The Sauced Chef

Coach Insignia

Detroit, MI

http://www.mattprenticerg.com/urc/coach.asp

An homage to the history and culture of the Motor City. Coach is the 2nd highest restaurant in the world, it is located on the very top of Detroit’s Renaissance Center.  It actually used to slowly rotate but the previous owners didn’t oil the gears as specified and the once mobile is now stagnant.  The only solution is for owner Matt Prentice to pump millions of gear greasing cash into the futuristic, spherical structure to get it moving again.

 Get Sauced:  2 1/2 out of 4

Coach has an extensive wine list and a knowledgeable and friendly sommelier (Patrick) who recommended and decanted two flavorful bottles of wine for the table. The cocktail list was as expected for a fine dining establishment with some interesting fresh variations like the blueberry/raspberry mojito and pomegranate champagne. Both were boozey, poppy and refreshing.  I ordered the Sauced Chef staple tester; an extra-dirty Kettle One martini with bleu cheese stuffed olives.  Mixed very well, but was clear in the glass which means not enough OJ (olive juice), which is imperative for an “extra-dirty” styled martini.  Really disappointed in the beer list.  Beer is gourmet, people! Not one single Michigan micro-brew on draft and a meager bottled selection once again leaves the beer drinker wonting. 

The Sauce: 3 out of 4

The red wine and shallot reduction for my sous vide chicken was memorable.  A tart topnote, followed by savory and finished with garlic shallot hints. The amount  was perfect, sauce was strained and added a radiant color to the plate.  It could have been a tad bit thicker but was done very well.   The choclate sauce for the hazelnut torte was rich and thick but that was it.  I was hoping to experience a unique take by the pastry chef, perhaps some unique spice (cardamon?) or herb (lemon mint?) but was sorely disappointed.  In taking it for what it was, it was good, but not what I wanted it to be.  Follow me, people?

The Reduction: -1 Customer Service and  +1 Ambiance for  5 1/2 out of 10

The most appalling thing for this very expensive place was the initial lack of service.  We waited unattended for about 10 minutes, even though we were on time for our reservation.  Upon being seated late, the hostess did not offer any apologies for the delay.  After being seated, we were not greeted for another 10 minutes, when our table was acknowledged it was by the sommelier, not the server! For a $100 per person experience, this saucy chef expects be pampered! Admittedly, once we were greeted the service was maintained at a very high level throughout the meal.  The most memorable thing about Coach Insignia was the breathtaking view of downtown Detroit and Windsor.  The decor, lobby furniture (over-sized stuffed red chairs so I could be the Sauced King), unique circular structure and sheer height the place  humbled our group.  The ingenuity, creativity and vision of Coach Insignia is impressive.

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Pearl’s New Orleans Kitchen

Elk Rapids, MI

www.magnumhospitality.com/pearls.asp

Pearl’s is located about a half-hour northeast of Traverse City, MI.  You take a verdant and tranquil  drive up M-31 and head downtown.  Pearl’s head chef actually travelled to New Orleans to study the cuisine, this is the real deal – authentic Cajun and Creole style food. This place is always packed, so make sure you allot a good two hours for dinner. 

 Get Sauced: 4 out of 4

Pearl’s has a decent beer and wine list.  You can tell that they really, really focused on their cocktails and bourbons! My goal is to make it through their speciality cocktail list sometime in the next two years! The mixologist provides customers with diverse offerings; from 23 oz Hurricanes, Mint Juleps, Margaritas to Oyster Shooters and their version of Moonshine.  I have to pay homage to the Big Easy Mary, one of my all-time favorite Bloody Marys.  It’s tangy and spicy and is served with an enormous blue-cheese stuffed jalapeno, a crayfish and pickled carrot sticks.  Also, Pearl’s offers bourbon flights! They know their bourbon, folks! The single-malt flight was smooth, oaky with hints of vanilla and smoke.  Fantastic!

The Sauce: 4 out of 4

I ordered the Etouffee, the sauce was thick, creamy and spicy! Hints of cayenne, garlic and jalapeno provided the slow burn that I cherish.  Pearl’s also has the largest selection of hot sauces that I have ever seen.  They line the walls, challenging patrons to try them all.  Their sweet potato fries come with two decadent dipping sauces that compliment the flaky and sweet starch very well.  Then comes the cinnamon ice cream served with the buttermilk pie.  Cinnamon ice cream (when it’s done right) is my favorite.  This one is done damn good; creamy, subtley sweet and cinnamon focused!

The Reduction: +1 Customer Service for 9 out of 10

Our server was knowledgeable and pleasant.  She also perceived that my in-laws are not spicy people and constantly re-filled their waters.  Perfect!  The ambiance is cool, but may be just a little too cluttered.  A funhouse-like mish-mash of Cajun lore, seems a bit busy.  The booth we sat in was a wee bit compact and not very comfortable, we didn’t seem to have room on the table for everything we ordered (a reasonable amount for 4 people).  Overall, this is one of my favorite places to dine in northern Michigan, a diamond in the rough, which always, always delivers on authenic Cajun cuisine, creative and boozey drinks and great service. 

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