DETROIT — Wolfgang Puck Steak, an original concept from world-renowned chef Wolfgang Puck, is now open inside MGM Grand Detroit.
“Wolfgang Puck Steak is our new concept that we created specifically for Detroit and MGM Grand Detroit,” said Wolfgang Puck. “We have a broad menu of the finest steaks with delicious sides and sauces at aprice point for all diners. This is a break from the traditional high-end steakhouse.”
Wolfgang Puck Steak is poised to become the place to see and be seen in Detroit. The contemporary steak restaurant offers guests steakhouse favorites with Wolfgang’s signature style.
“Detroit is the classic example of a city that loves great steak and great value,” said Steve Zanella, general manager of MGM Grand Detroit. “In developing Wolfgang Puck Steak, we worked with Wolfgang and his team to craft a concept which speaks to both of thoseideals. Wolfgang did a superb job of creating a menu that beautifully marries the two.”
At the helm in the kitchen is Executive Chef Marc Djozlija, former chef of Wolfgang Puck Grille and more than 16-year veteran of the Wolfgang Puck Fine Dining Group. Djozlija also is the executive chef at Puck’s second MGM Grand Detroit restaurant, Wolfgang Puck Pizzeria & Cucina, which opened in early November.
On the menu is an assortment of grilled steaks and meats, shellfish and fresh fish plus a selection of sauces and side dishes to accompany the entrees. Starters range from classic steakhouse salads including Iceberg Lettuce Wedge with bacon, avocado and blue cheese ranch and Crab & Lobster Louie Salad to an array of appetizers such as Creamy Lobster, Crab and Clam Chowder with house-made crackers and New Orleans Barbecued Shrimp with Cognac-Dijon-Worcestershire sauce.
A variety meats will satiate any appetite including Kansas City Strip Steak, Filet Mignon, Ribeye Steak and a 34 oz. Bone In Rib Chop for Two. Additional entrée selections include The Puck Burger with white cheddar and caramelized onion“jam” on a brioche bun, Colorado Lamb Chops, Rotisserie Free-Range Chicken, and Pan Roasted Two-Pound Maine Lobster. The restaurant features rotating daily specials such as Barbecued Grilled Meatloaf with mashed potatoes and Braised Beef Short Ribs.
All grilled meats include a choice of one accompanying sauce such as Mustard-Cognac, House-Made Steak Sauce, Béarnaise, Peppercorn and Creamy Horseradish. Guests can top their cuts of meat with fried egg, blue cheese, caramelized onions, roasted garlic or Apple Wood smoked bacon. Numerous sides are available including baked, hash brown or mashed potatoes, “Tater Tots,” Onion Rings, Creamed or Garlic Spinach, Three Cheese Mac and Cheese and Loaded Baked Potato.
A sweet ending includes Apple Cobbler with almond streusel and 50 vanilla bean ice cream; Warm Chocolate Soufflé with whipped cream and chocolate sauce; and Coffee and Pecan Ice Cream Pie with graham cracker crust.
The dynamic beverage program features an international wine list with robust red wines and vibrant white wines plus artisan, custom-crafted cocktails. A few standouts include the Adios Nonino with Buffalo Trace Bourbon, Luxardo Amaretto and Aperol; the Aviation Violette with Tanqueray No. 10 Gin, Crème de Violette, Luxardo Maraschino and Lemon Juice; and the Samurai Sword made with Yamazaki 12-Year Whisky, Cointreau, House-made Honey Syrup and Lemon Juice.
