Dub Steppin' & More

Evan Glicker a.k.a. Satta Don Dada

Ashley’s Underground (the basement of Ashley’s) radiates a dim, rugged feel.  Pipes and wires run across the ceiling behind the bar counter. An abundance of creative culture compacts into the modestly sized area. DJ’s first flip on their beats around 9:00 PM as a few patrons trickle into The Lion’s Den electronica night.  I sit on a stool bobbing my head, admiring the walls’ assortment of colorful painted images. 


Many more people quickly pack the place about an hour later. The tunes induce euphoric and rhythmic body movements by patrons and staff alike.

The Lion’s Den weekly alternative dance party inseminated when an Ashley’s manager asked Evan Glicker (DJ Satta Don Dada,) who had hosted at the bar and grill for a couple years, about his DJing experience. They discussed starting a weekly electronic music night to boost Thursdays’ previously slower patronage.

Musical integrity, quality, and eclecticism are important to the mission of The Lion’s Den. Glicker seeks quality Metro Detroit acts including but not limited to dub step. “I use dub step as a launch pad,” says Glicker, who also throws in reggae amongst other styles.  

Bartender Chris Zukowski

Regularly featured at The Lion’s Den, Bryan Dulaney (DJ Blkout) plays Detroit techno/ house,  dance hall reggae, and dub. His DJing days commenced during an internship at Ann Arbor born record label, Ghostly International. “Ghostly used to compensate me in records. I got a pair of turntables when I turned twenty,” he recalls. He also acquired records while working at Underground Sounds. Minimal sounding music quickly tinted his tastes.


“A lot of other places you play...It’s like the same roster of DJ’s all the time,” Dulaney explains.  This night, we try to keep it eclectic. A lot of artists play.” Anyone interested in playing may submit a mix tape to Glicker.

The Lion’s Den fuels an opportunity for connoisseurs of divergent electronica alongside newcomers to soak in a fresh musicale. “It's important to seek out new sounds and sights once in awhile to keep things fresh even if you think you might not like it,” says Glicker. “I think you'll be surprised what kind of gems you might come across with this approach.”

A wide selection of affordable drinks are featured at The Lion's Den including Founder’s Ale at $3.00 per glass.


The Lion’s Den is at Ashely’s Underground every Thursday, 21 and up, with no cover charge after 9:00 PM.

Down at the Diag...

Home Sweet Silvio's

Ann Arborites have their choice of pizza places. Such destinations appear on many a street, and at times, may seem like a dime a dozen. Silvio’s Organic Pizza, however, stands out in my mind.

Little personal touches curate Silvio’s warm  character. A billboard of eclectic children’s drawings decorates a wall. Fresh herbs grow on a shelf, tinting the surrounding room with a ‘cultivation’ vibe.

Calling Silvio’s a pizzeria is a marked understatement, as it is an organic Italian restaurant that also offers an assortment of pasta, calzones, soups, salads, desserts, and drinks.  A personal favorite is the savory Eggplant Parmigiana, served with a choice of pasta. I, myself, prefer a spaghetti accompaniment.

Founder and owner Silvio Medoro was born in New York but lived in Italy for twenty-five years. Authentic Italian cooking methods chiseled his culinary style throughout his tenure working at a bakery in Italy. “His dream was always to come back to the US and open a pizzeria,” explains Jes Rose, a manager at Silvio’s.

Inseminated in 2005, Silvio’s has gradually expanded in terms of physical space and menu variety. Seasonal selections along with a variety of beer and wine now grace dining options. Ichabod Pumpkin Ale and Cappellotti with Pumpkin and Truffle Oil are two current choices. “We strive to show the public that we care about what they eat,” proclaims Rose.

Rose received a job offer at Silvio’s while taking photos one day in the eatery. As a photographer, she embraces the responsibility of photographing foods for the menu amongst other duties. “It is the best photography I’ve ever done,” she flaunts.

“We create a fine line between traditional Italian [culture] and a nice local community,” says Rose. Locally manufactured beer sits alongside imported Italian beer, for instance.  

Medoro, himself, cultivates a resourceful vegetable garden in his backyard. “We get as much as we can from local farms,” states Rose. The Ann Arbor Farmer’s Market, Peoples’ Food Co-op, and Zingerman’s supply several goods to Silvio’s as well. A harmonious functionality between local businesses seems to have sprouted.

Commitment to purchasing organic products conjoined with organic food preparation methods defines Silvio’s quality standard. Even if a situation pops up where the restaurant cannot be completely organic in preparing an entree, staff persists to use as many possible organic cooking steps nonetheless.

Staff members create everything from scratch. They prepare soup, for example, starting with merely water, then add vegetables, meat, and herbs accordingly.

“You can tell that the food is made with love,” explains Rose of what distinguishes Silvio’s. “[You get] that little bit of human interaction.”