Get in line ahead of time!
Use OpenTable to join our online waitlist. Available for groups of up to eight people. Once you receive the text that your table is ready we will hold it for a duration of ten minutes. Tables are sat on a first-available basis (both indoors and outdoors). For larger parties please call the restaurant and ask to speak to a manager. 810.629.8852
*please note that our kitchen pauses 3:30pm-4:30pm Saturday & Sunday*
CATERING FROM THE LAUNDRY
For celebrating, giving thanks, honoring, and savoring the moment…These are precisely the moments that call for magnificent meals prepared by The Laundry.
for the latest news…
PICK UP THE LAUNDRY LINE!
It’s free and easy to join! You’ll receive member-only benefits, discounts, and advance email notifications about out most popular classes and events. Membership really does have its perks!
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It doesn`t matter if you`re looking for a place to Brunch or hosting an Easter feast at home and need something sweet. We have you covered!
🐰 SPEND EASTER WITH US 🐰
Let Chef Devon and his skilled team handle the culinary preparations, allowing you and your loved ones to savor one another`s company. Reserve your spot for our Easter Brunch Buffet through OpenTable.
OR
🐣 GRAB EASTER SUNDAY TREATS TO-GO 🐣
Pre-order some tasty treats baked fresh by our Baker, Jeff!
Order online and pick-up on Easter morning at 9AM.
🍫 Brownie Bites Tray
Three deliciously swirled cheesecake brownies and three classic fudge brownies cut into quarters for a perfectly grabbable dessert to end your Easter feast!
💚 Cardamom Buns
This delicious twisty baked good is made with tender layers of dough filled with butter, sugar, and fragrant cardamom. After all that twisting, it`s topped with even more sugar for a tasty crunch.
😋 Pull-Apart Bread
Tender yeasted dough morsels coated with butter and cinnamon-sugar, layered together, and baked ‘til golden. Served with a generous side of housemade cream cheese frosting.
Follow our link in bio to make your reservations or order online!
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HAPPY THROWBACK THURSDAY! Today we`re reviving the delicious #17 B`s Hot Off the Press. Mark created this sandwich and named it after his sister Marybeth who was working in the printing industry at the time. It stacks up a grilled chicken breast with American-aged cheddar cheese, housemade salsa, sliced red onion, and fresh jalapeño on a grilled onion roll. Available `til 4pm!
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🎉 Please help us shout-out a hearty CONGRATULATIONS to our April Employee of the Month, Joseph 🎉
He is a true team player who can lock down any station on the line and perfectly execute any prep project that is thrown his way. He is always here to lend a helping hand when his co-workers need it and he`s ready with a quick wit to keep them laughing. When Joseph not working at the restaurant he enjoys going on adventures with his wonderful fiancée Katy and spending time their adorable cats. A fun fact about him is that he refuses to pick a favorite color because he believes that every color has a place in the world. THANK YOU, Joseph, for being a truly awesome part of our team and for being so very wonderfully YOU!
The public has spoken, and we would like to introduce the Final Four!
And the victors are...🥁
🌱 129 East
💜 Violet, You`re Turning Violet
👽️ Officer Ripley
💅 Beauty School Dropout
Stay tuned to our stories to cast your vote. Round three begins TOMORROW!
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Chef Devon is rolling out five NEW Dinner menu items tonight!
Introducing....🥁
🇻🇳 Vietnamese Goi Bún - Hsinchu rice noodles tossed in housemade vegan nųóc châm. Topped with fresh cucumber, pickled carrots & daikon radish, bean sprouts, basil, cilantro, spring onions, red watercress, and chopped peanuts
🍄 What a Fungi - Tender pizza crust topped with housemade roasted garlic-arugula-thyme pesto, roasted Stoney Creek mushrooms, shallots, pickled asparagus, Parmesan, and Provolone cheese with a crunchy garlic chili oil drizzle
🐟️ Dorade Rizzo - A pan-seared dorade filet topped with a wild mushroom and brown butter pan sauce. Served on a bed of creamy arborio rice with spring peas, asparagus, leeks, marscapone, and Parmesan cheese
🦐 Mussels Étouffée - Prince Edward Island mussels steamed in a savory crawfish étoufée with peppers, onions, celery, and Creole seasoning. Served with jasmine rice and garnished with fresh scallions
🐗 Wild Boar Ribs - Slow-roasted boar ribs basted in housemade blackberry-Dijon BBQ sauce. Served with goat cheese mac and crunchy vinegar slaw
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Sweeten up your Monday morning with tasty coffee drink that pays homage to a beloved confection. Rich espresso from our friends at Fireside Coffee Co. mixed with coconut syrup, almond syrup, dark chocolate, and steamed almond milk. Available while supplies last!
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Tomorrow we will bid five Dinner Menu dishes "adieu" and Chef Devon will replace them with brand NEW offerings for you to enjoy! Tonight is your last chance to savor these delicious dishes.
🩵 Butternut & Blue
🦌 Cervena Osso Buco
🦐 Creole Gumbo
🎣 Red Curry Halibut
🥗Umami Greens
Stay tuned for fresh flavors dropping Monday evening! 🎉
#TheLaundryFenton
☕️ We`re having a tasting today! ☕️
When you stop by for Sunday Brunch, you can start your visit with some Happy Medium Coffee made by our friends at @firesidecoffeeco! Daterra & Ethiopian coffee beans are roasted to perfection, boasting tasting notes of fruit, hazelnut, and toffee. We are serving up samples of this tasty brew today during Brunch along with bites of Jeff`s delicious Pull-Apart Bread and Cardamom Buns. See you soon!
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