Déjà Food: High Atop The Big City



Published:

Back when the top of Renaissance Center was still revolving and the restaurant was called The Summit, I lived in a small town along Lake Michigan. One spring break my two children and I came to the big city, Detroit, to visit the DIA, Henry Ford Museum, and many other sites. For lunch one afternoon we dined at the top of the Renaissance Center. 

There were many business people there, but we received excellent service and a delicious meal, despite my son trying to get his hand stuck between the pillars as the restaurant revolved. 

The real highlight of the meal was at the end when our waiter arrived with a huge covered platter. When the cover was removed, there was an enormous billow of condensation, owing to dry ice, which amazed and thrilled us. Inside was a complimentary — and delicious — hot fudge sundae. 

We have never forgotten our visit to Detroit, the kindness of our waiter, and our wonderful lunch with the surprise finish at The Summit. Many years later, I relocated to the Downriver area and still enjoy taking my children to Detroit when they — long since grown up — come and visit me. 

— Lani S. Rozga, Grosse Ile

 

/// GOT A ‘DÉJÀ FOOD’ TALE? 

Do you have a story of a long-gone restaurant from metro Detroit’s storied past? Share your anecdotes of memorable meals or restaurant people — but don’t wax too poetic.  We’re only talking 200-300 words. If you have fun snapshots, all the better. We’ll give a $100 gift certificate to one of the finer “modern” restaurants in town to the author of items we publish. Email us at editorial@hourdetroit.com or snail mail us at 117 W. Third St., Royal Oak, MI 48067. Just put “Deja Food” on the subject line or envelope.

Edit Module
Edit Module Edit ModuleShow Tags

Archive »Related Content

Cocktail Recipe: Campus Martius Coffee

Eating in Translation

What happens when centuries-old vegetarian traditions are transported across oceans

Food Recipe: Middle Eastern Spiced Roasted Carrots

The mother-daughter team behind recipe development site, Crowded Kitchen, cooks up mindful dishes starring ingredients from local makers

So You Wanna Be A Chef (Or Just Cook Like One)

Local culinary classes range from making doughnuts to earning degrees.

Better When Basted

Big Rock's Matthew Fitchett gives lamb a seared spin.
Edit Module
Edit ModuleShow Tags

Most Popular

  1. Under Wraps
    Lionel Perkins, senior project design engineer for camouflage at GM North America, unveils his...
  2. Heavyweight Estate
    Cadillac King Don Massey's property hits the market
  3. Machine Learning
    The next wave of artificial intelligence is making critical decisions in health care
  4. All About the Zip Sauce
    Food blogger and Instagram sensation, Seoung Lee, a.k.a. @chowdowndetroit, says Eddie’s Gourmet...
  5. The Meat of the Matter
    The latest West Village eatery, Marrow, carves a space for Detroit’s meat-eaters
  6. Food Recipe: Middle Eastern Spiced Roasted Carrots
    The mother-daughter team behind recipe development site, Crowded Kitchen, cooks up mindful dishes...
  7. Metrics of Mary Jane Motoring
    Research in a modest lab at John R and Mack addresses questions about cannabis and driving and...
  8. Detroit’s Got Spirits
    Inside the local craft distillery boom from Ferndale to Ann Arbor and beyond
  9. Eating in Translation
    What happens when centuries-old vegetarian traditions are transported across oceans
  10. Driver's Ed
    We’ve got auto questions, leading authorities have answers