Jim Bradys Royal Oak - Royal Oak (MI)

5 /5 M. C.: Tom and the Jim Brady’s team have always created and served amazing food for years. My wife and I, however, ate there last night for my birthday and Jim Brady’s new chef has elevated the food to a new level. Exquisite food, great service, superb cocktails; and the new chef possesses a mastery of sauces - the au poivre and the mushroom Marsala are superb! Try the steak au poivre (flatiron steak) with house made frites (fries) with brandy-peppercorn sauce, and the chicken and wild mushroom Marsala!

4 /5 Jovan: We have been here before for happy hour, but on new years eve we decided to have dinner and enjoy some very good dishes. I got the beef wellington and my girlfriend got the stuffed sea bass. My beef wellington was amazing, the sauce was rich and well seasoned the pastry around the beef was delicious and the beef was tender and cooked perfectly. I also ordered a side of mashed potatoes and they were smooth and paired perfectly with my dish. My girlfriend got the stuffed sea bass and it was buttery and perfectly balanced and seasoned. Both dishes were tasty and worth the price. I will definitely be back and I would recommend this if youre looking for good meal.

4 /5 Treasure Black: A friend of mine told me I should try this place out since I love good food and great atmospheres. They really recommended the fish and chips which I purchased The fish on some big serving and the coleslaw was delicious. The fish was just okay to me. Ive had better but the presentation was beautiful. I think if they put a pinch of salt that would change everything for the fish. I most definitely will go back and try something else, but I dont think Ill try the fish again. I would most definitely recommend this place. The atmosphere is beautiful, the service was A1

5 /5 Michaela Harlow: I can’t say enough good things about Jim Brady’s Royal Oak and owner Tom Brady! We hosted my bridal shower brunch here, and it was absolutely perfect. The food was delicious, the drinks were amazing, and the atmosphere was exactly what I wanted — classy, warm, and fun. Tom and his team went above and beyond to make everything run smoothly and feel special. I’m so grateful for their hospitality and can’t imagine a better place to celebrate such a meaningful day

2 /5 Tom Gagne: On a recent visit to Jim Bradys, I discovered the value of Kruse and Muers bread loafs--its something to chew on while you wait for drinks, food, anything. We arrived and sat at the bar on a recent Friday night. It was 7:20PM and there were open tables and plenty of seats at the bar. We had to ask for drinks. We had to ask for menus. We had to ask to order. While we waited for anything to come, I had to put my beer glass on the bar mat to catch our bartenders attention. They did and refilled both our drinks (yay!) Bradys is running a lobster bisque special in December--and it was great. The only change I would make to it is to cut the lobster so customers dont have to use knife and fork on their soup. We sat there longer. After waiting 40 minutes since arriving we decided to cash out and leave before our dinner arrived. The bartender barely apologized. "Its really busy," they said. Both my wife and I turned around and looked at the empty tables. "No its not!" I"m pretty sure we said in unison. Anyway, all our visits to Bradys have been "nearly" good. We love the crispy Brussel sprouts, and have even attempted to recreate them at home. Well give it another try (this is at least the 4th or 5th time), but it wont be until we forget about this visit.