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Small Restaurant, Big Taste
Pasta Fagioli has been a mom-and-pop success story for 16 years.
T
ime was when the size of a res-
taurant would, in many instances,
dictate people's thoughts as to the
dining establishment's goodness.
The fallacy never took more than a root
that quickly died and, in a lot of cases,
good small-sized restaurants enjoyed well-
received attendance.
Such is the case with a place like Pasta
Fagioli, celebrating its 16th anniversary in
the Sugarbush Plaza on Square Lake Road
just east of Telegraph Road, Bloomfield
Township.
The coziness in itself of only 50-person
seating with a gracious New York-style
atmosphere would be conducive to much
attendance ... But never forget the food and
service ... And this is where Pasta Fagioli
shines above its warm and comfortable
surroundings ... In its own quiet ways, the
wonderful mom-and-pop restaurant has
in 16 years satisfied multitudes of smiling
patrons.
Owners
Hamad and
Janine Kouka
have made
those smiles
ones of much
satisfaction.
Hamad is his
own executive
chef and well-
Owners Hamad and
remembered
Janine Kouka
for his kitchen
prowess,
with many of
Hamad's bestseller items seldom seen at
other eateries ... His angel hair pasta with
lobster, shrimp and portabella mushrooms
in a tomato-basil sauce is with few equals, as
is Hamad's preparation of small lake perch
that is lightly sauteed in a lemon artichoke
and caper sauce.
Also, gluten-free pasta with grilled
shrimp, premises-made mustard
sauce and a house-made Caesar
dressing; heart-smart chicken
breast sauteed in a tomato-basil
sauce; salmon quattro stagione,
grilled salmon topped with black
olives, capers and artichokes in a
tomato-basil sauce, etc.
Hamad is so adept that
whatever pasta dish customers
desire, he will make to order ...
Some customers having been
to Italy return asking for a dish
they may have had while there ... This was
a prime forte of his while executive chef at
the former Ristorante di Modesta that today
houses Bacco on Northwestern Highway in
Southfield.
Pasta Fagioli is a six-day-a-week restau-
rant ... Tuesday-Thursday, 11-9; Friday,
11-10; Saturday, 4-10; Sunday, 4-9.
An estimated almost 500,000 people have
come through its doors in the 16 years ...
Dining orders in those years include more
than 10,000 pounds of pasta, about 110,000
pounds of fish, almost 120 pounds of
chicken, over 24,000 gallons of Pasta Fagioli
soup, etc.
Numerous numbers of people visiting
Pasta Fagioli restaurant like to think of it as
their own private little discovery until being
told by listeners that they, too, have been
there.
A good mom-and-pop little restaurant is
with rare equals ... There is so much pride
in every presentation by the owners ... Pasta
Fagioli fits that mold as one of those cuisine
parlors that enjoys the many words of total
dining satisfaction by its customers,
THE IMMENSELY POPULAR complete
dining special presented at various intervals
... Top choice petite filet with antipasto,
soup, salad, pasta, breadbasket with bread-
sticks, $21.95, will honor new remodeling
at Sposita's Ristorante, 14 Mile Road, east
of Farmington Road, West
Bloomfield ... Instead of five
days, it will be extended for six
days from this Sunday, Jan. 6
through Friday, Jan. 11.
After 13 years since opening,
owners Joe and Lois Sposita
have given in to those who have
requested some privacy booths
in the main dining room ... So
they're finally being put in along
with light fixtures, new ceiling
and new carpeting.
The filet special by Sposita's has created a
lot of come-back-for-sure comments.
THERE ARE FEW better ways of a
restaurant enjoying a fine reputation than
having customers return from a visit there
with nothing but raves ... This is what Jim
Eggl, former owner of Red Fire Grill, has
been happy to constantly hear about his
Gravity Bar and Grill on North Main Street
in Milford.
Now celebrating its ninth anniversary, the
accolades given to Gravity are from regular
customers and those who think nothing
about jumping into the car and taking a ride
to Milford because they know what din-
ing fare awaits them ... Like the new items
being prepared by Executive Chef Gary
McKay, 2007 graduate of the fine Schoolcraft
College Culinary Arts Program, who took
over Gravity's kitchen reins in 2009 ...
Seared duck breast, Szechuan pepper ruby
red trout, sun-dried tomato pesto-encrusted
Chilean Sea Bass, etc. ... along with numer-
ous favorites made by Chef Gary.
SURE HE IS PROUD ... Master Chef
Milos Cihelka, former executive chef at the
London Chop House and partner/execu-
tive chef at the former Golden Mushroom,
recently had another reason to smile.
Back in 1970, as America's first certified
master chef, Milos founded the prestigious
Michigan Chefs de Cuisine, which recently
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32
January 3 • 2013
JN
made big waves at the 23rd Culinary
Olympics (also known as the International
Culinary Art Exhibition) held in Erfurt,
Germany ... The Michigan Culinary Team,
managed by Randy Smith, certified execu-
tive chef at Walnut Creek Country Club,
South Lyon, brought home more medals
than any other United States team ... Three
gold, a silver and three bronze medals.
OLDIE BUT GOODIE ... He received a
parrot for his birthday ... It was fully grown
with a bad attitude and worse vocabulary ...
The young man tried hard to change it but
nothing worked ... He yelled at the parrot
but to no avail.
Finally, in a moment of desperation, the
fellow put the parrot in the freezer ... After
a few moments he heard the bird squawk-
ing, kicking and screaming until suddenly
all was quiet ... The young man was fright-
ened that he might have hurt the parrot and
quickly opened the freezer door.
The parrot calmly stepped out onto
David's extended arm and said, "I'm sorry
that I offended you with my language and
actions. I ask for your forgiveness. I will go
to the synagogue with you every week to
pray, and I will try to modify my behavior"
The fellow was astounded at the bird's
change in attitude and was about to ask what
changed him when the parrot continued,
"May I ask what the chicken did?"
CONGRATS ... To Eunice Ring on her
birthday ... To Ed Greenfield on his birthday
... To Abram Shain on his 90th birthday ...
To Marilyn Frommer on her 74th birthday
... To Heidi Martin on her birthday ... To
William "Bill" Nosanchuck on his 88th
birthday ... To Mert and Helene Robbins
on their 54th anniversary ... To Dennis and
Beverley Wolgin on their 45th anniversary
... To Seymour and Arlene Peiss on their
61st anniversary.
❑
Danny's email is dannyraskingsbcglobalmet.