Steak is the breakfast of champions, the lunch of kings, the dinner of industrial barons, and the dessert of T. Rexes. Enjoy high-quality cuts regardless of social or philosophical status with today's Groupon to Coach Insignia, located on the 71st and 72nd floors of the GM Global Renaissance Center. Choose between the following options:
• For $25, you get $50 worth of contemporary steak-house fare for dinner on Saturday.
• For $30, you get $60 worth of contemporary steak-house fare for dinner Monday–Friday.
Corporate Executive Chef Eric Ward enlists the help of local farmers and markets to craft a refined menu derived from as many Michigan-based ingredients as possible. Sixteen-ounce cuts of Angus rib eye ($36) and 12-ounce cuts of USDA Prime NY strip ($45) are cooked to order, and smoked barbecue sauce slathers short ribs that complement, like a wacky yet lovable roommate, the fingerling-potato salad and spring vegetables ($29). Free up forks to cavalierly lift seared sea scallops from layers of Serrano ham and sculpt geometrically perfect servings of cauliflower puree ($34). Sweet teeth clamor for a slice of the decadent New York–style cheesecake off the dessert menu ($7), which drenches taste buds with a torrent of raspberry coulis, fresh fruit, and freshly whipped cream.
Coach Insignia's encyclopedic wine list encompasses an international array of varietals, styles, and synonyms for "squashed grape," garnering a Best of Award of Excellence from Wine Spectator in 2010. Diners can summon a crisp bottle of the 2007 Hughes Beaulieu picpoul de pinet ($32) or a robust bottling of the 2006 Excelsior cabernet sauvignon ($32) to toast their expansive view of the cityscape. Large windows line the dining room's walls, and its interior showcases a spectrum of neutral tones as well as artistic wall pieces of undulating metal.
The only Detroit eatery named to OpenTable's 2011 list of top 50 scenic-view restaurants, Coach Insignia lets diners soak in views of the city from the 71st and 72nd floors of the GM Renaissance Center. In the sky-high kitchen, executive chef Frank Turner gives traditional dishes a modern twist—for instance, a corn-dog appetizer comes stuffed with fried lobster, and standards like veal Oscar share menu space with Asian-fusion pan-seared tofu. Turner and his staff also grill USDA prime and certified Angus beef steaks and source fresh local ingredients from Michigan farmers and markets whenever possible. Additionally, the 720-bottle wine list earned Wine Spectator's "Best Of" Award of Excellence in 2011.
100 Renaissance Ctr.
Detroit, Michigan 48243