Roast, Detroit

Michael Symon’s steakhouse makes a big first impression with its gray-and-dark-wood décor—there’s even a 720-pound redwood communal table in the main dining room. But it’s the meat that takes center stage, literally. Every day, a glass-encased charcoal spit showcases a different whole roasted animal, and you’ll find pig ears, beef cheek, and veal sweetbreads on the menu. For purists, there are charcoal-grilled steaks, finished over a cherrywood grill and best paired with a local brew.

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