Roast–Detroit Restaurant Week

Last month, I had the pleasure of dining at Michael Symon’s Roast during Detroit Restaurant Week.

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You might recall my previous visit to Roast, last spring, during which I checked out their awesome happy hour specials and fantastic craft cocktails.

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I’ve been dying to return to Roast since my last visit and I don’t know why it took me so long to return! Restaurant Week seemed like a great excuse to make the trek to the D.

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My dining companion for the evening, Five Cent Femme, and I both selected the same dish for our First Course.

Braised Pork Cheeks Arrabiata

The ever-so-tender pork was served atop creamy polenta, with a dollop of house ricotta. This was INCREDIBLE. Definitely the highlight of the evening.

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With dinner, I sipped on this craft cocktail featuring Becherovka, and, if memory serves, tequila and citrus.

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I haven’t had Becherovka since my trip to Prague last year (when I was originally smitten with this spicy liqueur) and it brought me back!


For my second course, I went with the:

Wood Roasted Lamb Sausage

Accompaniments included white beans and stewed peppers and onions. While the sausage had amazing flavor, I found it to be just a tad dry. The beans were good, but perhaps slightly underdone and also could have used a bit more moisture I think. All in all, a very delicious dish, but has a little room for improvement.

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For the third course, dessert, there was only one Restaurant Week option offered on the evening we visited:

Strawberry Shortcake

Prior to visiting Roast, I snuck a peek at their Restaurant Week menu online. Flourless chocolate cake was listed as the dessert option online, and naturally I’d been dreaming about it all day, so I was a little thrown off when we arrived and saw Strawberry Shortcake on the menu. I rolled with it though, as it seemed an appropriate choice for the season.

Unfortunately I was a little disappointed with the dessert. I really prefer biscuits with strawberry shortcake, but Roast chose to instead feature a light, sweet cake in place of a biscuit. Also, the crunchy almond honeycomb topping had an amazingly rich and pure honey flavor but it was extremely difficult to eat, as it constantly was getting stuck in my teeth. The menu promised a lavender cream, and unfortunately I did not detect any lavender essence in my cream sauce. Five Cent Femme said hers had a stronger lavender flavor, and she even found a stray flower petal in hers, so maybe I just got a weak ladle of the sauce. Definitely room for improvement with this dish.

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All in all, as far as the food goes, I loved my savory appetizer and entrée, but felt dessert was lacking. Even still, I very much enjoyed my meal at Roast and hope to return soon. The atmosphere is chic and classy, but unpretentious and I really enjoy dining here.

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3 thoughts on “Roast–Detroit Restaurant Week

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