WINE

The Tenth anniversary of Michael Symon's Roast

The Detroit News
Roast, which has been on the Detroit restaurant scene for 10 years, serves charcuterie, a selection of house-cured meats, and bone marrow as an appetizer.
Roast, which has been on the Detroit restaurant scene for 10 years, serves charcuterie, a selection of house-cured meats, and bone marrow as an appetizer. 
Daniel Mears, The Detroit News
The Roast bar area with an extensive wine selection.
The Roast bar area with an extensive wine selection.
Daniel Mears, The Detroit News
Michael Symon's Roast dining room manager Matthew Carter with a 28 day dry aged ribeye, charred onion relish, watercress and olive oil.
Michael Symon's Roast dining room manager Matthew Carter with a 28 day dry aged ribeye, charred onion relish, watercress and olive oil.
Daniel Mears, The Detroit News
Roast's main dining room.
Roast's main dining room.
Daniel Mears, The Detroit News
Fresh daily Lobster Spaghetti.
Fresh daily Lobster Spaghetti.
Daniel Mears, The Detroit News
Dining booths in the bar area of Roast.
Dining booths in the bar area of Roast.
Daniel Mears, The Detroit News
Roast's main dining room.
Roast's main dining room.
Daniel Mears, The Detroit News
A  28 day dry aged ribeye, charred onion relish, watercress and olive oil.
A 28 day dry aged ribeye, charred onion relish, watercress and olive oil.
Daniel Mears, The Detroit News
Roast continues to have a popular happy hour, with select menu items, wines and other beverages offered at a lower price point 4:30-6:30 p.m. at the bar. Popular items are the Roast burger, Prince Edward Island mussels and french fries with tarragon garlic aioli.
Roast continues to have a popular happy hour, with select menu items, wines and other beverages offered at a lower price point 4:30-6:30 p.m. at the bar. Popular items are the Roast burger, Prince Edward Island mussels and french fries with tarragon garlic aioli.
Daniel Mears, The Detroit News