applying his over-20 years in the
restaurant business with much
know-how ... that includes an exten-
sive knowledge of wine.
Local chef Jarad Bissell has a
degree from Michigan State
University in hotel restaurant man-
agement ... and was at Rattlesnake
Club and was executive chef at Duet
before joining the Palm.
Also with local experience is David
Michael, our server on a recent visit
to the Troy Palm ... Personable and
efficient David worked as a waitper-
son at Manuel's in Croiswinds Mall
... and the former Ristorante Di
Modesta on Northwestern Hwy. in
Southfield.
Seating in the Troy Palm's main
dining room is for 130 ... along with
30 in the bar lounge with booths
and tables and another 15 bar stools
... A private board room and two
private dining rooms provide more
seating.
The prime aged steaks ... no vacu-
um packing here ... and jumbo
broiled and slightly charred lobsters
are probably the most wanted and
best known items at the Palm ... Its
ribeye has a strong flavor and quite
succulent ... as is the well-charred
New York strip and huge porter-
house.
But remember, this started out as
an Italian restaurant ... and it is
worth noting that derivation ...
Other lines of cuisine have not been
forgotten ... The excellent veal dishes
at Troy do not play second fiddle in
the educated palates of many ... and
date back to the original menu of 75
years ago ... with dishes like ... veal
Milanese' (pounded thin veal cutlet),
marsala, martini (with semi-dried
tomatoes, fresh tomatoes, shiitake
mushrooms and a marsala white
wine veal demi-glace), parmigiana
and piccata.
It is also big on salmon filet (tradi-
tionally broiled but also served
baked or poached) ... and the moist
crab cakes served with a mango salsa
that is a fine taste tffigler.
Spinach at the Troy Palm is pre-
pared four different ways ... All very
interesting and tasty ... Marinara,
sauteed with olive oil and garlic,
steamed (or raw) and creamed.
An intense lobster bisque is with
few equals.
Every night is the offering of a
Monday Night Salad ... If this is
confusing to you, join the party ...
To remember the ingredients of this
Palm signature specialty, Mike
thinks of the word, "PARROT" ...

ors are
e Big Daddy's
to enjoy your
ui endeavor.

Tom Altenburg
and Debbie G
Appear
Thursday, Friday
and Saturday Evenings
om 7 p.m.

3/22
2002

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