Restaurant Week April 20 - 29th 2012 Previous Restaurant Next Restaurant
Wolfgang Puck Grille
1777 Third Street
Detroit 48226
313.465.1648
Hours:
Wed. – Thu. | 5 p.m. - 10 p.m.
Fri. – Sat. | 5 p.m. - 11 p.m.
Sun. | 5 p.m. - 10 p.m.
Mon. – Tue. | Closed
Open Table Reservations:
Please note that when you make your reservations through Open Table — it will not mention Detroit Restaurant Week (DRW) specifically — but when you arrive at the restaurant you will request the DRW menu and will receive special DRW pricing.

Wolfgang Puck Grille is a contemporary version of the classic “bar & grille” and features modern American cuisine accentuating Wolfgang Puck’s trademark standards for creating incomparable tastes using fresh, seasonal, all-natural and organic ingredients. The restaurant features casual as well as sophisticated fine dining in a spectacular setting. The gleaming open kitchen can be glimpsed from many tables, and a chef’s table for 10 provides a close-up experience. The adjoining tavern, with its brightly burning gas fire set into the wall, red leather-topped bar and cozy booths, offers unmatched ambience.

Download the Menu

FIRST COURSE:

Spring Asparagus Soup
(Prepared with toasted curry oil and crisp parsley)
-or-
Chopped Vegetable Salad
(Served with toasted pine nuts and shaved feta cheese)
-or-
Housemade Ricotta Gnocchi
(Served with Italian sausage Bolognese and fresh basil)

 
SECOND COURSE:

Roasted Chicken Breast
(Served with Brussels sprouts, confit bacon and Yukon Gold potato purée)
-or-
Grilled Ribeye Steak
(Served with horseradish potato purée and Armagnac-peppercorn sauce)
-or-
Sautéed Atlantic Salmon
(Served with fingerling potatoes, braised leeks and chive beurre blanc)
-or-
Housemade Angel Hair Pasta
(Served with wild mushrooms and white truffle oil)


THIRD COURSE:

12-layer Dobos Torte
(Served with praline mousse, hazelnut croquant and sauce anglaise)