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Breakfast At Recipes
By Esther Allweiss Ingber
')on't let the white tablecloths and
fresh flowers fool you. Recipes
restaurant in Farmington Hills
looks upscale, but it's a reasonably
priced family restaurant offering very
good food and attentive service.
Open for breakfast through dinner,
Recipes is in a strip shopping center
on the southeast corner of Grand
River at Haggerty in Farmington Hills.
Duc Vu has been a partner in
Recipes, co-managing with his wife,
Michelle, since they opened in 2009.
He used his architectural training to
design a soothing space with clean
lines.
Trung Huynh, a friend of Vu's from
the Vietnamese community, got him
going at this second Recipes outpost.
Huynh and a former business partner
started the original and still success-
ful Recipes in Troy in 2003. It's at 2919
Crooks Road, south of Big Beaver (16
Mile). Vu said he doesn't foresee any
more locations.
Initially known for breakfast, Reci-
pes is the kind of place where the
cooks hand-crack eggs, hand-whip
omelets and make their own pan-
cake batter. Diner favorites on the
extensive breakfast menu include
Eggs Benedict (there are five variet-
ies) and the variable Skillet Fixings,
described on the menu as"spuds
(potato chunks) tossed with meat
or vegetables, topped with melted
cheese and two basted eggs or eggs
however you like them:' The Ram-
bler, on this list, has diced chicken,
mushrooms, broccoli, almonds and
onion enveloped in Hollandaise
sauce and two eggs.
My friend really liked her City
Slicker omelet — egg whites, spin-
ach, red onions, tomato and mush-
rooms, topped with avocado and
cheese. The four listed frittatas are
all vegetarian; I liked the intriguingly
named "Lewd Broccoli:'
Nine sandwich choices include the
popular roasted eggplant, including
veggies and crumbled blue cheese on
a kaiser roll. I was happy with this hefty
sandwich's taste, and the amount of
eggplant seemed generous.
Nearly every menu category fea-
tures items with either a Southwest-
ern or Asian influence. An example of
the former is Fiesta Pasta, comprised
of sliced chorizo (Mexican sausage),
sauteed garlic and julienned colored
peppers, pasta and a spicy tomato
sauce. The crispy Mexicana Spring
Rolls are filled with cheddar jack
cheese, spicy chorizo and avocado.
They're served with guacamole and
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Bananas Foster
Cinnamon
French Toast
house-made creamy chipotle sauce.
Another Southwestern specialty is
Tequila Chicken Quesadilla.
The interest in Asian cuisine is
reflected in dishes like Pad Thai, West
Indies Shrimp and Asian Sensation, a
house specialty with panko crumb-
battered chicken. I noticed two more
especially appealing entrees —
Pistachio-Encrusted Salmon and
Mandarin Orange Chicken — under
the"House Specialties"category.
These dinners are priced from $9-
$14, plus $2 more for cup of soup or
salad.
Brunch specialties rule at Recipes
every weekend on a separate printed
menu. A savory dish recently was Lox
Bennie, an English muffin layered
with tomato slices, fresh smoked
salmon and poached eggs. Hollanda-
ise sauce and capers top the sand-
wich, which comes with spuds and a
side of cinnamon applesauce.
Two indulgent French toast dishes
just beg to be tried. Strawberry
Cheesecake French Toast is stuffed
with fresh strawberries and house-
made cheesecake filling, served with
strawberry syrup, and has powdered
sugar and whipped cream on top.
A pleasant Recipes server, Jamie
Idzikowski, said she suggested the
delicious idea.
Or, how about choosing Bananas
Foster Cinnamon French Toast —
only because you were good all
week? This one places vanilla bean
ice cream over cinnamon French
toast. It's topped with sliced bananas,
sauteed with brown sugar and flam-
beed with rum.
Both Recipes locations are open
daily and offer catering services, but
only Farmington Hills has a 20-
percent-off"senior discount:'Guests
age 60 and older can take advantage
of it Monday through Friday, from
7:30 a.m.-2:30 p.m. and 5-9 p.m.
RECIPES
39297 Grand River
Farmington Hills, MI 48335
$$ out of $$$$$
(248) 477-2600
www.recipesinc.com
AGGRESSIVE PRICING ON A WIDE SELECTION OF APPLIANCES
34 August 2013 I
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