Michigan’s ban on indoor dining that was set to expire Sunday has now been extended until Jan. 15. It leaves restaurants forgoing the often lucrative holiday season when they are often packed with holiday parties.
With the Christmas and New Year’s holidays looming, many metro Detroit restaurants were already gearing up and pulling out all the stops showcasing holiday culinary creations and classics. But instead if dining in, customers will be carrying out.
If you’re looking for an excuse not to cook, they’ve got you covered.
Need the full meal? Check.
Beef tenderloin or seafood? Check.
Side dishes? Check.
With restaurants hard hit by the pandemic, it’s a good way to help keep them in business.
The Michigan Restaurant & Lodging Association on Thursday issued a call to action asking Michigan residents to support the hospitality industry by buying gift cards, ordering carryout and planning staycations.
Restaurants have a slew of special complete meal or side dish offerings. There’s a traditional style Polish dinner, a seafood extravaganzas, cured hams and slew of side dishes.
Here’s a sampling what’s offered. Pre-ordering is a must and most have cut-offs for ordering very soon and specific pickup dates and times.
325 S. Old Woodward, Birmingham
New Year’s Eve carry out boxes with a variety of offerings designed to serve 2-3 people. The box includes seared bluefin tuna sashimi salad, chilled Kamchatka King Crab leg,
yuzu scented miso black cod, grilled A5 wagyu striploin with Japanese potato with truffle black pepper Teriyaki sauce, maki with toro, A5 wagyu, osetra caviar and yuzu miso. Cost is $255 with option to add a bottle of Vueve, four stemless flutes and cookies for $125.
Menu and ordering: adachirestaurant.com or 248-540-5900.
Apparatus Room at the Detroit Foundation
250 Larned, Detroit
Christmas Eve and Day prix fixe menu with optional wine pairings. The set menu is $85 per person, with an optional $48 wine pairing per person. The menu is available for private dining in hotel suites, as well as takeout with a pickup on Christmas Eve. The holiday-themed menu has three price points: $48, $68 and $88 per person. Each has a different selection of sides, a main course and dessert. The New Year’s Eve menu is $145 per person, with an optional $75 wine pairing and only available for dining suites, takeout is not available.
Menu and ordering: detroitfoundationhotel.com or 313-800-5500.
23839 John R Road, Hazel Park
A Burger and Lobster Tower for New Year’s Eve comes with food, booze, party hats and horns. The tower serves six and features Frame’s custom-blend burgers served with lobster rolls and lobster tails. The meal also includes hand-cut fries, mixed green salads, vanilla shakes, cookies. Two options for ordering are available. Reserve one of Frame’s Yurts — a nomadic-style outdoor individual structures — for $90 per person for 6 guests plus tax and service fee. Bookings at 6:30 p.m. or 9:30 p.m. Take out New Year’s Eve party in a box is $180.
Menu and ordering: framehazelpark.com.
Hazel, Ravines and Downtown
1 Peabody St, Birmingham
Hazel’s Holiday Merry & Bright Take-A-Way menu has a la carte offerings from hors d’ouevres to ready-to-heat mains of ham or Alaskan King Crab available by the pound and sides such as cheesy potatoes and lobster bisque. There’s also an Alaskan King Crab Feast that feeds four for $180 and includes two pounds of king crab, sausage, mussels, shrimp, boiled potatoes, green beans and dinner rolls. A whole pot pie that feeds four is $40 for chicken, $45 for beef and $55 for lobster.
Menu and ordering: 248-671-1714 by Dec. 21 for pick on Dec. 24; hrd.kitchen.
2915 Coolidge Highway, Troy
Available are holiday prix fixe packages, special dinners, family-style meals, shellfish platters and take and bake sides to-go. Candlelight for Two features Ahi tuna tartare and Caesar salad starters, beef tenderloin and shrimp linguini entree and dessert. Wagyu & Wine is designed to finish is and features a Fairway Packing dry-aged 32-ounce bone-in Wagyu Tomahawk ribeye, Trefethen Prime red blend wine and fingerling potatoes and asparagus as sides as well as a choice of sauces including Zip sauce. Take and bakes sides are jalapeño au Gratin, asparagus, mac and cheese, fingerling potatoes and Brussels sprout. They serve 4 to 6 and are $25 each. Family-style Shellfish or sushi platters are also available.
Menu and ordering. Advance order recommended for take and bake sides and beef Wellington dinner. 248-458-0500; ocean-prime.com.
Taste A Cook’s Place
Local culinary instructor Mary Spencer’s holiday menu for delivery is a “A Very Polish Christmas.” The menu include Polish vegetable salad, borscht with Uszki (little tortellini stuffed with mushrooms), sauerkraut braised with spareribs and Polish kielbasa, cheese and potato pierogi, potato pancakes, eggnog cheesecake or poppy seed roll. Cost is $110 for a meal for two and $210 for a meal for four.
Menu and ordering: Place order by noon Monday. Everything will be cooked and ready for reheating and serving. e-mail [email protected] or call 248-880-9749.
2775 W. Jefferson, Trenton
Four complete holiday packages each featuring a different main dish. There’s prime rib, Alaskan King crab, New Zealand rack of lamb and filet mignon. Package include side dishes and can be ordered to serve two or four. Prices start at $75. You can also order Christmas grocery to-go, including filet mignon, salmon and Alaskan King crab. Cold, ready to heat sides such as roasted potatoes, mac and cheese and salads are also available.
Menu and ordering: Place order by 6 p.m. Dec. 23 and pick up on Dec. 24. Call 734-676-2233; truago.com.
Zingerman’s Cornman Farms
8540 Island Lake Road, Dexter
Holiday ham: Chef Kieron Hales’ hams are dry rubbed and cured for three weeks in the farms signature 18-ingredient marinade blend. The hams are then slowly smoked for 16 hours followed by a day-long sous vide cooking. Glazed with butter and Cornman Farms honey, the boneless hams are fully cooked, ready-to-eat or warmed. Hams are 5 to 5 1/2 pounds, serving 8 to 10 people and $100 each..
Menu and ordering: 734-392-8877 for pickup on Dec. 22; shop.zingermanscornmanfarms.com.
Contact Detroit Free Press food writer Susan Selasky: 313-222-6872 or [email protected] Follow @SusanMariecooks on Twitter.
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