IMBIBE: THE VAULT ON FIRST

from D Profile Mag - 2021 A

BODY ENERGY FITNESS

biz profile

Restauranteur Christ Doulos and his team are offering an allergy-friendly menu that features all prime meats and all farm-raised products with no antibiotic poultry. And Doulos also wants to offer, in own words, “farm-to-table - as closely as possible - using as many Michigan products as we can possibly use.”

EDIT JOSEPH MYRICK PHOTOS KIRSTEN NORDSTROM / IAN POKRIEFKA

Christ Doulos at his new venue, The Vault on First, which was once the First National Bank of Wyandotte.

In 1933, the First National Bank of Wyandotte opened on 3058 1st Street. While the building has proceeded to go through several redecorations and re-brandings over almost 85 years, none are as extreme as its latest reimaging into a chic dining experience. About this time four years ago, the space belonged to Citizens Bank, and before that, Wyandotte Charter Bank. It was in 2018 when the City of Wyandotte purchased the building. Not long after, in September of 2019, restaurant veteran Christ Doulos retired from the dining industry with just over 40 years of experience, 20 of those he spent owning restaurants and holding corporate positions, like the

VP for the Travel Centers for America’s food division. Doulos has dedicated his life to the dining industry, and Downriver patrons may recognize his work best through establishments like R.P. McMurphy’s in Wyandotte or Lloyd’s

Bar and Grill on Grosse Ile.

While Doulos was anxious to find other ways to occupy his time, Ron Thomas, the Founder of Rise Above Ventures; and Justin Bise, his partner in this redevelopment, were preparing

Christ Doulos, with his wife and co-founder, Carole Bell-Doulos, and developer, Ron Thomas of Rise Above Ventures, was inspired to not only open their new restaurant but do it differently than he’s ever done.

Vegan vegetarian and gluten-free dishes will be included on The Vault’s menu

to buy the former bank building. In the two years since it shut down, Thomas and Bise successfully refurbished the building into The Maple Professional Building, housing 35 offices and six apartments elsewhere in the building. But in their minds, something was missing: a restaurant.

That’s when Doulos came into the picture, thanks to meeting Thomas through a mutual friend in March 2020. Ironically enough, the former bank was the same one that Doulos commonly used whenever he did business in Wyandotte. Upon being pitched his vision, Doulos became inspired to not only open a new restaurant but do it differently than he’s ever done before.

When development began on what would be appropriately called The Vault on First, Doulos wanted to accommodate future customers in every possible way. This included acquiring a ▶

Our philosophy in the business is that ‘the answer’s yes. What’s the question?’

staff skilled in producing an allergy-friendly menu that features all prime meats and all farm-raised products with no antibiotic poultry. In Doulos’ own words, he wanted to “farm-to-table as closely as possible using as many Michigan products as we can possibly use.”

“Our philosophy in the business is that ‘the answer is yes. What’s the question?’” If somebody wants a grilled cheese and we don’t have it on our menu, we will absolutely ask, “‘what type of bread, and what type of cheese?’ We will do anything we can to make the customer experience exemplary.” The Downriver native also explains that while the kitchen is not entirely gluten-free, the menu will include vegan, vegetarian, and gluten-free dishes.

Doulos’ different approach isn’t just in regards to the menu, but to handling his business as a family man. He’s founded The Vault with his wife Carole BellDoulos, alongside his cousin’s wife Suzette Balaskas with her son, Christopher, serving as General Manager.

Among expectations for his grand opening and beyond, Doulos hopes that each one of his customers leaves with a satisfaction that’s hard to find with the average restaurant. “We just hope to give a level of service and knowledge with our wait staff and bar staff that probably isn’t there with most restaurants.” •

Reservations for The Vault on First begin in April of this year. For additional information please visit thevaultonfirst.com or email: info@thevaultonfirst.com

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