The Best Of Everything

Good Creole Food

Steamers has great seafood, and lots of Moishe.

Vey Irepcatz
Cool *Dames...
You're invited to
a Y.I.P island

Swing
Sensation
Celebration

Thursday,
'ebruary 25th
500 p.m.-close

41•7

41 Sig Sand Music

,

'Dance Lessons from
trhtur Murray
Dance Studio

$4.25 Premium
Martinis, St
20% err
all Champagne

11Pres--ent this Cd to
youx ,gervo-r for

50% OTY

ontroo

with tho rttirchavcs'd
Aar rriced ntroo.
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4-^
thru 313.,99.

-

ADMITS 4 PEOPLE

(248) 926-5300

6041 Haggerty

Between 15 Mile & Pontiac Tr.
West Bloomfield

2/19
1999
1112A

Open Daily 11 a.m

Intafie+s

MCA\ A LC

DANNY RASKIN

Local Columnist

EICe's far from bashful ... and

readily admits to being a
character.
But one thing for sure
... Morris "Moishe" Wais is a big
favorite around many people who call
him their lovable character.
He came into Steamers Seafood
Grill with wife Yetta about four weeks
after opening, May 4, 1993, to eat ...
and asked, half jokingly, "Do you
need an old man to help you?" ... He
has been there ever since.
What does Moishe do? ... Norm
Pappas, owner with Joel Shapiro, says
everything except cook ... And he's
not sure Morris can't do that, too ...
"He's the youngest 77 I know," says
Norm ... Moishe turns 78 in May.
The kids love Moishe, too ... He
shows them around the restaurant and
has fun doing it ... It's a big thrill for
Moishe, who looks forward to his
daily_ routine of going to work where
he can kibitz with everyone, tell jokes
and pretty much do whatever he
pleases.
This is the first time Morris has
worked in a restaurant ... For 30 years
before retiring, he owned Shelly
Cleaners, named after his daughter.
About Steamers, it used to be
Mama Locricchio's, then Norm's
Diner with Norm Pappas and Norm
LePage, on 12 Mile Road, just east of
Orchard Lake Road in Farmington
Hills.
It is billed as a seafood restaurant ...
But Steamers is this and more ... The
big note is for New Orleans style cui-
sine with its authentic Bourbon Street
Creole flavors of gumbo, jambalaya
and other bayou creations to go with
decorations and masks on the walls.
Executive Chef Michael D'Antoni,
former night chef at the Grosse Pointe
Yacht Club, has a large knowledge of
seafood and possesses an extreme
fondness for Creole cooking.
His alligator steak, when available,
and crayfish specials, including cray-
fish etoufee, are choice menu selec-
tions ... along with many tasty Cajun
dishes ... like Royal Street turnovers
(crab, crawfish and shrimp in a puff
pastry crust), shrimp and chicken

mussels ... Surf and turf is a six-ounce
Creole, shrimp shack platter (spicy
rib-eye steak with shrimp, scallops and
jumbo shrimp, Cajun alligators, flash-
scampi.
fried calamari and St. Louis chicken
Appetizers are heavy asked-for
strips,) Bourbon Street catfish, black-
choices ... Bayou rock shrimp, sauteed
ened catfish, French corridor (soft
and seasoned with Cajun
shell crabs in a spicy seasoned
spices; crabcakes, oysters-
flour, sauteed and served with
on-the-half shell, clams,
red beans and rice and spinach
jumbo shrimp, calamari and
and kale cakes) ... The spinach
escargot (sauteed in a garlic
and kale cakes, original at
sherry butter) ... Steamers
Steamers, are sauteed with
combo appetizer of shrimp,
onions, garlic and shallots, and
clams and mussels can be
made into little pancakes.
gotten with either garlic
One of the seafood favorites,
butter and sherry or a spicy
saffron lobster, is rarely seen
Louisiana sauce.
anywhere ... The lobster is
D ANNY
Its daily specials go over
sauteed and tossed with saffron
RA SKIN
in
a
big way ... Sunday,
lobster cream and served over
Local Columnist
baked whitefish; Monday,
pasta or "dirty" rice ... It is
baked whitefish or all-you-
among owner Norm Pappas'
can-eat barbecued ribs; Tuesday, one-
best-liked dishes, together with the
pound Maine lobster; Wednesday, fish
homemade clam chowder and seafood
fry; Thursday, a pound of clams.
chowder ... The latter and traditional
General Manager Barbara Dietzel,
gumbo are daily offerings, along with a
is
a
major complement to the good-
special soup of the day ... Customers
ness of food at Steamers ... Many who
can order all three homemade sampler
go to Boca Raton, Fla., may know her
sizes to enjoy the varied soup tastes.
from the Glen Eagles Country Club,
Before dinner arrives, a homemade
where she supervised activities for
loaf of hot bread in a bag is brought
more than 20 years.
to the table for tearing ... It is a deli-
Steamers is a seven-day operation ...
cious treat, baked and rubbed with
Monday
to Friday, lunch 11-3 ... din-
olive oil and fresh herbs.
ner Monday to Thursday, 3-10; Friday
Biggest seafood seller is whitefish,
and Saturday, 3-11; Sunday, 4-9.
but not far behind are first choices
Seating is for 93 ... Plus a separate
that have brought customers back for
bar
with 16 stools and a high-top
more ... Like the Steamers hot classic
table.
of a pound Maine lobster, 1/4 pound
Those children 10 and under, that
shrimp, 1/2 pound crab legs, and

Steamers'
Barbara Dietzeh
Morris "Moishe" Mir
and Michael D'Antoni.

__/

