A Country Club Atmosphere
That's Open To The Public

his restaurant has a Rugani was brought on board in pepper relish, redskin potatoes
May of 1996 to change things and fresh vegetable.
problem.
All entrees, by the way, also
It's been open since Feb- around ... which he did ... alter-
ruary 1995 ... recently ing the format, menu and prices come with soup or salad and
bread basket.
celebrating its second anniver- that he greatly reduced.
Results have a way of show-
Chef Joe McNeil, fot inerly of
sary ... and there are still people
ing
up
...
and
they
appeared
in
R.I.K.'s,
City Grill, Sebastian's
who don't know that it is open to
the more relaxed dining atmos- and the Townsend Hotel, opened
the public.
Copper Creek restaurant on phere and the know-how of Ruth's Chris Steak House in
Troy before coming to
12 Mile, between Halsted and someone who knew
what
he
was
doing.
Copper Creek a month
Haggerty, is situated overlook-
John was dining
after John.
ing the ninth green of the nine-
manager at Meri-
Sous chef Calvin
hole Copper Creek golf course.
Williams was a cook at
There are a lot of condos, wethers on Telegraph,
Pike Street Restaurant
along with the public golf course and at Fox & Hounds
in Pontiac and sous chef
... but many folks still think it is two years.
One of the first
at Crowne Plaza Hotel
a private country club.
at Metro Airport.
The beautiful dining room, things his keen eye rec- DANNY RASKIN
Their twin filets, two
LOCAL
with its casual elegance, seats ognized was that the
4-ouncers topped with
COLUMNIST
150, plus another 50 at a menu was not for
shrimp, crabmeat and
bar/lounge sector ... and are both Copper Creek's small
kitchen ... His new menu is such Bearnaise sauce, is a big seller.
definitely open to the public.
Also the choice of veal piccata
The fine nine-hole Copper where the kitchen can more eas-
or veal marsala ... and new items
Creek golf course was originally ily adapt to it.
And this without giving up the like sauteed shrimp tossed with
owned by Stan Aldridge, owner
of the Indianwood Golf & Coun- food quality and presentations linguine in a pesto cream sauce
try Club ... His group built the for which Copper Creek's restau- ... and sliced chargrilled chicken
golf course but before opening it rant has become noted by those breast on a bed of basil fettuc-
cine, tossed with house-made Al-
sold Copper Creek to brothers who know about it.
Tuxedo-shirt-and-bow-tied fredo sauce.
Richard and Ken Cummins.
Copper Creek makes its own
It opened as an upscale din- servers bring things like planked
ing room ... and still is ... but with Atlantic salmon baked on a crab- cakes, served with a Rose-
cedar plank and served on a mary mustard sauce, wild rice
a more casual attitude.
This happened when John plate topped with roasted red and fresh vegetable ... A crab-
cake sandwich has recently
been put on the menu.
Biggest seller is the broiled
whitefish ... over 80 pounds a
week ... a 10-12-ounce filet ...
Also the pan-fried perch filets
lightly dusted in seasoned flour.
There's even a salmon club
sandwich ... filet served on a
cornmeal roll topped with ba-
con, lettuce, tomato and pesto
mayonnaise and served with
French fries ... This is one of the
items that is served with a cup
of soup of the day ... along with
three salads and a New York
strip sandwich on onion roll
with French fries.
There are a lot of green col-
orings interspersed with beiges
at Copper Creek restaurant ...
Green linen napkins, comfort-
able green padded chairs ... Ta-
bles of white polished oak with
a polyurethane covering.
Prime rib is served only on
Friday and Saturday evenings
... and has gotten to be a big
Copper Creek favorite.
Pastry Chef Robert Goik was
formerly at the fine Bonne
Homme restaurant in Ply-
mouth ... He makes the cheese-
cake, chocolate and white
mousse, etc.
A piano bar is alive with soft
music, 5 to 9 p.m. for cocktails
John Rugani at Copper Creek.
and dinner Tuesday through
Thursday ... 5 to midnight din-

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122

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

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