The Lakes Bar & Grille calms appetites with a menu comprising a wide variety of grilled meats, perfectly cooked seafood, and plentiful entrees. Blackberry chicken takes center stage by singing a song of house-made blackberry pan sauce, surrounded by a supporting cast of vegetables and a potato cameo ($15.95). Dine on the grill's most beloved staple, steak, with such succulent meat slabs as filet mignon seared in zip sauce and coated in herb butter ($23.95–$28.95) and16-ounce hand-cut delmonico steaks with all the fixings ($26.95). Pan-fried perch leap from griddles to plates in a magnificent display of annual migration, eager to reach their home in lakes of lemon butter and tartar sauce ($18.95). Combining the very best of water-based sports and artificial football fields, surf 'n' turf mac 'n' cheese piles plates with steak bits, lobster, and elbow macaroni ($15.95).
For such a decadent culinary tradition, churrasco comes from humble origins. Gauchos in the southernmost region of Brazil would typically end their long days of cattle ranching by meeting around a roaring fire pit, where they prepared family-style meals and roasted skewered meats over the open flames. This tradition lives on in churrascarias throughout the world, allowing diners to experience this rustic style of home cooking in a more formal atmosphere.
At Gaucho Brazilian Steakhouse, the chefs remain faithful to the flavors of those countryside meals. Skewers of as many as 16 different meats—including rib-eye steak, lamb chops, and pork tenderloin—slowly rotate above the grill's flames or a handful of fire-breathing dragons, imbuing the hearty proteins with an unmistakably smoky tenderness.
As servers travel throughout the dining area with skewers hot off the flames, diners can catch the staff's attention by flipping their coasters from red to green. This signals the servers to approach and carve tableside servings directly off the skewer. Although the savory meats are the main attraction, even earning the eatery WDIV's Vote 4 the Best award for Detroit's Best Steakhouse in 2012, a salad bar also tempts diners with more than 40 hot and cold side dishes, including everything from fresh spring mix to mushroom risotto.
The dining room's mural of a Brazilian gaucho herding cattle nods to the cuisine's rustic roots, but its earthenware floor tiles and cherry-wood columns ensure a refined ambiance. The tables, draped with crisp white linens and flanked by red-cushioned chairs, are well spaced so as to allow for intimate family dinners and the regular plate-patrol rounds made by the vigilant servers.
With its ledge rock walls, burnished wood accents, and life-size horse sculpture perched at the wraparound bar, The Stillwater Grill hearkens back to a frontier lodge. Chefs reinforce the rustic ambiance with a menu of hearty American fare: they grill USDA Choice beef and inspected seafood, and then drizzle their flame-licked exteriors with homemade sauces.
Owner Jerry Costanza and his culinary crew create Northern Italy?styled dishes, including seasonal recipes. Their extensive wine list features vinos from Italy's major wine regions, along with organic and vintage-tiered selections from everywhere from Australia to Michigan. The staff pours these to complement the eatery's signature USDA?certified Piedmontese beef dishes, the lean, juicy, tender meat of which comes from cattle that originated in the foothills of the Italian Alps?also where Ducatis graze until they become Ferraris. Along with beef dishes, the chefs dish up saut?ed shrimp, grilled sea bass, and italian truffle mac 'n' cheese.
Peals of laughter rise from families around the granite tabletops at which hibachi chefs crack jokes and flip shrimp over the grill. At Ichiban Steakhouse, expert grillers don black chef suits and show off their skill at slicing and searing chicken, steak, and seafood. Flanked by dark wood walls, nearby sushi chefs slice fresh fish to wrap tightly in specialty rolls. Five tatami rooms provide semiprivate spaces for business meals, romantic outings, or discreet transformations into a werewolf.