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24Grille
204 Michigan Avenue
Detroit 48226
313.964.3821
Hours:
Mon. – Thur. | 5 p.m. - 10 p.m.
Fri. – Sat. | 5 p.m. - 12 a.m.
Sun. | 4 p.m. - 9 p.m.
Open Table Reservations:
Please note that when you make your reservations through Open Table — it will not mention Detroit Restaurant Week (DRW) specifically — but when you arrive at the restaurant you will request the DRW menu and will receive special DRW pricing.

24Grille showcases culinary passion paired with family-oriented service culture, making the grille the gathering destination to eat, drink and share time together.

The elegant bar and sleek dining space remains true to the original building features of the historic Westin Book Cadillac, allowing the memories and magic of times gone by to remain in guests' and restaurant family’s hearts.

The menu offers classic regional and American dishes, each created with individual style and preparation. Each ingredient and flavor profile is made in-house and is brought to us by all local Michigan vendors.

After dinner, relax in Detroit's first Champagne bar, with seating for 16, featuring more than 30 Moët Hennessy products by the glass or bottle.
The cozy bar adjoins the main restaurant blends quiet elegance with traditional sophistication.

Download the Menu

FIRST COURSE:

Tomato Bruschetta
(Cannellini bean purée, lemon, basil, charred tomato, thyme, baguette)
-or-
Risotto Croquette
(Creamed spinach, Sicilian salsa verde)
-or-
Wings
(Tzatziki, pickled cucumber, oregano-cumin marinade)
-or-
Pork Belly
(Harissa-rubbed, watermelon salsa, mango purée, fried jicama)
-or-
Chicken Gumbo
(Chili relish, basmati rice, grilled onion)
-or-
The Beet
(Orange, feta, tapenade, pine nuts, fennel)
-or-
The Apple
(Arugula, pickled strawberry, Parmesan, hazelnuts, apple cider vinaigrette)

SECOND COURSE:

Shepherd´s Pie
(Short ribs, caramelized mirepoix, fennel potato purée, bread crumbs)
-or-
Confit Duck Leg
(Cauliflower raisin purée, wilted spinach, pine nuts)
-or-
Hanger Steak
(Sweet potato purée, chili relish, scallion)
-or-
Risotto
(Mushroom ragù, artichoke oil, white wine, Parmesan)
-or-
Chicken
(Corn pudding, collards, chicken jus)
-or-
Scallops
(Mango-raisin chutney, grilled bok choy, fried jicama, galanga beurre
blanc, mint)


THIRD COURSE:

Panna Cotta
(Buttermilk, bacon cherry compote)
-or-
Blueberry Cheesecake
(Lime, blueberry compote, graham cracker crust)