Shewolf brings Roman-inspired dishes to Cass Corridor

Chef de Cuisine Mark Camaj, left, and executive chef / owner Anthony Lombardo are the force behind the Roman-inspired food at Shewolf, a popular new restaurant in Detroit's Cass Corridor.

Fichi E Formaggio is a dish of grilled fig toast with La Tur triple cream, honey comb and Saba.

Grilled pork shoulder is paired with a stone fruit mostarda, fennel and a red cabbage gastrique.

An appetizer called Zucca Delicata finds ribbons of squash drizzled with Calabrian honey and topped with pine nuts, Apicius spices and fried sage leaves. "Sage and squash are best friends, " chef Lombardo told his staff during a meeting to discuss the night's dishes.

A crudo of grappa-cured Arctic char is paired with honeycrisp apples, horseradish dressing and pickled beets.

Zucca Delicata at Shewolf.

Spicy lamb neck ragu bathes whole wheat orecchiette, extruded in the restaurant's pasta-making room, and is then topped with whipped ricotta.

Octopus "Bolognese" stuffed shells with béchamel, lemon and pine nut gremolata can be found under the "whole wheat extruded pasta" section of the menu.

The menu offers dishes from "The Composition of Roman Pasta," which includes this "Amatriciana" of tonnarelli, white wine, organic San Marzano tomatoes and guanciale.

On this sunny Saturday evening, the patio is filled with diners.

Bar manager Nelson Kazan prepares two martinis for a couple of the night's first arrivals.

Server Fiona Maier prepares table settings ahead of the Saturday evening crowds.

Executive Chef / Owner Anthony Lombardo, left, confers with Chef de Cuisine Mark Camaj during a busy Saturday night service.