Puma Detroit

Join us for drinks and late night food! We offer a reverse happy hour from 10pm - 12am on Friday & Saturday night. Full drink service available as well as drink specials and a limited food menu.

Join us for a kitchen take over with Chef Ederique Goudia. She has put together a special menu that highlights cuisine from New Orleans to celebrate Mardi Gras. Ederique “Chef E” Goudia is not just a chef; she’s a connector, weaving the rich tapestry of Detroit’s food scene with a deep commitment to equity, culture, and community. Her work is rooted in the belief that food is more than sustenance—it’s a vessel for preserving history, addressing systemic inequities, and building connections across diverse communities. Make your reservation now to secure a table or counter seat! Menu Menu: Starters: New Orleans style BBQ shrimp with french bread Jerk Chicken Gumbo over rice Voodoo fries featuring Indigo Culinary Co spice blends Creole cornbread with whipped brown butter Sandwiches: Fried Shrimp Po'Boy Hot Sausage Po'Boy Collard Green Melt Po'Boy all po'boys served "dressed" with lettuce, tomatoes, pickles, and mayo Dessert: Bread Pudding with rum sauce As the manager and business coach for the Shed 5 Incubator Kitchen at Eastern Market, Chef E collaborates with local organizations like TechTown Detroit, Michigan Good Food Fund, and Make Food Not Waste to uplift underrepresented voices in the food industry. Her advocacy spans critical issues such as child nutrition, food security, food waste reduction, fair wages, and mental health support within hospitality—areas that are often overlooked but essential to creating a more just food system. Chef E’s impact resonates far beyond Detroit. Her work has been highlighted by National Geographic, Bon Appétit, Food & Wine, Eater, Edible WOW, and NPR. She has shared her culinary expertise on Fox 2 Detroit and contributed recipes to publications like the James Beard Foundation’s A Plate at the Table, Hour Detroit, and Eating Well. Through her agency In the Business of Food (IBF Detroit), she empowers minority-owned and under-resourced food businesses with tools and resources to thrive. A proud alumna of the James Beard Foundation Women’s Entrepreneurial Leadership Fellowship and its Boot Camp for Policy and Change, Chef E continues to push boundaries. Chef E has also presented at the Culinary Institute of America’s International World of Flavors Conference and guest lectured at the University of Michigan’s Food Literacy for All series. In 2023, she delivered a keynote address at the Detroit Food Policy Council Summit. She also serves on the board of directors of several local non-profit organizations: Detroit Food Academy, Eastside Community Networ and the Villages CDC. Through her work, Chef E redefines what it means to be chef—not just as someone who feeds people but as someone who nourishes communities and inspires systemic change.