"This was our first visit to Roast, Iron Chef Michael Simon’s restaurant in Detroit. When we arrived for our Thursday night 7:00 pm reservation, the restaurant was less than 50% full, the hostess who was not the most professional hostess I have seen, took us to a small two top. There were several empty four tops that we felt would be more comfortable. We asked and she told us to pick one. Soon after we were seated we were brought menus and a wine list. The wine list was impressive there must have been two or three hundred wines from which to select. The price range was from the low $30's and up. Since is was a special occasion, my wife’s birthdays, I selected a Rosé Cava. Our server brought the bottle to our table, poured me a taste, ad when I told him it was acceptable, he the filled both champagne flutes. I do mean filled they were almost to the top rather than half to three quarters full. We asked and were told the portion size was generous. Because of that we decided to share. For an appetizer we had Crispy Chicken Livers serve with Soft Polenta and Mushrooms. They were very good, although the may have been just a tad undercooked. The inside of some the livers was almost blood rare rather than pink. The flavor was excellent and we would order them again. For our salad we selected the Roasted Beet Salad with Goat Cheese, Walnuts, Watercress and Orange Dill Vinaigrette. It had roasted quartered red and yellow beets arranged in a circle over a large ring of goat cheese topped with the watercress. The dressing was very mild and complimented the salad rather than overpowering it. Again, sometime we would order at a further visit. For our main course we had Roasted Whitefish with Crab, Dill, and Lemon. The fish was nicely prepared grilled crisp on the outside and moist inside. As side we shared the Rosemary Fries and Fried Brussels Sprouts. The fried were served in what looked like a silver cocktail shaker it was heavy and warm. It kept the fries hot. The brussels sprouts were interesting. The were fried with walnuts and capers. Again, some we would order at another visit. For dessert we had the homemade donuts that were served warm with sour cream. A luscious finish to a well prepared dinner. Service timing was less than optimal. The appetizer was brought almost immediately we did not have time to relax and enjoy our wine. And the salad came almost before we could finish the chicken livers. The main course was delayed, in fact, we waited about half an hour after finishing our salad for the whitefish. The dessert was served in a timely manner but we has to wait for the bill. Overall we had a very good experience and we will definitely return to Roast."
