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Sep 10, 2008 07:40 AM

Detroit: Michael Symon's "Roast" opening Oct 15th

Nice to see another good meat market opening up in Detroit! Also nice to see the Westin Book Cadillac coming back to life.

"Next Iron Chef" winner Michael Symon received a standing ovation from the crowd as he unveiled plans for his restaurant, Roast, slated to open Oct. 25. Symon said the menu will be dedicated to "everything about meat" including lamb, goat, bison and wild boar. The 200-seat restaurant will rely on local farmers as much as possible, he said.

I want to see Dinner Impossible: Monica Conyers edition!

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  1. I'm there. Those specialty meats are fairly hard to get around here, unless you go up to the mysterious Dixie Dave's.

    4 Replies
    1. re: Jim M

      So Jim M, what's the deal on Dixie Dave's? I'm intrigued! Dish...

      1. re: berkleybabe

        Dixie Dave's, a.k.a. the Old Dixie Inn, is in Birch Run, but you go east from I-75 instead of toward the outlet mall, and it is just south of the first major cross road (which I think is Dixie Hwy.). It's a roadhouse bar/restaurant straight out of the 1950s like so much else in Saginaw County, but they serve wild game dishes. I was last there several years ago, and I had a lionburger--no kidding! With fries on the side. This blog has pics and gives you some idea. I guess some people rave about the place and others think it's just fair, but it certainly qualifies as a Michigan oddity.

        1. re: Jim M

          Hey, thanks! What a great place....this is definitely on the roster of go-tos. Thanks for the info, I'll post when we get there.

          1. re: Jim M

            If you're interested in Dixie Dave's, you might want to check out this link -

      2. heard from someone who went this week that it was FABULOUS and beautiful! wish i lived closer. the menu looks great.

        3 Replies
        1. re: AMFM

          Did you notice the warning at the bottom of the menu, below the admonishment about "raw or undercooked meat"? Apparently they wanted to emphasize the DUH! factor.

          1. re: kmcarr

            i see those all the time - i think they are a legal thing. might be a state issue if they aren't on all menus. i'm sure it's to get you off the hook if someone orders something raw and gets a bug. i don't really think it's to discourage ordering.

            1. re: kmcarr

              wow, a menu that looks as if it's actually written by a chef, not a marketer--- look at all the typos/grammar mistakes! ;-P

              --i'm not dissing, much-- i'd eat there in a heartbeat. nice that there's a pig's ear in the salad menu! very cool, symon.

          2. SOMBODY WRITE A REVIEW!!!!!! i'd love to get an idea before i go!

            1 Reply
            1. re: rtv

              All right, all of you. I'll spill the beans. Dixie Dave is a very creative chef with great ideas. He makes a delicious beaver (real beaver) barley stew which we serve at our museum event in northern MI. every year. He does alot of charity benefits too. Not open early in the week. Check first. Small place but real roadhouse.

            2. ok....i guess no one wants to write a review..i'm going tonight. i'll report back!

              1 Reply
              1. i had dinner at roast 1/05/09 it was heaven like food prepard properly simply and
                so so so so good. are party of 4 went all in ate everything they brought to the table
                the oysters where the best we've had ever!!! i am an ex chef its hard to find a place
                to eat that just gets it. good food starts with good ingredients, then dont kill it.
                cook it properly and serve. the roast has this mastered. we had a blast it was my birthday and they realy made it special. thanks robert I

                1 Reply
                1. re: exchefputs

                  cool menu -- thx for this report. symon does it again!