EXTENSIVE WINE LIST • LUNCH & DINNER There Is No Fiction With This Flavor Of The Keys T KITCHEN OPEN UNTIL MIDNIGHT FRI & SAT LUNCH MON - FRI DINNER TUES - SAT Seating is for about 100, plus Swiss cheese on Cuban bread, here has been L.J. Loophole at the former Sheraton a raw bar with raw oysters, peel- etc. ... The Cuban bread, which Southfield, Jake of Jake's on and-eat shrimp, gator gua- is much like the French the Lake, Louie Linguini in camole, voodoo pickled eggs with baguette, is made by Cynthia. A huge mural of the Atlantic the Radisson Plaza, P.J. Clarke volcano mayo, etc. ... Even Cyn- in Birmingham, and so many thia's chocolate chip cookies with Ocean is painted on a wall, and more who lent their fictitious Macadamia nuts ... The raw bar tall windows face out into the names to dining establishments. has a happy hour Monday shopping center's parking area. Captain Tony likes children ... Of the above, only Louie Lin- through Friday, 3 p.m. to 6 p.m., with conch frit- guini remains. he's had more than his share ... So having a kid- Now comes Captain Tony ... ters, Bermuda Triangle dy menu would be most Except that he is no imaginary rings, Kingston wings, expected ... It's not just character but the real namesake smoked bluefish and a sector of the menu but of Captain Tony's Key West Bar peel-and-eat shrimp, a separate placemat list- & Grill, owned by Rick Griswold $3.50. One wall is com- ing items from which and Hall Koss in the Northwood youngsters can choose ... Shopping Center at 13 Mile and pletely filled with pic- tures of Captain Tony, DANNY RASKIN Woodward. chicken tenders, pep- LOC AL peroni and cheese pizza, Eighty-year-old Captain Tony while other decor looks COLUM NIST Tarrocino, former Key West are attempts at giving hamburger, spaghetti, hot dogs, french fries. mayor and bar owner, is a leg- the place a Key West Greg has fresh fish flown in endary figure in that sector of appearance ... The floor is inter- esting, looking like footprints in from Key West National Fish- Florida. eries three times a week. The Royal Oak Captain the sand. And there is a bocci ball court Best sellers are the grouper Tony's opened in December on the former site of Sears Hard- where people can sit on one side, baked in parchment with island ware, and was originally slated have lunch or dinner, and watch spices and served with Key lime honey mustard sauce; and eight- to have a chef from Key West, the game being played. A captain's table, with Cap- ounce Mahi filet pan seared and but wisely chose someone local- ly who would know the wants of tain Tony's image on one of the served with tropical remoulade. chairs, gives the appearance of this locale. His voodoo ribs go over very Greg Campbell, who opened having him join the seating for big, island spiced baby backs chargrilled and basted. the Bloomfield Hunt Club and eight. Of course the nautical look is The menu has 12 appetizers, was there 10 years, plus five years at the Bijou on Southfield there ... And bands play on a a minimum of 10 entrees, four Road, came on board a month be- stage surrounded by seafaring soups, with one of them having fore Captain Tony's opening and ropes Thursday, Friday and Sat- four variations, five salads, nine Caribbean sandwiches and those has proven to be a keen choice, urday. Want a cigar? ... Captain luscious desserts made by Cyn- preparing the new world Florida Caribbean cuisine with sound Tony's has Cubans for you ... The thia with her magic touch. Like her coconut rice pudding adeptness for which he is noted. chocolate kind, that is. Also, it is the only place with golden raisins inside a tulle This is no ordinary restaurant ... not.with Greg making items around that has Cuban sand- cup, with strawberry sauce, ba- like a 12-ounce strip sirloin mar- wiches ... House smoked turkey nana spice cake served with inated in olive oil, garlic, cumin with leaf lettuce, tomato and flambed bananas ... Leave of the and fresh pepper, then flame sofrito sauce pressed on Cuban flaming and ask instead for a bread; fresh vegetables and mango or strawberry sauce and grilled; or the grilled 10-ounce filet served with Spanish sherry and chorizo demi- glaze; or a corkscrew pasta tossed with fresh seasonal vegetables and chimichurri pesto; or an oven-roasted cit- rus glazed chicken breast finished with a sweet smoky chipolte sauce. And the presence, too, of fine pastry chef Cynthia Wybranows- ki, formerly at Andi- amo's in Warren, who came here after a rep- utation garnered living and working 11 years in Italy and France ... and taking courses at the famous school for professional pastry chefs, Ecole LeNotre, Captain Tony with Rick Griswold. outside of Paris.