The old and well known Caucus Club in Detroit opened in the 50s, closed in 2012, and reopened this spring with a classic and sophisticated look and menu, and a new take on the iconic bullshot. George Sboukis leased the space in the Penobscot Building and plans to make the Caucus Club a friendly, relaxing and accommodating place for all guests.

The bullshot that was created decades ago at Caucus Club was made with homemade beef stock and vodka, but this time around, the bar manager, Mike Kreger, decided to nix vodka for Italian gin.

Chef Rick Hussey, formerly of the now closed Intermezzo and Filippa’s Wine Barrel, created a lunch and dinner menu, with items ranging from sandwiches and french fries for lunch to wood fired steaks and chops and dry aged selections for dinner.

The lunch menu includes their Lobster Bisque ($9), Oysters Rockefeller ($18), a Tableside Caesar Salad ($12), a Roque-Burger stuffed with Cognac-Roquefort and topped with Caucus Sauce ($16) and a Prime Rib French Dip ($12).

The dinner menu features Filet Mignon, New York Strip and Veal Chops, ranging in price from $29-$40. You’re able to order from their raw bar, too, which features Snow Crab Claws, Tenderloin Carpaccio, Gulf Shrimp and more.

Caucus Club’s cocktail hour runs Monday through Friday from 3 p.m. to 6 p.m. and Monday through Saturday live jazz music plays at 7 p.m., going back to the restaurant’s classic roots.

Visit the new Caucus Club 150 W. Congress and online for a full menu at caucusclubdetroit.com. Follow them on social media here.

Photo credit: Caucus Club Facebook

Erica N Rakowicz/After 5

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