All reviews are from people who have redeemed deals with this merchant.
What You'll Get
Most modern cuisine is a continuation of classic dishes, just as a computer is a slightly modified typewriter and a washing machine is a river in a box. Revel in palatable progress with today's Groupon: for $20, you get $40 worth of American fusion cuisine at Red Cedar Grill in Williamston.
The chefs at Red Cedar Grill prepare a menu of American classics that incorporate Mediterranean, Cajun, and East Asian influences. The pork tenderloin sauté ($17) complements the savory notes of its protein with a ginger-lime glaze, and orders of Red Cedar salmon ($19) arrive after roasting atop a cedar grilling plank which, like a house left in the care of a teenager, doesn't burst into flames for reasons no one can explain. Steaksmiths cook the house sirloin to order ($22), accessorizing the plate with blue-cheese butter, frizzled onions, and asparagus. Servings of thai chicken ($14) baste in a spicy peanut sauce accented by kaleidoscopic heaps of red and yellow peppers, and the smoked-turkey-grill sandwich ($10) layers strata of cherrywood-smoked bacon, tillamook cheddar, and dijon mayo between tablets of marbled rye.
Vibrant purple and yellow walls surround the dining room, establishing a sense of whimsy and recalling guests' fond memories of picking violets on the surface of the sun. A thematic array of artwork also adorns the walls alongside the restaurant's cushy green booths.
The Fine Print
Promotional value expires Dec 1, 2011. Amount paid never expires. Limit 1 per person. Limit 1 per table, 2 per table of 5 or more. Not valid for alcohol. Dine-in only. 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.