Roast, Detroit (January 2013)

In 2010, my brother and I made the trek out to Detroit and had what I remember being a satisfying, if largely meat-centric, meal. Returning two-and-a-half years later woefully underdressed–particularly in contradistinction to my dapper dining companion–foremost among my hankerings were the fried Brussels sprouts and double-cut smoked pork chop. And while those two items remain delicious, it was the middling offerings that bookended our dinner that render a third visit improbable. 

An unremarkable charcuterie platter returned to the kitchen unfinished. And when it came time to order dessert, that most foolish of phrases sprung from our server’s lips: “excellent choice.” How incorrect she was, as we were met with a meringue-dominated Meyer lemon mousse and an irritatingly insipid mug of chocolate-covered pretzels with beer ice cream. One modest bite of the latter was enough to convince me to retire my spoon for the evening. 

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Charcuterie platter for two

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Roasted cauliflower

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Fried Brussels sprouts

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Smoked pork chop, polenta, pickled chilies, BBQ onions

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Grilled veal heart, celery root puree and pickled chilis

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Edmund Fitzgerald Porter ice cream, chocolate covered pretzels, caramel foam

 

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Meyer lemon mousse, crispy meringue and citrus supremes

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