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May 21, 2004 - Image 107

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

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Memorial Weekend


scratch ... Requests for items not on
the menu, like bouillabaisse, are
among numerous requests by cus-
His broiled Lake Superior whitefish
is superb, finished with a white wine
glaze ... Sauteed perch finished with a
lemon caper sauce is much in demand,
as is his pepper-seared Hawaiian big-
eye sashimi-style tuna ... and sauteed
Chilean sea bass.
One of the Hill's big signature dish-
es, its sauteed Dover sole, excellent.
Foley's Fish in Boston, considered
among the nation's finest, supplies the
Hill with its ocean fish and seafood ...
The difference between Foley's and
other such suppliers is well noted by
many restaurateurs.
Mike's roasted rack of lamb has few
equals ... imported from New Zealand
and finished with a sweet aged balsam-
ic reduction and chopped mint that
gives it an elegant taste ... Its rib chop
is a 24-ounce center cut bone-in piece
of tenderness.
The Hill is open Monday-Friday for
lunch, 11-3; Monday-Thursday for
dinner, 5-10; Friday and Saturday, 5-
11; and Sunday, 5-9.
Nick is one of twins of Diane and
Fred Graczyk ... but the only one who
wanted to follow in dad's restaurant
If the old Vineyards owned by
Freddy Graczyk has rubbed off on it
with Nick there ... and coupled with
Executive Chef Mike Connery's
kitchen expertise ... the Hill Seafood
and Chop House can be classed as one
heck of a restaurant!
Bakst, formerly of Tappawingo and
Tribute, was among the guests attend-
ing the recent James Beard House din-
ner in New York City ... and writes
about the prestigious event.
"Chef Luciano Del Signore, owner
with his wife, Monica, of Bacco
Ristorante in Southfield, joined an
exclusive list of nationally renowned
chefs to be invited to cook the elegant
"He was joined by his entire kitchen
staff and cooked for 100 food-savvy
New Yorkers, as well as 28 metro
Detroiters who flew in for the occasion.
"The dinner benefited the James
Beard Foundation, which offers schol-
arships to young students in the culi-
nary arts. Luciano created the meal
highlighting some of the signature
dishes at Bacco.
"The evening started with champagne
and hors d'oeuvres, followed by a five
course sit-down dinner, each course
accompanied by a matching Italian

wine provided by Winebow Imports..
"The menu featured porcini-crusted
diver scallop, braised fennel and
smoked mozzarella risotto, and veal
tenderloin with taleggio cheese and
demi-glace. A saffron-poached pear
with hazelnut cake and vanilla mascar-
pone cream ended the meal with a
sweet note.
"To mark the event, Luciano created
a three-day food extravaganza for his
staff, family and friends, with Monica
as hostess ... They closed their restau-
rant for the occasion.
"Among the 28 local guests were
attorneys Mark Shaye and Larry
McLaughlin; Marshall and May Sue
Chin of Mon Jin Lau in Troy; Tony
Curtis, owner of Papa Joe's Gourmet
Market in Birmingham; Inessa
Yelizarova and Jenny Ouliguian of
Dolce Moda clothes in Royal Oak;
Luciano's parents, John and Lina Del
Signore of Fonte D'Amore in Livonia.
"'Having grown up in my family's
restaurant, I was particularly proud to
also have my parents there to share
this wonderful experience,' said
THOSE WHO SAW and heard
Sam Locriccio and Sandra Mandella
belt out their wonderful renditions at
his former Arriva Ristorante in Warren
will be excited to know that they are
back together again ... if only for three
more engagements.
Sam and Sandra are in unison
backed by the Lorio Group ... at
Apollo Lounge in Greektown Casino
... June 10, July 8 and Aug. 12 ... all
Thursdays, 5-9 p.m.
What a great pleasure to see them
again at the microphone!
HIS FIRST hole in one was cause
for much excitement by Bob Slutsky
... playing with Walter Coleman and
Bob Appel ... The thrill came on the
140-yard 14th hole at Shenandoah
Country Club in West Bloomfield.
Shannon Coull at Gravity on Main
Street in Milford ... Smiling, efficient,
courteous and personable.
WHY DO SOME publications still
continue to send out employees to
review restaurants whose only experi-
ence in dining may be munching on a
Coney Island or greasy slider?
Just isn't fair to the restaurant owner
... and the reader is wrongfully misled
... How are they to know that the
"reviewer" actually works in an area of
the publication completely foreign
from the dining scene? 111

Danny Raskin's e-mail address is

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