ROAST serves signature dishes of artisanal meats from an eclectic, yet refined, menu. Celebrity chef Michael Symon seeks out the highest quality ingredients, pairing them with delicious local craft beers and inventive cocktails.
ROAST RESTAURANT DETROIT
Michael Symon: Live to Cook
ROAST Restaurant Detroit
Live to Cook is Michael Symon's mantra. In 1997 he was named National Rising Star by Restaurant Hospitality magazine. And he has been rising ever since with a multitude of awards and critical acclaim for the two Cleveland restaurants he owns with wife and partner Liz Symon: Lola and Lolita. Last year Symon won the Food Network’s Next Iron Chef of America competition and was recently chosen by the James Beard Foundation for 2008 Best Chef-Great Lakes region that includes Illinois, Indiana, Michigan and Ohio. He has hosted more than 100 episodes of "The Melting Pot" on the Food Network, in addition to appearing on "Sara's Secrets" with Sara Moulton, "Ready! Set! Cook!" and "FoodNation with Bobby Flay." James Beard Foundation nominated Michael in the category of Best Chef: Great Lakes (IL, IN, MI, OH) 2007
Symon's ROAST Restaurant Detroit is an 8,000 square foot restaurant on the street level of the Westin Book Cadillac Detroit, at the corner of Washingtn Boulevard and State Street. The 130-seat restaurant has three sections: bar/lounge;
main dining room; and a semi-private area which has the capacity to open for over flow seating and blend seamlessly with the main dining area. Rich reds, amber, copper and gold tones, along with plush fabrics will provide a warm color palette. A rustic and modern theme incorporates dark wood, metal, glass and fire elements to highlight the roasted meat concept.
The menu focuses on the art of sourcing and preparing artisanal and heritage meats. Whether cured, smoked, braised, spit roasted or wood grilled, Symon searches for the highest quality producers and breeds of pork, bison, wild boar and prime dry aged beef. Signature dishes include rotisserie suckling pig, dry aged porterhouse for two and an array of house made sausages. A hardwood burning grill and rotisserie give meats a depth of flavor and a smoky char.
“I couldn’t be more excited,” said Symon. “It’s an exhilarating and exhausting experience to launch any restaurant. We have a creative team committed to food and service excellence and fun. Guests can count on generous portions of great food with interesting roasted flavors in a hip setting.” Symon is host of Dinner: Impossible on the Food Network.