Michigan's finest upscale,
yet casual American bistro
Savor the taste that is the
talk of the town
The Best Of Everything
At Boodles, the tableside cooking is a study in flair and flames.
(chunks of seafood in a lobster cream
Yvette Deane, at Boodles 11 years,
sits on a corner in a free-stand-
sauce
wrapped
in
phyllo
dough
and
is
its
pastry chef responsible for all the
ing fieldstone building ... and is
baked)
...
This
is
an
item
not
seen
on
goodies
folks see with wide eyes.
coveted by many as ai New
too
many
menus
...
Also
the
shrimp
Flaming
at the table is difficult,
11.1
orky Greenwich Village type of
pesto
with
angel
hair
(rock
shrimp
especially
on
Fridays
and
Saturdays
bistro.
lightly sauteed with pine nuts,
because Boodles is so
However, this reputation that has
basil
garlic
and
oil,
tossed
with
crowded and there is little
been garnered by Boodles, 11 Mile
pasta)
and
shrimp
scampi.
room for the carts ... So the
and the 1-75 service drive, is for much
Fresh
fish
comes
each
day
...
artistry
is done in the front
more.
and
about
250
pounds
a
week
and
back
parts of the dining
So much in fact that owner Bruno
is
sold
...
Board
selections
that
room
and
brought to the
Ferguson had to reach out for another
change
daily
include
the
popu-
table.
tableside dining specialist to help with
lar farm-raised brook trout that
However, items like
the continuing growth of customers
Boodles
prepares
in
various
chateaubriand
and rack of 44
who have discovered they can get this
lamb
are
carved
tableside
ways.
elite way of dining at reasonable
Chris
knows
his
kitchen
...
And
the
Caesar
salad
is
prices.
D ANNY
coming
to
Boodles
from
eight
tossed
on
a
cart
by
the
The almost lost art of tableside
RA SKIN
years at Sparky Herbert's in
table.
cooking and food preparation is a big
Local Columnist
Grosse
Pointe
and
years
at
Mr.
One of the flaming dish-
thing at Boodles, which had been
Paul's
Chophouse
on
Groes-
es,
Steak Stewart, is from a
managing with Bruno and chef du cui-
customer's recipe of 24-ounce filet
beck.
sine/general manager Chris Malfroid
With him at Boodles is Patty
stuffed with Boursin cheese and
... until its recent important acquisi-
sauteed with port wine, brandy, shi-
Kollinger,
day
sous
chef
10
years;
and
tion.
Ed
Czyz,
evening
sous
chef
five
years.
itake mushrooms and garlic.
Tuxedoed Robert Kimoto, a one-
Seating
is
for
about
64
on
two
lev-
It is a seven-day-a-week operation
time maitre d' stalwart at Bijou, Joe
...
Monday
through Thursday 11 to
els
of
the
dining
room
...
37
more
are
Muer's on Gratiot, Townsend and
11;
Friday
11
to four lunch and 11 to
in
the
bar/lounge
and
12
stools
are
at
Kingsley (also years back at Trader
midnight dinner; Sat-
Vic's in the Statler-Hilton on
urday 4 to midnight;
Washington Blvd.) is the expert
Sunday
4 to 10 ...
tableside dining gentleman whose
Come
September,
preparation of flaming dishes has
Sunday brunch will
received outstanding acclaim.
resume.
Robert's Shrimp Saigon (now
Boodles became a
called Shrimp Kimoto) is his
dining
favorite soon
most-often-requested dish ...
after
it
opened
Close seconds are Robert's steak
November
20, 1985
Diane, veal marsala, bananas Fos-
...
Its
plain
food with-
ter, cherries jubilee and crepe
out
fancy
frills
(steaks,
suzettes ... And, of course, his
chops,
lobster
tails,
wonderful Caesar salad ... not
seafood) was appreci-
flamed but a fine preparation.
ated ... Today, it has
Getting Robert into the fold
gone even further
was a big coup for Bruno ...
And
the flaming dish-
Flambeed dishes done properly
es
done
with poised
have few equals.
deftness,
has been
Sure there's what I call mock
bringing people back.
interpretations with servers going
Boodles chef de cuisine Chris Malfi-oid with Robert Kimoto
Still want pizza? ...
through the "show biz" motions.
(standing) and owner Bruno Ferguson.
Okay, Boodles even
But we're talking about the real
has that for you,too
thing at Boodles ... salmon St.
It's
called
"Boodle's
Bundle — The
the
bar
...
There
is
also
a
screen-
James, steak au poivre, strawberries
Works!"
...
A
small,
medium or large
enclosed
outside
cafe
that
seats
anoth-
Romanoff, veal marsala, thinly-sliced
pizza with all six toppings (pepperoni,
er
52.
as it should be, and adroitly flamed,
green peppers, mushrooms, anchovies,
Piano entertainment is Tuesday
etc. ... at prices that don't make pock-
ham, onions.)
through
Saturday
...
Joe
Armijo
is
at
'
etbooks shudder.
And if you're there on a Friday, try
the
keyboard
Tuesday,
Wednesday
and
On top of this are the regular din-
the
Great White Chowder.
Thursday
nights
...
Michael
Krieger
ing presentations for which so many
Don't let that 1-75 location fool
tickles
the
keys
Friday
and
Saturday
people keep coming back.
you ... Boodles sitting on 11 Mile off
evenings.
Big seller is the seafood strudel
t
"Oakland Grill gets wows for
class act," — Observer & Eccentric
"Our meal at Oakland Grill was
exceptional and it left us talking
about our food all weekend long."
— Oakland Press
DECK
NOW
OPEN!
Buy One Entree At Regular
Price Get Second Entree
Equal or Lesser Value
HALF THE PRICE
• Dine In Only • With Coupon
• One Coupon Per Couple
• Not Valid With Other Offers
L Expires 7/31/98
JN
SERVING LUNCH & DINNER
TUESDAY - SUNDAY
32832 Woodward ► Royal Oak
Oust south of 14 Mile Rd.)
7/17
1998
94
(248) 549-7700
Iy