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Born from Argentine parrilla tradition and shaped by the energy of Detroit, Puma is where open flame meets precision. Where vegetables blister, proteins rest with intention, and smoke becomes seasoning.

Five steamed mussels on a white plate topped with diced red onion, tomatoes, green herbs, and a light sauce.
Slice of toasted bread being dipped into a skillet of melted, stretchy cheese fondue with additional toasted bread on the side.
Grilled chorizo burger with melted cheese, seasoned meat, and shredded lettuce on a toasted bun with a knife inserted on top.