Roast at Westin Book Cadillac is Freep’s restaurant of the year

Michael Symon’s kitchen is part of the farm-to-table local foods movement in a rich agricultural region. Better yet, it’s a catalyst for growing business the right way in downtown Detroit.Excerpt:Roast wasn’t meant to appeal only to connoisseurs or the wealthy. It’s a destination dining spot designed to include the proverbial Everyman. In these times, that alone might earn it honors as Restaurant of the Year.But what seals the deal is behind the scenes: the underlying quality of its kitchen, the values it brings to Detroit and the aspirations it shares for the city.”We try to do as much farm-to-table as we possibly can. Being in the
middle of the city makes it tough, but we’re involved with the Greening
of Detroit project … to encourage farming on vacant land within the
city,” says executive chef Jeff Rose. Read the entire article here.