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The Best Of Everything
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' NOW SERVING WasInt-Gyn, a inixbreed of
Japanese IVagya My,' & Black Angus Beef
Catering for all occasions
off and on premises. portable Sushi
Bar, Sushi Chef, Waitresses in
Kimonos. Full Wet Bar.
1 night stay at
WEST I N
.27. Q/ 000
Fri. or Sat.
Breakfast For 2 at Tango a $60 Dinner Gift
Certificate to Masashi. Tax a gratuity not lnduded
Mon.-Fri. 4:45 to 5:45 pm
500/0 OFF FOOD 8 BEVERAGE
1012 Mile + Evergreen
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Emerald Food Services
Catering & Banquet Services
In association with the
ee t e fi
are proud to announce
the opening of the new
Banquet & Event Center
Bar and Bat Mitzvah's
Bridal & Baby Showers
Reservations now being
taken through 2004
This is a smoke and Liquor free emlronment
Call for details
FOR YOUR BUSINESS
DETROIT JEWISH NEWS
Bistro 227 can look back at a very successful first year.
oo many restau-
breasts are smothered in
11-10; Friday, 11-11; Saturday 3-11;
rants today are
capers, artichokes and crem-
guilty of false pride
ini mushrooms ... in an ele-
One of the owners, Gus Bisbiki, is
in their operation
gant white wine lemon sauce steeped with a family restaurant his-
... They see roses where
... Truly a fine dish served
tory ... He was with George Bricolas
thorns exist and still wonder
with herb linguini pasta,
years back at Sero's on Woodward ...
why their restaurant isn't
a waiter at New Hellas in Greektown
doing as well as it should.
His own tuna martini
and at Dimitri's of Southfield, where
Mediocre food, so-so serv-
a lot of folks considered him among
ice and out-of-line prices are
places ... with juniper berries their favorite servers ... His sister runs
main reasons ... But don't tell
over Maytag mashed pota-
their Grecian Palace on 14 Mile and
this to the boss or bosses ...
toes, sautéed spinach, ver-
Campbell in Royal Oak.
Their glasses are only rose-
mouth butter sauce and
Gus' partner, Jim Polyzois, was 12-
caramelized pearl onions.
years-old when a dishwasher at his
Thankfully, there are still restau-
He likes to experiment with various father's restaurant in Romeo, where
rants like Bistro 227 on Main Street
styles of dishes ... and from his talent- Jim also learned to cook ... Today,
in Rochester ... whose owners can cel- ed experience comes one like the
Jim is also a prominent attorney.
ebrate its first anniversary with a
stuffed chicken ... Few restaurants
Among the excellent appetizers is a
prideful success. Bistro 227 opened
can boast a good stuffed chicken :..
shrimp and crab quesadilla that has
its doors in August of 2002 ... and
Jarrod's is made with a chicken
few equals ... prepared in an elegant-
has continually sought out ways of
sausage he makes himself, sun-dried
tasting salsa ranch dressing.
betterment even when there were few
tomatoes, pine nuts, basil and
Among the salads is a seven-layer
needed ... This is the sign of a first-
smoked mozzarella ... It's a signature
Southwest chicken of mixed greens
dish at Bistro 227 ... and a good one.
topped with broiled, blackened Cajun
The first year has been a
chicken breast, black bean
good one, and owners Gus
salsa, cheddar cheese, diced
Bisbikis and Jim Polyzois are
tomatoes, black olives and
happily able to maintain an
tortilla strips, $9.95.
Available on request are
Dedication is important ...
the tournedos, two 5-ounce
Customers of today demand
tenderloins with asparagus,
this more than ever ...
lumped crab meat and
Money is too hard to come
Hollandaise sauce ... Another
entree of two 4-ounce crab
Of course, having a good
cakes with a Creole mustard
chef is half the battle ... and
sauce and sugar snap peas, is
that Bistro 227 certainly has.
always on the menu, $20.95
Jarrod Bissell's kitchen
... as is swordfish with Asian
track record is one that
rice, seaweed salad and gin-
speaks volumes ... executive
ger soy butter, $18.95.
sous chef for Jimmy Schmidt
One of the biggest features
at the Rattlesnake Club;
of Bistro 227's interior is a
executive chef at the opening
sparkling cleanliness ... to go
Bistro 227s Gus Bisbiki, Jim Polyzois and Jarrod Bissell
of the Palm in Troy; execu-
along with wrought iron rail-
tive chef for Matt Prentice
ing, elevator to and from an
when he opened Duet in
upper level that looks down
Also, his hand-seared halibut on
upon a brick wall, another of colored
Quite a lineup of experience
mashed potatoes, spinach, citrus salad stone, tiled back bar, open kitchen
Such that if ingredients are in the
and passion fruit juice is a specialty
with glittering stainless steel, etc.
house and customers want a particu-
item ... as is the tuna martini.
The kitchen belies all the food that
lar dish, Jarrod will make it for them.
The sauces are different with each
Jarrod and his staff prepare ... It is
Among the favorites at Bistro 227
entrée ... Jarrod makes 14 or more of
only 15 feet by 20 feet ... with just
are the . lamb chops ... four excellent,
them ... Ginger soy, buerre blanc,
one walk-in refrigerator ... But Jarrod
juicy ones that remind folks of the
maple mustard, etc. ... a lot of inter-
can make innovative dishes in an
better days in Greektown ... marinat-
esting mixtures that bring out the
ed three days in rosemary.
best of flavors in many of the dishes.
The first anniversary of Bistro 227
Among the successful examples of
Bistro 227 has a full liquor license,
is being celebrated with a future that
his innovating is the chicken piccata
and is open seven days a week ...
calls for many more successful years.
... No need for lemon slices as the
Kitchen hours are Monday-Thursday,
ITS FIRST fund-raiser was nine