gastronomy (He lives in Michigan so it would be easier for him to get there than to Chicago). The second in his party was my sister, his wife, but as I had never been to this restaurant and because my brother lives in the area, they invited us to dine with them. I think though, that it was also because they had little experience with finer dining. It was fine though, because I am always happy to try something new and to help understand what they might be having. The word gastronomy means the art or science of good eating so I hoped the restaurant lived up to it's name. I journeyed to the Detroit suburbs on the day of our dinner and we made our way to the restaurant. While it wasn't that far from a major road, it was a little hard to find. It was located in an office building in an office park. There was a sign outside the park indicating that we were in the right place but the entrance was not obvious and we ended up driving around the office park, entering through the office building, and wandering around the building before finding an entrance. We found that there was an entrance to the restaurant at the front of the building but it wasn't exceptionally obvious. Once we arrived though, we were immediately seated.and presented with menus to let us know what we would be eating. After our water was poured and when drinks were ordered, a bread course was presented to us. It didn't count as one of the 8 courses but as it was a little different than your standard course, I thought I would include it. The bread served was Naan, the Indian flatbread that is cooked on the side of a hot oven. It is typically crispy on one side and fluffy on the other and has a slightly sweet flavor. It was served with a Tzatziki Sauce, a yogurt sauce with herbs and spices and finely chopped cucumber. The naan and tzatziki both lived up to their identities. The naan was crispy on one side, fluffy on the other, chewy, and slightly sweet. The tzatziki was more course than I would have expected but it had a good sour and fresh cucumber flavor and went well with the naan.
After our entree, the filet mignon, we were presented with our dessert. It was a Sweet Potato Creme Brulee and came with a Toasted Marshmallow, Candied Walnut Dust, and Cherry Coulis (a thick fruit based sauce). This really reminded me of a Sweet Potato Casserole that you frequently see at Thanksgiving and I really enjoyed it. The sweet potato custard had a nice crust and the marshmallow was nicely toasted. The walnuts and cherry coulis were flavorful and went together well with the sweet potato creme brulee.