MGM Grand Detroit Introduces Three Signature Restaurants
DETROIT – June 11, 2007 – Scheduled to open in the fourth quarter of 2007, MGM Grand Detroit announced today it will be home to three signature restaurants by two of the world’s preeminent celebrity chefs: Wolfgang Puck and Michael Mina. Complementing its many luxurious amenities, the addition of these exquisite culinary offerings demonstrates the destination’s commitment to the city and state, as well as the guests to whom it will cater.
Upon opening, guests of MGM Grand Detroit will enjoy Puck’s signature WOLFGANG PUCK GRILLE, featuring the legend’s inventive California-style cuisine. Michael Mina will introduce two new concepts to his culinary repertoire: SALTWATER, an opulent seafood dining experience; and BOURBON STEAK, which will deliver imaginative interpretations of traditional steakhouse favorites in a modern setting. Wolfgang Puck’s epicurean creations also will be the foundation for the destination’s in-room dining program, serving guests 24 hours daily. MGM Grand Detroit will feature a multitude of other delectable amenities: casual restaurants; lounges, including a relaxed piano-style bar; high-energy nightlife; lavish guest rooms and suites; the only resort-style spa in southeast Michigan and 30,000 square feet of meeting space.
WOLFGANG PUCK GRILLE
Wolfgang Puck’s name carries an undeniable cachet, synonymous with a bold, innovative school of cooking that redefined fine dining in America and around the world. His trademark dishes, coupled with his unmistakable panache and passion, have revolutionized the culinary industry. Wolfgang Puck is the original celebrity chef, whose empire has flourished for more than three decades with its proven formula of outstanding and consistent cuisine, service, atmosphere and design.
At MGM Grand Detroit, Puck’s namesake restaurant, the WOLFGANG PUCK GRILLE, will present a contemporary twist on the traditional “bar and grill” concept and also will be his first venue offering 24-hour dining (Friday and Saturday only). The restaurant will feature casual as well as sophisticated fine dining in a spectacular setting created by New York-based visionary designer Tony Chi, who has fashioned many of Puck’s concepts from Las Vegas to Colorado. Beyond Puck, Chi is renowned for his restaurant designs across the globe, which include Asiate (New York), NoMi (Chicago), yè shanghai (Shanghai), SPOON by Alain Ducasse (Hong Kong), Blue Duck Tavern (Washington D.C.) and the Oak Door (Tokyo). Chi also is designing Michael Mina’s SALTWATER at MGM Grand Detroit.
The menu will accentuate Puck’s trademark standards for creating incomparable cuisine using all-natural, fresh, organic and humanely treated products and ingredients, when available. Guests will find Puck’s signature dishes from his famed restaurants, such as Spago, at a range of prices to accommodate varying budgets. The restaurant will feature the first full breakfast menu from the renowned chef. The lunch, dinner and late-night menus will offer creative salads, sandwiches and paninis, steaks, seafood, pastas, pizzas and desserts.
For the design concept of the nearly 17,000-square-foot Wolfgang Puck Grille, Chi reflected on Detroit's bustling motor city culture, midwestern wheat fields and expansive skies. The restaurant will abound with rustic, farm-inspired decor and classic American imagery. Featuring warm hues in the dining room and a modern interpretation of a forest in the tavern, the Wolfgang Puck Grille will employ a seasonal design palette to accommodate the changes of the winter cold and the summer greens. A horizontal hearth fireplace will anchor the far side of the tavern, reflecting the warmth and texture of the room from its full-mirrored face. An exhibition kitchen will be flanked by screen barn doors, which will lead to a communal table for groups of friends or individuals. The Wolfgang Puck Grille will accommodate up to 190 guests and will be open from 6 a.m. to 1 a.m. Sunday through Thursday, 24 hours on Friday and Saturday.
Over the course of Wolfgang Puck’s illustrious career, he has been honored with many awards and accolades, including the coveted James Beard Award for Outstanding Chef of the Year (twice), in addition to the Outstanding Restaurant of the Year and Outstanding Service Award for Spago, Beverly Hills. His Food Network program, “Wolfgang Puck,” won Daytime Emmy Awards for two consecutive years.
