Ten years can change the face of a city, but it takes a certain kind of vision for a place to become part of its fabric. In 2015, Central Kitchen + Bar opened inside the historic First National Building, right in the middle of downtown Detroit’s transformation. The idea came from Detroit native Dennis Archer Jr., who wanted a space that reflected the city’s grit and charm, yet still offered a modern, cosmopolitan experience. He wanted a restaurant that was approachable without losing its edge, elevated without feeling out of reach, and unmistakably Detroit.
“Back in 2015, Downtown Detroit was changing—fast,” said Archer. “But there still wasn’t a place that matched what I envisioned: approachable but elevated, casual but curated, grounded in the city’s soul but with a vibe that felt cosmopolitan. I wanted Central to reflect Detroit’s past, present, and its promise.”
Downtown at the time was in the midst of rapid growth, with new businesses, residents, and visitors changing the city’s rhythm. But for Archer, something was still missing. He pictured a place where a business lunch could roll seamlessly into an after‑work happy hour, where a Sunday brunch could carry the same energy as a Friday night, and where the design would speak to Detroit’s past and future at the same time. When the First National Building space became available, it felt like the right move—not just for location, but for history.
The building itself carried layers of Detroit’s story. Archer kept the original bank vault doors, tin ceilings, and sturdy columns, blending them with industrial details, warm wood tones, and photography that captured Detroit’s neighborhoods. The name “Central” was chosen as a nod to the city’s former Central Market, which once stood just across the street in Cadillac Square. That grounding in history gave the space an authenticity that felt immediately familiar to Detroiters.
From the start, Central’s menu was built to be accessible while offering something unexpected. Under Executive Chef Christina Stanco today, that balance still holds. The kitchen has a clear sense of what regulars come back for—signature items like the smash burger with its house sauce, Mediterranean wings with marinated feta and olives, and a rotation of handhelds and vibrant plates. But it also leaves room for dishes that surprise guests and keep the menu fresh.
The Sunday Disco Brunch has grown into its own downtown ritual, drawing diners for a mix of good food and energy that lingers long after the plates are cleared. Dishes like avocado toast layered with avocado mousse, burrata, and pickled red cabbage are joined by brunch cocktails and music that turns a weekend morning into an event. It’s become one of those rare constants in a city that keeps evolving—something people know will deliver every time.
Central has been as much a meeting place as it has been a restaurant. Over the years, it has hosted everyone from office workers grabbing a quick lunch to concertgoers ending their night, from entrepreneurs sketching out plans to civic leaders talking policy. Tourists often stumble in while exploring downtown, but they quickly pick up on the fact that Central feels like a place made by and for Detroit.
The bond among the Central team runs deep, and when longtime team member Norris Schell passed in 2024, the loss reverberated across Detroit like a collective grief over a brother gone too soon. Norris wasn’t just a familiar face; he was Central through and through—his laugh carrying across the dining room, his warmth making every guest feel at home. As Archer said in the days after the tragedy, the space feels bigger without him, but also emptier. Though Norris is gone, the love he gave remains in the way the team greets guests, in the care they put into every plate, and in the countless memories that still bring smiles when his name comes up.
That kind of connection to people is part of what has kept Central thriving. Archer and his team have rooted the restaurant in local relationships, partnering with producers like Fairway Packing, Carmela Fine Foods, Tocco Produce, and Red Goose Spice. Those relationships strengthen Detroit’s food economy and keep quality high, but they also align with the restaurant’s commitment to being part of the city’s ecosystem rather than just a business in it.
Detroit is mistakenly a city that has been underestimated more than once yet, Central’s staying power has proved that Detroiters can create spaces that draw people in without diluting what makes the city unique. One early review called the restaurant a reflection of “no apologies” confidence, and a decade later that description still fits. There’s a pride here that’s visible in the details—how the staff greets regulars by name, how the design never tried to mimic anywhere else, how the menu quietly tells a story about where the ingredients come from.
That pride has carried Central through challenges, including the unpredictability of the last few years in the restaurant industry. While many places closed or scaled back, Central adapted. The patio became a safe haven for diners looking for open‑air seating, menus shifted to include more carry‑out‑friendly options, and community engagement stayed a priority. The resilience was a reflection of the same Detroit grit that inspired the restaurant’s founding.
Now, marking its 10th anniversary, the team is looking forward as much as it is looking back. Plans are in motion to refresh the patio space, expand community‑focused events, and continue introducing seasonal dishes that reflect Detroit’s diverse food scene. The goal isn’t to reinvent Central, but to keep it evolving in a way that still feels authentic.
Archer describes the milestone as both a celebration and a checkpoint. Detroit has shaped Central’s identity in every way, and in return, Central has aimed to give something meaningful back to the city. That means more than just serving meals—it means holding space for conversation, connection, and the kind of moments that make a place part of people’s personal maps of the city.
Beyond hospitality, Archer’s civic footprint runs deep. He’s not just a restaurateur—he’s a founder and chair of the Paradise Valley Foundation and serves on the board of the Detroit Paradise Valley Conservancy, where leaders guide programming that honors the neighborhood’s cultural legacy and Black entrepreneurial roots. His real estate vision includes investment in Paradise Valley’s revival—working to restore the vibrancy of the historic African American district dismantled in the mid‑20th century. That extends the spirit behind Central: building places that are deeply rooted in history, community, and equity.
Over the last decade, the restaurant has watched the First National Building’s surroundings transform. Cadillac Square has become more active, nearby businesses have opened and closed, and downtown’s skyline has shifted with new developments. Through it all, Central has kept its spot as a steady presence. Regulars know the faces of longtime staff, visitors remember the details of their first visit, and locals bring out-of-town guests here because it feels like a snapshot of Detroit hospitality.
The anniversary is also a reminder that Central’s story is inseparable from the city’s ongoing one. The restaurant opened at a time when downtown was rebuilding momentum, and it played a role in making the area a destination again. Its success shows how spaces that value both design and community can last, even as trends come and go.
As Archer puts it, “Detroit made us, and we’re just getting started.” That starting point is a decade in, with plans that stretch into the years ahead. The restaurant isn’t chasing the newest thing—it’s investing in the relationships and traditions that got it here.
For diners, that means walking into a space where the details matter, where the food delivers, and where the atmosphere feels like Detroit—layered, resilient, and still moving forward. In a city known for its reinvention, Central Kitchen + Bar has managed to become something rare: a place that’s as much about where it’s been as where it’s going.