COMMUNITY
FOODIE
Prime2 9
By Esther Allweiss Ingber
'hat handsome, low-slung drift-
wood building you've noticed
next to Plum Market on Orchard
Lake Road at Maple — you know,
the one with visible flames out-
side — well, it's high time you went
inside.
West Bloomfield's profile as a
dining destination has risen dra-
matically since the July 29 open-
ing of Prime29, a contemporary
steakhouse also offering seafood
and cocktails. Co-owners Joe Barbat,
founder of cellular store chain
Wireless Toyz, and Jacob Dehko are
new to the restaurant business but
ambitious. Since taking ownership
of the former Bar 7 Grill and 7 Ultra
Lounge & Restaurant, Barbat said
they've created an upscale "com-
munity place"for casual fine dining.
Doors open at 4 p.m. daily.
Barbat's contention is that West
Bloomfield residents like him should
not need to drive to Birmingham to
enjoy outstanding food, spirits and
service in a beautiful setting. All of
those features, he's proving, can be
found close to home with Prime29.
Dining there on a recent evening,
I felt relaxation wash over me to the
musical accompaniment of Sinatra
and Michael Buble.
The cuisine at Prime29 reflects
the talent and kitchen leadership of
executive chef Hai Ying, a Chinese
native. She worked under Master
Chef Michael Russell at Iridescence
in Detroit's MotorCity Casino prior
to accepting her first head chef
position.
Prime29 offers USDA prime beef,
which undergoes a 29-day wet ag-
ing process. Now the restaurant's
name becomes clear.
"The wet process produces a more
tender steak than dry aging," Barbat
explained. The cuts offered are
filet mignon in two sizes, 14-ounce
New York strip, 16-ounce ribeye
and 24-ounce Tomahawk bone-in
ribeye.
Other meat choices include
rack of lamb served with butter-
nut squash puree and Moroccan
vegetable ragu, veal osso buco with
couscous, oven-roasted vegetables
and herb salad, and red wine-
braised short ribs with creamed
polenta, Cippolini onions and
blistered tomatoes in a red wine
demi-sauce. Slow-cooked prime rib
au jus, plus accompaniments, is a
Sunday feature.
The ever-popular Surf and Turf
pairs filet mignon with a lobster
tail. More choices from the sea are
Specializing in Cosmetic Surgery &
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DANIEL SHERBERT, M.D. FAGS
Certified by The American Board of Surgery, The American Board of
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(248) 865-6400
5807 W. Maple • Suite 177 • West Bloomfield
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2013 COUTURE BRIDAL &
BLISS COLLECTIONS
TRUNK SHOW
13,14 &15 -
DECEMBER
708-N. OLD WOODWARD BIRMINGHAM
42 December 2012
I RED THREAD
I
48009 I 248.723.4300 I ROMASPOSA.00
pan-seared red snapper or salmon,
seared scallops and lobster tail.
Among the appetizers, crab cakes
are a delicious treat made with lump
crab meat only, no filler.
The Chilean sea bass was mild-tast-
ing yet buttery rich — the"Cadillac of
fish,"as Barbat called it. At Prime29,
this entree is second only to grilled
filet. I tried it along with three other
favorites: regular ribeye, short ribs
and Sizzlin Filet (prime filet kebabs
and veggies with Zip sauce). You
couldn't go wrong ordering any of
them. The meat was tender, properly
seasoned and cooked perfectly. En-
trees start at $14 for the half-pound
prime burger.
Prime29 uses Michigan-grown
produce, and I would be remiss not
to mention the magic ingredient of
truffle oil in three outstanding sides:
roasted fresh corn, fries and three-
cheese truffle "mac."
For dessert, consider chocolate
lava cake, coconut rice pudding (glu-
ten-free), cheese blintzes and fried
Oreos. Illy brand coffee is served.
Special features include 50 per-
cent off tapas (small plates) from
4-6:30 p.m. daily and Wine Down
Wednesdays, offering "exclusive
glasses" and half-off bottled wines.
Consult the staff sommelier, Michael
Derylo, on wine selection.
6545 ORCHARD LAKE ROAD
WEST BLOOMFIELD, MI 48322
(248) 737-7463
WWW.PRIME29STEAKHOUSE.COM
$$$1/2 OUT OF $$$$$
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