Detroit 75 Kitchen

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Detroit 75 Kitchen A Proper Sandwich Shop in Detroit Run by Two Brothers: Chef Mike Nassar & Ahmad Nassar Detroit 75 Kitchen is a success story.
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What started as a pipe dream has become a must-visit destination. When two brothers decided to establish a kitchen at their family’s truck stop, they would have never dreamed of becoming one of The Top 100 Restaurants in the U.S. In 2014, the Nassar brothers: Mike, the self-taught culinary virtuoso, and Ahmad, the creative brain behind the business, bet on themselves at a time when their Southwest Detroit neighborhood was all but forgotten. The goal was to leverage great food as a way to entice truckers to fuel up at their location. Soon, it became clear that something bigger was happening. There were lines of people stretched down Fort Street eager to get a taste of what everyone was talking about. Highly regarded by many, the brothers and their team have received numerous awards and accolades, including being recognized as a Top 3 Food Truck in America. They still feed truckers crossing the Ambassador Bridge but now Detroit 75 Kitchen has become a landmark. As Chef Mike likes to say: “Nobody would travel that far for a sh*tty sandwich.”

Stay Hungry,

Chef Mike & Ahmad

10/15/2026

If you’ve never had Pickle Salsa, you’re absolutely missing out. 

Ingredients: 
- Tomatillos 
- Jalapeño (or similar)
- Onion
- Garlic Cloves
- Pickles w/ Brine
- Fresh Cilantro
- Lime
- Salt
- Neutral Oil

Step 1: Prep the Ingredients
Peel the tomatillos and rinse them, the jalapeño, and the cilantro in cold water. 

Cut the tomatillo into quarters and the onion into large pieces, leaving the jalapeño and garlic cloves whole. 

Add a little neutral oil to a pan over medium-high heat. Add the tomatillos, onion, jalapeño, and garlic and char on one side before flipping. 

Cook until golden on all sides before removing from the heat. 

Step 2: Create the Salsa
Add the charred ingredients to a blender or food processor, along with a whole jar of pickles, a little pickle brine, the cilantro, lime juice, and a sprinkle of salt. 

Blend/pulse until you reach your desired salsa consistency. Enjoy immediately, or store in an airtight container in the fridge up to a week. 

Anytime I make a batch of this, it’s gone within a day. Fresh, flavorful, and perfect as a dip or as a topping for nachos or tacos. 

Save this video, make it, and thank me later. 

- Chef Mike

 

10/13/2026

I've been craving In-N-Out's signature sauce, so you know I had to recreate it at home.

Ingredients:
- (1/2 cup) Mayo
- (2 tbsp) Ketchup
- (1 tbsp) Sweet Relish
- (1 tbsp) White Vinegar
- (1/2 tsp) Onion Powder
- (1/2 tsp) White Sugar
- (pinch) Salt

Add the mayo, ketchup, sweet relish, white vinegar, onion powder, sugar, and salt to a bowl and whisk together until fully combined.

Pro tip: make this the day before and store it in the fridge to really let the flavors marry before using it.

In my opinion, the best thing on the In-N-Out menu is their animal-style fries, and here's how I make them at home.

Start with fresh, hot-from-the-fryer fries and add a layer of American cheese. Pop in the oven or air fryer to get the cheese melty, top with caramelized onions, and finish with a generous drizzle of the homemade In-N-Out sauce.

Just because you don't live near an In-N-Out doesn't mean you should have to miss out on the hype.

Give this recipe a try and let me know what you think.

- Chef Mike

10/11/2026

As soon as I heard Keke Palmer's jammy egg recipe, I had to try it for myself.

Ingredients:
- Eggs
- Soy Sauce
- Tamarind Syrup
- Rice Vinegar
- Chili
- Ginger
- Garlic
- Rice (for serving)

To get that perfect jammy texture, Keke says to add the eggs to boiling water and cook for 7 minutes, then move directly into an ice bath for 3 minutes.

To create the marinade, mix soy sauce, a little tamarind syrup, a splash of rice vinegar, chilis, fresh ginger, and minced garlic.

