Wine Director Liz Martinez worked at some of the top spots in Chicago before opening this restaurant in Detroit with Executive Chef Ryan Prentiss. Here, she offers more than 20 glass pours with an emphasis on terroir to complement steakhouse fare like a wagyu strip with lobster claw “accessories.”
From The Sommelier: “Detroit is in a very interesting stage right now in it’s growth. There were not many restaurant pros to choose from, so as an outsider, I started to realize that we would have to build our team ourselves. We started hiring based on attitude and the willingness to learn. Over the last 18 months, we have worked closely with our staff, polishing, grooming and educating them. They have become great ambassadors, and not to mention the diversity of our staff that speaks to the landscape of Detroit.” —Liz Martínez, Prime + Proper
Dish We Loved: 7-day dry-aged whole duck à l’orange
