Freshly caught seafood brings the sea's flavors to plates without the staleness of freezer burn or the deception of cotton candy spun to resemble fish sticks. Feast on natural flavors with today's Groupon: for $20, you get $40 worth of fresh seafood at Northern Lakes Seafood Company, located inside the Radisson Hotel & Suites in Bloomfield Hills.
Chef Travis Waynick filters only the freshest seafood and shellfish, hoisting them from international waters onto a menu at Northern Lakes Seafood Company, a culinary gem praised by Gayot. Diners seated at the oyster bar score front-row seats to behind-the-scenes action, cracking into raw east and west coast oysters ($15 for six) and witnessing entree prep and wait staff quarrels about the pronunciation of "flambé" firsthand. The spiny lobster spring roll appetizer ($16) bursts with jalapeño cream cheese, jicama, lobster, and sesame slaw, while diners looking for a bigger catch delight in brioche-crusted red grouper ($35), pan-seared Columbia River sturgeon ($29), and live lobster (priced per pound). Taste buds savor a succinct selection of landlocked fare, such as a 14-ounce new york strip steak ($36) that, like most vehicles, are designed to accommodate lobster tail ($27 for two) or king crab legs ($34 for 1 lb.) add-on with a side of scalloped potatoes ($6).
Flat-screen TVs oversee a bar fully loaded with a renowned wine list at the eatery, embellished with nautical trimmings and a mural that depicts a siren attempting to outswim a clingy cruise ship.
Northern Lakes Seafood
A mermaid basks in the warm glow of track lighting, reaching to embrace a starfish as onlookers point and stare. This maritime beauty lives on a large mural inside Northern Lakes Seafood. She’s just one way the restaurant—voted Best Seafood Restaurant in Oakland County by Detroit Metro Times—celebrates the ocean’s many wonders.
In addition to a vast selection of seafood, Northern Lakes Seafood serves ribeye steak, chicken and waffles, house-made pasta, and kobe burgers. Fresh fish and shellfish arrive daily from Boston, Hawaii, Florida, and the Great Lakes each day, landing in the kitchen, where chefs broil, grill, and sauté them and drizzle on gourmet sauces such as beurre blanc and béarnaise. To ensure that the fish is fresher than a mint-flavored iceberg, the chefs revise the menu each day, highlighting the newest catch available. In the lounge, guests can sip signature martinis and explore an oyster bar brimming with specimens from the East and West Coasts. The dining room teems with elegant decor such as ornate chandeliers, old-fashioned ceiling tiles, and burgundy carpet that matches the cabernets in the eatery’s wine library, which has won an award from Wine Spectator.