Coriander Kitchen and Farm

What Coriander Kitchen and Farm does

Coriander Kitchen and Farm is a woman-owned farm-to-table restaurant and bar located inside a former marina at 14601 Riverside Blvd in Detroit's canal district, Michigan. Co-owned by farmer Gwen Meyer and chef Alison Heeres, the business operates its own farm a five-minute drive from the restaurant, supplying much of the produce and herbs used in its seasonal American menu with a Great Lakes twist on seaside classics. The physical venue comprises four distinct dining environments: an indoor dining room with a retro bar and roll-up garage doors, a covered and heated Greenhouse Patio, canal-side picnic seating (first-come, first-served, dog-friendly), and The Treehouse roof deck, plus six boat slips for arriving by water.

The company's product surface extends well beyond the core lunch and dinner service. A bar program run by Bar Manager Chris Lochan mirrors the kitchen's farm-to-glass philosophy with seasonal cocktails. Recurring and event-based experiences include the 20-week Flower and Herb CSA program (pickup Thursdays, June through October), the four-event Equinox & Solstice Dinner Series ($120 per dinner or $350-$375 for the full series), the annual Friendsgiving Dinner ($90 per person), and the Paddle-to-Table experience partnered with Detroit River Sports combining kayak tours with multi-course dinners at $175-$180 per person. Private events are sold across three tiers (Greenhouse Patio semi-private for 13-50 guests, The Treehouse for up to 60 seated or 80 cocktail, and full-property buyout for up to 150 guests), targeting weddings, corporate gatherings, and milestone celebrations.

The business operates as a direct-to-consumer restaurant with diversified revenue streams. Pricing for the regular menu is not publicly disclosed, but ancillary products are transparently priced, including gift cards sold through Toasttab. Marketing runs through the company website, email newsletter, Instagram, and event-driven word-of-mouth. Distribution is entirely first-party through dine-in, Explore Tock reservations, CSA pickup, gift cards, and direct private event booking, with no resellers or third-party delivery referenced. The business is privately held, has no disclosed funding, and currently operates a single Detroit location.

Name

Coriander Kitchen and Farm

Legal name

Coriander Kitchen and Farm

Website

https://corianderkitchenandfarm.com

Company type

Private

Operating status

Operating

Headcount range

1–10 employees

Short description

Coriander Kitchen and Farm is a woman-owned farm-to-table restaurant and bar in Detroit's canal district, operating an on-site farm that supplies produce and herbs for its seasonal menu. It serves local diners, CSA subscribers, private event hosts, and experience-seeking guests via dine-in service, subscriptions, and curated event programming.

Ownership category

akta.pro rank

Product category

Farm-to-Table Restaurant

NAICS

Full-Service Restaurants (722511)

SIC

Retail-Eating & Drinking Places (5810)

akta.pro primary industry

Farm-to-Table & Contemporary American Restaurants (THAFACAF)

akta.pro secondary industries

Farm-to-Table & Agritourism Dining Experiences (Farm Visits, Harvest Meals) (THAJAGAK), Private Culinary Experiences (Chef’s Table, Home Dining, Market-to-Meal) (THAJALAH), Culinary Herb Farming (Basil, Oregano, Thyme, Mint, Parsley) (AFAGAGAD)

Keywords

• Farm-to-table restaurant
• Waterfront dining
• Experiential dining events
• CSA farm subscriptions
• Private event venue

Headquarters

HQ city

Detroit

HQ country

United States

HQ region

North America

Offices2 records

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Operations, Supply Chain, Marketing or Sales, Infrastructure, Others

Revenue model

1. Restaurant Food & Beverage Sales: Core revenue from lunch and dinner service offering seasonal American cuisine with Great Lakes twist on seaside classics. Includes alcoholic beverages, non-alcoholic drinks, and zero-proof options.
2. CSA Subscriptions: Community Supported Agriculture programs including Flower CSA ($550 for 20 weeks), Herb CSA ($120 for 20 weeks), and combined Flower & Herb CSA ($600 for 20 weeks). Weekly pickups at the restaurant on Thursdays.
3. Paddle-to-Table Experience: Kayak tour combined with waterfront dining experience at $175PP (includes tour, 5 courses, welcome drink & gratuity) or $115-120PP for dinner only. Partners with Detroit River Sports for kayak tours.
4. Equinox & Solstice Dinner Series: Seasonal multi-course dinner events at $120 per person per dinner or $375 for all four dinners in the series. Includes welcome drink, farm tour, dinner, dessert, coffee & sodas, and gratuity.
5. Friendsgiving Dinner: Annual special event dinner at $90 per person including four courses, welcome drink & tip. Features seasonal autumn menu with stuffed pumpkins.
6. Private Events Hosting: Venue rental for weddings, corporate gatherings, birthday parties, baby showers. Offers semi-private (Greenhouse Patio) and fully private options (The Treehouse, entire property). Capacity from 13-150 guests.
7. Gift Cards: Digital and physical gift cards sold through Toasttab platform, providing prepaid revenue and customer retention.

