>> dining around the d
Moe's
On Ten
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Esther Allweiss Ingber
Contributing
Writer
I
M
ost restaurants will never
see 30 years, but Moe
Leon reached that proud
milestone Oct. 20 at his Moe's On Ten
Family Dining in Novi. His place used
to be Leon's Family Restaurant, a name
retained at his two older brothers'
eateries in the western suburbs and
Downriver. Getting a liquor license in
2002 prompted Moe to make some big
changes.
He upgraded the decor and menu
offerings at Moe's On Ten, while keeping
the pleasant atmosphere and value meals
that Leon's customers had long appreci-
ated. The restaurant is on West 10 Mile
Road, west of Haggerty, opposite the
Novi city limits sign.
Debra Leon, who runs the Leon's in
Wixom, had a good time decorating her
husband Moe's restaurant, he said. She
used a warm color palette. The eye is
drawn to three drapery billows at the
ceiling, and the same burgundy fabric
shields small pendant lights. Because
most everyone prefers them, there are
more booths than tables. A double row
of step-up, leather-seated booths divide
the dining room and also line two
window walls. Up to 172 can be accom-
modated here and at the cozy bar; wine
racks are visible behind a wall. The patio
waits for summer.
Moe Leon sounds like a Jewish moth-
er by saying: "I never want to see anyone
walk out of here not full:'
He does his part by offering made-to-
order omelet and waffle stations, along
with other breakfast items, at a weekend
brunch buffet ($9.99), from 8 a.m.-2
p.m. The most popular omelets are the
Greek and "create your own:' including
up to six items.
Eat between 3-5:30 p.m. to get early
bird specials. Soup or salad, entree and
dessert cost $11.99. Among the entrees
are whitefish almandine, Atlantic salmon
and beer-battered fish and chips.
Besides breakfast, Moe's is best known
for its fish, evidenced by the fish in its
logo and slogan: "One Bite and You'll be
Hooked" The frequently delivered fish
and seafood originate primarily from
Michigan and the East Coast. The cat-
fish, blackened and topped with Creole
sauce, is farm-raised in Louisiana.
I really enjoyed my Lake Erie perch.
Three plump fillets sauteed with herb
butter and sliced almonds came with
carrot-flecked rice and a medley of fresh
vegetables, including red pepper, squash,
zucchini and carrots. For dessert, I chose
yummy house-made apple crisp with ice
cream. I almost had creme brulee.
At lunch, the menu offers catego-
ries called starters, soups (try Italian
fish chowder or Moe's chicken), tossed
greens, meat and seafood, pasta, and
burger, sandwich and wrap combos.
Three starters are grilled portobello
mushroom, tuna sashimi and crab cakes.
Moe said everything sells well at lunch,
but singled out his Moe's salad, to which
grilled chicken or salmon can be added.
Eleven fish entrees are listed at din-
ner, including chargrilled yellowfin tuna
with oven-roasted red pepper sauce.
Lamb chops and New York strip steak
are served with real "smashed" potatoes,
vegetable and soup or salad. Hot home-
made rolls are a given.
Lemon chicken is another dish I rec-
ommend. The large chicken breast was
sauteed in a lemon butter sauce and
topped with asparagus, mushrooms and
artichokes. I shared the big meal with
my daughter Julie, and our server not
only brought us an extra plate, but an
extra soup bowl as well. The friendly,
helpful wait staff is a plus.
Moe's On Ten offers five or six daily
specials, and choices recently included
chipotle grilled chicken wrap and
Parmesan-encrusted tilapia. A Friday
and Saturday night special is slow-roast-
ed prime rib au jus for $18.99.
The Leons make it a point to "give
back" for their success by offering a free
turkey dinner with all the trimmings
on the evening before Thanksgiving.
It's a 23-year tradition at the Leon's in
Dearborn and at Moe's On Ten. ❑
MOE'S ON TEN
FAMILY DINING
39455 W. 10 Mile Road
Novi, MI 48375
(248) 478-9742
www.MoesOn10.com
$$ out of $$$$$
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JPI
December 19 • 201:
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