Get Stoned 

Add The Reddstone, Josh Kabat's new eatery on West 76th Street, to the ever-expanding options in the Detroit-Shoreway neighborhood. Nestled inside the former Snickers space, the restaurant/bar opened October 11 and serves daily dinners and Sunday brunch.

Part chef, part rocker, the 29-year-old Kabat wants The Reddstone to evolve into a solid neighborhood hangout with a laid-back vibe, top-shelf booze, and first-rate food. "I'd . . . call it a 'hybrid lounge,' a place with great food and a rock 'n' roll attitude." For now, at least, the concept includes once-a-month live music, which Kabat would like to see eventually grow into a Thursday-night staple.

While the vibe may rock, Kabat's food is serious stuff, featuring big, sassy flavors, often delivered with an Asian twist. Among his signature items, count five-spice crusted flank steak in spicy Saigon sauce, and Payne Avenue Pasta, with chicken, red peppers, and five-spice garlic bread. The moderately priced menu also includes gourmet burgers and imaginative pizzas, including a sweetbread version, goosed with garlic and peppercorn purée, Gouda, smoked bacon, and a topknot of arugula dressed in a balsamic reduction. For the meat-free crowd, Wednesday-night happy hour features tofu-and-pine-nut tacos.

A graduate of the Akron culinary program, Kabat's résumé includes stints at Akron's former Treva, Galaxy in Wadsworth, and Cleveland's Lola, where he worked as a line cook from 1999 to 2001. He left Lola for a four-year run as owner of Peabody's concert club, which solidified his rocker cred. "Now," he laughs, "I'm basically just looking for a place to party!"

Rock The Reddstone at 1261 West 76th Street from 5 p.m. to 2:30 a.m. Monday through Saturday, and 11 a.m. to 2:30 a.m. on Sunday. For more info, call 216-651-6969 or visit www.thereddstone.com.

Moving on: After two and a half years as GM and executive chef at downtown's Vivo (347 Euclid Avenue), Michael Herschman has left to pursue other opportunities. According to staffers, his replacement hasn't yet been named, but changes to the menu — for now contemporary Italian, augmented by some of Herschman's signature Asian stylings — seem likely.

More by Elaine T. Cicora

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