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October 06, 1995 - Image 92

Resource type:
Text
Publication:
The Detroit Jewish News, 1995-10-06

Disclaimer: Computer generated plain text may have errors. Read more about this.

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Rick In His Element At His
'10.00 •9 0 OFF: Daughter's Restaurant
OFF

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"A Little Bit Of New York Right Here In Bloomfield Hills"

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■ ■




• PARTY •
CARRY ■ • • TRAY • • •

OUTS :I ■ •




On purchase of $100 or more
on carry-outs only.

NI

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DANNY RASKIN LOCAL COLUMNIST



• 10 person minimum • Good on all holidays
• Present this ad before ordering
• Delivery service available

111

Expires 12/6/95

Expires 12/6/95

■■ ■ ■ ■ ■
■ ■ ■ ■ ■ ■ .4
6646 Telegraph Rd.

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At Maple(15 Mile) Bloomfield Plaza

Phone: (810) 932-0800 Fax: (810) 932-1465

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r

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$2.50 OFF

UWE

I
I
I
WHOLE CHICKEN
I
BROASTED OR BAR-B-Q
ALL
ORDERS
INCLUDE: CHOICE OF 4 SIDE DISHES (CHOOSE FROM
I
SELECTION OF 15) AND 2 GARLIC BREAD SLICES
Open 7 Days • 1 Coupon Per Person
I
Not Good At Our Southfield Location

I

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I

mgml

Self-Serve & Carry-out
13500 W. 9 Mile, Just East of Coolidge

elm

imilm

Expires 10-30-95

ISM MEM UM ME MUM NM

UM

SENIOR CITIZENS 10% OFF' BEFORE 5 ..m.

The Experts in
Mid-East Cooking

— Wiya- ete-

MID-EAST CAFE

Featured on "McCarthy's Menu"

Full Lebanese Menu • Daily Specials • Even thing Freshly
Prepared Daily • Full Catering Service • Many Items
Made With No Oil or Fat and No Oil & Low Fat.
Open 7 Days, Mon.-Thurs. 11-8 • Fri. & Sat. 11-10 • Sun. 12-9



681-7170

2456 Orchard Lake Rd.
Sylvan Lake

m..................

Fax: 681-9706

Fresh & Fantastic Mid-Eastern Cuisine

00-

BACkROora
Xde

• Spacious Dining Room,
Full Bar and Fine Wine List.

• Quick Service Deli & Carry-
Out Counter With BEER &

WINE TO GO!

• Catering For Any Size Occasion

7295 ORCHARD LAKE ROAD At Northwestern Hwy.

(810) 851-1133

I

I

MEM UM IIIMM

AIMMEMMMIllgra

100%
Non
Smoking

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OF OAK PARK

1414-7300

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MOM OEM IMO MEM ENE MUM

Fax: (810) 851-0092

T

he search has ended ... the Detroit area in 1980, his ini-
and a favorite chef/own- tial venture was as executive chef
er finally has what he for Yvonne Gil at Tweeney's in
wanted for so long to Birmingham.
show off the elegant dis-
As a partner in the former
tinctions of his trade.
R.I.K.'s Total Cuisine at Bloom-
After opening Emily's on Cen- field Plaza, Maple and Telegraph,
ter (Sheldon) in Northville, Rick he also became involved with the
Halberg happily, but with fond opening of R.I.K.'s The Restau-
memories, forgot his former days rant, which opened in the Or-
as executive chef and owner at chard Mall on Orchard Lake
R.I.K.'s The restaurant in Or- Road in December 1988, serving
chard Mall.
Italian cuisine until its closing,
The many-years-old
February of 1994.
house that Rick occupies
Rick is no slouch at
with his new Emily's,
food preparation and
named after Rick's and
imaginative cuisine ...
wife Karen's 13-year-old
He is a graduate of the
daughter, is even better
American Culinary In-
than he had hoped to
stitute, Hyde Park,
find ... built between
N.Y., and his own exec-
1850 and 1870.
DANNY RASKIN
utive chef at Emily's.
It has all the elements
LO CAL
About the only thing
Rick needs to present
COLD MNIST
one can find not made
fine dining with touches
at Emily's is the pota-
of class elegance ... something he to brioche, which he buys from
previously found difficult to do.
Matt Prentice's Sourdough Fac-
Rick opened his new restau- tory.
rant Oct. 20, 1994, a day after his
It is a six-day operation ...
and Karen's 21st wedding an- Tuesday through Saturday, 5:30
niversary ... She is a teacher at p.m. until the last person leaves
Dunkel Middle School in Farm- ... and Sunday from 4 p.m.
ington Hills.
Each room at Emily's is a dif-
Emily's seats about 75 in three ferent color ... sunflower, French
rooms on the downstairs lev- blue, raspberry, citron yellow ...
el...An upstairs private sector Framed pictures adorn the walls
seats another 25 at the
previous Sheldon Road-
house and Rose Cot-
tage, both former
bistros.
There is no denying
that this is an elegant,
class restaurant ...
small enough for Rick
to ply his trade with
personal touches, yet
sufficiently large for his
customers to dine in
airy comfort.
Wines galore are
everywhere, including
a vino display in the 50-
seat main dining room
... Mediterranean food
from southern France,
Italy and Spain is gra-
ciously served on white
linen tablecloths, com-
plemented by white
linen napkins.
He has been in the
restaurant business 25
years ... Rick's first din-
ing spot was a health
food restaurant, the
Aquarian Farmery in
Tuscon, Ariz., around
1970 ... When the native Rick Halberg of Emily's.
localite moved back to

along with quaint antique pieces
... It is very homey; a fireplace in
the main dining room has real
cords of wood ready for use ...
Some areas have wooden floors
and others are carpeted.
Emily's is not an everyday sort
of restaurant ... Everything done
seems well thought out for con-
sumer satisfaction in gourmet
dining ... People like to eat there
because they can get something
different ... Rick likes to prepare
these kind of dishes ... and enjoys
changing his menu frequently.
Most of his culinary delights
are unlike those prepared else-
where ... A specialty is the prix-
fixe four-course dinner which is
available Sunday, Tuesday,
Wednesday and Thursday, along
with Emily's regular menu ... On
Friday and Saturday, only the
highly popular prix-fixe dinner is
available.
Almost all pastries are made
at Emily's ... And there is always
a vegetarian dish among the
main courses ... As example,
Arancia, an Italian rice croquette
made with saffron risotto and
filled with Fontina cheese and
sun dried tomatoes, served with
baked baby eggplant, Roma
tomatoes and mushroom mari-
nara sauce.
Among the big sellers
is Emily's veal rack
chop, dusted with Porci-
ni flour and pan roast-
ed, served with Vidalia
onions, chantrelle and
morel mushrooms and
truffled potatoes ... or
veal rack chop with
porcini mushrooms and
pan roasted, served with
truffled Madeira veal
glaze and truffled pota-
toes with portobella
mushroom.
Seafood also goes over
well ... Like spice crust-
ed tuna ... black pepper
and fellen seed pressed
into Hawaiian yellow-
fish tuna, seared and
served with fava beans,
cannellini beans, toma-
toes, pesto and olives ...
Wild sea bass is poached
in saffron court bouillon
and served with vegeta-
bles and potatoes and
drizzled with lemon oil
and herbs.
The balsamic roasted
duck at Emily's is
choice, basted with bal-
samic vinegar, soy and

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