Five Steakhouse

The story

Crafted with passion, served with love

Where Prime Cuts Meet Seasonal Craft

Five Steakhouse sits inside Saint John's Resort in Plymouth, Michigan, open to resort guests and the public alike. The kitchen operates across breakfast, lunch, brunch, and dinner — an unusually broad canvas for a restaurant of this caliber — and the dining room's wine program has earned Wine Spectator's Award of Excellence, a recognition that speaks directly to the depth and curation of its cellar.

A New Culinary Direction

A significant chapter recently opened at Five with the arrival of Chef Ernie Brown, a James Beard-nominated chef who now serves as Area Director of Culinary Operations at Saint John's Resort. Brown brings a refreshed menu philosophy alongside new happy hour offerings, sharpening the kitchen's focus on seasonal ingredients and elevated technique without abandoning the steakhouse classics guests expect.

What's on the Plate

The menu balances tradition with genuine ambition. The steaks anchor everything: Sakura Farms Wagyu appears in both the 8 oz Filet Mignon and 12 oz New York Strip, while the showpiece is The Cardinal — a shareable 40 oz in-house dry-aged prime porterhouse, finished tableside with infused tallow butter. Colorado prime double-boned lamb chops with Argentinian chimichurri and a Duroc bone-in pork chop with mustard seed glaze round out the chops section.

Beyond the grill, the seasonal menu extends to a Mediterranean Seared Halibut with saffron butter rice, Japanese A5 Beef sliced and served tableside on a hot stone with bao buns and kimchi slaw, and broiled oysters finished with duck fat butter and caviar. Starters like Roasted Bone Marrow with oxtail and blue cheese butter set a confident, ingredient-forward tone.

A tablet-based ordering system for wine and spirits makes navigating the extensive cellar approachable, pairing neatly with a kitchen that takes its sauces — rich demi bordelaise, Five Zip Sauce, chimichurri — seriously enough to list them individually.

The Setting and the Details

The restaurant occupies the hotel lobby level, with seasonal patio seating available on a first-come basis. Private dining accommodates parties of fifteen or more, with tailored menus suited to celebrations, rehearsal dinners, and corporate events. Martini Mondays bring select signature martinis to the lounge and patio at $12 from 2–5 pm — a relaxed counterpoint to the more formal dinner experience. Walk-ins are welcome based on availability, and the kitchen is well-versed in gluten-free and dairy-free accommodations.