LBEST OF EVERYTHING
THE ORIGINAL
Since 1973
0 I
•
el/
IN ROSEDALE PARK
533-2910
19220 Grand River Ave.
Enjoy The Warm Friendly Atmosphere Of A
New York-Style Italian Bistro
And Experience The Fine Cuisine Of
The Original Maria's...and the strolling rhythms
of Olga and her trio, Friday and Saturday evenings.
Banquets and Private Rooms Accommodating
20-100 ... at no extra cost, including music
COMPLIMENTARY OFFER... $50° OFF ALL I
with This Coupon JN
L DINNER ENTREES FOR 2
Full Bar With Complete Wine List Including Italian, Etc
I
OPEN 7 DAYS A WEEK
MON,-FRI. LUNCH 11:30-2:30, DINNER SUN.-THURS. 4-10 & FRI. & SAT. 4-11
THE ORIGINAL MARIAS IS LOCATED
BETWEEN THE SOUTHFIELD FREEWAY
& TELEGRAPH, 1 BLK. EAST OF
OUTER DRIVE . . . ON GRAND RIVER
Valet
Parking
RESERVATIONS
ACCEPTED
Visa & Mastercharge
"CREATIVE CUISINE IS TOPS AT MEDALLION"
OBSERVER AND ECCENTRIC NEWSPAPERS
IMEIDAILLIION
• Innovative Dining
• Cocktails
• Piano Lounge
Creative
American
Cuisine
JOIN US FOR OUR NEW MEDALLION "COCKTAIL HOUR"
TUESDAY THRU FRIDAY 4:00 p.m. TO 7:00 p.m.
REDUCED DRINK PRICES • FREE HORS D'OEUVRES
FALL HOURS:
TUES.-THURS.
5 p.m.-10 p.m.
FRI. & SAT
5 p.m.-11 p.m.
FOR MORE INFORMATION CALL:
851,5540
Banquet Facilities
Available
DON NADEL
At The Piano
Fri. & Sat. Eves
CINDY ROSNER KELLY
At the Piano
Tues.-Thurs.
4343 ORCHARD LAKE RD., WEST BLOOMFIELD
ORCHARD LAKE RD. AT LONE PINE RD. IN THE CROSSWINDS MALL
• • THE PANDA
41
5586 DRAKE, CORNER WALNUT LAKE RQ West Bloomfield
661.1503
Drake Summit Shopping Center
1ST ANNIVERSARY SPECIAL
EXPIRES NOV. 3, 1989
GOOD TUES., WED,, THURS. 11:30 a.m..10 p.m. and Sunday 12 noon•4 p.m.
$8.95
2 ENTREES WITH CHICKEN FRIED RICE ON ONE PLATE
YOUR CHOICE OF: • ALMOND CHICKEN & SHRIMP WITH LOBSTER SAUCE
• PEPPER STEAK & HOI SEN CHICKEN
• SWEET & SOUR PORK & CHICKEN IN GARLIC SAUCE
• MONGOLIAN BEEF & SWEET & SOUR CHICKEN
• SHRIMP CHOP SUEY & SWEET & SOUR PORK
• SHRIMP LO MEIN & SZECHUAN CHICKEN
• SPICY SCALLOPS & ROAST PORK KEW • ALMOND CHICKEN & SPICY SHRIMP
• CHICKEN LO MEIN & MONGOLIAN BEEF
ALSO INCLUDES: EGG ROLL, WON TON OR EGG DROP SOUP, ICE CREAM OR SHERBET & HOT TEA
SEND A SALAMI BY MAIL!
FOR THE YEAR-END HOLIDAYS ... OR ANY OTHER TIME ... LET US SHIP
AN OVER 4-POUND LIBERMAN SALAMI 10 YOUR KIDS AT COLLEGE,
OUT-OFTOWN FRIENDS, ETC. ALSO MAKES A GREAT GIFT FOR EMPLOYEES,
CLIENTS & ASSOCIATES
AND DON'T FORGET YOURSELF'
THE MAKER OF DETROIT'S BEST:TASTING MEAT PRODUCTS IN THE
JEWISH TRADITION WILL SHIP THE VACUUM-PACKED LIBERMAN
SALAMI ANYWHERE IN THE CONTINENTAL U.S.
FOR ONLY
$19.95
Send Check & Address or Addresses to
LIBERMAN PRODUCTS
14109 Meyers, Detroit, MI 48227 or Call (313) 935-0600
80
FRIDAY, OCTOBER 27, 1989
Craig Dilworth's Ocean Grille
Is Doing Well In Birmingham
DANNY RASKIN
Local Columnist
D
o what you do best .. .
don't start bouncing
around with ex-
perimentation in other areas
of culinary expertise.
This seems to be a prime
rule of thumb in the success
or downfall of many
restaurants these days.
For this reason alone, Craig
Dilworth has the best chance
of all to achieve the ultimate
desire of making a go at a
locale whose track record
didn't. show promise.
First there was Yvonne Gill
and Tweeney's, then George
Golematis and his Giorgio's,
and lastly, Appe'teasers . . . at
280 N. Woodward, corner of
Oakland, in Birmingham's
Great American Building.
Now comes Ocean Grille,
with valet parking at the
Ferndale Avenue entrance as
well as the convenient Bir-
mingham city parking deck.
