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.) ADVERTISEMENT 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.