What You'll Get
Like a tongue on a flagpole in February, fusion cuisine results from curiosity and a shortage of popsicles. Rein in restless taste buds with today's Groupon: for $20, you get $40 worth of upscale American fusion from Red Cedar Grill in Williamston. With dishes blending Mediterranean, Cajun, and East Asian influences, Red Cedar Grill presides over a culinary League of Nations, drafting a host of nonbinding flavor resolutions on their extensive menu. A cadre of comestibles, including pastas ($12.95+) and grain-fed, hand-cut steaks ($19.95+) conspire with Red Cedar's bold interior to brighten the corners of both mouths and minds. Bone-in, thick-cut pork chops mingle savory juices with sweet balsamic onion marmalade, spicy white cheddar, and serrano chili polenta ($17.95), while the drunken salmon arrives tableside with rice pilaf, asparagus spears, and a noise complaint from its neighbors ($17.95).
- We’ve never had a bad meal at the restaurant and usually have some leftover entrees to take home. – Dominique King, Midwest Guest
- There aren't a whole lot of special, unique restaurants in the Lansing area. Red Cedar Grill is both. If you are looking for good food, good service, and a great atmosphere -- particularly somewhere without flair all over the walls -- then give this little gem a try. – OpenTable.com reviewer who dined on 11/06/2010
The Fine Print
Promotional value expires Jul 24, 2011. Amount paid never expires. Limit 1 per person. Limit 1 per table, 2 per table of 5 or more. Dine-in only. Valid towards food only.. Must use in 1 visit, no cash back. Tax and gratuity not included. Not valid with other offers. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Red Cedar Grill
Refined new New American flavors meet international culinary influences at Red Cedar Grill, which fills its menu with familiar classics as well as re-imagined staples. Much like the closets of celebrity dogs, the menu rotates seasonally as the chefs search for freshly harvested produce and other newly available ingredients throughout the year.
These ingredients can lend their vibrant flavors to dishes such as the spice-rubbed cuts of filet mignon and new york strip steak, the chicken and andouille sausage gumbo, or the salmon flavored with a sweet-and-spicy combination of bourbon, ginger, and honey marinade. The chefs may also use the ingredients in fusion-inspired items, including a Mexican-style poutine featuring sweet-potato fries glazed with mole sauce, queso fresco, and salsa verde.
Meals pair with beers from Michigan breweries and artisan cocktails made using spirits from Michigan distilleries. The wine list even incorporates a handful of Michigan wines alongside its selection of bottles from as far away as Australia and Italy.