■ all's fare
ATELIER
BRIDAL
EVENING
Ines Di Santo
unveils her 2011
eveningwear
collection on the
runway at
Fashion In Detroit
on Friday
October 22,
2011.
&-7 /..tvaken the
Delicious Concept
Your senses will appreciate the new Zazios
in Birmingham.
BY ANNABEL COHEN / PHOTOGRAPHY BY BRETT MOUNTAIN
eral dishes. They arrived beautiful to
the eye and split in the kitchen into
our own small plates.
Our "estate" (pronounced es-tah-
tay — it means summer) vegetables
were grilled and featured faro and
regional blue cheese and creamy bur-
rata, the buttery, melt-in-your mouth
mozzarella. Seared tuna with olives
and rosemary was complex with bold
condiments,
yet remained
delicate.
Our entrees
were heavy
on the pasta
— yet also
not heavy at
Birmingham has long been a destina-
all. Cheese-
tion for all things luxe as well as a
stuffed tiny
place to see and be seen.
pillow agno-
The city watched and waited as a
lotti with truf-
newly empty corner on Woodward at
fle oil and a creamy sauce were fluffy
Maple rose into a multistoried office
and weightless. Our fish mousse-
building with big, open views into the
stuffed spinach cannelloni was also
first-floor space. What appeared to be
just as enjoyable and pillowy. The duck
a restaurant with hip, colorful seating
breast — Anitra — with polenta and
and a soaring ceiling was taking shape.
sauteed greens, served with Michigan
Then came the sign — Zazios, with
cherry mostardo (cooked fruits in a
an olive as the second "o."
mustard syrup), was wonderful.
Some weeks after its opening, I sat
Desserts at Zazios also come with
down for a meal at Zazios. There is, of a twist. Our lemon tart with Michigan
course, a bar — gorgeous as expected
blueberries was more a loose mousse
(and a broad wine list); a large, open
spooned into a crisp pastry crust.
dining room with those knockout
Overall, Zazios is off to a promis-
chairs; tables covered in crisp white
ing start. Would I come here again? A
linens; and chic, pricy china.
resounding "yes!"
Then the surprise — the open
ZAZIOS
kitchen with a sweeping curved eat-
34977 Woodward Ave.
ing area. There you can watch the
Birmingham
chefs prepare a prix fixe dinner with
five courses. The menu changes regu-
(248) 530-6400; wvvw.zazios.com
larly; and everyone does love a show,
especially when there's food involved.
HOURS
The food: Italian, but not in the
•
Monday-Thursday.
traditional spaghetti sense (though
Fr ■ Ciai,
you can find that on the menu, too).
Instead, it's a lighter, more modern
Italian, with a much-appreciated ele-
,e
CI-)eri$
ment — many of the ingredients used
.
c_,65
jil \ e c ,_)Loses)
are local, regional and seasonal. The
Dinner ■- ne-nu. smial oates.
eatery also allows for smaller appetites
a‘,
with appropriate portions.
s,
My companion and I ordered sev-
■
7" r - -
k;T MAPLE
PLASTIC SURGERY
Specializing in Cosmetic Surgery &
Aesthetic & Reconstructive Breast Surgery
DAM, Ste, MD. FRCS
Certified by The American Bead of Surgery, The American Bard of
Plastic Surgery & Fellowship Trained in lesthefic & Reconseudi ►
Breast Surgery
(248) 865-6400
5807 W. Maple • Suite 177 • West Bloomfield
P6 •
OCTOBER 2010 •
RN platinuna