With the opening of Roast, Michael Symon brings his meat-centric cooking to Detroit’s Westin Book Cadillac. The 200-seat restaurant features a lounge, main dining room and a semi-private dining area, ideal for intimate gatherings. Named “Restaurant of the Year” by The Detroit Free Press, Symon has been awarded numerous culinary accolades for his cooking at Roast. The menu features Symon’s signature nose-to-tail cooking, with a large focus on steaks and chops, ranging from Bavette Sirloin with blue cheese to Bone-in Dry-Aged Ribeye for two.
Bold and expansive, Roast’s interior 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 grill is part of the grandeur that encompasses the Westin Book Cadillac Hotel.
Appropriately, the menu features high-quality artisanal meats, prepared cured and smoked, braised, spitroasted and wood grilled. Signature dishes, which are hard to pass up, 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 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.
Roast awaits. Come see why Roast is the place to be in Detroit.