Roast

Molly Abraham, Detroit News Restaurant Critic: Cleveland chef Michael Symon is the figurehead brought in by the management of the reborn Book Cadillac to preside over a restaurant that is pretty much dedicated to meat, from dry-aged steaks and chops to a rotisseried "beast of the day," which might be a suckling pig or a baby lamb. Roast is open for dinner only in the early going, but plans are in the works to add lunch. The setting is a very contemporary room done up in subdued colors, with well-spaced linen-covered tables. There is also a handsome bar where patrons may order appetizers.