"Roast" at the Book Cadillac
Ate at Roast last night and wanted to share the experience. I am thrilled to have another Chef of this caliber downtown and pray that He is successful. Here we go.
Started at the Motor Bar upstairs with a cocktail. Beautiful room that everyone needs to see. Moved down to the restaurant and were promptly seated at a very nice corner booth. As my date is a foodie like myself we decided to really eat and enjoy as much as possible.
Began with the Smoked Seafood platter for 2. Trout was very good-nice smoke flavor, Salmon was good with more of a Salmon flavor than smoke, Sturgeon was good, not close to the other two. The pickled onion was good in small amounts; too much took away from the fish.
Next had the Beef Cheek Pierogie and the Charcutterie platter for two. Pierogie was absolutly outstanding. Incredible tenderness and flavor. Charcutterie platter was quite good. Loved the Salami and the "Speck"; I thought the Rabbit Terrine was wonderful, she didn't care for it as much. The whole grain mustard was a nice touch and again served with pickled onion, this time mixed with peppers.
We then split the Spinach Salad with Fried Pigs Ear. Served with a soft-fried egg that mixed wonderfully with what I believe to be a balsamic dressing. Very good salad with the pigs ear adding great flavor and texture to the Spinach.
Both had the Strip Steak, which were cooked to a perfect Medium Rare and presented nicely sliced on the plate. The steaks had great beef flavor with a bit of a chew to it. As the prices are very, very affordable, leads me to believe they are not using Prime nor Angus beef. And yes, chew is expected with a strip steak and we both expected it. Had the Blue Cheese Onion (very good) and Roasted Mushrooms (Wow!) as toppers.
Sides included Spinach and Feta AuGratin (good) Creamed Corn with Bacon (Very good) Soft Polenta (alright) and Whipped Potatoes (good texture but plain).
The room is incredible with a very "Earthy" feel to it. Dark woods, soft booths, wonderful windows out onto Washington Blvd. As it was a Monday night they had the room closed off with dividers behind our booth that at first I didn't even notice as dividers. Fit the room perfectly and gave it a very cozy feel. Our server was neither over bearing nor absent. Appeared when she should and gave us plenty of time to enjoy ourselves and the meal.
Wine list, though only briefly looked through, looked affordable and interesting. Noticably abscent were half-bottles, which we would have ordered. Instead went with two glasses with dinner. Server picked a nice cab for me and my friend had the only Pinot offered by the glass. Both were very good, affordable and lent themselves nicely to the meal.
Roast is a great addition to our Downtown Detroit dining scene. The menu is quite affordable to what I would consider the "average" dinner; with the choices we went through plus cocktails and wine still came out below $250 before gratuity. I would recommend it to anyone and will get myself back down there soon. Hope you all enjoy.
Love it--thanks for the review and will try as budget permits. There used to be a Mexican place on Dragoon in SW Detroit that served beef cheek tacos--I think it's gone now, but they were good. Funny how the high end and the low end sometimes meet up.
Downriver1, I'm curious. Do you think this is the most exciting restaurant to open in downtown Detroit in the last 6 months? I'm a good writer from another city and I'll be in your city in a few weeks, hoping to dine at one restaurant that really speaks to what the Detroit food scene is all about right now.
Since Symon isn't a local, I was actually hoping you could point me toward a more local restaurant, ie something that's smaller, maybe funkier, but still really good food from a locally known chef? Maybe something less fancy/corporate and more home-grown? Is there such a place, or are the Detroit foodies talking about Roast?
Thank you, JanPrimus. That looks really interesting. It's hard to tell, just by reading his menu, which meats he's curing himself and which he's not ( and since he does most? of his charcuterie in-house that'd be the reason to go, it seems)...
I do like that he's from the area, that he's worked in the restaurants in the city that matter and is now making his own name for himself.
Can you provide any first-hand experience or more info on him/Forest Grill?
So far due to budget I have only been to Forest Grill once for lunch, but I have been to Five Lakes Grill a few times. The Charcuterie at both is always been top notch on every visit from great terrines, Lardo and sausages. I am saving up for a supersplurge weekend that involves both Forest Grill and Roast.
The seasonal event menus that Chef Polcyn has at Five Lakes Grill have always been exactly what I dream of in a local chef.
welcome to the world of cleveland iron chef michael symon's LOLA & LOLITA.
ROAST is his new detroit venture.
you bet you like those beef cheek pierogies & charcuterie! good stuff, huh?
and set in the book-cadillac, fittingly renovated by cleveland's ferchill group.
yes indeed cleveland's got yer back, detroit!
ps -- i wish you would have had the all too brief opportunity to try symon's modern greek food takes in manhattan. good news is i'd bet he'll do greek again one day, hang on for that.