Diamond Jim Brady's Bistro Bar

Diamond Jim Brady's Bistro Bar Restaurant Review:

In a tavern-like setting, chef Mary Brady prepares upscale dishes in addition to the burgers and chili that put this place on the map when the original Diamond Jim opened a modest spot in 1954. The menu has expanded since then to include seasonal selections and items like Steak Diane, a beef tenderloin served with mashed potatoes and mushrooms and sauced with a brandy demi-glace, and the potato-crusted Lake Superior whitefish with a garlic aïoli and a green vegetable tangle. We also recommend the pecans, chèvre and sweet chili jam served with a crisp flatbread and mushroom pâté. For dessert, make the hard choice and pick from such offerings as the peach cobbler with Guernsey vanilla, or a classic ice cream puff with Sanders Hot Fudge. The full bar includes a suggested brew and wine from the ample lists, which take in imported beers as well as a nice selection of Michigan craft brews. Handcrafted cocktails include the Coconut Margarita made with Hornitos Reposado tequila, Cointreau, cream of coconut and fresh lime, served in a salted-coconut rim glass.