His own track record is very
noteworthy . . . and Craig is
staying within the realm of
what he knows best . . .
seafood . . . having spent nine
years as director of operations
for Chuck Muer and his C.A.
Muer Corp. until leaving in
the sp-ring of 1988.
Not to say that Craig
doesn't have culinary know-
how in other realms of dining
. . . He graduated from Hotel
& Restaurant Management
School at Penn State, and has
27 years experience in the
dining field . . . 10 of those
years were spent as manager
of fine dining for Stouffer's
rooftop operations, including
Detroit's rIbp of The Flame,
where he first met Chuck,
who then had the food ser-
vices at rIbp of The Pontch at
Hotel Pontchartrain.
But back to Ocean Grille,
and why Craig, who took over
at the site on Sept. 19 of this
year, has a seemingly can't-
miss opportunity . . . The
modernistic ambience with
its high-styled blonde wood
decor, circular booths, etched
frosted glass, beautiful light
fixtures on walls, etc. are just
frosting on a cake of vast ex-
perience that promotes sharp
eyefulls that favor detail in
Craig's stickler ideology for
follow-through.
He is so exact in wishes for
customer satisfaction that
Craig will, if needed, wear his
chefs coat and work side-by-
side with others in his clean
kitchen . . . developing new
dishes for guests who offer
dining suggestions . . . This is
another thing to his credit .. .
the willingness to listen and
act on possibilities.
Our waitress, personable
and efficient Chris Uhlrich,
smilingly brought three types
of salads to the table . . .
Mozzerella Salad: sliced
mozzerella cheese, sliced
tomatoes, virgin olive oil and
fresh basil . . . Hearts of Palm
Salad: hearts of palm wrap-
ped with salmon on bib let-
tuce and creme fraiche topped
by sliced red onions . . .
Deluxe Greens Salad: with
baked goat cheese, a balsamic
vinaigrette, Italian sun-dried
tomatoes, radicchio, arugula
and bib lettuce.
So crisp, cold and tasteful.
Then Chris brought me a
delicious Maryland crabmeat
cake with roasted red pepper
mayonnaise . . . I had the
wonderful grilled Norwegian
salmon with sorrel sauce, ar-
borio rice cake and grilled
vegetables . . . a very colorful
plate . . . superbly prepared
. . . Another at our table had
the yellowfin tuna mignons
wrapped in zucchini and
bacon, with roasted red pep-
per beurre blanc (white but-
ter sauce flavored with
vinegar or lemon juice and
served hot).
A third in our party enjoyed
a fresh seafood mixed grill
with three sauces . . .
Norwegian salmon with chive
beurre blanc, Atlantic sword-
fish with red pepper sauce
and yellowfin tuna with
shellfish sauce.
Also at Ocean Grille even-
ings is Pam Reason, so very
personable, warm and
pleasant.
Craig's Ocean Grille does
its own baking . . . and makes
the delicious pastries.
When Chris came around
with the pastry presentation,
just a lot of will power
prevented a massive eating
session . . . About the apple
walnut tart with creme
anglaise, Ron Hoffman's com-
ment was, "Absolutely a kiss
from the angels!" . . . Others
in the room also no doubt
drooled at the grand marnier
souffle with sabayon, or white
chocolate' mousse in a realine
cup with creme anglaise and
dark chocolate, or chocolate-
chocolate raspberry torte
with raspberry coulis and
sweet cream, or fresh
raspberry bonn or creme
brulee with fresh
strawberries.
The Ocean Grille menu
specials change daily, but
there's always standouts like
perch filets piccata, smoked
salmon pasta with peapods
and caviar, shrimp Polyne-
sian or tempura, scrod
duglere topped with
mushrooms and lobster sauce,
shrimp fettuccine, etc. .. .
plus angel hair pasta, chicken
breast, pasta primavera, rack
of lamb, New York sirloin,
filet, veal scallopini and more.
The emphasis is definitely
on seafood and fresh fish .. .
on which Craig Dilworth can
be termed an expert.
Let's not forget the coffee
. . . regular or chemical-free
decaffeinated . . . it is
something to brag about . . .
100 percent Columbian whole
bean freshly ground and
brewed.
Besides lunch and dinner,
Ocean Grille has become a
favorite for dessert and
Craig's emphasis
is always on
seafood and fresh
fish.
cocktails or coffee for many
after attending Birmingham
Theater and other entertain-
ment of the evening . . . In
another room is a lounge with
six seats at a piano bar where
Rick Moore tickles the ivories
Tuesday through Thursday
7 p.m. to 10 p.m., and Friday
and Saturday 6:30 p.m. to
12 midnight.
Let's not forget Craig's wife
Bobbie . . . actively involved
in the operation . . . making
the table top liners and
responsible for the very plea-
sant colors and proper decor
. .. Bobbie even bought the
material and hand-sewed all
the new tablecloths.
Craig Dilworth has grown
up with success . . . he doesn't
know any other road . . . and
it is to his credit that pricing
at the new Ocean Grille is
definitely not out of line .. .
Even the extensive wine list
has fine bottles for all to en-
joy with a majority being
under the $20 price range.
The list of restaurateurs
who have wandered into a
mirage that looked like a
greener pasture than what
they already had is a long one
. . . with most of them failing.
It is noteworthy that a
restaurateur stays within
or her distinct realm of know..
how . . . That Craig has done
this is a highly favorable trait
in his useage of good old com-
mon sense . . . so very, very