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May 21, 2004 - Image 106

Resource type:
Text
Publication:
The Detroit Jewish News, 2004-05-21

Disclaimer: Computer generated plain text may have errors. Read more about this.

"Sophisticated, elegant and airy. Diners are in for a treatr
— Style Magaz,ine. January 2004

The Best Of Everything

. kik

King Of The Hill

A fine family culinary tradition lives on in
Grosse Pointe Farms.

211 W. Congress
just West of Shelby
(313) 964-4500

IT

congressdetroit.com

Restaurant

Italian Cuisine

248.476.0044

"Any Event" Catering • Banquet Room Available

Visit
our new
location in
Auburn
Hills
248.340.1000

Salads, pizza, sandwiches and ribs for 2 excluded.
Expires: June 6, 2004
. One coupon per table

J

Farmington Hills • Corner of Grand River & Haggerty Road
Auburn Hills • 1 1 /, miles south of the Palace of Auburn Hills

,.,„„

DELI & GOURMET
RESTAURANT

r

WEEKENDS ONLY

Lox Platter per person $5.95
Fried Matzoh $3.95
Cold Cuts 15% Off

Carry out only • Coupon must be present

Pick-up & Delivery
call to have a menu

21754 W. 11 MILE RD. • HARVARD ROW
248-352-4940 FAX: 352-9393
faxed to your home.

844440

Hours:
Mon-Sat 7-8

Sundays 8-3

r

(9 z-ectt.a..a.m.

a.4,dem..

• Szechuan
• Hunan
• Chinese

•Healthy Diet
10% OFF
Dishes Made
DINNER ONLY
With No Oil
Dine-in or Carry-out
One coupon per visit.
•Brown Rice
in? ite Excluding holidays. With
Upon Request L 6.‘'"‘'" .9‘.•‘" coupon. Expires 05/31/04. J

(248) 353-7890 • 29875 Northwestern

In Applegate Square, Between 12 & 13 Mile Roads

Southfield

Now offering
in-home, office
or corporate
catering

5/21
2004

94

Try our
new
Slurpee
Machine

440120

Spring into
fresh, warm
cotton
candy

Jeffrey L. Rosenberg

Farmington Hills Kosher Catering

Telephone 248-626-5702
Fax 248-865-7845

Ada Shalom Synagogue

837620

as the Chop's house band ...
here are not bigger
the huge list of personalities
footsteps to follow
and celebrities that frequent-
than those of a par-
ed Vineyards.
ent whose restau-
Nick is the first general
rant record is prestigious
manager at Hill Seafood and
enough to put him into a local
Chop House, owned by a
dining hall of fame, if there
group of investor members
was one.
of the Detroit Country Club
D A NNY
Out at the Hill Seafood
... They knew of Nick's
RAS KIN
and Chop House on
background and persuaded
Kercheval in Grosse Pointe
Se nior
him to take over the reins ...
Farms, Nick Graczyk, son of
Colu mnist
It is already a well-esteemed,
Fred Graczyk, former owner
fine-dining restaurant and
of the Vineyards on Franklin
Nick's main goal is to continually
Road (now Tom's Oyster Bar),
expand upon what Hill has already
Freddie's, Brandy's on Telegraph, etc.,
attained.
is its general manager.
Upstairs seating is for 130 ... plus a
But Nick is a fine restaurateur in his
bar with 15 stools ... Downstairs is
own right ... well steeped in the
open for regular dining and special
restaurant business himself ... He
occasions.
worked with Fred at the Vineyards on
Executive Chef Michael Connery
Franklin Road in Southfield the 1960s
has been at Hill Seafood and Chop
and 1970s, received his degree in
House since its opening four years ago
Restaurant and Hotel Management
... He had come a couple of months
from Michigan State University and
before, in fact, when it was still
owned Brandy's in Bloomfield Hills
with his dad ... When
Fred retired, Nick
bought his interest
and ran it himself for
another seven years.
While in college,
Nick was a chef at
Win Shuler's in West
Bloomfield (now
E.G. Nick's.)
Then he and wife,
Colleen, went to
Winston-Salem,
N.C., and opened a
Vineyards there with
the same motif as the
t
former one on
Michael
Connery
and
Nick
Graczyk
Franklin, including
many of its noted
great dishes.
Jimmy's and in the process of being
Before coming to the Hill as its gen-
purchased by the investors.
eral manager in charge of all opera-
Mike also has a country club dining
tions, Nick was culinary head at
sharpness ... as executive sous chef at
Country Club of Detroit in Grosse
Orchard Lake Country Club and exec-
Point Farms.
utive chef at Bloomfield Hills Country
So many memories ... like the
Club.
murals that were painted on the walls
The recipes at Hill are all Mike's,
at the Vineyards that might still be
who is big on freshness ... Seafood
hidden behind the structure that is
comes directly from Boston and his
now Tom's Oyster Bar ... Mel Ball and
kitchen does its own butchering ...
Colours playing at the Vineyards
plus making its bread ... and preparing
before going to London Chop House
about 90 percent of the menu from

Watch for
Kosher
All-You-Can-Eat
Buffets

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