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MICHAEL SYMON’S ROAST
roasthouse * bar * steaks
WESTIN BOOK CADILLAC DETROIT
Opening date: October 2008
Owners: Michael and Liz Symon
Location: Street level (corner of State and Washington Boulevard)
Parking: Valet and multi-level hotel parking deck
Square footage: 8,000
Seating capacity: 200
Menu concept:
· Focus will be on the art of sourcing and the preparing of artisanal and heritage meats. Whether cured, smoked, braised, spit roasted or wood grilled, Symon will search for the highest quality producers and breeds of pork, bison, wild boar and prime dry aged beef.
· Signature dishes will include rotisserie suckling pig, dry aged porterhouse for two and an array of house made sausages.
· At the heart of the kitchen will be a hardwood burning grill and rotisserie that will give the meats a depth of flavor and smoky char to bring back memories of family holiday cookouts.
· The flavors of the food will feature the brightness of the Mediterranean with a Midwestern sensibility.
· Food will be prepared and presented in a very rustic way to keep the focus on the food and its flavors.
· Entrees, sides and starters will be served generous portions to be shared or enjoyed individually.
Design team:
· Liz Symon – Michael Symon's wife and business partner oversees restaurant wine programs and creates the atmosphere. Lola has regularly won Wine Spectator Awards of Excellence since 1998.
· Richard Lalli - Cleveland-based architect and restaurant interiors designer named “Cleveland’s Premier Restaurant Architect” by Crain’s Cleveland Business. Ohio restaurant designs include Café Toscano; Red – The Steakhouse; Lola. Additional designs for Cleveland Cavaliers Quicken Loans Arena Mercedes Benz Platinum Lounge and Luxury Suites and Cleveland Cavaliers Players Facilities. Restaurant under construction: Red, South Beach, Florida.
Design concept: Comfortable, hip and inviting
· Three areas: bar/lounge; main
dining room; semi-private area which will have
the capacity to open for over flow seating and
blend seamlessly with the main dining area.
· Rustic and modern theme that incorporates dark wood, metal, glass and fire elements to highlight the roasted meat concept.
· The color palette will include rich reds, amber, copper and gold tones, along with plush fabrics
which will add warmth to the space.
· Low voltage halogen lighting to maximize table
lighting and compliment oversized ambient
fixtures.
· The bar/lounge area will feature dark plank floors,
soft seating and bar seating.
· A large communal table will be featured that can seat multiple or single diners.
· The back bar will feature a backlit glass wine wall showcasing the broad wine program.
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