Wright and Company

A busy dining room at Wright & Company.

Parisian gnocchi with parma prosciutto, arugula, shaved Parmesan and saba. (Robin Buckson / The Detroit News)

Chef and partner Marc Djozlija with the Parisian gnocchi with parma prosciutto, arugula, shaved Parmesan and saba. The second floor spot in the historic 1891 building was named for Wright Kay, the jewelry store that was the building’s main tenant for more than 50 years

Chef and partner Marc Djozlija works in the kitchen.

The white fish ceviche with pickled radish, crisp chorizo, Fresno chilies, strawberries, lime and cilantro.

Bar manager Burch, left, talks with, from right, Paul Wolfe of Royal Oak, Emile Chaillot of Chicago and Brittany Siravo of Royal Oak.

A drink called Still Life made with Citadelle gin, mulled wine reduction, lemon, becherovka, absinthe, egg white and decorated with an orchid.

Crispy calamari cornmeal crust, poblano pepper sauce, lime crema and cilantro.

From left, Srikant Inampudi of Bloomfield Hills, Michael Brennan of Northville and Taylor and Jarred Davis of Detroit. The restaurant's  setting is both vintage and contemporary.

Spaccatelli pasta with pork sausage, braised chicken, smoked tomato sauce.

A drink called Fire & Blood made with Patron Silver tequila, dragon fruit, lime, grapefruit, habanero and soda.

From left, bartenders Chas Williams and Mark Cooney at Wright & Company.

Parisian gnocchi with parma prosciutto, arugula, shaved Parmesan and saba.

From left, server Daniel Dehkordi serves fresh potato chips topped with white cheddar cheese, bacon, scallions, tomato and relish to Russ Johnson of Calgary and Daisy Chang of East Lansing.

Tuna tartare with spicy mayonnaise, wontons, sweet soy and pickled pear.