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Administrator
Group: Administrators
Last Login: 8/12/2008 9:57 AM
Posts: 256,
Visits: 686
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I was looking for a restaurant in the Canton-Plymouth area, something new, at least for me.
I drove by The Inn At St. Johns off of 5 mile and Sheldon. I have never seen The Inn At St. Johns before or even heard of it.
Driving into the complex opens up a beautiful setting with a golf course, hotel, church, and restaurant.
I made reservations at the Five after reading on-line regarding the food and menu. When we arrived at the restaurant we were surprised to find it fairly small, but at the same time this made for a very nice and dining experience. I ordered the fried perch and it was the best in the area. Typically I only each perch when I am closer to the U.P. since it is typically fresh and the best (like Scotties in Lundington).
Here is some information on the restaurant and a link to the site.The Five
At Five Restaurant and The Inn at St. John's, celebrated executive Chef Tom Mackinnon combines his creative flair and extensive culinary experience to make every dining experience exceptional. Mackinnon also is culinary director of the conference, event and special occasion operations at The Inn at St. John’s. He believes that great food is integral to every gathering – from weddings to corporate meetings, banquets and board meetings. Delicious selections with impressive presentations are the common theme to all of Mackinnon’s menus, and guaranteed to delight guests, no matter the event or celebration. The menu at Five Restaurant is based on inspired, innovative, eclectic updates on American classics. At Five Restaurant, Mackinnon has taken many traditional menu favorites and married them with fresh and flavorful ingredients that elevate each dish to a dynamic new level, evident in selections such as Seared French Lamb Chops Arugulerette, Stuffed South African Rock Lobster Tail, and the Five’s Signature Grill, with Grilled Piedmontese Tenderloin, Braised Maple Leaf Duck, Fresh Vegetable Terrine, Mango Demi Sauce and Fresh Garlic Béarnaise Sauce. Mackinnon received his culinary training at Schoolcraft College of Culinary Arts in Livonia, MI and also in Europe, where he trained under world-class chefs including Pierre Romeyer in Belgium and Paul Bocuse in Lyon, France
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