fathers is this weekend and many people
may have barbecues planned but instead
of grilling why not let someone else
cook up the fake man is the studio
smoked gouda this next place has been
serving up delicious cuts of meat and
seafood for a half-century so you know
it's gonna be good
that's right Michelle Oliver takes us to
Roseville to dine in the D at mr. Paul's
Chop House meats meat and more delicious
meat is what you'll find at mr. Paul's
Chop House I guess you could say it's in
the name but what about the other part
of the name who's mr. Paul mr. Paul was
my father he started the business in
1968 with his brother Peter my Uncle
Peter had a coffee shop in Greektown my
dad came from the Georgian end here in
Roseville the building came up for sale
my dad always wanted to have his own
place but he talked his own his brother
into coming over and it's been history
ever since now is the children of those
two men that run the place all of us are
Sosa six of us that are in the business
from the family out of seven we're all
in the business we love it it's what we
love to do over the 50 years of being in
business mr. paws Chop House has become
a beloved part of the community we are
very very fortunate we have a great
clientele we get to know their children
their children are coming in they
graduate they get their jobs they come
in we watch them grow up they watched us
grow up the restaurant is dimly lit with
a romantic atmosphere they have some
tableside service where they really put
on a show with these giant pepper
grinders but what they are really known
for are their steaks we're steakhouse so
it's beef for front prime rib New York's
porterhouse we do a Chateaubriand
tableside 20-ounce tenderloin we're
known for our perch we're very versatile
our chefs are very creative on our
specials
today we're going to serve up a French
style steak called tournedos Henry the
fourth
now the name may sound complicated but
we start off with a beautifully simple
flaming young we're gonna cut it in half
season on both sides we put them in the
pan with some clarified butter clarified
butter sticking out of it it won't burn
in the pan as it cooks we add in some
garlic and shallots
Salizar kind of like onions but they're
just a little more aromatic then we take
the meat out so it doesn't overcook and
we deglaze the pan with some burgundy
wine we want to reduce it by a half so
what that does is it takes now for the
Bordelaise sauce all that smells red
wine reduction with shallots garlic and
beef stock we add the steak back in let
it cook for a little more and then it's
time to plate the steaks are placed on
top of toast points with a mushroom on
top of each the Bordelaise sauce is then
poured over them
a grilled tomato and artichokes garnish
the plate and then top it off with a
Bearnaise sauce tarragon reduction we
had whole eggs wine white wine and he
had whole butter to it whip it in real
slow
we have an incredible team we've had an
incredible team since today we've opened
up and it shows to our guests and
joining us today in studio is John
ganker the executive chef at mr. Paul's
Chop House
just the video alone had us hungry all
week I wasn't sure to know that so I'm
glad you brought in this spread it's
beautiful tell me what we have well
first of all the picture that's on mr.
Paul Go Go he's one of the original
owner and his brother Peter and there
they're not with us anymore but their
legacy lives on
that's right in this wonderful food
obviously so what do we have here
that's a Chilean sea bass with the basil
butter and fire roasted garden
vegetables okay that looks great and
what's right in front of it that's our
Lake perch Lake Geary perch it's fresh
all the time lightly dusted and flour
and sauteed
that looks great Jason is coming in with
all work and then what do we have here
that looks like a seafood yeah that's
some of our items on our seafood that's
we have the lobster 10 ounce Australian
lobster that's the best you can buy
right there our king crab legs and
mussels awesome and this beautiful plate
of all steak and looks like lamb chops
as much Wagyu steak on there the
marbling in that is second and none
beautiful and the bone-in filet what's
what's unique about the bone-in filet as
it cooks the bone marrow kind of gives
the meat extra richness richness and
flavor very good in our classic
porterhouse then this is the porterhouse
now this is it's the Henry that's the
porterhouse
yes okay yes you see we're food crazy in
here and sooner just a bear and bone
marrow seasoning the meat I was kind of
losing my mind so tell me what this is
that's a tornado Henry fourth Bernays
Bordelaise sauce artichoke hearts
okay shallots and garlic in the sauce
it's really rich I'm amazing amazing so
tell me about what you guys are doing
for Father's Day
actually we are closed Sundays right but
you're you people can come and celebrate
on Saturday there you go yeah absolutely
and we expect a lot of people to come
yes well you're on live in the D so a
lot of people are gonna come especially
have to see that beautiful video
Michelle created and all of this
beautiful food in front of us so yes you
guys are open on Saturday bring dad in
on Saturday and enjoy a beautiful meal
never remind us all where you're located
it's on gross spec Highway in between
twelve and twelve and a half on the east
side all right you guys have it there
and if you want to try out mr. Paul's
Chop House we are giving away four or
$50 gift cards for your chance to win go
to our live in the D Facebook page or
the contest page at clickondetroit.com
make sure you hit them up Saturday and
we've also started a dine in the D group
on Facebook please join it to see all
the places that we cover get suggestions
on places to eat out and share your
favorite meals for the local eateries if
you love food we would love to have you
be a part of it