Pork Porterhouse at Grey Ghost in Detroit, MI. Awesome meal at Grey Ghost, and the Pork Porterhouse was the star of the show. I typically don’t order pork at restaurants, but I would order this again all day long. Weighing in at 12 oz, the porterhouse is a T-bone cut with one side being the loin and the other side being the tenderloin. The meat was brined and prepared “sous vide” style (a method in which the meat is vacuum packed then cooked in water), which allowed it to be cooked perfectly (I asked for medium rare) and at the same time retain a lot of the juices inside. The pork was nice and tender with terrific flavor and seasoning. It’s served with a smoked eggplant purée that complements well with a diced eggplant on top of the pork that’s mixed with tomatoes, capers, red wine vinegar, onions, garlic, raisins, pine nuts, and zucchini. My only regret on this dish was that I made the mistake of sharing it with a co-worker. Total Amateur Hour on my part and I won’t make the same mistake next time! I also loved their brussels sprouts, smoked whitefish, and baklava bomb dessert. Grey Ghost is located in a modern space close to the new home of the Detroit Pistons (Little Caesars Arena). Great service by knowledgeable and friendly servers. Open for dinner before and after games and also serves brunch on Sundays.