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Detroit's Best Surf and Turf

Our favorite spots to indulge in the most lavish pairing on any menu

Kat Rembacki

Kat Rembacki

Storyteller at Core Detroit
Dance party crasher; wordsmith; downtowner;Disney geek; whipped cream junkie; die-hard Tigers fan. Join me on on my epic quest for the perfect turkey reuben.
Kat Rembacki
Mar y Tierra dish with sirloin steak and lobster tail. Photo by El Asador via Facebook.

Mar y Tierra dish with sirloin steak and lobster tail. Photo by El Asador via Facebook.

Surf and Turf is the ultimate indulgence. Nothing says decadence like ordering not one, but two of the most lavish items on any menu on one plate. It’s a celebration dish, one you don’t just order on any ol’ Tuesday.

But it’s also a little bit old fashioned. The dish first emerged as part of the Continental Cuisine movement in the 1960s and ‘70s. Although steak and lobster is traditional; these days chefs have reimagined surf and turf in a variety of combinations.

We’re in the mood to overindulge today, so we’re taking you around to our five favorite spots to treat yourself to surf and turf. Throw caution to the wind and join us on this tasty adventure.

Bone-In Ribeye and Sauteed Shrimp at London Chop House

Everything about the Chop House oozes old school indulgence: the rich woods, the sultry lighting, the menu of elegants meats and seafoods. This is a place you come to celebrate your awesomeness. We’re doing it by ordering their certified black angus, 24-oz bone-in ribeye. Finished with garlic butter, the steak is served with your choice of au poivre, chimichurri or bearnaise sauce. Because just steak isn’t enough today, we’re ordering three plump sauteed shrimp alongside it. Now, it’s a celebration.

If shrimp isn’t your jam, you could also ask the chef to cozy a pair of scallops up to your steak, or a serving of lump crab “oscar style.”

Lamb Chops and Crab Legs at Detroit Seafood Market

The bustling, airy dining room of Detroit Seafood Market ebbs between lively chatter and hushed, peaceful lulls. Those quiet points are when everyone is stuffing their faces with fresh, beautiful seafood. You hear only the sounds of silverware clinking on plates, and audible moans as fork meats mouth.

Their Mediterranean lamb chops are marinated in garlic, olive oil, rosemary and oregano before hitting the grill. Their served with sauteed spinach and garlic whipped potatoes. For an extra layer of indulgence, though, you can add a half pound of crab legs to your meal. The delicate, buttery crab pairs well with the lamb’s more robust, meaty flavor, not overpowering but enhancing its taste.

Delmonico and New England Clam Chowder at Capers

Famous for serving their mouthwatering steaks, at Capers you can decide exactly how much you want to indulge – down to the ounce. They actually let you customize your own steak. Our favorite is their meaty Delmonico, paired with a perfect bowl of New England style clam chowder. With a thick, creamy broth and plenty of tender potatoes and clams, it’s a winner. Plus, we feel ok about order an extra large steak since we’re just pairing it with a bowl of soup.

The clam chowder is only available on Fridays, so cancel your dinner plans tonight and make arrangements to slide into a corner booth at Capers.

Mar y Tierra at El Asador

This Southwest Detroit hideaway has a Mar y Tierra (surf and turf) special, available for a limited time starting today. You’ll be treated to a 5 oz. lobster tail topped with poblano pepper cream sauce, nestled up alongside a 6 oz. sirloin steak smothered in mushrooms, onions and a chipotle butter sauce. A lovely bunch of veggies and chefs potatoes complete the dish.

Mussel and Bacon Confit at Antietam

This elegant Eastern Market bistro is constantly surprising us with new flavor combinations and imaginative ways to prepare the foods we love. A new favorite is Antietam’s mussels and bacon confit. The confit basically means they’re cooked in their own fat, and there is literally nothing more delicious than bacon cooked in bacon. Nothing. Also accompanying the little shellfish and pork belly are fennel, tomatoes, garlic and vermouth. The resulting dish is a comforting, savory bowl of the best possible flavors. It’s served with a charred, crusty bread, perfect for sopping up every last drop of brothy deliciousness.

  • queenb

    Sinbad’s too

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