The Best Steaks In The World Are Made Daily At This Old-Timey Supper Club In Michigan

Stepping into this Rochester Road haunt is like sliding into the back of a vintage Cadillac: smooth, dimly lit, and built for comfort. The air in The Clawson Steakhouse is a thick, intoxicating cloud of seared marbling and the sharp, nose-tingling punch of fresh horseradish. You’ll hear the low, brassy swell of a live band warming up, the rhythmic tink-tink of martinis being stirred at the bar, and the steady, confident clatter of heavy plates delivering prime rib the size of a hubcap.

Michigan steakhouse traditionalists flock to this iconic Detroit-area landmark for its timeless supper club atmosphere and perfectly charred cuts of premium beef.

It’s a supper club in the truest sense, where the lighting is low enough to hide your third helping from the legendary soup-and-salad bar and the lived-in leather booths feel like a warm embrace from a bygone era. Grab a stiff drink, wait for the first sax solo, and prepare to lose track of the decade.

Time Your Visit Like A Regular

Friday and Saturday nights pulse with live music and energy, which also means the kitchen and parking lot run at full tilt. Expect a longer arc to the meal, with bread, soup, and salad pacing the main event. If you thrive on bustle and dancing nearby, this is your stage.

Prefer a quicker glide? Aim for early week evenings between 5 and 7, when tables turn smoother and staff can answer menu questions in depth. The house closes Sundays and runs until 11 most nights, a touch later on weekends. Call ahead if you are eyeing prime rib, since it can sell out.

Patience pays, and conversation stretches nicely here.

Order Steaks With Precision

Clawson’s strength is honoring your doneness request, so be specific and confident. Go classic with the New York strip, a porterhouse, or the famed prime rib, each resting on clean white china that lets the meat speak. Steaks arrive with reliable sides, not distractions.

History lingers in the menu: this retro chophouse has fed generations, keeping technique straightforward and results satisfying. To sharpen the outcome, ask for a warm plate and confirm your preferred temperature. A quick word about char level helps avoid surprises.

Visitors often split a larger cut and add scallops or shrimp. That surf and turf approach, mentioned by many regulars, makes a memorable plate without clutter. Let the steak lead.

Start With Soup The Locals Love

The aromas cue you first: the sweetness of onions simmering under toasted cheese, or a bisque with a buttery whisper. The French Onion Soup arrives in a classic crock crowned by a molten cheese lid, while the Lobster Bisque leans silky and rich.

Many regulars mention the Chicken Soup as a sleeper hit, a humble starter that perfectly clears the runway for a heavy steak. The kitchen’s decades-long history with these recipes shows in the balanced seasoning and straightforward textures, which are chophouse hallmarks.

It is best to order your soup early so the pace matches the evening’s rhythm. If you are a fan of dunking, don’t be shy about asking for extra bread to soak up every last drop of the broth.

Guests often alternate between the soup and the salad bar to keep room for the main course. If you’re torn, remember that the onion soup pairs beautifully with a Strip Steak, while the bisque flatters a Filet Mignon.

Lean Into The Supper Club Vibe

Foot-tapping Motown covers, couples dancing, and a hum of conversation set the tone before plates land. The room’s low light and wood accents make everything feel comfortable, never fussy. You come to linger, not rush.

Food anchors the scene: prime rib carved generously, baked potatoes split with a puff of steam, and Lake Superior whitefish on nights you want something lighter. The band often plays familiar standards that keep tables smiling. Plan for volume that rises with the crowd.

Here’s the play: secure parking across the street if the lot fills, settle in, and let the pacing take its course. You will leave fuller than planned and happier for the pause.

Respect The Prime Rib Window

Prime rib at Clawson has a following, and scarcity adds drama. On busy nights, it can sell out by prime time, so ask your server early if it is still carving. The cut tends to arrive rosy and tender, with simple au jus that stays out of the way.

There is history in this roast, a crowd-pleaser since long before trends cycled through. If you catch it, consider pairing with the house’s baked potato and a crisp salad. Those textures balance richness beautifully.

A tip from seasoned diners: request end-cut if you enjoy extra exterior seasoning and a firmer bite. Otherwise, go center-cut for uniform tenderness. Either path is satisfying when timing cooperates.

Mind The Weekend Pace

Warm rolls arrive at the table ready to disappear, and the standard dinner salad sets a fresh, crisp baseline for the meal. The Blue Cheese Dressing is a local favorite, it’s rich and chunky, balanced enough to cut through the heavy marbling of a steak later on.

Take a breath between these opening acts so that the main plate lands when your appetite is at its peak. The habit at The Clawson Steakhouse is gloriously old-school: soup and salad are included with your entree.

This rhythm reflects a long-running format that predates the modern “small-plates” sprint. If you like to maintain total control over your greens, ask for the dressing on the side.

I personally like to save half a roll for the post-steak juices; it’s a tiny move that feels luxurious and turns the final bites into a sauce-sopping ritual. Small pacing choices like this make the entire meal feel composed and intentional.

Pair Surf And Turf With Intention

Ingredient quality makes the surf and turf shine. A tender filet loves the sweetness of scallops, and shrimp brings snap and brine. Keep sauces minimal so the sear and natural juices do the talking, which is how this kitchen excels.

Technique matters: ask for a gentle mid-rare on the filet and a just-opaque finish for scallops. The staff pulls this off regularly, a testament to repetition and care. Share if you want variety without overfilling.

Visitors often build a custom plate: filet plus two scallops, or strip with shrimp, then a side salad. That habit keeps flavors focused and portions balanced. You will finish satisfied, not sleepy, and grateful for clean, bright bites.

Use The Salad And Bread To Pace

Warm rolls arrive at the table ready to disappear, and the standard dinner salad sets a fresh, crisp baseline for the meal. The Blue Cheese Dressing is a local favorite, it’s rich and chunky, balanced enough to cut through the heavy marbling of a steak later on.

Take a breath between these opening acts so that the main plate lands when your appetite is at its peak. The habit at The Clawson Steakhouse is gloriously old-school: soup and salad are included with your entree.

This rhythm reflects a long-running format that predates the modern “small-plates” sprint. If you like to maintain total control over your greens, ask for the dressing on the side.

I personally like to save half a roll for the post-steak juices; it’s a tiny move that feels luxurious and turns the final bites into a sauce-sopping ritual. Small pacing choices like this make the entire meal feel composed and intentional.

Choose Sides That Support The Steak

Not every side needs fireworks. A classic baked potato, split to release steam, takes butter like a seasoned partner. Seasonal vegetables keep the board bright and crisp, allowing the steak to own the spotlight without competition.

History shows in the simplicity of sides, a throughline from the chophouse era. If you want indulgence, ask for a loaded treatment or a heavier starch. The staff will guide based on what is running strongest that night.

Regulars avoid piling on too many extras. One potato, one veg, then steak. That measured approach protects temperature and texture, leaving room for dessert if it calls your name. Balance is the quiet trick.

Mind The Acoustics And Seating

Sound travels fast when the band gets into a groove, and the conversation in the room rises to match the brass. If you value a quieter, more intimate talk, make sure to request a booth away from the stage when you call for reservations.

An early seating also helps you beat the noise before the room reaches full capacity and the volume lifts.

The physical space reflects decades of hospitality, with a well-worn comfort that doesn’t rely on modern flash. Steaks and seafood arrive with steady quality regardless of where you sit, but your personal comfort can hinge on your proximity to the dance floor.

If you’re here for the music, aim for the center tables. If you’re here for a deep catch-up with old friends, stick to the edges of the room. Either way, once that steak hits the table, the rest of the world, and the noise, tends to fade away.