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March 24, 2005 - Image 122

Resource type:
Text
Publication:
The Detroit Jewish News, 2005-03-24

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

Arts & Life

Open 7 Days
for Lunch
& Dinner

The Best Of Everything

Visit our 2nd Livonia location at:

37273 W. Six Mile Rd. (in Newburgh Plaza)

(734) 464-5934

Twice As Good!

FEATURING AUTHENTIC CHINESE/ASIAN
COOKING, SUSHI BAR & DIM SUM •

Volare Ristorante in Wixom achieves
delicious authenticity.

BILL

DINE other
IN OR CARRYOUT coupon
offer 1 coupon per table •

Not p,00ti with

Ntith

MTV

Expires 4/30/05

Lei Ting

Szechuan Empire Restaurant

525 N. Main St., Ste 150

29215 Five Mile Rd.

Milford

(just N. of Commerce
in the Valley Plaza)

(248) 684-0321

Szechuan Empire North

39450 14 Mile Rd.

Livonia

(corner of Haggerty
in the Newberry Square Plaza)

(734) 458-7160

(248) 960-7666

Dim Sum Available

Dim S & Sushi Bar Available



Suffering from migraines?

it could be TMJ.

for a consult call (248)646-0442

944450

"Novi fun spot now has full-scale dining - Danny Raskin,
February, '05
and some of the best food you can - get."

mANHATTAN

1104

Chef Marlamfrom &xcattettv4
- joins our team

gine Dittitt
"g, gvatulting:

• Salmon Bisque Soup • Fresh Fish • Chops

We are available for
• Bar/Bat Mitzvahs • Showers • Birthdays • All Special Occasions
Coming in April:
Live Entertainment
Tuesday Saturday
WISE GUYS COMEDY CLUB

-

248-478-9404 • 40380 Grand River • Novi, MI 48375

All Food Prepared on a Charcoal Grill
with the Finest & Freshest Ingredients Daily

Complete
Can/ °"1,,r6
Catering Menu
Availabl e

~~ %

New Ownership

Offer expires 4130/05

los tok

mot'am. ung.m looloora.

Gourmet Chef presenting fine cuisine for 40 years
Brifighte Reae 8 ikadfliy
Middec Casters & eikiedeam
Food to West Beoostliad

Gift Certificates Available

4284 Orchard Lake Rd.
West Bloomfield, I14148323

3/24

2005

50

between Lone Pine & Pontiac Trail next to Coffee Connection store

(248) 738-8222

Open 7 Days a Week for Lunch & Dinner

One per family

954470L

tas ... linguini with lobster,
shrimp, scallops, clams, mus-
sels, pomodoro and pepper-
incini ... veal stuffed ravioli
ut the blame on so
with butter, fresh shaved
many Italian restaurants
porcini mushrooms; farfalle
having just so-so food
with salmon, asparagus,
from its own country origin on
vodka, cream and pomodoro.
the fact that there is a shortage
Their best-selling prepara-
of true Italian chefs ... Persons
D ANNY
tion is osso bucco, a Provimi
other than from an ethnic
RA SKIN
veal shank with saffron risotto
restaurant's culture sometimes
Se nioi-
Milanese, and Provimi veal
find it difficult to get the true-
Colt tmnist
picatta or Marsala with wild
taste feeling that is so necessary
mushrooms.
in national-origin dining.
The flaky and firm pan-seared
So when you get two top-notch
Chilean sea bass on an olive tomato
Italian chefs together at the same time ...
crust is also in much demand ... as is the
preparing excellent Italian cuisine with
wild Tasmanian salmon with sweet-and-
its needed flair, a high grade is pretty
sour fennel ... and Sushi-grade yellow-fin
much an assumable achievement.
Such is the case with Volare Ristorante tuna, with roasted wild mushrooms,
Cipollini onions and Marsala glace.
on Pontiac Trail, between Wixom Road
They are also equally adept at the bis-
and Beck Road in downtown Wixom,
tecca fiorentina for two, the classical dish
where chef-owner Dino Grossi and his
prepared mainly in northern Italy, a 45-
executive chef, Joe Fiordilino, 1992
ounce porterhouse that is marinated
graduates from the fine culinary pro-
gram at Schoolcraft
College, ply their
culinary expertise ...
Schoolcraft is
prominently noted
as the Livonia
school where so
many wonderful
chefs have received
their coveted sheep-
skins.
They had origi-
nally met in the
Schoolcraft parking
lot, where both
arrived an hour ear-
lier for their first
day of class ... never
Volare's Dino Grossi and Joe Fiordilino
dreaming that they
would graduate
together or, even
with sage, rosemary, extra virgin olive oil
wilder, eventually work together in the
and sea salt, then grilled on an open
same restaurant kitchen.
flame and carved tableside, or its cacao e'
But here they are at Volare, putting
pepe, the traditional pasta dish found in
out innovative Italian cuisine with flair
Rome and prepared tableside, and
that has been gathering much attention.
Both seem to be in a like mold, which whitefish stuffed with jumbo crab or
accounts for their dishes having a consis- served picatta style with artichokes,
capers and Sicilian lemon.
tency that certainly overrules any medi-
Dino's father, Alex Grossi, still owns
ocrity that might otherwise occur with
two chefs making their own versions of a and operates his Alex's Pizzeria in Novi,
but the rest of his family works with
popular dish.
Dino at Volare ... Mother Maria Grossi
Dino and Joe are equally proficient in
the preparation of their outstanding pas- and sister Romina Iaguinto are hostesses,

DANNY RASKIN
Senior Columnist

p

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