'M a ude

RESTAURANT & LOUNGE

EXCELLENT HUNGARIAN,
AND EUROPEAN CUISINE

YOUR perfect choice for
birthdays, anniversaries,
showers, rehearsal parties, re-
tirement parties or any special
occasion."

Strolling Gypsy Musicians
Fridays & Saturdays

Closed Mondays

1235 Ottawa Street ' Windsor

5 mins. from Tunnel • U.S. Exchange
For Reservations

1-800-963-1903

or (519) 252-0246

Herman Yagoda Invites You To Enjoy The
Best Food & Fun In Town!

"The Iamb chops at Herman Yagoda's
McVees continue to draw raves"

Danny Raskin
The Jewish News

GARY ROSE TRIO

Every Saturday Evening

MC VEE'S

23380 Telegraph (South of 10 Mile Rd.)
Southfield
(248) 352-8243

INTRODUCLVG OUR
NEW IVIENUIVITH
PRICES NOW EVEN
LOWER THAN BOOR

Also 1/2 Orders Available

Special

'Ludt Cottpon

Enjoy GOURMET DINING

By Former Chefs at

Giorgio's & Peter's K

3/20

1998

98

OPEN 7 DAYS 8 a.m.-9 p.m.
6393 Farmington Road, Just N. of Maple
(Next to the Sports Club) • West Bloomfield
(248) 626-3722

The Best Of Everything

Two experienced names make good business.

IV

I hen two fine chefs get

together in business, it's
always wise to make cer-
tain that at least one of
them is a businessman.
Many good chefs are just chefs ...
and discover too late that they can't
lose their shirt working in the kitchen
for someone else.
In the case of Steve Allen and
Charles "Rocky" Rachwitz, who
opened Steve & Rocky's on Grand
River in Novi, both are excellent
chefs, and Rocky is also a proven busi-
nessman, as evidenced by his Rocky's
of Northville and Rocky's of Brighton.
Not to say that Steve isn't ... He
just doesn't have Rocky's business
track record yet ... However, as former
executive chef at the Golden Mush-
room, Steve had duties that would
necessitate good business sense ... Like
purchasing $1 million in food yearly,
consulting on large equipment for the
kitchen, etc. ... Cost control in the
kitchen plays a major role in the
health of a restaurant.
It all started when longtime friends
Rocky and Milos Cihelka were on one
of their hunting trips ... Rocky told
Milos of his want to someday have a
restaurant that would showcase
Rocky's culinary talents with a few
more "high-end" entrees.
Milos recommended that he open a
restaurant with Steve Allen, also a
longtime friend, and former worker
under him at the Golden Mushroom.
The rest, as they say, is history.
They found the former Fuddruck-
er's site, and after six months of
remodeling in which Steve and Rocky
served as general contractors in the $1
million renovation, their new restau-
rant was born.
Except for the four walls and a
kitchen office, the building was com-
pletely gutted ... Today, the decor
includes a wall-size glass wine cellar
with over 175 vino selections on dis-
play, a 135-gallon fresh water aquari-
um, slate floors, natural oak tables,
large wire fish sculptures covered with
stretched cloth, a large picture of Steve
and Rocky that looks like a TV
screen, etc.
White linen tablecloths and green
linen napkins are on dining room
tables ... In the booths, large green oak

tables display the sanding and staining
ber slices.
The Steve & Rocky's raw bar, with
handiwork of Steve, Rocky and their
its variety of appetizers, smaller sam-
fine general manager, Joe Crowell ...
They also were involved in the restau-
pler-style entrees and tapas, gives
guests a chance to enjoy several items
rant's painting, among other decor
rather than just trying the
chores like hanging artifacts,
customary single dishes.
etc.
The Chef Milos mush-
Seating is for 221 ... A bar
room soup is a tribute to
with 25 stools gives a bird's-eye
this area's great certified
view of the kitchen.
It is a six-day operation ...
master chef ... The elegant
taste and well-bodied soup
serving lunch Monday through
Saturday, 11 a.m. to 4 p.m.,
is a classic.
and dinner from 4 p.m.
Restaurants with a good
One of the entrees at Steve
bouillabaisse are not too
& Rocky's, Atlantic salmon in
many ... This is a French
D ANNY
dining masterpiece and
a crispy spring roll, is most
RA SKIN
interesting and delicious ... It
Steve & Rocky's has a good
Local Columnist
deal of pride in theirs, with
has an Asian touch with
wasabi, marinated vegetables,
gulf shrimp, mussels, clams,
sea bass and salmon, $19.50 ... With
ginger, garlic, etc.
Big entree favorites also include the
Maine lobster, $28.
Pastry Chef John Telfer is responsi-
grilled spice-rubbed veal chop in a
natural juice; filet with portabello
ble for the homemade breads and
scrumptious desserts which are both
mushrooms, mashed redskin potatoes
made on the premises ... He worked
and caramelized onions; white fish
with a light potato and red onion
under Milos at the Golden Mushroom
seven years as sous chef and pastry
crust.
chef (also with John Bonchet at
A highlight of the menu is its daily
offerings of specials in which Steve
Atlanta's Ciqoulet Bistango; Joe's
and Rocky have a chance to show off
Asian Cuisine in Boston; and Ritz-
Carlton in Naples, Fla.).
And when it comes to
the training of servers, you
can't beat the wants of
owner/chefs who are such
sticklers on food prepared
by them being presented
properly ... This is why
waitpersons, like pretty-dim-
pled Katie Brown, are so
pleasantly cordial and effi-
cient ... Relaxed dining that
comes with a good server
seems to make the food
taste so much better.
Behind the names: Steve Allen and Chuck "Rocky"
Steve Allen and Rocky
Rachwitz.
Rachwitz have always had
much to offer not only as
excellent chefs, but as gracious, friend-
some of their seasonal favorites.
"Grazing" is encouraged in both
ly hosts ... That they should be
together as owners of their own
the dining room and bar, with cus-
tomers coming to experiment with the
restaurant appears so natural.
It is already high on the list of
foods prepared by these excellent chefs
many customers who have become
... It makes dining out even more fun,
regulars.
which it should be, and a bit more
NOTE TO RESTAURANT owners
adventurous.
Try the delicious house-smoked
... Among the things I know you want
are the good health of your customers
salmon appetizer on very thin cucum-