As a lifelong eastside suburbs resident, I admittedly have a bit of a blind spot when it comes to metro Detroit past where WB I-696 ends. In fact, prior to dining at FIVE Steakhouse two weeks ago, the only other time I set foot on Saint John’s Resort in Plymouth was for a memorial ceremony. Fortunately, this visit was far more uplifting, and it gave me a meal I haven’t stopped thinking about a fortnight later.
Recently, Saint John’s Resort welcomed Chef Ernie Brown as its new Area Director of Culinary Operations. In this role, the James Beard-nominated chef also oversees The Inn at Stonecliffe on Mackinac Island, a sister property that, like Saint John’s Resort, is part of the Humanitarian Hotels collection. Properties that are part of the Humanitarian Hotels collection donate 100% of net profits to charity. So far, 362 non-profit organizations have benefitted, including organizations that serve the unhoused, provide assistance to those experiencing hunger and food insecurity, and provide healthcare and education access to areas experiencing poverty.
Seafood to Start
The dinner menu Brown has crafted manages to be lean, yet also diverse in its offerings. Exquisite seafood is the star of the cold and hot starters, which includes the Grand Meridian Plateau that features lobster tails, chilled colossal shrimp, raw oysters, and Dungeness crab cocktail. If you’re a lover of shrimp, like me, they’re also available separately, both chilled and seared. And yes, the shrimp truly earned the “colossal” title, because I needed to cut them into three pieces to eat.
Of course, the starters section on the menu isn’t without a beef offering. The Japanese A5 Beef is a must-try and a delightful addition to any meal. Four ounces of this premium beef is seared on a hot salt slab, sliced, and served tableside on pillowy-soft bao buns with kimchi slaw and ponzu sauce. Both the beef and the bao buns melt in your mouth with a flavorful savory-sweet balance that is simply heavenly.
I highly recommend pairing your starters with something from FIVE Steakhouse’s robust drink menu. Featuring an extensive selection of wine and spirits, it was the Smoked Lemon New Yorker specialty cocktail that was a multi-sensory treat. Made with your choice of Elijah Craig bourbon or rye whiskey, this cocktail contains lemon juice, simple syrup, and a cabernet float served with a smoke feature and a large cube of ice with a pressing of the FIVE Steakhouse logo.
Showstopping Beef
Naturally, the main event of nearly every steakhouse meal is some divine selection of beef, and the curated cuts from Brown offer something for nearly every palate. The eight-ounce filet mignon and the 12-ounce New York strip are sourced from Sakura Wagyu Farms, which imports Japanese Wagyu cattle to the United States. The cattle are raised on multi-generational family farms, receive exceptional care, and are fed expert-formulated vegetarian diets to help create the highest quality American Wagyu beef. When eating the filet mignon, I found myself frequently closing my eyes to fully savor the rich, remarkable quality.
If you’re looking for an extra special main course, The Cardinal is the perfect choice. This sharable 40-ounce porterhouse is dry-aged for 45 days and then wet-aged in a Cryovac in its own juices for 35 days. This aging process results in a unique caramelized favor and supreme tenderness.
Those looking to pair their steak meal with sides have eight to choose from, including garlic smashed potatoes, crispy balsamic Brussels sprouts, and wild mushrooms. For those who really want to indulge, go for the lobster mac and cheese. The side serving is large enough to share or to take home for a succulent lunch the next day.
Save Room for Dessert
It’s completely understandable to not have room for dessert, considering the decadent starters and main course options. But if you find yourself dining at FIVE Steakhouse, you really need to go into your meal planning to get dessert. Executive Pastry Chef Kaitlyn Huber creates a variety of sweet delights that changes with the seasons. I was fortunate enough to try her Pistachio Praline Crème Brulé, which brilliantly straddles the line between traditional and trendy. The Coconut Mango Mousse was light yet bursting with flavor.
The Five Mile High Chocolate Cake, though, remains on the dessert menu regardless of the season. It’s easy to understand why, with its many thin layers of dark chocolate ganache and chocolate malt mousse, served with toasted milk ice cream. It pairs perfectly with the Tito’s Espresso Martini, which enhances the richness of this chocolate explosion, making for a memorable end to an extraordinary meal.
FIVE Steakhouse is open seven days a week for dinner service from 4-9 p.m. For complete details on breakfast, lunch, and brunch service times and menus, visit saintjohnsresort.com, where you can also make reservations.
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