For more than a decade, Five Lakes Grill has ranked as one of the nation’s most respected restaurants, drawing food enthusiasts not only from the metro Detroit area but from throughout the state and across the country.
Chef Brian Polcyn (who developed his skills at two of Michigan’s most prestigious restaurants, the Golden Mushroom and the Lark) and Executive Chef Steven Grostick create an extraordinary experience that combines the innovative culinary talents of his well-trained staff with a menu based on the freshest ingredients, including the best locally grown and produced foods. The menu features an impressive range of selections and feature’s Polcyn’s passion of Charcuterie, the craft of curing, smoking, sausages, terrines and other artisan foods. (also the subject of his book, Charcuterie).
Five Lakes Grill was selected as the Detroit Free Press 2005 Restaurant of the Year, and their feature on the restaurant adds a lot of background about Polcyn and his establishment, including how he selected Milford and interesting bits about his philosophy:
As he has matured as a chef, he says, his definition of what’s good has changed. “I think food should be like a tweed coat. It never goes out of style,” he says. “I try to think about truth in food, food that has soul.”