platinum plates

Adventures In Dining

Break out of your gastronomical rut with unique dining destinations.

BY LISA BRODY

BY ANGI E BNNN

With autumn leaves in full color-changing mode, it's
a perfect time to take a drive with family or friends
to a new dining experience. Any direction — north,
south, east or west — will lead to a fresh, exciting
culinary adventure.
In Clarkston, the Clarkston Cafe on Main Street
offers two separate dining areas: Pizza Coca, casual
with wood-fire pizza pies, penne bowls and sand-
wiches; and the more upscale Supper Club, which
features steaks, fish, chicken and mini lobster burg-
ers. The Clarkston Union Bar & Kitchen — cre-
ated from a former church on Main Street — serves
sandwiches, salads, macaroni and cheese and other
homemade favorites and features 30 beers on tap.
Also on North Main is Mesquite Creek Steaks &
Seafood, with its southwestern-inspired food and
decor. In Grosse Pointe Farms,
the
Dirty DogJazz Cafe on
Forest Grill
Kercheval is the place for live
in Birmingham

0

jazz and delightfully eclectic small-plate dishes. The
menu, which changes regularly, is divided into four
sections: soup and salad; meat; seafood and bread; and
pasta and risotto. Definitely something for everyone.
In Birmingham, Brian Polcyn, of Five Lakes Grill
fame in Milford, has opened Forest Grill on Forest
Street, serving classic American cuisine. Kirk's BBQ
on Woodward Avenue offers traditional recipes from
the original Kirk's Open Pit Bar-B-Que restaurants
located in Detroit, Inkster and Mt. Clemens. Owners
of Kirk's BBQare offspring of the original restaurant
owner, Kerfoot D. Lewis Sr. In Milford, Milford
House Bar & Grill on East Commerce is a casual
gathering spot with a great patio bordered by beauti-
ful gardens. Burgers, sandwiches, salads, pizza, ribs,
fried chicken and a lively bar make it a great stop.
The Bar, on South Main, has the same owner as
Gravity, also in Milford, and offers casual fare with a
twist.

■

BACALAO STEW

Serving Two

INGREDIENTS
Serving Two
10 oz Icelandic Cod
1 /4 cup chopped red onion
1 /4 cup finely chopped bell pepper
1 /4 cup black olives
1/8 cup capers
1 full peeled/chopped Idaho potato

1 tsp ground fresh garlic
2 tsp olive oil
1 quart fish stock
1 cup tomato sauce
salt
pepper
flour for dusting cod

DIRECTIONS

Lightly dust Cod in flour.
Sautee in olive oil in pan until golden brown.
Add all other vegetables
Add garlic
Pour in fish stock.

Add tomato sauce
Warm
Serve in two bowls with toast points or bread.

Let cod and all vegetables, garlic etc simmer in
fish stock for 15-20 minutes.

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B 8 • OCTOBER 2008 •

JN platinum

Pi Restaurant and Lounge
28875 Franklin Road
Southfield
248 208 7500
www.piofsouthfield.com
Open 7 days a week for
breakfast, lunch and dinner
Every Tuesday get 1/2 off all
bottles of wine....