Every steak here begins as a whole cut of Prime Black Angus, rests in a room we built for patience, and ends over fire. Halal, from the receiving door to your plate.
in our own room
“Our meat is the result of many years of experience and love for our work.”
To offer guests high-quality products and dishes filled with taste, history and craftsmanship — respecting production traditions and cultural heritage with every cut we serve.
Cut by hand,
never rushed
Whole sub-primals arrive at our own counter. Our butchers trim, portion and tie every cut before it goes anywhere near the room.
Thirty-five
to forty-five days
Moisture leaves, flavor concentrates, and the grain relaxes into something a fresh cut cannot do. Every steak stays until it is ready.
Grilled to be
remembered
Cooked to the temperature you ask for, rested, sliced and brought to the table with the sauce built for that cut.
Reserve table
Thirty-five to forty-five days in our own aging room.
Moisture leaves, flavor concentrates, and the grain relaxes into something a fresh cut cannot do. Every steak stays in the room until it is ready, then goes straight to the fire.
Thirty ounces on the bone — the largest cut we age, and the one the room turns to look at. Built to be carved at the table and shared between two to four guests.
Scroll through the animal, or tap a point to jump to a cut.Tap a point on the animal, or use the arrows. Every steak is halal Prime Black Angus.
Rib Eye
- Location
- Upper rib
- Texture
- Heavily marbled
- Best cooked
- Grill, high heat
The eye of the rib — the most marbled muscle on the animal, cut boneless.
G. Grant’s Surf & Turf
Grilled 8 oz filet mignon with demi-glace and an 8 oz South African lobster tail brushed with herb butter. Pomme purée and grilled asparagus.
A loft with European warmth: crystal chandeliers, tufted booths, an open kitchen and olive trees between them.
Family dinners, engagements, celebrations and business evenings. Tell us the date and the size of the table – we’ll build the evening around it.
Guests for a full buyout
Take the whole restaurant for a wedding, an engagement or a company dinner.
A menu agreed in advance
We plan it with you, built around a tomahawk or porterhouse shared at the table.
One host, start to finish
The same person plans the evening with you and looks after it on the night.
Plan an evening
We reply within one business day.
A name with a story
Our name honors George Grant, the Scottish cattleman who came to America in 1871 and, two years later, brought the first Angus bulls across the Atlantic — the beginning of the Angus legacy in America. We honor that pioneering spirit through quality, precision, patience and craft.
Read our story
Opening hours
Find us
22257 Michigan Ave
Dearborn, MI 48124
Good to know
What are your hours?
We are open seven nights a week: Mon–Thu 5 – 10 PM · Fri 5 – 11 PM · Sat 4 – 11 PM · Sun 4 – 10 PM.
Where is G.Grant?
22257 Michigan Ave, Dearborn, MI 48124, on Michigan Avenue in Dearborn. Call (313) 631-7650 for directions.
Do you take reservations?
Yes, by phone only: call (313) 631-7650. For buyouts of 50 or more, use the private events form.
Is everything halal?
Yes. Every cut in our kitchen and at our butchery counter is Halal certified by [certifying body].
Can I bring the whole family?
Yes — we have tables for families and larger groups. For 9 or more, call us or use the private events form.
Where do I park?
[Parking details to confirm.]
Is there a dress code?
[Dress code to confirm.]
Do you take deposits?
[Deposit policy for large parties and the tomahawk to confirm.]
Reserve your table
Due to high volume,
we only accept phone call reservations.