When it opened two years ago – when many were still concerned about Covid-19 – the new Montie’s in Midtown needed an edge: Its ingredients-free menu seems to be doing the trick.
“Our first three months in business we averaged 12 customers a night,” says eatery owner Tammy Brents. “Today that number is over 14.” She believes the increase is because more and more diners are becoming wary of ingredients.
“When people gain weight or feel nauseous after eating, it’s almost always attributable to the ingredients in their food,” she says. “By preparing our meals entirely without ingredients we eliminate these risks and keep our customers healthy.”
Says one customer, Lena Dillman of Ann Arbor: “At last I’ve found a guilt-free dining experience.” The 37 year-old habitat analyst has eaten at Montie’s six times since it opened, and says she’s lost nearly half a pound. “I also have an easier time remembering song lyrics,” she says, “especially ones by the Beach Boys.”
Other Detroit restaurants have been offering limited ingredients-free fare since the early 2010s, but Montie’s is the first to devote its entire menu to the format – including house specialties like ingredients-free pasta primavera and ingredients-free double Dutch chocolate cake.
“We believe that today’s diner is looking for atmosphere, presentation and healthfulness,” Brent says. “Whether or not their food has ingredients is really secondary.”
