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Celebrate Mother's Day
With Us
Open For Dinner

Sunday, May 12
2 p.m. to 10 p.m.

A Taste Of New Orleans
Invades Detroit's Greektown

One of Metropolitan Detroit's Most
Beautiful and Exciting Restaurants

DANNY RASKIN LOCAL COLUMNIST

I

Wonderfully Prepared Catering
in Your Home, Office or at Our Restaurant

FINE DINING • DANCING
ENTERTAINMENT TUES. THROUGH SAT.

Now Appearing

BILLY ROSE

QUARTET

28875 Franklin Rd. at Northwestern & 12 Mile
Southfield
(810) 358-3355

Classic Authentic French Pastry Shop & Bakery
Special Occasion & Wedding Cakes
Coffee Roaster + Coffee & Tea Merchant
Homemade Ice Cream 4 Fine Chocolates
Breakfast, Lunch & Dinner Reservations Advised

2342 Woodward + Ferndale

Between 9 and 10 Mile Roads, nine blocks south of 1-696

On the west side, corner of Woodland + Parking in our adjacent lot

(810) 541-1200

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BROASTED1

• Dine In Only

OPEN 7 DAYS
SUN.-THURS. 11 10
FRI. & SAT. 11-11

-

THE DETR OI T

m

WHOLE SLAB
OF RIBS &
BROASTED OR
BAR-B-O CHICKEN
FOR 21

C. T"

CD
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118 SOUTH WOODWARD • ROYAL OAK

100 L

JUST NORTH OF1OMILE NEXT TO ZOO

544.1211

•

One Coupon Per Person

QUALITY IS OUR PRIORITY!

he carnival atmosphere
seems to always be there ...
The place bustles with ac-
tivity ... and almost every-
one appears to be enjoying his or
herself.
This oozing of charm makes
up the Fishbone's Rhythm
Kitchen Cafe that has topped
Zehnder's in Frankenmuth as
the largest independent restau-
rant in Michigan .. and 26th
largest in the nation.
Fishbone's is on Monroe, cor-
ner of Brush, a block west of the
main Greektown area ... and the
closest thing to New Orleans out-
side of a slow-poking crawfish ...
And speaking of crawfish, Fish-
bone's wouldn't be worth its
spices if it didn't feature the tasty
seafarers.
Like crawfish etoufee, one of
Louisiana's most famous dishes;
or fried crawfish salad of mixed
greens with crawfish tails and
garlic croutons; or an appetizer
of just plain boiled crawfish.
There are even
signs on how to prop-
erly eat crawfish ...
and three ceramic
fountains in the din-
ing rooms to wash
hands after eating
them.
It's a wonder that
Fishbone's didn't run
out of a blackboard
special while I was
there ... that's how
good it was ... Rainbow
trout with seafood
stuffing and topped
with capers and tri-
color roasted peppers
and salsa.
Also being featured
was a blackened
whitefish topped with
basil and tomato sal-
sa, and Cajun style
prime rib.
But this isn't all
that Fishbone's serves
... not by a long shot.
While the back-
ground music of soft
New Orleans jazz
wafted out among the
oodles of diners and
lookers, folks ate from a colorful
menu packed with good things to
eat.
Of course there's jambalaya,
the saucy blend of shrimp,
smoked sausage, herbs, spices
and rice; and shrimp Creole, the
traditional New Orleans togeth-
erness of Gulf shrimp in a toma-
to and herb sauce served over
rice; three versions of pasta
Orleans (with chicken breast,

without seafood and the highly including the very hot Jamaica
popular fettucine sauteed with Hell Fire which came in a few
shrimp, crawfish, crabmeat, years ago by mistake and instead
mushrooms and tomato in a of being sent back for credit, Fish-
pecan pesto spicy cream sauce). bone's decided to use it up.
However, re-ordering wasn't
Catfish? ... Now what kind of
Cajun New Orleans restaurant expected because it was much too
would this be without it? ... Cat- hot ... But there came so many
fish Anthony, large fillets rubbed requests for it that Jamaica Hell
with olive oil and Italian herbs, Fire has become a standard ...
lightly breaded and broiled; cat- The most popular is called Inner
fish atchafalaya, grilled fillets Beauty — spicy, but not as much
as some of the others.
topped with crawfish
You'd be surprised
etoufee.
The snapper Beau-
at the number of folks
who enjoy the food as it
soleil is a standout
is prepared for them ...
topped with mushrooms,
without any spices ...
scallops, shrimps and
Cajun food doesn't
wine ... As are the crab
have to be spicy to be
cakes grilled and served
good ... The taste and
with a lemon caper dill DANNY RASKIN
preparation have their
sauce.
LO CAL
own importance.
All the sauces and
COLU MNIST
Fishbone's is owned
soups are homemade ...
and there's nothing to hide as by Jim Papas and Ted Gatzaros,
chefs and cooks are hard-at-work who also have International Ban-
bustling about the open kitchen. quet Center, Atheneum Hotel,
Fishbone's also has its own Pegasus in Greektown and Fish-
er Building, Shore
Club on Jefferson
and 11 Mile, and
Trappers Alley.
It seats 350 in the
restaurant and an-
other 200 in the In-
ternational Center
atrium which is reg-
ularly used for dining
and overflow.
The atrium is also
very popular for ban-
quets and parties ...
and houses the
world's largest indoor
waterfall, with water
going up and down
the nine-story struc-
ture at a rate of 6,000
gallons a minute.
Blues, Mardi Gras,
Bourbon Street, etc.,
pictures are every-
where ... Photos too of
Billie Holiday, Nat
King Cole, King Oli-
ver and Louis Arm-
strong blowing up a
storm.
Besides eating,
there is so much to
see at Fishbone's,
pastry shop where goodies like which is housed in the former
Key lime pie and pecan pie are Ferry Seed Co., built in 1881 and
made ... Bread pudding and bought by Jim and Ted in 1985 ...
peach cobbler? ... Certainly ... authentic New Orleans sur-
And bananas Foster is also roundings like church light-
ing fixtures, antiques, mirrors,
served.
You can have your food as mild etc.
The look of New Orleans is
or as spicy as you want ... And
you're the boss of your own taste- there with wrought-iron grill-
work, wooden shutters on the
buds or stomach destiny.
On all tables are bottles of windows, tiny multicolored tiles,
most every sauce imaginable ... gas lamps, etc. ... Cypress wood