Metro Times reviewer, Aaron Egan, waxes poetic over the food and ambience at Antietam in a recent article. From the door hung with a heavy velvet curtain that blocks winter chills to the whiskey selection to the "polished service," Egan manages to gush about nearly everything this restaurant has to offer, declaring it "grand, elegant food, a feast for the senses."
The bar offers a wide whiskey selection as well as a few "lesser known" spirits, the reviewer notes.
The bartenders know their craft and practice it well. It's a small bar too so there's plenty of conversation between guests and bartenders alike. The wine list is small but varied, with a good breadth of representation.
In addition to the exquisite cocktails, Egan spends a full four paragraphs describing the menu from Antietam's abundant charcuterie to the much talked about oxtail terrine.
Antietam's entrées are a curated list of delights: Take the mussels au poivre, which stopped one end of the bar from conversing for a solid 10 minutes of delighting in shellfish, or the pork neck ragout—so much more than just grits and sauce soubise as described on the menu. Whitefish with squash, parsnip, and pepitas shows a Michigan winter touch, with the refined touch of talent. Steak is here too, a carved piece served with greens, fingerling potatoes fried crisp in duck fat, and porcini foam—a little science with the rustic plate.
Egan seems fully prepared to induct Antietam into the Detroit fine dining hall of fame.
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