all's fare

Lucky Number

A tasty 7 is added to the restaurant mix.

BY ANNABEL COHEN I PHOTOGRAPHY BY ANGIE BAAN

Orchard Lake Road, from 1-696
northward, is one of the most exciting
culinary sites in all of Oakland County
Gourmet markets, quality ethnic res-
taurants, top-notch breakfast joints and
now a new addition to the neighbor-
hood, a restaurant called, simply, 7.
Amid great anticipation, 7 opened
a couple of months ago. But I was
apprehensive about going there. This
is a small town; and when a new eatery
opens, locals stream in to give it the
once-over. I'd heard mixed reviews,
with the biggest complaint about the
enormous "smoky" bar. Beginning this
month — with Michigan restaurants
going smoke-free — that grumble is a
non-issue. And our meal was a lucky
surprise.
The name "7" doesn't have major
significance. Apparently, the name came
from the number of the three own-
ers' daughters. Still, the big red digit
emblazoned on the building is intrigu-
ing. Enter through the vast bar full of
hipsters and look beyond to the stun-
ning modish dining room, encompassed

P 6 •

MAY 2010 •

JN platinum

by semi-circular booths in black leather
with red and black dividers and metal
accents.
The food, described by General
Manager Daniel Safford, is "new Asian
fusion." According to Safford, it's
American cuisine "with more flair" and
Japanese, Chinese and Korean flavors.
Safford's previous experience includes
two years at the similarly themed
Birmingham eatery Chen Chow. In fact,
when I walked in, I remarked to my fel-
low diners that the place had a similar
feeling to Chen Chow, with its crowded
full bar and dramatic decor.
Our group ordered a jumble of items.
The Asian nachos, with fried wonton
wrapper chips, grilled chicken, jalapeno
peppers, sauteed onions and scallions,
were addictive. We had to refrain from
filling up on this tasty appetizer.
Next came the Kobe beef sliders:
three larger-than-expected burgers with
butter lettuce and tomato, plus creamy
Boursin cheese and crispy, freshly made
sweet potato chips. The burgers came
hot and juicy, and the combination of

the melting cheese and crisp, cold veg-
etables was well prepared and delicious.
Happily, 7 does sushi well, too; its
executive chef is formerly from Ronin
in Royal Oak. Our maki, called Hulluva
Roll, was a large inside-out (rice on the
outside) with tuna, creamy avocado and
fish roe. It was large and hearty, and we
happily gobbled it down.
We ordered the chili salmon gar-
nished with crispy fried cellophane
noodles and served with a velvety
golden curry-coconut sauce on a bed of
sticky rice and baby bok choy. The sweet
and spicy flavors appealed to all at our
table. Then, we tried the large mixed-
greens salad drizzled with a balsamic
glaze, candied pecans and crumbled blue
cheese. The salad greens were pleasingly
chewy, contrasting well with the firm,
sweet Asian pear accompaniment.
For dessert, vanilla ice cream rolled in
salted nuts with a warm pseudo-bananas
Foster, made with bananas and pine-
apple, was a refreshing, satisfying ending
to our meal.
We went on a Wednesday night and

the place wasn't crowded, though most
weekend evenings it can be hard to get
a table. For a great deal on sushi, come
Monday-Friday between 4 and 7 p.m.
for happy hour, when the sushi is half-
off.

7 Ultra Lounge & Restaurant

6545 Orchard Lake Road

West Bloomfield

(248) 353-7777: www.dine7.com

Hours:

4 p.m.-midnight Monday-

Wednesday

4 p.m.-2 a.m. Thursday-Friday

11 a.m.-2 a.m. Saturday (kitchen

closes at midnight)

11 a.m.-midnight Sunday:

Appetizers: $8-$15

Soups/Salads: $5-$14

Entrees: $15-$30

Full Bar