Photo by Edward Pevos | MLive

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DETROIT - A new restaurant has just opened in Detroit inside the more than 100-year-old Smith Welding Supply & Equipment Company building.

Smith & Co. features a menu focused on locally-sourced ingredients from all over the state.

Here's a look inside and at some of the food, including the Faygo Red Pop smoked wings.

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Photo by Edward Pevos | MLive

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Smith & Co. opened about a month ago at 644 Selden St. in Detroit’s Midtown.

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Photo by Edward Pevos | MLive

The restaurant is open every day for dinner at 4:00 p.m. and serves brunch on Sundays beginning at 10:00 a.m.

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Photo by Edward Pevos | MLive

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The 7,000-square-foot restaurant is a combination of wood, metals, brick and concrete. Many components of the original building from 1917 were used in the renovation.

"We went with the industrial feel with the old Smith Welding Supply building," said David Mammel, general manager of Smith & Co.

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Photo by Edward Pevos | MLive

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"There's a lot of metal work, iron work and we left a lot of exposed brick. These are the original floors. We wanted a nice tie-in to the old building while modernizing it."

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Photo by Edward Pevos | MLive

This is the mural in the waiting area made by local artist Ndubisi Okoye.

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Photo by Edward Pevos | MLive

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The bar, which is made from concrete, seats 19 for drinks and full-service dining.

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Photo by Edward Pevos | MLive

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"We have a couple different areas of the restaurant. A cocktail area where people can seat themselves, hang out and grab a snack or drink before a show. And we obviously have the full service area and full bar."

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Photo by Edward Pevos | MLive

These are the smoked chicken wings using Faygo Red Pop. Also pictured are the Vernor's ice cream float and the Faygo Rock & Rye Float.

The wings had a nice Red Pop flavor, but were not too sweet.

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Photo by Edward Pevos | MLive

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Ingredients also come from Chelsea’s Fluffy Bottom Farms, Ypsilanti’s Sugarbush Farm’s, Ann Arbor’s White Lotus Farms, Grand Rapids’ Mrs. Dogs mustard, Okemos’ shrimp, Otto’s chicken, and Harrietta Hills’ trout.

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Photo by Edward Pevos | MLive

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"I can make my own feta cheese, I can make my own butter from scratch, but finding Fluffy Bottom Farms in Chelsea or Nordic Creamery in Wisconsin to make cultured butter and things like that, that moves my starting line forward," said Executive Chef Greg Antioho.

"There are people out there making the best product they can. I need to respect them and go out and find them."

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Photo by Edward Pevos | MLive

Another dish we tried was the rainbow trout with pea puree, maitake mushrooms, potato pavé, asparagus and apple gastrique.

The fish comes from Harrietta Hills’ Trout Farm in Harrietta, MI.

This dish came with a big portion of trout and had a lot of flavor.

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Photo by Edward Pevos | MLive

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We also tried the happy hour meatballs - Sugarbush farms beef, sweet soy, house-made habanero hot sauce.

These had a lot of flavor with a nice spicy kick.

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Photo by Edward Pevos | MLive

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The restaurant also makes and house bottles these four cocktails. (left to right)

Detroit Manhattan - Rye, Faygo Rock & Rye, aperol, chocolate bitters

Negroni - Gin, campari, sweet vermouth, orange

Paloma - Tequila, grapefruit, blood orange

Prom Night Punch - Vodka, blackberry, lemon, mint

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Photo by Smith & Co.

Another popular entree, the steak frites: Sweet soy marinade, edamame succotash, smoked ketchup, salsa verde, french fries

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THE MENU:

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Photo by Edward Pevos | MLive

Small Plates

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Photo by Edward Pevos | MLive

Salads

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Photo by Edward Pevos | MLive

Entrees

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Photo by Edward Pevos | MLive

Sandwiches

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Photo by Edward Pevos | MLive

Desserts

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Photo by Edward Pevos | MLive

Gluten-sensitive menu

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Photo by Edward Pevos | MLive

Vegetarian and vegan menu

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Photo by Edward Pevos | MLive

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Smith & Co. hours:

Monday - Thursday: 4:00 p.m. - 11:00 p.m.

Friday & Saturday: 4:00 p.m. - Midnight

Sunday brunch: 10:00 a.m. -2:00 p.m.

Sunday dinner: 4:00 p.m. - 10:00 p.m.

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