Steve & Rocky's
43150 Grand River Ave, Novi, MI 48375
Steve and Rocky's
Steve & Rocky's of Novi
Steve & Rocky's Restuarant
Bike Parking: No
Wheelchair Accessible: Yes
Cuisines: Caterers, American, Breakfast, Brunch & Lunch, Seafood
Alcohol: Beer, Full Bar, Wine
Takes Reservations: Yes
Outdoor Seating: No
Price Range : Average
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Steve and Rocky's used to be good but with an awful waitstaff, ridiculous prices and food that is frozen-aisle quality, you'd be better off driving a few miles and finding an actual fine dining restaurant. I would give it maybe 2-3 stars but after having such an awful experience and having the manager be idiotic at best, I'd never suggest this place to anyone. You might as well have a frozen bertolli meal instead and save yourself a few bucks.
12/12/2009Provided by Citysearch -
It looks like an elegant place to eat inside and out, but it's not. I ate their with my family for the last time tonight. First came the calamari, very NASTY, then their lobster soup, sounds good but watered down and C at best. Then I ordered their salmon steelhead with a carrot vinagerette, and my daughter and i decided it was very gross. They should be ashamed of the white rice they served with it. My husband had a filet mignon and he rated it a C. They got the last money from me tonight. Make Major Changes! Of the six places I called tonight they were the only ones with no wait. That should of told me not to go.
02/15/2009Provided by Citysearch -
I used to go to Steve and Rocky's, but not any more. They have a problem with ""insects"" and the pests have actually crawled on the table and I had one in my water glass. I was horrified. Food is okay, but it takes about an hour for main courses to come out of the kitchen. What a waste of time.
10/31/2007Provided by Citysearch -
Steve and Rocky's: We were celebrating a friends 60th birthday and suggested to our party of 14 that S&R's was the place to go....to our chagrin. It took 45 minutes from the time of order to get our soup and salads. One person never received his salad, we had been bragging about the mushroom soup...it was so watered down it was pathetic looking, one pork chop was bleeding all over the dish, another was very undercooked, one short rib dinner was cold and I mean cold, to the point that some of the fat was congealed under the meat. My husband and I were totally embarrassed for making this restaurant our selection for the event. I called and talked with Dwayne Brady and he aplogized but not offering any restitution, I hung up on him. On October 17th, I wrote him a letter explaining again what had happened and this time asking for restitution....to date I have not heard from anyone.....Very disappointed
06/09/2007Provided by Citysearch -
All good things must come to an end. This used to be the premiere restaurant in the Novi-Northville area, for years. The food was elegant, the service was alway superior, and you always felt like it was a good value. In the past year or so, old standards such as Meatloaf with Garlic Mashed Potatos, Seared Tuna with Wasabi, Smoked Roasted Chicken with Brie, have fallen off the menu, replaced by things such as ""Chicken Scallopini Oscar Bernaise."" Who needs that many flavors? Calling Gordon Ramsay! Their new way of cooking salmon includes some kind of weird smoking process that makes it all taste really smelly and fishy. Their new cost-cutting/budget crisis is apparent in their chintzy portions (3 shrimp on the lunch salad, tiny pieces of fish, small portions of sides). They must be circling the drain. Service is still exceptional, young healthy staff is smart, smartly dressed and professional, handles complaints well, and without any eyerolling. Desserts look wonderful, are starting to have that cheap synthetic taste of the declining restaurant. Better off spending your money on a burger at Red Robin, where the portions match the price and the combinations aren't pretentious or weird.
02/15/2007Provided by Citysearch -
I think you need to go to steve and rockys again, I?ve worked there for a year and a half and am currently apprenticing chef steve, and you really need to update your info, its very very out of date.
we?ve had a full remodel inside including new tables, wall treatments and overall decor. the inside looks like a whole new restaurants, we've also had new sign, awnings, and the parking lot redone.
the food changes 2 times a day, once for lunch specials and once for dinner specials, we also have a pastry chef, greg stroker, who changes our desserts at least once a week, we do many caterings for events all over detroit and regularly cater at park west art gallery. overall we strive for excellence every day and we show it with our food.
its also a learning kitchen, or chef bootcamp as we call it. virtually everything is made from scratch daily, teaching the basics on every aspect of cooking, almost everyone in the kitchen is in school for culinary arts if they aren't a chef already, and some are involved with competition cooking through oakland community college and schoolcraft college
kindacrazyguy at yahoo dot com
12/21/2006Provided by Citysearch -
I was glad to find this place on my last business trip to the area. The place was packed with customers but we were promptly seated and the service was great. Our waitress provided some helpful advice about the menu and other restaurants in the area. Couldn't have been more pleased with the service.
I realize this place is known for their fish, but I had a craving for a steak. The filet is the only thing on the menu and I was pleasantly surprized at how good it was...perfectly cooked medium-rare. I'd love to see a NY strip and rib-eye added to the menu because they obviously have someone in the kitchen who knows how to cook them well! The bread and soups are also worth looking forward to. I couldn't decide which of the three soups to order so I ordered the sample of all three. Each comes in a small cup (about the size of an espresso) and is just enough to get a good taste. I would highly recommend the mushroom or butternut squash.
All in all, this is a great place to eat and is worth coming back to again on my next trip to the area. The crowds are a good indication that this place is doing somethine right.
11/18/2006Provided by Citysearch -
Our dining experience was no exception to any of our prior visits. I enjoy the Salmon Kimchee dish- which is no longer on the menu, yet an exception was made and the dish was prepared to perfection.
We couldn't pass up the desert when presented with a Halloween orange/chocolate striped sponge cake with a chocolate Witch mold affixed on top! How wonderfully spooktacular is that!