Everything at John D is made from scratch, right down to the mayonnaise. "If I have four hours of prep time I’m not going to spend it opening cans," Chef states. He wanted to construct a menu that speaks to Ferndale but is "just forward enough" - there is no molecular gastronomy here, no fumes or hydrogen. Chef describes it as being "a year or two into the future, not 20," bringing a little L.A. flare to Ferndale but in a non-pretentious, home-cooked way.
They make the kind of food they want to eat when they go out, and put their own spin on it, but don't expect the same-old, same-old. Between the Chef and Eddie's cultural and culinary backgrounds alone, this place takes the concept of "fusion" to a whole new level. At 33 items, it is a relatively small menu with a lot of different influences - French, Asian, Italian, Bosnian, Mediterranean. Items include a Chicken Oscar with lump crab meat and béarnaise, a vegetable Napoleon tower, lamb sliders served with pickled cherry peppers stuffed with prosciutto and mozzarella, duck confit in a puff pastry, and the John D PB+J - foie gras with truffles, dalmation fig spread and an edible flower. Down the line, Chef would love to incorporate monkfish and elk onto the menu and focus even more on Michigan's indigenous wild game (elk, deer). There will also be weekly specials (including vegetarian specials) where the Chef can get really creative.