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Katoi -> Takoi
KATOI, the aggressive conversion of a derelict 1,300 SF former Auto Garage into an award winning restaurant. The project was completed in March of 2016, destroyed in an act of arson in February of 2017, and reopened as TAKOI in September of 2017.
The first Prince Concepts development project and the first project in Detroit.

2520 Michigan Ave in 1991 by Camilo Vergara

2520 Michigan Ave in 1998 by Camilo Vergara

2520 Michigan Ave in 2014 by Philip Kafka (right after purchase)

2520 Michigan Ave in 2015 by Philip Kafka

Katoi in 2016 by Chris Miele

TAKOI by night, 2017, Jason Keen
In October 2013, after approximately ten visits over the span of a year, Prince Concepts purchased its first building in Detroit - 2520 Michigan Avenue.
When acquired, the building was three walls, a makeshift roof, and a 1,300 SF pad.

2520 Michigan Ave in October 2013 (day of purchase)

Inside of Michigan Ave wall of 2520 Michigan Ave on day of purchase (October 2013).
Today, the property is an internationally acclaimed restaurant. Which services over 50,000 guests per year, has won numerous awards (architecture and culinary), and continues to be an icon of Detroit's Renaissance.

TAKOI Fall, 2018, by Chris Miele

Iconic Papaya Salad, 2017, by Chris Miele

The Chicken Sandwich, 2017, by Chris Miele

TAKOI Entrance, an outdoor room, 2018, by Chris Miele

From the Annex, 2017, by Chris Miele

Bar from Annex, 2017, by Chris Miele

Dining Room before Sunset, 2017, by Chris Miele

Chef Brad's Khao Soi, 2017, by Chris Miele

The Famous Crispy Spare Ribs, 2017, by Chris Miele

Dining Room after Dark, 2017, by Chris Miele

Promises in Vortex by Drew Pompa, 2017, by Chris Miele

A Vibrant Cocktail, 2017, by Chris Miele

Bar Window from Patio, 2017, by Chris Miele

Daytime Patio Action, 2019, by Chris Miele

Evening in the Oasis, 2017, by Chris Miele

TAKOI Aerial, 2017, by Jason Keen
TAKOI began as a food truck called KATOI run by Chef Brad Greenhill and CV Henriette.
After beginning to work on the property, I (Philip Kafka) met Brad and CV and marveled at the quality and creativity of the food. We struck a deal and began converting the little garage at 2520 Michigan Ave into KATOI.
The vibrant flavors of Greenhill's Thai inspired food and Henriette's personality paired perfectly with the quirky, off-the-beaten path, little jewel box of a building.

Katoi Food Truck circa 2014.

Kafka, Henriette, Greenhill in 2520 Michigan Ave circa 2014.
Like thousands of buildings in Detroit, decades of decay and abandonment had plagued 2520 Michigan Ave. It's former self, Willie's Garage, limped through the 1990's, and was finally shuttered just after the year 2007.
What was left was a 1,300 SF building footprint on a 7,500 SF corner lot at Michigan Ave and 17th St, about 1/2 a mile past the bustle of Corktown. With the recent renovation of the train station (2024), it is now - arguably - at the center of it.
We didn't really buy a building, we bought three walls, a roof, and a little bit of dirt on a quiet corner of Detroit. Components whose value were not clear. The onus was on us to create the value.
Despite this, ideas about what the building could be and the energy within Chef Brad's KATOI food kept us optimistic.

2520 Michigan Ave, 2012, Google Streetview

Train Station from TAKOI Roof & Patio, 2018, by Philip Kafka
After connecting with Greenhill and Henriette, Kafka hired architect Ishtiaq Rafiuddin (UNDECORATED) to convert 2520 Michigan Ave from what it was into KATOI. Although an accomplished architect, KATOI was Ish's first solo project, Kafka's first development project, and Greenhill's first restaurant.
Construction on the original KATOI spanned nearly a year with Rafiuddin and Kafka both working on site altering, adjusting and ensuring their first project was a success.

Rafiuddin and Kafka, on site, as the block addition was constructed, 2015.

Kafka and Rafiuddin on site, 2015.

Early ideas about how to use the corner from Rafiuddin.
The original inception of KATOI expanded the footprint of the building with 500 SF of block, housing the restrooms and kitchen, and another 320 SF of shipping container housing the cold and dry storage for the kitchen.
Today's TAKOI added another 320 of shipping container known as the "Annex".

2520 Michigan Ave, 2007, 6 years before purchase

2520 Michigan Ave, 2016, KATOI Footprint

2520 Michigan Ave, 2023, TAKOI Footprint
The idea: a space you discover, a rabbit hole. You venture into the undeveloped portion of Corktown. You enter a mysterious facade and are rewarded. From the bar you pass into the dining room, deeper into the rabbit hole, another reward. Layers of discovery.
Low slung booths, no windows, with the dining room "bookended" on either end by translucent, but not transparent, 16MM poly-carbonate walls.

