Sloppy Crab is preparing to open in former Briggs Detroit space later this month | MCUTimes

Sloppy Crab is preparing to open in former Briggs Detroit space later this month

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  • Lee DeVito
  • Sloppy Crab will soon open in the former Briggs space in downtown Detroit.

After more than a year, a new restaurant promising “upscale seafood with an urban twist” is preparing to open in downtown Detroit.

According to Chief Chef Kok Al, Sloppy Crab is expected to open to the public in the former Briggs Detroit space at 519 E. Jefferson Ave. in a few weeks after a few VIP soft opening events.

Chef Al says that everything about Sloppy Crab is a deliberate departure from the boiling points of the many fast casual seafood that has grown up around metro Detroit in recent years.

Unlike the grab-and-go restaurants, Sloppy Crab does it does not serve seafood in a butter-filled bag, as is the case with more traditional seafood forests.

“We’re trying to compete with Ocean Prime and Joe Muer’s,” says Chef Al. “But we still want a relaxed environment where people feel comfortable.” In other words, there is no dress code.

Perhaps the shining star (fish) on the menu is the sophisticated Sloppy Seafood Pot, which is a decadent offering of cooking bagel flour and comes with a combination of king crab, jumbo shrimp, lobster, baby corn, potatoes and andouille sausage simmered in homemade sloppy seafood sauce. It is also ready to be one of the most expensive menu items as it depends on market prices.

The menu also features items in addition to seafood, with staff favorites like Sloppy Crab Prawns costing $ 40 and coming with panko-crusted crab-filled shrimp drizzled with garlic cream sauces or Lobster Crab Cakes ($ 45) made with tender lobster and jumbo lump crab cake served with slaw and bistro sauce.

The exclusive menu is matched with Sloppy Crab’s sleek and sexy interior of deep white leather chairs, white walls, marble bars and several massive video screen walls showcasing sporting and pay-per-view events. There is also a private dining room and a rooftop terrace with dining room and bar that will have a light bite menu when it debuts next summer.

Chef Al also runs Sloppy chops, the casual fine dining restaurant that opened on Six Mile Road last year. For fans of the Sloppy brand, Chef Al says there are several exciting things on the horizon: and most are next to Sloppy Crab.

“It’s all our brand,” says Chef Al of the row of storefronts next to Sloppy Crab. “They are their own separate unit. There is a pizza place, a hookah bar and our catering company.” The pizza place will have some custom pies, wings with homemade sauces and sliders. He also says another Sloppy Chops is underway.

“But we got to run this place first and foremost,” he says. “Everything else will come after.”

More information can be found at Those interested in employment opportunities can send an email to to inquire.

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