Adding to the excitement at the corner of Michigan Avenue and Washington Boulevard is the opening of noted chef Michael Symon's Roast restaurant and the imminent opening of a coffee shop, WBC Grab & Go, both on the ground level of the
Westin Book Cadillac.
Symon brings from Cleveland his acclaimed dining destination. Executive chef Jeff Rose plans a focus on artisanal and heritage meats such as rotisserie suckling pig, dry-aged porterhouse and house made sausages.
The 8,000-square-foot restaurant seats 200 in three areas: a bar, main dining room and private dining area. The decor blends rustic and modern themes to complement the emphasis on meat with warm colors like red, amber, copper and gold.
Roast will serve just dinner through the end of the year. Seven days a week, it opens at 5 p.m. with final seatings at 10 p.m. Sunday through Thursday and 11 p.m. Friday and Saturday. Call 313-961-2500 for reservations.
WBC Grab & Go will open in November, says Jim Barnett, executive chef and director of food and beverage at the Westin. "It's meant for people in a hurry," he says, with both hotel guests and downtown business people in the target audience.
WBC will brew Starbucks coffee and, in addition to standard coffeehouse fare, will serve panini sandwiches, pot pies, pasties and entree salads, all packaged for, well, grabbing and going -- although the space will seat 20.
WBC will be open from 6 a.m. to 6 p.m.
The hotel's other dining options include breakfast and lunch at the Boulevard Room and a small-plate menu at the Motor Bar. Boulevard is open from 6 a.m. to 2:30 p.m. daily. Motor is open from 11 a.m. to 11 p.m. Monday through Thursday, 11 a.m. to 1:30 a.m. Friday and Saturday and from noon to 11 p.m. on Sunday.
These amenities will be joined by
Spa19 24Grille in December.
Source: Jim Barnett, Westin Book Cadillac
Writer: Kelli B. Kavanaugh
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