This style-conscious – it has a sibling in Palm Springs – restaurant overlooks the Detroit River and the Windsor skyline. Its changing menu features creatively prepared regional dishes that are artistically presented and simply outstanding. One example of the riches you'll find is Lake Ontario perch, sautéed with capers, citrus, sweet pepper, and thyme, but temptations like rack of veal and rack of lamb also abound. A superior wine list and excellent service are also standard.
Classic American cuisine gets an innovative twist at this first-class restaurant. Served in an impressive, luxurious setting, dishes include grilled meats and seafood, creatively prepared and served with fresh seasonal vegetables. Add to the mix the hotel's renowned service and an impressive wine list, and all the ingredients are there for an unforgettable meal in the Motor City. An ideal choice for a special occasion or an important business dinner.
Elegant and with a more contemporary edge than most steakhouses, No. VI Chophouse is an atmospheric place ideal for impressing clients or dates. Serving only USDA Prime beef, broiled to perfection, the restaurant takes great pride in its menu. From a 7-oz. filet mignon to a 20-oz. porterhouse, steaks are top-quality, and overall options are broad: lamb pot au feu, pork tenderloin, grilled ahi, and broiled lobster tails. The cocktail lounge adds another dimension to an upscale evening out.
Renowned for its gracious welcome, fine food, and excellent press, Bacco is proudly named after the Roman god of wine. Murals dedicated to the profligate deity distinguish the dining room, promising certain pleasure in food and drink. The menu boasts imported ingredients and premium goods, all incorporated into dishes like veal tenderloin with black truffles, a lush osso buco, pan-roasted branzino, and a Certified Piemontese filet with gorgonzola and Amarone wine sauce. A fantastic Italian wine list hews to the theme.
A good option for a special occasion, Rochester Chop House is just as skilled with seafood as it is with steaks. If you're going for the former, the lobster-and-shrimp panroast is wonderful, as is salmon Lawrence, with its splash of saffron cream and asparagus side. If beef is your choice, go light with a 6-oz. tenderloin, or treat yourself to a 22-oz. bone-in rib-eye. You might even try it encrusted with Maytag bleu cheese or dressed with a signature zip sauce, a zesty, spice-packed concoction that stands up to good beef and is a local necessity. Other hearty possibilities? A veal chop, a Delmonico, or roasted rack of lamb.
Subdued and enveloping, with curved brick walls and wood paneling, this esteemed restaurant gains added warmth from carefully placed ambient lighting. It's a soothing place for a meal of delicious northern Italian fare, ably prepared and abounding in good ingredients. An onsite garden provides herbs and produce, which add great flavor to pastas and veal dishes, in particular. Fireside tables and an outdoor courtyard also add to the restaurant's romantic allure.
Although it's eminently relaxed for diners, the Grill keeps servers nattily attired and offers incredible, quality-driven food – as it has for decades. Regulars adore the place, which treats everyone well and isn't afraid to accommodate special requests. The slate of daily specials gets lots of attention, and every meal is given the highest regard. Expect dishes like lobster flatbread pizza, sauteed Arctic char, and angel hair pasta with Creole Gulf shrimp at dinner. Brunch is perennially popular, thanks to fantastic French toast, pancakes, crab cakes benedict, and the like.
Although it's located in the Renaissance Center Marriott, forty-two degrees north is anything but your run-of-the-mill hotel restaurant. Chef Franz Josef Zimmer takes American comfort food (which could easily come across as uninspired and simply average) and concentrates their flavors to produce a very pleasing gustatory experience. The Midwest Meatloaf, in particular, is enormously satisfying – the mixture of beef, veal, bacon and pork is topped with leeks and mushrooms, creating a swirling bonanza of taste.