Get in line ahead of time!
Use OpenTable to add yourself to 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 fifteen minutes. For larger parties please call the restaurant and ask to speak to a manager. 810.629.8852
*Please note our kitchen pauses 3:30PM-4:30PM Saturday & Sunday*
Welcome
TO A FENTON, MICHIGAN LANDMARK
The Laundry creates a hometown dining experience to tempt every taste and satisfy every expectation.
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.
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HAPPY THROWBACK THURSDAY! Today we`re bringing back a Detroit classic, #43 Dinty Moore. Signature corned beef, Swiss cheese, housemade coleslaw, tomatoes, lettuce, and Russian dressing on grilled Jewish Rye Bread. Available `til 4pm.
Who are we to argue with the professionals? 😉
Stop by the corner of Shiawassee & Adelaide and treat yourself to something tasty, you deserve it ❤️
`Tis the season for Tart Strawberry M-43 🍓 Old Nation Brewing Co. makes and distributes this delicious version of their flagship NEIPA once a year and we are always to excited to share it with you. We have one keg and a limited number of cans, so get it while it`s hot 🔥
Chef Devon is rolling out six NEW menu items tonight!
Introducing....🥁
🐙 Tinned Fish Plate - Ask your server about today’s curated selections. Served with crackers, baguette, Dijon mustard, kimchi, black radish, cornichons, and Tasman sea salt with pepper berries
🐮 Hanger Steak Salad - Mixed greens tossed in chipotle-red wine vinaigrette. Topped with blackened hanger steak, avocado, black radish, umami bomb tomatoes, hard boiled egg, and blue cheese
🍤 Shrimp Toast - A mix of minced shrimp, cilantro, scallions,
ginger, egg white, and a touch of sugar spread over points of Bakehouse White Bread, pan-fried, and topped with sweet chili sauce. Served with gochujang roasted Brussels sprouts and
soy-butter rice
🎣 Italian Swordfish - Two three-ounce pan seared swordfish loin medallions topped with ammoglio sauce.. Served with leek and parsley bulgur pilaf and a sauté of summer squash topped with housemade bagna cauda
🥩 Bistro Tenderloin - An eight-ounce chargrilled beef tenderloin topped with housemade café de Paris butter. Served with creamy tomato and goat cheese mac and sautéed asparagus, carrots, and green beans with dill and fennel pollen
🌮 Jerk Seitan Bowl - Marinated seitan baked in the oven ‘til golden and tossed in housemade jerk sauce. Served with cilantro-lime rice, pineapple salsa, avocado, and warm flour tortillas
Start your Monday off right with a nourishing Tempeh Buddha Bowl! A bed of wild rice topped with turmeric roasted chickpeas, fresh spinach, grape tomatoes, marinated tempeh, avocado, sunflower seeds, Napa cabbage, scallions, and two poached eggs, drizzled with a sesame ginger vinaigrette. Available during Brunch six days a week.
End your weekend on a high note with our NEW Modern Medicine 🌿 Bartender Em concocted this crisp and vegetal sipper that is perfect for a warm sunny day spent on the patio. It shakes up Corralejo Silver Tequila, Norden Aquavit, Domaine De Canton Spicy Ginger, Lemon, Celery Bitters, Cucumber, Dill, and Sea Salt. Cheers to chasing away the Sunday scaries!
Chef Devon is getting ready to shake up the Brunch Menu! This week is your LAST CHANCE to give these tasty dishes a try.
🥑 Harvest Avocado Toast
🧄 Vegan ‘Za
🥞 Chorizo & Halloumi Pancakes
🥗 Jack`s Quinoa Salad
🧇 Waffles Two Ways
🍎 Boujee Oats
Let us cook for Dad this Father’s Day! Chef Devon is slow cooking delicious beef brisket and serving it up with tortillas, bright vinegar slaw Oaxaca cheese, housemade pickled jalapeños, diced sweet onion, cilantro and lime wedges. Served with cilantro-lime rice, refried beans, and an elotes-inspired salad. For dessert our baker, Jeff, is whipping up a deliciously rich tres leches cake that is sure to be Dad’s new favorite!
Available via online pre-order ONLY. Link in bio!
