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About this business

  • Cuisine
    Seafood, American, Filipino, Chicken, Steak
  • Meals
    Breakfast, Lunch, Dinner
  • Website
    dsmnow.com
  • Price
    $$$$$
  • Cuisine
    Seafood, American, Filipino, Chicken, Steak
  • Meals
    Breakfast, Lunch, Dinner
  • Show More
  • Attire
    Casual
  • Alcohol
    Available
  • Parking
    Valet
  • Delivery
    Yes
  • Takeout
    Yes
  • Reservations
    Yes
  • Catering
    Yes
  • Good For Groups
    Yes
  • Show Less

Tips

250

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Gloria J.
Verified
Report | 6 months ago
Sea bass is amazing!
melvin h.
Verified
Report | 6 months ago
Excellent drinks but be ready to pay for it. See bass meal is a good selection. 6pm is a good time to arrive. Ask for classy if you go on a Sunday.
Ann Q.
Report | 7 months ago
The food was wonderful! The waitstaff were great! But I was put off by the so-so condition of the restrooms (what's with the cheap snacks for sale? Tacky), and the staff began putting up tables and chairs while people were still eating!
Tamu B.
Verified
Report | 7 months ago
Go on a Thursday evening. Not a ton of people and live music.
Chef N.
Verified
Report | 7 months ago
Excellent food and excellent, attentive waitstaff!
L. G.
Verified
Report | 7 months ago
The food was delicious BUT the service was outstanding!! From the minute we were greeted to the time we walked out the door, people treated us like their only guest - which we were not!! Our server was Classy and she was delightful. It was clear she thought she was working in the best place EVER!!
Amanda S.
Verified
Report | 7 months ago
Excellent food and service!
Diane G.
Verified
Report | 8 months ago
Great food! Don't miss the lobster.
Iona
Verified
Report | 8 months ago
Everything is good and great service.
Michael C.
Verified
Report | 8 months ago
Groupon has a limited menu, but the choices were good.
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From Our Editors

Not everyone can say they've eaten food crafted by an Olympic gold medalist. But anyone who dines at Detroit Seafood Market can proudly add this to his or her resume. That’s because the restaurant's executive chef, Leonardo Vulagi, was the proud recipient of two gold medals and one silver medal at the 1988 Culinary Olympics at the Culinary Institute of America in New York.

Under Vulagi's direction, the staff meticulously creates mouth-watering dishes that flaunt the freshest crab, mussels, shrimp, scallops, and lobster tails available. White-jacketed servers whisk artistically arranged meals to tables as diners lounge in a spacious dining room accented by large, curved booths, sleek hardwood floors, candlelight, and shadow puppets created by diners nearby.

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