Separation of spaces: Entry, Bar, Dining, Kitchen.

Rendering of Dining Room (Bar, Dining, Kitchen)
Preserving the character of the interior concrete block walls was a priority. That's all we'd really bought - the walls - so we wanted them to shine as a centerpiece of the project.
Additionally, this helped us understand that the project was about discovery - instead of windows we installed skylights. Instead of art we showcased our walls.

KATOI Bar under construction, 2016, by Chris Miele

KATOI Dining Room, under construction, 2016, by Chris Miele

KATOI wall detail, 2016, by Chris Miele

KATOI in 2016 by Chris Miele
KATOI opened in March of 2016 to great anticipation and fanfare.
A previously abandoned corner now housed a restaurant with a two hour wait, a bar, often stacked three deep and on weekends, guests waited outside before 5pm to ensure the opportunity to eat Chef Brad's delicious food.

KATOI packed bar, 2016

KATOI line before open, 2016

KATOI, the Rabbit Hole, 2016, by Chris Miele
The restaurant was where creatives could make a little money (working) and spend a little money (enjoying). KATOI was where Detroit's food, beverage, music and creative talent could finally feel comfortable.
An alternative place, in an alternative location, for an alternative crowd.

Late nights at the KATOI bar, 2016, by Chris Miele

Bar Action, 2016, by Chris Miele

KATOI Dining Room, 2016, by Chris Miele

Drew Pompa, Bar, Music and General Manager, 2016, by Chris Miele

Chef Cam Rolka, 2016, by Chris Miele

KATOI, often home to DJs, 2016, by Chris Miele

Iconic Randall, the ultimate guide, 2016, by Chris Miele

Chef Brad, emerging.... 2016 by Chris Miele

Original Partners - Chef Brad, CV Henriette, Philip Kafka, 2016, by Chris Miele
The place was so popular we'd often seat two tops together in a four top booth. Everyone was so excited about the energy of the place, they didn't mind. KATOI swallowed Detroit into a world they hadn't been. They were up for it.
A quick story - during our first summer in operation (2016), our air conditioners couldn't service the amount of HEAT the traffic in the restaurant was creating. The building was literally 90 degrees at dinner - it felt like Thailand.
One woman was eating a spicy bowl of KHAO SOI (a KATOI specialty), she passed out from the heat and spice. When she came to, all she wanted was more KHAO SOI. The party continued. After 1.5 weeks of operating like this, we purchased a third unit and everything was cool again.

Guests, eagerly awaiting the action in 2016, by Chris Miele

Bar Action, 2016, by Chris Miele
ENERGY.
The objective was to create energy and vitality where just a few years prior the possibility of it seemed bleak.
KATOI was open from March 2016 until February 2017; during those eleven months, KATOI was honored with numerous accolades including:
Restaurant of the Year, Detroit Free Press

On February 17th, 2017, after being open for just eleven months, KATOI was subjected to an act of ARSON and was totally gone.

Chris Miele, 2017

Bar Fire Bombed, 2017, by Chris Miele

KATOI, cracked, 2017, by Chris Miele

There will be light, 2017, by Chris Miele
Enter TAKOI.
What was gone was GREAT, but Prince Concepts along with the KATOI team, and Ish Rafiuddin of UNDECORATED came together to create a resurrected KATOI; no longer the naive boy that met Detroit in 2016, now a man: scarred, matured, and humbled from its previous rise and fall, ready and eager to continue dazzling Detroit.
The majority of the KATOI staff was kept on salary during the rebuild to ensure the restaurant would reopen with the same energy and talent it had when it had to close.

TAKOI from Michigan Ave, 2018, by Chris Miele
TAKOI opened in August of 2017, with an outdoor oasis enclosed by a 14'h architectural chainmail fence with 14 maple trees. The space also features an enhanced dining room and a bar room annex for eating, drinking, and dancing.
As of 2021, Prince Concepts sold the restaurant to Chef Brad Greenhill but remains the owner of the property. KATOI/TAKOI celebrated their 10 years of existence (since the food truck started) in 2024. Long live TAKOI!

Entering the Rabbit Hole, 2017, by Chris Miele

Replace communal table with communal booth. (Chris Miele, 2017)

Dining Room, 2017, by Chris Miele

The Annex, 2017, by Chris Miele


View of entrance + dining room, 2017, by Chris Miele

Open Kitchen, 2017, by Chris Miele

Walls now carrying another layer of character from the fire. (Chris Miele, 2017)

TAKOI Entrance, an outdoor room, 2018, by Chris Miele

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ADDRESS
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ARCHITECT
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SCOPE
7,500sf site
1,300sf renovated
1,200sf built
1 restaurant (built twice)
14 trees
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PROJECT SITE
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AWARDS
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PRESS
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STATUS
Restaurant sold to former partner, Chef Brad Greenhill, in 2020.
Building owned and managed by Prince Concepts.
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