Add the eggs and the marinade to a container, cover, and let rest in the fridge overnight to let those flavors soak into the eggs.

Serve over some rice for one hell of a delicious meal.

D@mn, Keke, this recipe really was the jam, and I'll absolutely be making these again.

If you're an egg lover, definitely give this recipe a try. I think you're going to love it as much as I did.

- Chef Mike

10/06/2026

Kewpie mayo is essential to emulate those incredible Japanese cuisine flavors, and here's how to make it at home.

Ingredients:
- (3) Egg Yolks
- (Splash) Rice Vinegar
- (1/2 lemon) Lemon Juice
- (1 tsp) Dijon Mustard
- (1.25 cups) Neutral Oil
- (Pinch) Salt
- (Pinch) MSG
- (Pinch) Sugar

Bring the eggs to room temperature before separating the yolks & whites. Add the yolks to a mason jar along with a splash of rice vinegar, the juice of 1/2 a lemon, a heaping tsp of dijon mustard, and pinches of salt, MSG, and sugar.

Add just over a cup of neutral oil (avocado or similar) to the jar, then use an immersion blender to whip until smooth and creamy— about a minute or so.

Use immediately, or store in an airtight container in the fridge up to a week.

Before anyone in the comments asks— yes, MSG is essential for this recipe if you truly want a copycat Kewpie mayo recipe, and no, it's not the villain seasoning it's been made out to be.

If you love Japanese cuisine, this recipe is a must-try. Make it and thank me later.

- Chef Mike

09/29/2026

Pulp Fiction's Big Kahuna Burger is iconic, so you know I needed to try it for myself.

Ingredients:
- Ground Beef
- Hamburger Bun
- Pineapple Rings
- American Cheese
- Bacon
- Red Onion
- Ketchup
- Mayo
- Pickle Juice
- Salt & Pepper

Preheat a pan to medium-high heat. Shape the ground beef into a patty, add to the pan, and season with salt & pepper. Cook undisturbed until the bottom has a delicious crust, then flip and add a slice of American cheese. Cook for another minute while the cheese melts, then remove from the heat.

Add the pineapple rings directly to the same pan and caramelize for a minute or two before flipping and repeating on the other side. Remove from the heat. Butter the insides of the bun and pan-fry until slightly crispy.

Whisk together mayo, ketchup, and a little pickle juice to create a simple burger sauce. Add some of the sauce to the bottom half of the bun, top with the burger patty, caramelized pineapple, bacon (optional), sliced red onion, a little ketchup, and a final drizzle of burger sauce.

Top with the other half of the bun, and enjoy.

I'm with Jules on this one; this is one hell of a tasty burger, and the cornerstone of any nutritious breakfast.

Believe me, it's worth a try.

- Chef Mike

Our Veggie Sandwich is stacked with smoked onions, a trio of peppers & mushrooms, melted provolone and Swiss, garlic cil...
09/28/2026

Our Veggie Sandwich is stacked with smoked onions, a trio of peppers & mushrooms, melted provolone and Swiss, garlic cilantro fries, smoked tomatillo salsa, garlic cilantro aioli, and roasted jalapeño ketchup. All loaded onto a freshly baked sesame roll.

No meat needed. This might just be the BEST veggie sandwich you’ll ever have.

09/25/2026

Employees do not owe their bosses loyalty, and any boss who disagrees needs to listen up.

When you hire someone for a job, why would you assume you're owed anything beyond the job description? If you want your employees to care about you or your business, you're going to have to give them a reason to.

Things like loyalty, trust, and respect have to be earned, and the best way to do that is by making it mutual. If you invest in the health and wellness of your team and prove that you care about them as people and not just the work they provide, it'll go a long way.

What you give is what you get, both in business and in life. None of us, no matter how wealthy or powerful we are, are entitled to sh*t.

The sooner some people learn that, the better off all of us will be.

- Chef Mike

09/22/2026

Here's how to elevate your grilled cheese & tomato soup game to a whole new level.

