Changes at Brome include name, menu

Photo by Zeinab Najm Brome Modern Eatery barista Alyssa Cain prepares the Scarlet Glow juice filled with beets, carrots, pears, pineapples, oranges, lemons and ginger at the Balence Bar.

Photo by Zeinab Najm
Brome Modern Eatery barista Alyssa Cain prepares the Scarlet Glow juice filled with beets, carrots, pears, pineapples, oranges, lemons and ginger at the Balence Bar.

 

Renamed Brome Modern Eatery adds juice bar

By ZEINAB NAJM
Times-Herald Newspapers

DEARBORN — Just two years after opening in Dearborn, Brome Burgers & Shakes has a new name and expanded menu to continue bringing customers healthy alternatives.

Now called Brome Modern Eatery, the restaurant has added a juice bar — The Balence Bar — with cold-pressed juices and additional menu options.

“Burgers and shakes didn’t define us as a company,” founder Sam Abbas said. “A large amount of our sales come from salads, which we are adding more of. The name change brings a new way of thinking while still retaining our identity as a restaurant.”

The Balence Bar beverage menu includes smoothies, mocktails, simple juice, shots and add-ons all made from scratch. Some products featured are the ocean breeze smoothie, fountain of youth juice, forbidden apple mocktails, cleanse shot, ranging in price from $1 to $8.50.

“This meets a need of our audience by providing customers with a different option alongside non-carbonated beverages,” Abbas said. “Our customers will still have the option of ordering our shakes if they want to indulge during their meal.”

Currently offering a variety of different salads and sandwiches, Abbas said the restaurant is planning to add more of those options and discussing a breakfast option.

Since opening in 2015, Brome has offered its customers “100 percent organic, grass-fed beef burgers and ethically sourced and natural ingredients,” according to a press release.

“When we first opened the restaurant we had the vision to bring healthy food to the community and reinforce organic and non-GMO options,” Abbas said. “One of our goals is reducing certain foods from diets, including processed sugar, which is why we began using sweeteners.”

Future plans for Brome include the opening of their three-floor flagship restaurant at 607 Shelby in Detroit.

“We were able to obtain a unique piece of real estate to capture attention,” Abbas said. “One of the floors contains a glass bridge which will allow customers to have a city view as they enjoy their meal.”

For more information on the menu or Brome Modern Eatery go to www.bromemoderneatery.com.

(Zeinab Najm can be reached at zeinabnajm92@gmail.com.)