Cuisine:

• Homestyle
• Steak House
• American
• Barbeque, Grill

Roast Description:
Bold and expansive, the interior of chef-owner Michael Symon's venture affords floor-to-ceiling views of Washington and State Streets and a huge rotisserie revolving next to the dining room. Showcasing the "roasted beast of the day," as the menu describes it, the hardwood-burning number is part of the grandeur that encompasses the tony, $200-million Westin Book Cadillac Detroit. (There's a wood-burning grill, too.) Appropriately, the menu features high-quality, artisanal and heritage meats, prepared cured and smoked, braised, spit-roasted and wood-grilled. Adding further sizzle, meats go beyond what's typical to include bison, wild boar and (somewhat more ubiquitous) Prime, dry-aged beef. Signature dishes, which are hard to pass by, range from rotisserie suckling pig to a dry-aged porterhouse for two and an array of house-made sausages. Complementing the heavy-on-the-meat menu are salads and sides as well as a list of decadent, worth-the-calories desserts. The progressively priced wine list---which includes some collectible labels---strives to encompass all wine regions of the world while emphasizing old-world vineyards. Look for Cuvée Prestige from Alain Brumont's Château Montus, Paolo Bea's Sagrantino Montefalco and rich vinos from Côte-Rôtie, which pair well with the robust food.


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