BOURBON STEAK Detroit
Named Bon Appetit Chef of the Year 2005, San Francisco Magazine Chef of the Year 2005, as well as Restaurateur of the Year 2005 by the International Food and Beverage Forum, acclaimed chef Michael Mina continues to dazzle the culinary world with bold dining concepts throughout the country. The two-time James Beard Award-winner will bring a new steakhouse concept to Detroit with BOURBON STEAK, featuring a classic menu, inviting bar and modern atmosphere. The menu at BOURBON STEAK will celebrate a departure from the ordinary, featuring creative variations of classic steakhouse fare.
Mina’s unique kitchen design will include wood-burning grills to perfect his slow-poached all-natural Angus Beef, prime ribs, short ribs, short beef and short pork. Other Mina classics on the menu will include Duck Fat Fries, Spinach Soufflé and Truffle Mac & Cheese. In addition to an impressive wine selection, BOURBON STEAK will offer a menu of creative cocktails that pay homage to the classics while highlighting a revolving roster of fresh ingredients.
The restaurant will be designed by international firm Super Potato, known for its work in Las Vegas (Sensi restaurant at Bellagio), London (Zuma) and Japan (Hyatt Regency Kyoto). BOURBON STEAK will be a balance of reconstituted materials – raw, industrial yet warm objects – creating a new aesthetic from the old. Fresh design elements also will be present throughout the restaurant, captured in bright amber hues.
BOURBON STEAK will seat approximately 200 guests within its dining rooms, bar and lounge, and private dining area. BOURBON STEAK will open nightly at 5:30 p.m.; the lounge will open at 4 p.m.
Michael Mina’s SALTWATER will feature contemporary seafood and refined American cuisine set in an elegant Tony Chi design that celebrates the richness of the sea. SALTWATER will showcase Mina’s classic dishes including Lobster Pot Pie, Caviar Parfait, Tartare of Ahi Tuna and Mussel Soufflé. As with Mina’s other restaurants, SALTWATER will use only the highest quality ingredients: fresh seafood and seasonal produce. Mina’s creative approach to cooking will take guests on a culinary journey of taste sensations with every visit to SALTWATER.
Rich hues of blue, sparkling mosaic tiles, carved glass panels and romantic lighting will create an intimate and luxurious dining room where guests are bathed in soft-focused light and surrounded by plush, sumptuous fabrics. SALTWATER will seat 96 for dinner, 39 in the bar and lounge, and 22 in private dining rooms. SALTWATER will open for dinner nightly at 5:30 p.m.; the lounge will open at 4 p.m.
At 39, Mina is an accomplished chef who has been involved in numerous creative enterprises. He conceptualized, built and opened AQUA San Francisco, a three-and-a-half-star restaurant; CHARLES NOB HILL in San Francisco, also earning it three-and-a-half stars; Pisces in Burlingame, a three-star restaurant; MICHAEL MINA BELLAGIO in Las Vegas (formerly AQUA Bellagio), a Mobil four-star winner; as well as NOBHILL at MGM Grand in Las Vegas and AQUA at the St. Regis Monarch Beach Resort and Spa in Dana Point, CA. Mina also has launched six concept restaurants under the auspices of his own company, Mina Group, with partner Andre Agassi: MICHAEL MINA in San Francisco, ARCADIA in San Jose, STONEHILL TAVERN in Dana Point, SEABLUE at MGM Grand in Las Vegas, SEABLUE in Atlantic City and STRIPSTEAK at Mandalay Bay in Las Vegas.
ABOUT MGM GRAND DETROIT
Upon opening, the luxurious hotel will feature 335 guest rooms, nine rooftop VIP suites and 56 corner suites. Unique characteristics include a private entrance, a Concierge level with full-service lounge, a Lobby "Living Room" for hotel guests only, in-room dining service by Wolfgang Puck Grille, 24-hour valet and complimentary covered self-parking. The resort destination also will offer a full-service meetings and events center capable of hosting everything from large corporate events to intimate black-tie engagements. The Grand Ballroom, with 14,000 square feet and a seating capacity of 800, will be the centerpiece of the meeting facility. It will be surrounded by a number of salon rooms, executive boardrooms and a pre-function area. The boardrooms will feature plasma screens and wireless or hardwire high-speed Internet access. In total, MGM Grand Detroit will add 30,000 square feet of meeting space to the Detroit community. For more information, phone (877) 888-2121 or visit www.mgmgranddetroit.com.
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For more information regarding MGM Grand Detroit or this release, contact:
Angela Spencer Ford, GlobalHue
Lynor Pereira, GlobalHue