Cuisine Menu

Cuisine Restaurant Review:

Chef-proprietor Paul Grosz’s restaurant resides in a 1920s vintage house in the shadow of Detroit's Art Deco gem, the Fisher Building. Grosz trained at Le Français in Wheeling, Ill., under the legendary Jean Banchet, and he spent several years at the Hyatt Regency before his ten-year stint at The Whitney. In keeping with the French direction of the menu, the house was renovated with a sunny yellow and bright blue color scheme; polished wood and expanses of mirror give it a decidedly upbeat feel. Menu options include à la carte, Progression and Vegetable Taste. Dishes typifying Grosz's style are lobster bisque with crab and milk froth, and roasted quail with sweetbreads and foie gras. Save room for dessert, given such offerings as vanilla strawberry cake and flourless chocolate cake. An extensive list of wines by the glass, half bottle and bottle also proposes those personally recommended by Grosz, like the 2012 Palissade, Landerrouat, France; and a 1996 Chateau St. Jean, Sonoma. A full bar rounds out the experience.