Jones is a two-time winner with this latter brew at both the 1992 and 1994 Great American Beer Festival in Denver. Menu selections are capably executed by Executive Chef Randy Smith, formerly Executive Chef at the Country Club of Jackson and sous chef at the Golden Mushroom under Chef Milos. He was a medal winner on the Michigan Culinary Team in 1992 and 1996. Ably assisted by his sous chef Scott Peterson, formerly of the Saw Tooth Club in Sun Valley, Idaho, Chef Randy oversees a kitchen staff of 50. Menu choices are broad with 10 starters and five salads to kick things off.
Portions are generously over-sized and come with a vegetable garnish.
There's no plate charge for sharing. Then head straight to Got Rocks, the second level, cigar-friendly champagne and caviar bar. Leather sofas and over-sized chairs with lush fabrics speak the comfort and luxury of a private club. A grazing menu with tableside preparations of items such as Shrimp Saigon, Steak Diane, Steak Tartare or Oriental Potstickers are masterfully prepared by Maitre d' Lew Weidemann and his staff. Weidemann rejoins the LePages who lured him from Chicago when they orchestrated the opening of Birmingham's Townsend Hotel nine years ago.