platinum plates
Adventures in Dining
Warm up to winter at these exciting new Detroit dining destinations.
BY USA BRODY
Trying to chase away those winter doldrums or search-
ing for a new Valentine's Day destination? Despite the
current economic climate, we've found a surprising
number of great new restaurants, all in the heart of
Detroit, with creative fare at a variety of prices.
A leading contributor to Detroit's restaurant scene
is Frank Taylor of Seldom Blues, Detroit's Breakfast
House & Grill and the original Sweet Georgia
Brown. Taylor recently opened Detroit Fish Market
@ Paradise Valley, located at 1435 Randolph in the
Paradise Valley Cultural and Entertainment district,
formerly known as Harmonie Park. Detroit Fish
Market has taken over the space previously occupied
by Intermezzo restaurant, which has been completely
remodeled with a martini bar, intimate lounge and
large dining room. The menu offers everything from
sandwiches to specialty seafood entrees and a dozen
daily fresh catch fish selections. Not far away, on
Broadway at Grand Circus Park, is the new Angelina
Italian Bistro. Open, airy and contemporary, this
is truly a Detroit restaurant, featuring the artwork
of Detroit artists, beer from local brewers, ingredi-
ents from local food suppliers and even house-cured
and house-smoked meats and sausages by Chef Joel
Vassallo, formerly of Five Lakes Grill. An eclectic
menu offers a modern twist on traditional Sicilian
cooking. If you're in the mood for something a little
more casual, Woodbridge Pub on Trumbull across
from Wayne State University offers appetizers, burgers,
sandwiches, light pizzas and salads in a friendly eclec-
tic atmosphere that features salvaged finds, including
doors and leaded glass windows from a former home
in Saline. Or head over to Eastern Market, where
Dave Mancini has opened Supino Pizzeria on Russell
Street in honor of the town in Italy where his father
lived. Mancini studied and experimented to create
the perfect crust. The pizzeria — the personification
of friendly — also offers salads, homemade manicotti
and a special crepe dessert. Wolfgang Puck Grille at
the MGM Grand Detroit offers a three-course tasting
menu at $35 per person (or $55 with a glass of wine
with each course) Sunday through Thursday evenings.
Detroit Fish Market © Paradise Valley
Each course is characteristic of Puck's creative fare.
The elegant Whitney on Woodward at Canfield was
completely remodeled a few years ago and now fea-
tures a fun, cozy third-floor cocktail lounge known
as the Ghost Bar (there's a history of rumors of a
ghostly apparition). You'll find live jazz on Friday and
Saturday nights until 10 p.m., when a DJ takes over.
The Whitney's delectable menu is also available in the
more informal bar. Bon appetit!
MEDALLIONS OF TENDERLOIN
2 5oz beef tenderloin medallions
Sauce:
1 TBSP minced garlic
2 TBSP olive oil
16 OZ Cabernet wine
1 QT. Veal demi-glace
1 CUP medium sliced Button mushrooms
1 TBSP butter
To make the meat:
Lightly season with salt and pepper, chargrill medallions
to your preferred temperature.
To make the Sauce:
Sautee the mushrooms with garlic in the olive oil until the garlic is lightly browned.
Then add Cabernet reduce to a syrup. Add demi-glace and simmer on low for
fifteen minutes. Finish with butter and then drizzle sauce over the medallions
$5 Weekend Lunch 12-4
Buy one DINNER Entree, Get One Free - Sunday -Tuesday
(not valid with any other offers, discounts or specials. One per table. Not valid on Holidays.)
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B 1 0 •
FEBRUARY 2009 •
JTV, platinwn
Pi Restaurant and Lounge
28875 Franklin Road
Southfield
248 208 7500
www.piofsouthfield.com
Open 7 days a week
for lunch and dinner.