Best Of Everything

Putting The Renowned Quality
Into A Namesake Restaurant

WISHING OUR

CUSTOMERS

8cFRIENDs

THE VERY 13EsT

I

are there managers who simply shrug
n the restaurant business, it is
their shoulders in a "too bad" attitude
hoped by owners, managers and
when
customers are not satisfied ... A
staff members that the public
thing of the past is buspersons twid-
will be lenient if things are not
dling their thumbs before bringing
exactly right, and give them another
water and bread.
chance.
There is a welcomed
This may, of course, per-
newness
at Chuck Muer's
tain to just about any busi-
Seafood
Tavern.
ness, but restaurants seem to
The catsup and mustard
be the ones with major
bottles are gone from tables
hopes.
... and there's plenty of
In some cases, the desire
experience at the important
may carry on to a third
helms.
chance.
Jim McIntyre, regional
This can happen ... and
manager,
has been with the
does ... with the restaurateurs
DANNY
C.A.
Muer
Corporation 12
realizing that three strikes
RASKIN
years ... most recent seven
and you're out doesn't only
Local Columnist years as general manager of
apply to a baseball game.
Meriwether's on Telegraph
A case in point comes with
and 10 Mile ... and is a
Chuck Muer's Seafood
restaurant man with a lot of
Tavern, W. Maple (15 Mile) off
know-how.
Orchard Lake Road.
Don Madalinski, general manager,
The thing going for it now in a big
is
a
former Mountain Jack's g.m. who
way is being a whole new ballgame
trained 560 hours with Bob Jones at
from the top on down in ownership
Charley's Crab in Troy to learn the
and management.
C.A. Muer ropes properly ... and has
Now that someone like Roger
been putting them to good use.
Zingle heads the CA. Muer organiza-
You'll find no laxity in cordial ser-
tion, it is hardly likely any shortcom-
vice
from Don, who is always available
ings Chuck Muer's Seafood Tavern
to
help
... and where possible does.
may previously have had will recur.
Chef
Ed Jackovich, at Meriwether's
The West Bloomfield resident's
three years ... and his sous chef, Tony
name commands respect because of
Toton, eight years at the River Crab ...
many reasons ... But one in particular
are responsible for the better-than-
... Zingle refuses to condone inept-
before seafood dishes being prepared
ness.
at
Chuck Muer's Seafood Tavern.
Gone are servers who leave things
Like salmon Rockefeller, filet
under the warmer and take their time
stuffed
with spinach Rockefeller mix,
about bringing your food ... No more

HOURS

MON - WED

*11:30 a.m. -11:00 p.m.

TH U RS - SAT

11:30 a.m. -1:00 a.m.

Available for private
parties on Sundays

(248) 549.7700
•

32832 WOODWARD

(Just South of 14 Mile)

•

9/26
• 1997

156

ROYAL OAK

Ed Jackovich and Don Madalinski are righting Chuck Muer's Seafood Tavern.

rice and vegetables; or its big seller of
potato encrusted white fish, plus the
20 or so fresh fishes that are featured-
daily along with pastas, salads, beef
and chicken dishes, etc.
Doing those fine homemade pas-
tries now is West Bloomfieldite Debra
Rosenberg, its new pastry chef, whose
former catering company operated
from her home about 12 years was
noted for many private parties.
Although Chuck Muer's Seafood
Tavern has a goodly number of the
foods people may want, it is primarily
a seafood operation, and as such offers
seafood entrees and side accompani-
ments, like its tavern seafood chowder,
smoked salmon quesadillas, spring
crab and chipoitle quesadillas, spicy
crab, Maryland crab cakes, the classic
onion soup, etc.
The wine selection is large, by the
bottle or glass.
There are six regular main plate sal-
ads, along with entree daily specials that
may include salads like crab and
spinach with smoked tomato vinaigrette
or crab Rockefeller cannelloni, etc.
Lunchtime goes over big, too ...
with eight sandwiches (including
blackened salmon burger), six salads,
six pastas and more.
Chuck Muer's Seafood Tavern is
open seven days ... Monday,
Wednesday, Thursday, 11:30 to 10;
Tuesday, Friday, Saturday, 11:30 to 11;
Sunday, 3 to 9.
Casual dining is the thing, with
white linen napkins on checkered
tablecloths that give the tavern feel.
Chuck Muer's fine training pro-
gram has heretofore been sorrowfully
lacking at the tavern ... You just can't
do a proper guidance program like
this piecemeal ... With people like
Roger, Jim and Don, folks can bet this
won't be happening again.
When it first opened as Chuck
Muer's Seafood Tavern, March 17,
1996, too many people came ... And
the restaurant very obviously was not
geared to handle the crowds.
Poor leadership and irregular, if
any, training continued to take its toll
... Thankfully, and hopefully, the woes
of yesteryears are gone.
Chuck Muer's Seafood Tavern can
now once again bring smiles to many
faces.
FINALLY, A PLACE that doesn't
only make its own bread and goodies,
but really meaning it when saying
made from scratch.
New owners of Dakota Bread Co.
at the Boardwalk, Orchard Lake Road
NAMESAKE on page 158