EXTENSIVE WINE LIST • LUNCH & DINNER

Don't Bury Your Head
Over This East Side Treat

here was a time years back
when many customers said
that Driscoll's Steak House
on East Jefferson couldn't
get any better.
At least not while it was owned
and operated by Paddy Driscoll ...
with a reputation for excellent
steaks as one of the few restau-
rants along Jefferson that at-
tracted so many to St. Clair
Shores.
Today, as Bobby Moore's Steak
House (former Bobby Moore's
Blind Fish) on East Jefferson at
10 Mile in St. Clair Shores, the
Driscoll's of yesteryears may have
to take a back seat at the site to
which folks used to travel • for
choice meats excellently prepared.
Whoever thought that ostrich
would become the meat of the late
'90s ... tasting like steak and
served at Bobby Moore's Steak
House with a zip sauce?
It is an interesting and re-
warding dining experience.
Ostrich meat has half the fat of
chicken or beef ... with one-third
less calories than chicken or beef
... and absolutely no gamey taste.
In fact, if blindfolded, you could
scarcely tell the difference from
beef ... Except that the farm-raised
and beautifully prepared ostrich
meat served at Bobby Moore's
might be a little tastier.
And the 3-inch thick center cut
swordfish probably ranks among
the finest ... Whatever Bobby

T

teaks • Seafood • Pasta

KITCHEN OPEN UNTIL MIDNIGHT FRI & SAT
LUNCH MON - FRI
DINNER TUES - SAT

Moore's does in its blackened and person; one pound New York strip,
grilled preparation, the difference $18.95; one pound prime rib,
$18.95.
is quite apparent.
The prime rib also comes in
Seating at Bobby Moore's Steak
House is 140 in three intimate three other sizes ... 3/4-pound.
rooms with white linen napkins $15.95; 1 1/2 pounds, $23.95 ... and
and white linen tablecloths ... plus a six-pound elephant cut with the
about 50 more in a bar/lounge menu wordage, "If you eat it, the
which can also be used for dining. cost is 95 cents. If you don't, it's
$95."
It is open Monday
That 8-ounce tender
through Thursday, 4
and
tasteful ostrich steak
p.m. to 10 p.m.; Friday
is offered as a
and Saturday, 5 p.m. to
daily chefs special entree
11 p.m.; Sunday, 4 p.m.
at $19.95 ... and also
to 9 p.m.
served as an appetizer,
Even the drinks are
$9.95.
interesting ... With mar-
Entrees include salad
tinis come a tray of DANNY RASKIN
and whipped redskin
LOC AL
stuffed olives (anchovy,
potatoes or fresh veg-
COLUM NIST
blue cheese, garlic, etc.)
etable.
from which drinkers
If you like homemade black
may make their selection.
You'll recognize the general bean soup, you may want to try
manager ... he's Doug Coffman, the one at Bobby Moore's Steak
who was previously GM at Big House ... when it's available.
Daily specials usually include
Fish in Dearborn ... Doug has been
at Bobby Moore's Steak House pastas, chicken, king crab legs,
fresh fish, etc. ... Doug tries to have
since its conversion last May.
Many of the traditional Bobby the king crab legs on hand at oth-
Moore's favorites prepared by fine er times too, just in case they are
Executive Chef Shawn Roberts asked for ... which is often.
Never know what the specials
and his sous chef, Pascal Polis, are
still available ... varieties of fresh might include ... Maryland soft
fish, oysters Rockefeller, barbe- shell crabs, walnut encrusted
cued jumbo shrimp, 1/2- and 1-112- whitefish, frog legs, steak Diane
with mushrooms, green onions
pound lobster tails etc.
Prices aren't out of line ... like a and sauteed in brandy, Marsala
1/2-pound filet mignon, $16.95; wine and cream; etc.
The restaurant was closed for
3/4-pound filet, $21.95; 2 1/2-pound
porterhouse for two, $19.95 per a week of remodeling ... painted
inside and out, new car-
peting and upholstery,
new wallpaper, im-
proved lighting, a re-
designed lounge ... and a
new name.
When guests enter
the lobby they now see
fresh cuts offish and beef
displayed in the new
wall-sized refrigerated
showcases.
The new look goes
with the even-better-
than-before food being
presented at Bobby
Moore's Steak House.
IT WAS BOUND to
happen ... and it took
someone like Barton
Charlip, owner of the
new Canfields on Wood-
ward, to get the ball
rolling.
With a Detroit resin--
gence coming, restau-
rants have gotten smart
and formed the Down-
town Detroit Dining As-
sociation.
To date, Barton al-
ready has a fine lineup
of eateries on the list.

Bobby Moore's Doug Coffman and Pascal Polis.