Pricing tiers

Go-to-market motion3 records

Distribution channels5 records

Marketing channels6 records

Core offering

Coriander Kitchen & Farm operates a woman-owned farm-to-table restaurant and bar inside a former marina on Detroit's canal district, serving seasonal American cuisine with a Great Lakes twist on seaside classics. The restaurant is supported by an on-site farm (Coriander Farm) that supplies fresh produce and herbs used by the kitchen, and offers multiple dining environments including indoor dining, a heated Greenhouse Patio, canal-side seating, and The Treehouse roof deck. Beyond daily lunch and dinner service, the business runs CSA flower and herb subscriptions, multi-course seasonal dinner series, kayak-and-dine experiences, and private event hosting.

Product overview

Coriander Kitchen & Farm is a woman-owned farm-to-table restaurant and bar located inside a former marina in Detroit's canal district. The core offering consists of on-site dining services including the main restaurant (Food Menu, Bar Menu), three seating areas (Dining Room, Greenhouse Patio, Canal-Side Seating), and gift card sales. The company supplements its restaurant operations with experiential dining events including Paddle-to-Table Dinners, Equinox & Solstice Dinner Series, and Friendsgiving Dinner, as well as a 20-week Flower & Herb CSA program. Private event hosting is offered through three venue options: Greenhouse Patio (semi-private), The Treehouse (private roof deck), and Full Property buyout. All food offerings feature produce grown at the on-site Coriander Farm, with menus changing seasonally based on harvest.

Differentiator

Problem solved

Functional benefit

Products and services

• Restaurant and Bar Services Farm-to-table lunch and dinner service offering seasonal American cuisine with a Great Lakes twist on seaside classics, featuring produce grown at the on-site Coriander Farm, plus a bar program with farm-grown cocktails, zero-proof options, and small-batch beers and spirits.

Quantifiable outcome

• One of Detroit's only restaurants with its own farm
• +1 more outcomes

Named customers1 record

Segments4 records

Ideal customer profiles4 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Integration2 records

Feature4 records

Partnerships

Four partnerships are on record, tiered core and flagship.

• Detroit River SportscoreStrategic or Co-development PartnerPartnership for Paddle-to-Table dining experiences combining kayak tours of the Detroit River and canals with waterfront dinner service at Coriander. Detroit River Sports provides kayaks, equipment, safety gear (PFDs), and guided tours. Approximately 20 guests per tour, departing Thursdays and Sundays.
• James Beard FoundationflagshipGTM or Marketing PartnerCoriander's Chef Alison Heeres participated in James Beard Foundation's Taste America Dinner event on September 25, collaborating with Chef Sarah Welch of Marrow Detroit and Mink Detroit. This represents recognition from a prestigious culinary foundation.
• Explore TockcoreTechnology or IntegrationThird-party reservation platform used for booking dining room and Greenhouse Patio reservations. Integral to customer booking experience.
• ToasttabcoreTechnology or IntegrationGift card platform provider for selling and managing gift cards. Handles gift card sales and balance checking.

Scale indicators4 records

Recent moves6 records

Expansion highlights5 records

Broad incumbents

• Blue Hill at Stone Barns: Pioneer of the on-site farm-to-table restaurant model with its own working farm; broadly comparable as a chef-led, harvest-driven concept at a much larger scale and national profile.
• Single Thread: Healdsburg restaurant-plus-farm concept offering seasonal tasting menus from its own farm; directly mirrors Coriander's farm-supplied, multi-course format at a higher-end, regional-destination scale.
• The Inn at Little Washington: Rural farm-and-garden-driven destination restaurant with multi-course menus tied to local sourcing; analogous in pairing a working farm/garden with a high-touch chef experience, though at luxury-hotel scale.
• Zingerman's: Ann Arbor-based food business built around artisanal sourcing, deli/café, and education; comparable as a Michigan-rooted, sourcing-focused food brand with adjacent farm-direct programming and overlapping Michigan customer base.

Direct peers

• Selden Standard: Farm-to-table Detroit restaurant that historically served as the benchmark for seasonal, locally sourced cuisine in the city; competes for the same customer segment of Detroit diners seeking ingredient-driven menus.
• Marrow Detroit: Detroit farm-to-table restaurant and butcher shop; the most direct local comparable to Coriander, and its chef (Sarah Welch) co-appeared with Coriander's chef at a James Beard Foundation Taste America Dinner — directly comparable produce-driven menus, Detroit metro location, and James Beard exposure.
• Mink Detroit: Detroit restaurant sharing both chef ownership (Sarah Welch) and the James Beard Foundation collaboration with Coriander; comparable chef-driven, Detroit-located, seasonal-leaning concept.

Regional players

• The Purple Pig: Chicago Mediterranean-influenced restaurant known for vegetable-forward, market-driven plates — analogous as a Midwest, produce-forward, shareable-plate concept targeting a similar casual-upscale diner.
• North Pond: Chicago farm-to-table restaurant in Lincoln Park emphasizing seasonal Midwestern ingredients; comparable as a Great Lakes regional chef-driven concept at higher scale but the same Midwest sourcing ethos.

Others

• Outstanding in the Field: Experiential farm-to-table dinner operator that runs pop-up, multi-course events on farms nationwide; directly comparable to Coriander's Paddle-to-Table and Equinox/Solstice dinner series as an event-based, experiential channel layered on farm sourcing.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat4 records

Key risks7 records

Key highlights7 records

Customer concentration

• LinkedInlinkedin.com/company/coriander-kitchen-and-farm

Revenue estimate

Valuation estimate

Number of profiles

Profiles3 records

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Coriander Kitchen and Farm