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Why The Brewery made the SteakMap list

Open on Hayes Road since 1980, and the menu has quietly modernized without losing the roadhouse in it. There is a 14oz wagyu New York strip on one page and frog legs, roadhouse style on another, which is a fair summary of the place.

The steaks

The best order is the Black Angus Cowboy Rib Eye — 20 ounces, bone-in, served with zip sauce. The bone-in cut and the Detroit butter sauce together are about as regionally correct as a steak gets in Macomb County.

The wagyu New York strip at 14 ounces comes with parmesan truffle fries and grilled asparagus. The 8oz filet mignon also arrives with zip sauce. There is a braised short rib over horseradish risotto for anyone who would rather have something slow-cooked, and a center cut pork chop with a smoked citrus glaze.

The sleeper is the wagyu meatloaf with garlic whipped potatoes, natural jus and onion straws — using wagyu trim in a meatloaf is a sensible, unpretentious way to sell it.

The old-school half

This is where the restaurant’s age shows in a good way. Calves liver with applewood bacon and caramelized onions. Frog legs. Sautéed fresh lake perch with remoulade. Veal marsala with Florio marsala. Dishes that have been dropped from almost every menu written in the last twenty years.

Entrees include a soup or house salad plus a potato, rice or vegetable, which is the 1980 pricing convention holding on.

Menu prices

From The Brewery’s June 2026 menu: Black Angus cowboy ribeye 20oz $68, wagyu New York 14oz $68, 16oz Canadian coldwater lobster tail $74, filet mignon 8oz $52, seared diver scallops $44, veal marsala $32, lake perch $29, cajun pasta $29, frog legs $26, wagyu meatloaf $25 and calves liver $25. Au poivre adds $4.

See every wagyu steakhouse in Michigan, or read the guide to the best steakhouses in Michigan.