Wrd W.1-0

60 percent of the house, leaving
the other 40 open for walk-in traf-
fic ... But take a tip and make that
reservation.
The marketplace theme, says
Matt, was inspired by the Atlantic
Seafood market in Buckhead, Ga.
"The open design leaves little
to the imagination as everything
is exposed for our guests to wit-
ness," e says.
"Northern Lakes is a casual
family restaurant that has been
designed for all occasions. While
the decor is simple and fun," says
Matt, "the cuisine is serious
seafood."
Like a good seafood house
should be, also served are salads,
steaks, chicken and vegetarian
dishes.
Remember, Matt Prentice, be-
sides proving himself a good busi-
nessman, is also a fine chef.
"Many people simply order
fish," he says. "While they always
order their steaks with a 'tem-
perature' (rare, medium-rare,
medium or well-done), they don't

Northern Lakes is
No. 13 in the chain.

\—

think of ordering their fish the
same way. If people forget, we'll
ask them.
"Many diners think that fish
should be fully cooked through
(well done). This is definitely not
the case and with some fish is a
true sin.
"In fact, most fish is best pre-
pared medium, wherein the inte-
rior is beautifully moist and
flavorful. Great examples of this
are whitefish, swordfish, grouper
and snapper to name a few. Oth-
er fish are best served rare. The
perfect example of this is tuna,
which should always be served
rare to medium rare. If people are
going to order their tuna well
done, they should do themselves
a favor and get something else.
"Still other fish are best medi-
um-rare. The perfect example is
salmon, whose beautiful texture
is ruined if it is overcooked.
"Many of us were raised on
overcooked fish. I know I was. In
fact, until I had fish cooked prop-
erly, I actually hated it."
There are very few choices of
fish and seafood that Northern
Lakes doesn't have on its ever-
changing menus.
The bills of fare might well be
the most diversified of any in this
area.
Knowing Matt Prentice, it is
conceivable that he would have
such an operation ... Opening his
first seafood restaurant is more
than a challenge ... It is another
addition to his respected reputa-
tion as a restaurateur.
Northern Lakes Seafood Co.
is No. 13 in the chain of his
Unique Restaurant Corporation

... and definitely not his last.
TOP CHICKEN wing eaters
at the three East Side Mario's lo-
cales will compete for the title of
Wing Eating Champion, Aug. 27,
9 p.m.
Of eight finalists at each loca-
tion, the top contestant at every
locale who eats the most chicken
wings will get a trip for two, in-
cluding airfare and hotel, to New
York City ... (With all those chick-
en wings, they could probably fly
there themselves.)
GOOD WAITRESS Dept. ...
And she's only been at it two years
this past July ... The big smile,
great personality and wonderful
efficiency of Dianna Shafer at En-
voy Cafe, in Simsbury Plaza, 14
Mile and Farmington roads, make
her a much-wanted person to
have serving you ... Hard to be-
lieve that Dianna was never a
waitress before ... She's that good
... And a big reason why so many
folks want to sit in her station.
RATTLESNAKE CLUB joins
the Web parade as it goes on the
Internet with a brief history of
owner Jimmy Schmidt and the
origins of his restaurants, a menu
page, a monthly food quiz, sam-
pler of current dishes, etc.... Rat-
tlesnake Club's Web site address
is snake@rattlesnakeclub.com .
REUNION DEPT.... Lookout
has already begun for grads from
Cass Tech classes of '46, '47, '48
and '49 ... 50th-year shindig has
already been firmed with Somer-
set Inn for Oct. 10, 1998 ... Call
Dave Brody, (248) 352-2248, or
Joe Litwin, (248) 553-0421.
A PROUD MOTHER Speaks
Dept. ... with Betty Starr telling
about her son, Marty Sheyer ... "A
rising star on the Jewish circuit,"
she says ... "A 52-year-old singer,
humorist, playwright and poet
who went pro about four months
ago," writes Betty.
LOCAL SONGSTER Kim-
mie Horne is in the lounge at
Farmington Hills Carver Steak
and Chops, on Sinacola Court, Fri-
days and Saturday, 8:30 p.m. to
12:30 a.m. through August ... She
does standards in pop, jazz and
rhythm and blues.
FORMER NORMAN'S Eton
Street Station restaurant in Birm-
ingham ... now named Big Rock
Chop & Brew House, recently
opened to the public with a prize
catch.
Owners Norm and Bonnie LeP-
age have Louie Weidemann wel-
coming guests at Big Rock, and
the fine maitre d' is "back home"
with them.
When Norm and Bonnie ran
the Townsend Hotel and its Rug-
by Grill, they lured him away
from Crickets in Chicago ... and
he became an immediate favorite
at the Rugby eatery.

WONDERING DEPT. ...

Why, if Michigan's unemployment
rate has dropped to an all-time
low, do so many restaurants still
have such a tough time getting
help? ❑

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