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Chefs' Night Out
Continued from preceding page
words, are you getting French food
in a French restaurant and are they
calling it that?
"Classic food must be classic, and
if it's not, then, to me, it is a cardinal
sin," he emphasized
For a really special evening on an
unlimited budget, Polcyn would go to
the Lark. He also eats at the Golden
Mushroom and Too Chez, but brings
the kids to E.G. Nick's Crab Shack in
Brighton for a good rib dinner.
Rick Halberg, owner and executive
is another family man
chef of
with time constraints who often goes
to Old Mexico in West Bloomfield or
the New Mandarin Garden in Farm-
ington Hills. Although he often eats
at work, as most chefs do, Halberg
likes the excellent food preparation
and elegant service at Opus One.
And while he finds Too Chez fun
with good food, he is not above
proclaiming his own restaurant as his
favorite. He cites good food and a
great atmosphere as its draw, but
adds, "I like service with personality.
I think it is a huge part of a restaurant,
even bigger than food."
A singular recommendation of the
hamburgers at the White Lake Inn
came from the executive chef of Too
Chez, Ed Janos.
"I go to a lot of different restaurants,
but I only go back to the good ones,"
he said. His list includes Chimayo's,
R.I.K.'s and Cocina del Sol where he
can get a few small things that are
well-prepared. A really special
evening can be had at the Golden
Mushroom or Tapawingo's up North.
But excellent meals and service can
be found at other places that may not
be as well-known. Consistency of
high-quality food and service keeps
Mike Nash, a majority owner of Mr.
B's in West Bloomfield, coming back
to Sultan's, a Middle Eastern
restaurant in West Bloomfield. He
admits that the creme de la creme is
still the Golden Mushroom.
If you have already been to some
of these restaurants, go and try them
again, in light of what these experts
have said. If there are some new ones
mentioned here that take into
account your requirements and
expectations, call the babysitter and
then call for reservations.