Soup Ingredients:
- Tomatoes
- Onion
- Garlic
- Olive Oil
- Balsamic Vinegar
- Stock (chicken or vegetable)
- Passata
- Heavy Cream
- Thyme
- Rosemary
- Salt & Pepper

Sandwich Ingredients:
- Thick-Sliced Bakery Bread
- 3-Cheese Blend
- Asiago
- Parmesano Reggiano
- Mayo
- Butter
- Garlic
- Oregano
- Salt & Pepper

Step 1: Make the Soup
Add whole tomatoes, sliced onions, and garlic to a sheet pan. Drizzle with olive oil and balsamic vinegar, and sprinkle with thyme, rosemary, salt & pepper. Roast in a 350º oven for around 20 minutes.

Add the roasted veggies, passata, warmed stock, salt & pepper to a blender. Blend until smooth, add to a stock pot, and stir in some heavy cream. Bring to a gentle simmer.

Step 2: Make the Sandwich
Add mayo, butter, parsley, minced garlic, oregano, salt & pepper to a dish and whip until smooth. Spread a layer on one side of two pieces of bread.

Add the bread to a pan over medium heat, and top both halves with a 3-cheese blend, Asiago, and Parmesano Reggiano. Sprinkle with oregano and pepper.

Once the cheese is partially melted, combine the bread halves and continue cooking until both sides are browned and the cheese is perfectly melty.

Serve the soup with a final drizzle of olive oil and heavy cream, dunk that incredible sandwich, and enjoy.

If I'm craving comfort food on a chilly day, this is one of my go-tos. Sometimes, canned condensed soup and American cheese are all you need, but when you want to treat yourself, this is the way to go.

Give it a try. I know you're going to love it as much as I do.

- Chef Mike

09/20/2026

If the team is struggling, the real issue is probably leadership.

There is a huge difference between being "confident" and being "competent", and learning how to spot the difference is essential— both in business and in life.

A confident person knows how to talk a big game, but when it comes to actually doing the job, they fall apart. Those types of people want to have power, even if they don't know what the hell to do with it once they get it. These are the bosses who will never take accountability for their own shortcomings.

But a truly competent person communicates through action and inspires the people around them to do the same. It's not about the title for them— it's about getting sh*t done. They are the bosses who look at their team as people who work "with" them, rather than "for" them.

A team is only as strong as the leadership and direction they have to work with. Address the issue at the top, and you'll be amazed how much better things get at the bottom.

- Chef Mike

09/18/2026

Everyone has their own way of making tabbouleh, but my grandmother's recipe is my favorite.

Ingredients:
- Flat Leaf Parsley
- Yellow Onion
- Tomatoes
- Green Onion
- Burghol
- Lemons
- Olive Oil
- Pomegranate Molasses
- Dried Mint
- Salt

Step 1: Prep the Ingredients
First and foremost, wash the parsley really well in cold water, then allow it to dry completely— either for a few hours or overnight. Wet parsley will make a soggy tabbouleh.

Dice the white onion, tomatoes, and green onion into small pieces and set aside.

Remove the parsley stems, then roll into a bunch and chop into super fine pieces. This will take a while, so be patient.

Add a palmful of burghol to a dish and rinse with cold water for a minute or two before draining.

Step 2: Create the Tabbouleh
Add all of the diced ingredients to a large bowl. Top with salt, dried mint, and fresh lemon juice.

Add your preferred amount of burghol, a generous pour of olive oil, and a drizzle of pomegranate molasses.

Using gloved or well-washed hands, gently fold the ingredients together until everything is evenly combined. Serve and enjoy.

My grandmother used to constantly be making enough tabbouleh to serve 20+ people, and it took me a long time to fully appreciate just how much time and effort it cost her.

This salad might be a lot of work, but it's a labor of love that means the world to me now.

I hope you try it, and I really hope you love it as much as I do.

- Chef Mike

Address

4800 W Fort Street
Detroit, MI
48209

Opening Hours

Monday 10am - 6pm
Tuesday 10am - 6pm
Wednesday 10am - 6pm
Thursday 10am - 6pm
Friday 10am - 8pm

Telephone

+13138433215

Website

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