Table 42, a new upscale restaurant concept from local operators, is taking over the former Krazy Crab space at 32821 Grand River Avenue in downtown Farmington, with plans for a mid‑summer debut. Owner Daniel Hanna says the menu will stick to American classics while working in an international flare, and the build‑out will feature a full bar and a sizable outdoor patio. The team is partnering with restaurateurs who already have a track record in Metro Detroit as they ready the space for service.
According to What Now Detroit, Table 42 will occupy 32821 Grand River Ave, and the patio is expected to seat roughly 45–50 people. Hanna told the outlet there is no opening date yet, but the team is hoping to debut in July. He described the concept as an American restaurant with “international flare,” and the report notes that a full bar serving craft beverages is also planned.
Website and partners
Table 42 already has a basic online landing page live with a “Launching Soon” message and an email sign‑up for updates. The current version of Table 42's website offers a simple contact form while the team finalizes details behind the scenes. Hanna said he is working with Daniel Azar of Basement Burger Bar, a Metro Detroit group that notes Farmington, Canton and Detroit locations and emphasizes the brand's local roots.
What it means for downtown Farmington
The restaurant space sits on the east side of downtown near Sidecar Slider Bar, Thai Kitchen, and Taques Bar & Grill, and directly across from Gazebo Park. What Now Detroit points out that the move comes as Farmington continues to draw new dining options and retail. A patio that can host 45–50 people would add to the seasonal outdoor seating scene in the compact downtown district.
How to follow the opening
The team has not launched official Table 42 social media accounts yet and appears to be using its coming soon site to collect emails and share updates. Table 42's website invites visitors to “Drop us a line” and join the mailing list for opening details and promotions. Local diners can expect more specific timing this summer as permits and the build‑out move forward.
