The Ocean Grille
Serves Trust With Seafood
One of metropolitan Detroit's Most
Beautiful and Exciting Restaurants
Wonderfully Prepared Catering
in Your Home, Office or at Our Restaurant
DANNY RASKIN LOCAL COLUMNIST
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Fine Dining Six Nights A Week
Live Entertainment Five Nights A Week
Now Appearing Tuesday Thru Saturday
GEORGE "STARDUST" GREEN
And Show Tunes -
28875 Franklin Rd. at Northwestern & 12 mile
Southfield
358-3355
Ti-dy SLur Mk,
Restaurant
SERVING THE GREAT
TASTE OF ETHIOPIA
OFF TOTAL BILL;
1 2
(Not Induding Alcohol)
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Expires 12-30-94
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CATERING AVAILABLE In Schools, Homes, Etc.
508 Monroe In Trapper's Alley, Greektown •-964-6699
NOW FEATURING
DI M SU M
7 DAYS A WEEK, 11 am. to 5 p.m.
Limited Dim Sum Menu
After 5 p.m.
We Make Our Own
Wonderful Pastries
HONG KONG
WHITEFISH
SPECIAL
HONG KONG
STEAK
SPECIAL
05
$ 7
■
7
8•95
(No Ice Cream
or Other
Dessert)
NOT GOOD WITH ANY OTHER COUPONS OR SPECIALS
EXPIRES 12-30-94
JN
(No Ice Cream
or Other
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Dessert)
NOT GOOD WITH ANY OTHER COUPONS OR SPECIALS
EXPIRES 12-30-94
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Orchard Lake Rd. and 14 Mile Rd. • Farmington Hills
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TOKYO JAPANESE STEAK HOUSE I CANTONESE & NORTHERN CUISINE
851-8600
851-7400
COCKTAILS
STEAKS, SEAFOOD,
DAILY SPECIALS!
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ENTERTAINMENT
TRY OUR
FRIDAY & SATURDAY
SUNDAY BRUNCH
NOW APPEARING —
10:30-2:30
2555 W. 12
,
MILE AT COOLIDGE
BILL STREET
(810) 399-6750
onfidence and trust are with a cracked green peppercorn
mighty big words in the crust, plum wine and fresh gin-
success of a true seafood ger butter sauce, $17.95 ... An in-
restaurant.
teresting salmon appetizer item
Placing your dietary faith in a at Ocean Grille is the salmon tart,
sea-farin' establishment is almost salmon and herb cheese on puff
like saying thanks for the health pastry with dill beurre blanc,
watch.
$7.95 ... Around 75 pounds of
Ocean Grille on North Wood- salmon are gone through in a
ward, next to Crowley's in down- week.
town Birmingham, has achieved
All dinners at Ocean Grille are
this high standard to rank it as served with salad, fresh vegeta-
one of the most successful true bles, a starch and bread basket
seafood dining spots around.
of matzah, bread sticks and fresh
Much of the trust so many peo- French bread made on the
ple place in Ocean Grille is due premises.
in no small measure to its own-
The moderate price structure
ership by Craig Dilworth.
is refreshing.
His reputation is at stake
Seating in the main dining
every time a person takes a bite room is for 150 ... A lounge bar,
of Craig's many seafood selections where many like to eat lunch or
... And he knows it ... But his dinner, has 19 stools, and a pri-
many facets necessary for
healthful seafood dining is
the backbone that promotes
oodles of confidence from his
faithful customers.
Craig's thorough knowl-
edge of fish is a huge asset ...
So much so that if any re-
ceived from a supplier is even
the slight bit not acceptable,
it is immediately sent back
... For sure no fish purveyors
like to have their water dev-
ils returned and take extra
precautions in the case of
someone like Craig with his
strict and high standards.
Before opening Ocean
Grille, Craig was director of
operations for the Chuck
Muer collection of many fine
seafood dining establish-
ments, which accounts for his
noteworthy track record.
After nine years with
Chuck, he left in the spring
of 1988 ... And in September Ocean Grille's Craig Dilworth.
1989, opened his Ocean
Grille, which is today one of the vate sector seats another 22.
few restaurants around that spe-
Craig is so proud of his fish
cialize almost strictly in seafood, that if customers want to see
constituting 90 percent of Craig's what they will have for dinner,
daily offerings.
the waitperson will, on request,
There are about 30 seafood bring it raw to the table ... Or,
items on the Ocean Grille menu if desired, folks can go into the
... every fish is fresh ... Frozen kitchen anytime and watch Ex-
fish is a no-no.
ecutive Chef Tim Cikra and his
Biggest seller at Ocean Grille staff prepare their delicacies.
is whitefish ... Delicious parme-
Seafood customers are very
san-encrusted with a lemon but- discerning ... Craig knows this
ter sauce, $15.95; lemon pepper ... and the challenge is one that
whitefish, pan-seared and fin- he handles very well ... The en-
ished with white wine, $13.95.
tire fish lineup at Ocean Grille is
In the first week, Craig sold not on the menu ... Many are in
only 10 pounds of whitefish ... the special sheets brought daily
Five years later, it is at the 100 by Ocean Grille waitpersons like
pound mark.
Barbara Simms, one of three
Second biggest favorite is servers along with three cooks
salmon ... Grilled with fresh who have been with Ocean Grille
beurre Blanc, $16.95; pan-seared since it opened ... Show me a chef
or cook who doesn't enjoy clean
surroundings like at this restau-
rant and I'll show you someone
who can't get a job.
In the 1,500 square foot
kitchen, Executive Chef Tim
Cikra is surrounded by glim-
mering stainless steel, including
all stainless steel counters ... One
of the two walk-in coolers con-
tains all produce and prep food,
while the other has nothing but
fish and maybe a couple of oth-
er items ... In the freezer is ice
cream, etc. ... The floor is clean
quarry tile as spotless pots and
pans hang on the wall and upside
down in racks.
All the fish is cut at Ocean
Grille ... Some that are bought
whole, like halibut and sturgeon,
are fileted only at the restaurant
... And everything is cooked to or-
der.
The fish at Ocean Grille is so
fresh that Craig is not afraid to
serve it raw Like salmon and
yellow fin tuna tartare appetizer
with wasabi (Japanese horse-
radish) and pickled ginger, $7.95.
Craig is a Penn State Univer-
sity graduate in hotel and restau-
rant management ... Executive
Chef Tim Cikra studied under
Madelaine Kamman, director of
the School for American Chefs at
Beringer Vineyards, Napa Val-
ley, Calif. ... He was selected as
one of 40 chefs in America to at-
tend as the result of a national
competition in 1990.
Wife Bobbie and Craig make
all the desserts and pastries (ex-
cept, of course, the Guernsey ice
)