CELEBRITY
SHOWROOM
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The Best Of Everything
Succulent Secret
What makes Brass Pozntes chicken,
prime rib and barbecue so tasty?
NEW YEARS EVE
Party Andiamo style with the Simone Vitale Band.
Sold out every year, the New Years Eve celebration
features an evening full of delicious food and drink,
including a six course gourmet Italian dinner, open
bar, dancing and fantastic entertainment.
GARY PUCKETT
WITH JOHNNY MAESTRO
Et THE BROOKLYN BRIDGE
Gary's signature voice and hit songs like Young
Girl" have sold out venues around the world.
Johnny Maestro and the Brooklyn Bridge cover
all your favorites.
FIGHT NIGHT — PRO BOXING
Tickets include a six-course gourmQt dinner
"Andiamo Style" featuring filet mignon and
a premium open bar.
TONY DANZA
One of America's most popular performers. A star
of television (Taxi, Who's the Boss, Family Law),
stage (The Iceman Cometh(, and movies (Angels
in the Outfield) Danza wows audience and critics
with his song and dance stage show.
ITALIA
Tickets ft Information
(586) 268-3200
andiamoitalia.com
jN
12/20
2002
72
East 14 Mile Road. West of Van Dyke.
Warren, Michigan
626790
ithin the walls of
Danny Nestorovich and
its own free-
Bob Mihajlovski opened
standing build-
their doors 21 years ago.
W ing is probably
When Brass Pointe is
one of the most popular
crowded ... which is quite
neighborhood restaurants of
often ... and with good rea-
its kind in metropolitan
son ... the older-than-the-
Detroit.
hills question is jokingly
Opened Dec. 16, 1981, it
asked, "What are they giv-
DAN NY
is celebrating its 21st
ing away?" ... Most of the
RAS KIN
anniversary ... and people
waiting people must know
Local Co lumnist
still wonder how the well-
... because they hardly ever
liked eatery can be so much
leave.
better than competitors.
The St. Louis ribs prepared by
What is the secret, they ask? ...
Brass Pointe ... one-and-a-half mil-
And the shoulder shrugs that are
lion pounds ... have been basted by
given might symbolize "wish we
almost 30,000 gallons of its own
knew" ... except for one thing ...
barbecue sauce.
There really is a secret ... and the
From the first "soft" days opening
owners know it.
in 1981, few could imagine that 21
Brass Pointe, on Orchard Lake
years later the products-sold count
Road just north of 10 Mile in
would reach staggering proportions
Farmington Hills, has parlayed its 21
... Over five million pounds of cab-
years of success from one word ...
bage for that excellent coleslaw made
freshness.
at Brass Pointe ... 100,000 pounds
Take the broasted chicken ... It's
of shrimp ... Around two million
the real McCoy ... a process of not
heads of lettuce ... over eight million
only frying chickens under pressure,
giant slices of toasted garlic bread ...
but also including a special marinat-
More than 45,000 gallons of soup.
ing process ... Brass Pointe's broast-
Fresh whitefish comes in three
ing process gives its chickens the
times a week ... and going through
taste of fried chicken ... but very
200 pounds or more in a week is
much less greasy and a lot more
quite natural.
healthier ... Almost 70 percent less
When it originally opened, Brass
fat and many fewer calories ... It has
Pointe sat 137 ... After its first
a crispy golden-brown coating that is expansion in 1985 the capacity went
tender and juicy deep down to the
bone.
Where most other such operations
use a mixture of various oils ... Brass
Pointe does its cooking in a pure,
all-vegetable oil ... filtered twice a
day ... and regularly checked for the
slightest hint of impurities ... If this
occurs before the usual changeover,
the oil is immediately replaced.
This adds much to the fresh taste
... as do the secret blends of herbs
used in the preparation to bring out
gentleness and liking seldom experi-
enced.
Brass Pointe's barbecued chicken is
also a standout ... basted with a
•
hush-hush homemade seasoning
sauce made solely by the owners ...
and which may be had with or with-
out skin.
I'm talking about well over two
million pounds of chicken since
up to 185 ... Then came 1993 and
that number had been expanded to
300 ... 235 in the main dining room
... and 65 in a private banquet room
that is used when necessary for over-
flow crowds.
A small service bar was done away
with ... and in its stead came a full
bar with 10 stools.
Brass Pointe is open seven days a
week ... Monday-Thursday, 11-10;
Friday and Saturday, 11-11; Sunday,
noon to 10.
Changes this past year have also
been made in the clean kitchen ...
with new refrigeration, new shelving,
new freezers.
Small wonder that Brass Pointe is
one of those few restaurants that
always are given such high scores by
the Oakland County Health
Division ... Its last tally was 96 per-
cent ... and being just four points off
perfect is quite an admirable feat.
Sure, a microwave is on the prem-
ises ... but there only for conven-
ience, like, perhaps, warming up
bread ... It is not ever used for cook-
ing or major warm-ups.
If you've never tasted the prime rib
at Brass Pointe, there is a surprise for
you ... as it must have been 100,000
pounds ago ... The 14-16 ounce
prime ribs are from Certified Black
Angus meat used in the prepara-
tion of succulent delights.
Half-pound burgers too, are from
Certified Black Angus.
Brass Pointe has gone through over
a quarter-million pounds of meat
(not including the barbecue ribs).
Being very big on carryouts has
also played a major role in Brass
Pointe's whopping success ... Danny,
Brass Pointe's
Bob Mihajlovski,
Kosta Mihajlovski
and Danny
Nestorovich