The menu is mostly meats, as generally demanded by the traveling businessman on account — St. Louis ribs, flatiron steak, filet mignon, lamb sirloin, beef brisket, a burger on a pretzel roll, steak tartare, house-made kielbasa — but also includes mussels, salt cod croquettes and calamari, a cheese board, and a few fish and pasta dishes, plenty for the non-meat-eater. Some come with hand-cut fries (“frites”) and others with mashed skin-on fingerlings, which are swell. Most dishes feature interesting sauces and some venture into unfamiliar regions of the taste buds. An excellent example of sauced meat was a Black Angus skirt steak, chewy, as expected, but the longer chewing time welcome because of the excellence of the adobo marinade and the chimichurri (a sauce of Argentine origins, oil and vinegar, onions, garlic, herbs). But what you should really take advantage of is Grostick’s expertise in charcuterie, including a terrine of the day, a chicken liver and foie gras paté, rillettes of smoked salmon and pork, and a market charcuterie plate with house-pickled vegetables.

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