to truly capture the flavor of his food
... like the fish he gets directly from
fishmongers in Rhode Island,
Massachusetts and Maine ... Also the
"stress-free" chickens from
Pennsylvania farms ... where the chicks
roam freely ... The organic mush-
rooms, which Tim uses exclusively, are
hand-picked in Vancouver, Wash.
Wherever possible, he prefers to use
Michigan produce ... Organic produce
is brought in from Yale, Mich. and
regions of West Virginia or California.
Tim is considered one of the fastest-
rising culinary talents in the Midwest
... His approach to cooking has earned
him the respect and recognition of a
culinary world that usually reserves its
accolades for more seasoned veterans
... Tim is only around 30 years old.
His cuisine is an eclectic mixture of
regional American, reflected in Tim's
innovative specialties.
While at Ambria, one of Chicago's
premier restaurants, Tim was under
the tutelage of Executive Chef Takashi
Yagihashi, now kitchen head at Tribute
in Farmington Hills ... This is where
Tim learned the art of combining the
techniques and flavors of multi-ethnic
cuisine.
Tim was executive sous chef when
Tribute opened ... and again working
under Takashi, he was able to observe
the four-star master for nearly three
years ... "Working with him enabled
me to push myself and made me more
aware of the importance of imagina-
tion in cooking," says Tim.
General Manager Penny Zwick is no
stranger to the metro Detroit area ...
She previously managed the Morton's
of Chicago in Southfield ... Her 20
years of experience were welcomed at
Forte, which she helped open in 1996.
In many design circles, Forte is
noted for its strikingly beautiful
atmosphere ... with a curvy interior ...
The new expansion arrangement,
however, seems to focus more on
angles and lines.
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Most of the finished wood is natural
cherry, and the lighting in both areas
(new and old) is unique ... including a
blue neon light inside the wine cellar.
Forte is an upscale restaurant in
every sense of the word ... serving
sage- and cumin-roasted chicken with
chestnut gnocchi; veal Wellington
with wild mushrooms, spinach and
polenta; cremini mushroom gnocchi;
salad with baked chevre, roasted red
peppers and sherry vinaigrette or a
vanilla-poached Bosc pear with field
greens, gingerbread croutons, hearts of
palm and white balsamic dressing.
Ask for pizza and Forte will show its
• Nova Lox
• Scrambled Eggs
• Tomatoes, Onions,
Cucumbers, Olives,
Lemons and Capers
• Cream Cheese
• Sour Cream
• Waffles
ADULTS
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French Toast
Buttermilk Pancakes
Crisp Bacon
Sausage Links
Cheese Blintzes
Potato Latkes
Hash Brown Potatoes
Bagels
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Hommus
Sageki
Taramosalata
Scordalia
Grape Leaves
Seasonal
Raw Veggies
$24.95 • CHILDREN UNDER 10 $13,95- CHILDREN UNDER 3 FRE
(Tax & gratuity not included)
Diana, 13u66et
3 p.m. to 8 p.m. only
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Hommus
Sageki
Taramosalata
Scordalia
Grape Leaves
Chicken
Meat Balls
• Peel & Eat
Shrimp
ADULTS
$27,95 •
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Tommy
Tuna
Cold Pasta
Waldorf
3-Bean
Hawaiian
Raw Veggies
& Dips
CHILDREN UNDER 10
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Cheddar
Muenster
Swiss
American
Havarti
with Dill
• And More!
• Baby Lamb Chops
• Peel & Eat Shrimp
• Chicken Stir Fry
• Roast Turkey Breast
• Barbecue Ribs
• Lamb Souvlaki
• Chicken Souvlaki
• Roast Leg of Lamb
• Veggie Pastitsio
• Veggie Moussaka
• Spinach Triangles
$15,95- CHILDREN UNDER 3 FREE
(Tax & gratuity not included)
Doors Open at 10 a.m.
Breakfast Items Available
until 2 p.m. Only
Regular Menu
Also Available
RESERVATIONS A
6199 ORCHARD LAKE ROAD (North of Maple) . WEST BLOOMFIELD
(248) 737-8600
5/3
2002
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