■ all's fare
No Gamble
Iridescence shines at Detroit's Motor City Casino.
BY DAVID MOSS I PHOTOGRAPHY BY ANGIE BAAN
III
Iridescence
Motor City Casino Hotel
2901 Grand River Ave.
Detroit
(313) 237-6714;
motorcitycasino.com
Prices (on average):
Salads: $8
Appetizers: $9
Main courses: $28
Pan-Seared King Salmon
Desserts: $7
P8 •
DECEMBER 2009 •
JN platinum
Iridescence truly sparkles under the watchful eye of Executive
Chef Don Yamauchi and new Chef de Cuisine Derik Watson,
who grew up in Franklin and worked alongside Yamauchi at
the now-closed Tribute in Farmington Hills.
This flashy Detroit destination restaurant, atop the Motor
City Casino, recently underwent a menu change resulting in
familiar comfort foods with a decidedly upscale presentation.
Oh, and they lowered the average prices, too.
Taking in a fabulous view of the city via floor-to-ceil-
ing windows, we began our meal with cocktails. I chose the
Raspberry Mojito, which was bursting with the taste of fresh
raspberries. Other cocktails at our table included the Purple
Rain Drop and the Cucumber and Ginger Martini.
For appetizers, we enjoyed the Tomato Terrine, a delicious
plate of cucumber, tomato, basil, and gazpacho vinaigrette,
with accompanying fried mozzarella balls. We also ordered
the Baby Beet Salad tossed with balsamic vinegar, boursin
cheese and mixed greens. Another popular appetizer was
the Wagyu Beef Sliders, served on buns with micro greens,
honey-garlic vinaigrette and Gruyere cheese.
On to the main courses. The Pan-Seared King Salmon
was delicious. Cooked perfectly and bursting with flavor, the
salmon was served atop a tasty rice cake along with sweet
corn, fava-bean relish and miso butter. We also tried the
Grilled 14-Ounce New York Strip Steak, served medium
rare and sliced atop a Dijon and white-wine herb reduction.
This sauce, Chef Yamauchi's version of Detroit Zip sauce, was
rich but not overpowering. The steak was juicy and flavorful.
Along with the steak came braised potatoes, creatively cut
into squares.
We also took a gamble on the Chicken Two Ways, consist-
ing of a traditional chicken pot pie topped with truffle oil,
served alongside a sliced cinnamon-roasted chicken breast. A
fellow diner described the dish as "the pot pie you remember
from growing up, but better."
Other popular entrees include the Colorado Rack of Lamb
and Pan Roasted Alaskan Halibut served atop a sun-dried
tomato polenta with artichokes and yellow tomato water.
For dessert, we chose two winners. The Peanut Butter
Bar — with peanut butter mousse, caramelized banana and
milk chocolate peanut butter ice cream — was excellent. The
Key Lime Pie was one of the best I've had. Alongside the
rectangular pie slice laid a cookie "surfboard" topped with
small scoops of three sorbets — mango, pineapple and basil.
To my surprise, I found the basil the most tasty and refresh-
ing. Garnishing each dessert was a dark chocolate palm tree
— edible, of course.
With its panoramic city view, excellent service and creative
cuisine, Iridescence is a favorite spot for special occasion din-
ners and a fun night on the town. 1.