The elegant-looking but simple decor
promotes a cozy atmosphere of good
taste.
His mother, Phyllis Oliverio, is the
head hostess greeting customers with
her wide smile on Wednesday,
Thursday and Sunday evenings ...
One of the waitpersons, Este Johnson,
was a server for Paul Kohn at the
Shaarey Zedek Men's Club breakfasts.
Oliverio's is open evenings only
from 4:30 ... Monday through
Thursday until 10; Friday and
Saturday 'till 11; Sunday to 9.
Biggest fish sellers are Artie's
Salmon Livernaise ... farm-raised and
sauteed with black calamata olives,
onions, basil, fresh capers and tomato
sauce ... and White Fish Fresca
poached with chopped fresh tomato,
basil, garlic and olive oil.
The very different food includes
Clams Arreganate, little necks stuffed
and baked with Italian breadcrumbs,
garlic and Romano cheese ... and his
original large California artichoke
stuffed with Italian seasoned bread-
crumbs, garlic, Romano cheese, spices
and then slow roasted.
Artie calls it an Italian chop house
now because of the wide variety of
steaks and chops ... The Veal Chop
Calabrese, a largely-asked-for favorite,
is a 14 oz. chop broiled and sautéed
with garlic, lemon, sweet cherry pep-
pers and vinegar ... The five varieties
of New York strip steaks are also
favored dishes ... as are the four styles
of filet preparations.
Steak Braciola is prepared only on
request, with same-day notice enough
time.
I don't know of any other Italian
restaurant that makes its own fresh
mozzarella cheese ... Oliverio's also
prepares its own sauces, raviolis,
stuffed shells and cannelloni.
No one else has the Pumpkin
Tortellini for two served by Oliverio's
... It is another original preparation by
Artie ... served in a wine cream sauce.
On the dessert side, he makes the
strawberry and Italian cheesecakes ...
and Artie's sister, Terry Pappas, the
delicious Zuccata, with its layers of
chocolate and vanilla mousse and four
different liqueurs.
Artie also makes the cream filling
for his cannoli shells.
That this is a very different New
York-style Italian restaurant is appar-
ent with its dining preparations and
graceful atmosphere.
The food surely brings people back
for more.
THE MOUSTACHE you'll see
being sported by a lot of local person-

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el-2aRleq's eRab

RIVeR

5498 Crooks Rd. in Troy

(248) 879-2060

401 Depot St. in Ann Arbor
(734) 769-0592

CHUCK MUER'S

Big

700 Town Center in Dearborn

crab

1337 N. River Rd. in St. Clair

(810) 329-2261

CHUCK MUER'S

SEAFOOD

4r.ar4

MEIUWETHERS
a===as

(313) 336-6350

TA V E N

25485 Telegraph in Southfield

1111 W. 14 Mile Rd. in Madison Heights

5656 W. Maple in West Bloomfield

(248) 358-1310

(248) 585-9533

(248) 851-2251

11111•=MINININIMMIED

11/12
1999

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