30855 Southfield Road
1111.1° 'Southfiela
(248) 220-
Ni
Small Plates: $4-S
Entrees: S14.25-524.75
Monday through Saturday,:
11 a.m. to 11 panimirtorlitc",
m
en with this
BY DAVID MO
is vineyard-influenced hot spot.
PHOTOGRAPHY BY ANGIE BAAN
the menu: a choice of artisan cows' milk or goats'
t Southfield's newest upscale eatery, visitors
milk cheese plates with fruit.
find out pretty quickly that wine is the star
For entrees, we selected the toasted walnut
of the show — even the restaurant's name,
and Gorgonzola ravioli, and the sea bass roasted
Crush, is a reference to the pressing of grapes.
in an olive-oiled paper bag. The raviolis were
Once seated, you receive a menu with the telltale
exquisitely presented on the edges of a plate, and
stain of a wine bottle; the glass-enclosed wine
topped with walnuts, cheese and drizzled pinot
"cellar" is central to the dining-room's decor.
gris sauce, surrounding a mound of raw baby
Yes, wine is the star here, but the food is pretty
spinach. The ricotta cheese inside the ravioli was
impressive, too. Featuring the California vine-
as fresh as could be. The sea bass was presented
yard–style cuisine of Chef Steven Patrick (Sonny
artfully as well, in an opened paper bag served
Bono's onetime executive chef), the menu has
atop barbecued peppers and potatoes with a
been created to complement the wine list and
sauvignon blanc sauce. The fish was fresh, sweet
appeals to those with a taste for "small plates"
and delicious.
of cheeses, olives, breads and salads as well as to
Meat eaters will enjoy the cabernet braised
those who prefer some tasty red meat with their
short
ribs, cut crosswise and standing on edge
- cabernet sauvignon.
across the plate, or the beef tenderloin Florence,
Crush, opened last October, offers more than
with red wine sauce and basil Crush potatoes.
100 bottles of wine, with selections available by
Other entrees include the Viognier-roasted
the taste or glass, in addition to the full bottle,
salmon atop a cake of risotto, and an "Arizona
which makes it easy to sample different wines
wine country" chicken breast stuffed with goat
with your meal. Bottles are priced from the rea-
cheese.
sonably low end of S30 on up, while glasses begin
After dinner, the house-made desserts
at S9.
include
a rich cheesecake with berries, creme
Nily companions and I chose a Kim Crawford
brulee, baked chocolate pudding and our waiter's
Sauvignon Blanc from New Zealand, a tasty
On the menu at Crush: Viognier Roasted Salmon lofted
recommendation, the dazzling chocolate gateau,
white that went extremely well with both our
over Mediterranean Risotto with Shaved Corn Jus (top)
featuring a circular tower of layered mousse and
appetizers and main courses. For an appetizer, we and Belguim Chocolate Gateau Choco Chocolate Kiss
with Pistachio Anglaise (above).
cake, garnished with raspberries, blackberries
started with the rosemary and Yukon gold potato
and candied pistachio nuts. This was plenty for
and onion flatbread, one of five bread choices.
two and sinfully delicious.
VVe also selected the Greek Island lamb meatballs bathed in a mint-pesto
Once people find Crush (formerly Deep Blue, and before that Joe
sauce, and when the meatballs were gone, we soaked up the remaining
Miter's
Grill) , hidden away on Southfield Road just south of 13 Mile, this
pesto with our bread.
Another interesting first course is the French brie baked within a loaf of casually chic restaurant is bound to be a hit with food and wine devotees
seeking a new dining experience. 111
Charlotte bread, with a sweet and spicy raspberry-chipotle sauce. Also on
FEBRUARY 2007 •
plat-int-11'1n',