platinum plates
Adventures In Dining
Take a break from the holiday rush at Metro Detroit's newest dining destinations.
BY LISA BRODY
If this time of year has you scurrying around
doing "holiday" things for others, make sure you
reserve some time to re-energize. And what bet-
ter way than treating yourself to a special din-
ing experience at one of several new restaurants
around town!
If you find yourself in downtown Detroit, visit
the charming Good Girls Go To Paris Crepes.
Located at 2 John R, this fancy crepe stand wel-
comes patrons with 20 unique crepe offerings,
both savory and sweet. All of the ingredients
come from Eastern Market and, while Parisian in
attitude, it offers a mix of ethnic flavors. Another
nearby lunch destination is the Museum of
Contemporary Arts Cafe at 4454 Woodward.
Here you'll find a casual menu, fresh baked goods, The Boulevard Room in the Westin
coffee and organic teas, all made from local ingre-
dients. Yearning for something swanky? Head right over to the totally refurbished
Westin Book Cadillac Detroit, on Washington Boulevard. With four new hotel
eateries, there's something for every taste, from the quickie WBC Gourmet Grab
& Go, a street-level coffee and sandwich shop, to the very elegant Roast, featuring
wood-burning grills and massive rotisser-
ies. There also is the quiet and beautiful
Boulevard Room, perfect for breakfast
and lunch, and the Motor Bar, a soaring
space on the second floor that makes a
great spot for drinks and people watch-
ing. What restaurant could be more of
a respite than Ntind Body &. Spirits
on S. Main in downtown Rochester? A
century-old storefront, renovated using
green technology and techniques, boasts
a kitchen with an all-organic menu. Half
of the ingredients are procured from local
growers and producers, allowing for a
delicious seasonal menu. If you're look-
ing
for a good old burger, tryi) Fa -tic on
Book Cadillac Detroit
Coolidge in Berkley (across from Berkley
High School); it grinds its beef fresh in-house every day. Pizzas, subs and salads are
also on the menu. Table 5 on E. Main Street in Northville is a cozy 74-seat restau-
rant with a succinct menu that offers creative twists on standard fare. It features a
separate bar with a unique tapas-style menu.
Steak Fukume-N1
INGREDIENTS
10 oz. tenderloin steak
1 tsp. fresh finely chopped garlic
1 tsp. fresh finely chopped ginger root
2 tbsp. good quality honey
1 tbsp. soy sauce
1/2 cup sherry wine
1/4 cup chopped celery
1 tbsp. finely chopped red onion
Dash of pepper
DIRECTIONS
Mix: all ingredients together in a stainless steel bowl.
Marinate meat in mixture and refrigerate for 24 hours.
When ready to prepare, grill steak to your liking.
Sauce: strain marinade in sauce pan, bring to a boil then
simmer. Adjust seasonings to taste, add a tablespoon of cornstarch
solution to thicken sauce.
Serve: on a 10" plate add choice of vegetable and steak.
Pour sauce on steak and enjoy!
A Shiraz or Merlot wine goes well with this dish. BON APPETIT!
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B 1 0 •
DECEMBER 2008 •
JN platinum
5586 Drake Road
West Bloomfield
248-592-1500
Open for dinner
Tuesday-Saturday