Michael Symon

Last week, I spent a pleasantly enlightening five days exploring the delights of Detroit during a Midwest Travel Writers Association conference. In the midst of an urban renaissance, the “D” is rising once again thanks to the dedicated efforts of hardworking folks who want to see the Motor City survive and thrive. And that kind of work takes fuel.

Fortunately, as I quickly learned, Detroit is full of opportunities to eat… and eat well. More to come on my noshing journey through Eastern Market, but here’s a quick taste of a couple places I visited to whet your appetite:

Michael Symon’s Roast. I’ve long harbored a minor crush on the Iron Chef with the great laugh, and I was thrilled to dine at Symon’s Detroit outpost, an offshoot of his signature Cleveland-based eateries. Within the bespoke confines of the Westin Book Cadillac hotel, Roast is NOT the place to go if you’re a vegetarian.

Although you could compose a non-meat meal from salads and sides (and it would be delicious), meat is really the main attraction here.

short rib.jpg

Think beef cheek-stuffed pierogi, braised short ribs, meltingly tender lamb shanks, marrow bones and steaks for days. Hearty and delicious, the kind of food you want to stuff your face with on a chilly winter night with a sassy glass of cabernet.

Pegasus Greek Taverna. My accommodations at the lovely Greektown Casino Hotel sat right on the edge of the Greektown district, populated as you’d imagine with authentic eateries serving up souvlaki and shish kebab. Lunch at this local landmark was a three-course affair that started with bread, saganaki and salad, followed by tasty pastitsio and a honey-drenched square of baklava. Opa, indeed!

Slows Bar-B-Q. Stopping at Slows on the Corktown strip (Detroit’s oldest residential neighborhood) is a MUST if you’re a barbecue fan. Ribs, pulled pork, chicken, brisket, soulful sides like mac and cheese — the gang’s all here. Decisions were mighty hard to make, but I finally opted for something called the “New Style,” a whopping pile of brisket bathed in sharp cheddar with onion, mushrooms and pickled jalapenos on a sub bun. Onion-laced slow-cooked green beans on the side.