The new restaurant will have seating for close to 200 guests, including at a bar in the center of the dining room and two private dining spaces on the south side of the restaurant.
Executive Chef Myles McVay, who helped open Otus Supply in Ferndale about six years ago (and which abrupty closed last week), has curated the Mad Nice menu. General Manager Justin Campbell put together the beverage menu, which will feature Michigan beers and liquors.
Fully staffed, Mad Nice will have about 140 employees.
The space also has a retail element. Mad Nice Goods in the rear of the building will sell Mad Nice-branded merchandise and pieces from other local vendors, according to Heirloom Hospitality owner Jeremy Sasson. The 900-square-foot space will also offer prepared and packaged foods, and include a coffee and cocktails bar featuring lattes, espresso martinis and fresh pastries. Breakfast and lunch will be available in the retail portion, too, along with a scaled-down version of the dinner menu.