"Puck’s homage to L.A. gives Detroiters the chance to taste celebrity chef goodness without a flight. Under Executive Chef Marc Djozlija, Wolfgang Puck becomes more than a casino restaurant — the decor feels too chic to be located yards from Kahuna Kash slot machines and a glance at the menu reveals a lack of $300 caviar spoons or foie gras heaped on entrees. Just a perfect wild mushroom bisque, blended with equal measures of black truffle cream and earthy portabella flavor. Or a trimmed, thick-crusted steak served with a little tin can of hand-cut french fries and homemade sauce. Desserts, like raspberry souffle with chocolate and sorbet, exceed expectations. This is classically presented food concentrating on flavor, not fashion. In a city without much extra cash, this is one experience worth shelling out the dinero for." — Best of Detroit 2010
Reservations highly recommended.