Madam, the flagship restaurant within Daxton Hotel, debuted this month in uptown Birmingham, Michigan. With acclaimed chef Garrison Price at the helm, the restaurant’s soft opening earlier this month indicated a move toward a new cultural landscape for luxury hospitality in a town all ready known for fine art galleries, dining, and high-end shopping.

Showcasing Chef Price and his approach to enlightened American fare, with the first iterations of the ever-evolving menu displaying an emphasis on the seasonality and freshness emblematic of California cuisine, Madam Embraces products and purveyors of the surrounding area; with menus balancing a playful sensibility rooted in the fine technique honed by Chef Price for over 20 years.

“Meals here are created with a great deal of attention and thought, from the sourcing to the preparation,” says Executive Chef Garrison Price. “We want our guests to come in knowing that we’ve put the utmost care into who we collaborate with so they can sit back and enjoy.”

Dishes are prepared with impeccable ingredients meticulously sourced by Chef Price and team by developing relationships with culinary collaborators throughout the nearby area. The collaborators embody Madam’s commitment to provide guests with a “translocal” experience. This approach to local sourcing is in line with the traditional methods preferred by chefs throughout Italy.

 The Mushroom Factory, in Detroit, for example, provides naturally fermented miso paste and cultivated mushrooms while Medina, OH’s Premium Pastures raise heritage pork for the house charcuterie and seasonal produce comes from Fisheye Farms. Rye flour is freshly milled by Grand Traverse Culinary, a Michigan miller embracing local farmers with sustainable growing practices, and used for dishes such as the dinner menu’s Leek Fondue Galette made with marble potato and goat cheese.

Madam | Chef Price California inspired dishes | Image by Gerard + Belevender

As is emblematic of iconic Californian, New American restaurants in which Madam draws inspiration, the menu features a mid-course artisan pizza and pasta program, showcasing the finest local ingredients. Locally milled grains serve as a backbone in the house-made breads as well as the pizza and pasta, with the Salmon Gravlax Pizza topped with crème fraîche, watercress, pickled red onion, and toasted seeds or Fusilli Giganti comprised of braised lamb ragu, fava beans, baby spinach and ricotta salata.

Entree selections include Cedar Roasted Steelhead Trout with grilled leeks and charred lemon or the soon to be signature large format Dry Aged Duck for Two; presented with lettuce wraps, house pickles and smoked chili nuoc cham.

Superbly executed desserts include Gianduja Tart devised of chocolate custard, hazelnut praline, hazelnut sorbet, and buckwheat shortbread or final courses meant to be shared like the Rhubarb Layer Cake for Two with its poached rhubarb, puff pastry, candied ginger and ginger ice cream. Multiple options allow for Madam to act as a local hub for the community suitable for quick meals as well as grand celebratory occasions set in a dynamic setting.

“Madam, with its floor to ceiling windows and lighter aesthetic, provides for a visual counterpoint to the hotel,” says owner Mark Mitchell. “While the guest rooms feature a darker, moodier color palette we wanted to juxtapose that perspective with a restaurant that is evocative of the brightness and freshness of Chef Price’s menu.”

Madam’s vibrant space seats up to 80 guests in its dining room beneath a soaring ceiling and expansive custom-made chandelier. The adjacent bar and lounge feature a unique geodesic dome and serve handcrafted cocktails such as namesake, The Madam, the concoction comprised of tequila, Aperol, pineapple, lime, house-made Firewater, garnished with fresh shiso.

Original artwork adorn the walls including a 10’ x 12’ painting series in a striking, feminine motif – curated by the celebrated Saatchi Art – complementing oversized custom banquettes and a three-toned wood floor.


Madam serves breakfast Monday – Friday beginning at 6:30 – 11 a.m., Saturday and Sunday 7 – 11 a.m. and lunch Monday – Friday is offered 11 a.m. – 3 p.m.

Dinner is served starting at 5 p.m. each day until 10 p.m. Monday – Thursday, Friday and Saturday until 11 p.m. and 9 p.m. Sunday.

Weekend brunch is available 11 a.m. – 4 p.m.

The Lounge opens daily at 11 a.m. and continues service until one hour after the close of the dining room. For reservations please visit OpenTable or call 248.283.4200.