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 C 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) JN Expires 12-30-94 J 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 JN Dessert) NOT GOOD WITH ANY OTHER COUPONS OR SPECIALS EXPIRES 12-30-94 Witi6 NO& Orchard Lake Rd. and 14 Mile Rd. • Farmington Hills Cr) LLJ TOKYO JAPANESE STEAK HOUSE I CANTONESE & NORTHERN CUISINE 851-8600 851-7400 COCKTAILS STEAKS, SEAFOOD, DAILY SPECIALS! U) o LL1 CC LLI LLJ 76 0 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 )