4.16

Erik: “Great experience, and great food.” 4.5/5

Jesus: “Cutter’s is a local joint in the Detroit sense: great music, good food and no cocky bullshit.” 5/5

Kara: “Good tunes, very enthusiastic staff.” 4/5

Yougatu: “Super friendly party folks.” 4/5

Dick: “Never had a stuffed burger before, and it was great. The music was awesome. I asked for the for the hockey game to be put on the TV, and someone did it very quickly. I didn’t need the fries. The ketchup wasn’t heinz. It was too sweet.” 4/5

Scott: “High life cans $2.50, not bad for a restaurant/non-Hamtramck bar. They don’t have coffee.” 4/5

David: “There are surprisingly few goth kids here for a bar called Cutter’s” 3.89/5

Patrick: “The bartender pours shots to the rhythm of the tunes!” 4/ 5