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Always An

Exceptional Experience

Esther Allweiss Ingber { Contributing Writer

The Best of Winners
from Roberts
Restaurant Group:

STREETSIDE SEAFOOD

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-4110.-

Bill's, Bloomfield Hills

R

•

Cafe ML, Bloomfield Twp.

oberts Restaurant Group (RRG) operates six
distinctively different restaurants, and every
one of them is deservedly popular. With
nearly 30 years of experience serving guests in
southeast Michigan, RRG knows how to create an
exceptional dining experience.
Proprietor William "Bill" Roberts and his talented
team know they're on the right track when they receive
praise from guests and critics alike. The latest affirma-
tion comes courtesy of the Detroit Jewish News.
"We are thrilled to have three of our restaurants
honored by your readers," said Roberts, whose com-
pany offices are in Beverly Hills.
His Streetside Seafood in Birmingham is this year's
winner for Best Seafood on the .IN's Best of Michigan
ballot. RRG also has two restaurants tied for runner-
up in the Best New Restaurant category: Cafe ML in
Bloomfield Township and Bill's in Bloomfield Hills.
The group is rounded out with three other restau-
rants: Beverly Hills Grill in Beverly Hills, Town Tavern in
downtown Royal Oak and Roadside B&G in Bloomfield
Township.
Consistency is a key to the enterprise's success and
the guests' overall dining experience.
"We've tried to use the same standards of hospitality
and food quality at all six restaurants, even though the
menus, design and neighborhoods are different," said
Roberts.
He also credits his longtime leadership team, which
includes Corporate Chef Patrick Roettele, Director of
Operations Carl Volk, Controller Ruth Jackson and Of-
fice Manager Beth Vanderhoff. Collectively, they have
over 80 years of service with RRG. Engendering loyalty,
Roberts is respectful of his team, provides health
insurance to his full-time staff and even covers the cost
of the sommelier (wine expert) test for any employee
who passes.
Roberts is a Grosse Pointe native who graduated
from the Michigan State University Hospitality program.
He initially worked for the Machus Sly Fox in Birming-
ham and then spent a decade running The Main Event
restaurant and catering at the Pontiac Silverdome.
Roberts found a mentor in Harris 0. Machus, the
former president of the Michigan Restaurant Associa-
tion — a post that Roberts filled himself in 2000. The

20

JN Best of Michigan • December 2014

Streetside Seafood, Birmingham

success of Machus and boutique restaurateurs around
the country inspired Roberts to develop his own col-
lection of unique restaurants. He chose to concentrate
them in affluent Oakland County, where he lives.
Roberts' first project was purchasing the Richard and
Reiss Restaurant in Birmingham in 1983. Twelve years
later, he gutted the space and changed the restaurant's
concept, turning it into the popular Streetside Seafood.
Next came the revered Beverly Hills Grill. This former
Palace Restaurant was transformed into a California-
style grill in 1988 and was named a Detroit Free Press
Restaurant of the Year in 2007. That same year, the
1930s-style Town Tavern replaced Lepanto, an Italian
restaurant in downtown Royal Oak.
The retro-inspired Roadside B&G opened in 2012
and sits on Telegraph in the former Brandy's location.
In 2013, Roberts took a former Blockbuster store and
transformed it into the eclectic Cafe ML at Maple
and Lahser roads. This past August, the classy and
comfortable Bill's opened at Long Lake and Woodward.
This property is where the legendary Fox and Hounds
Restaurant once stood.
Imaginative Birmingham designer Ron Rea has been
Roberts' collaborator from the start, lending his creativ-
ity to each restaurant's distinct look. "I wouldn't do
anything without him," said Roberts of his friend. "He
has a great feel for what people respond to."
After Roberts secures a location, he and Rea
brainstorm about the restaurant they want to create.
Chef Roettele and Volk are brought in to develop the
kitchen's layout, menu, wine list and staffing needs.
Much time is devoted to menu development and
recipe tasting, relying on staff feedback. Seasonal food,
often from local sources, is the byword, and menus at
each restaurant typically change in the fall and spring.
"There are, however, many guest favorites, which our
customers will never let us drop," Roberts added.
Roberts' three most recent restaurants "opened
within 30 months of each other," so he now plans to
concentrate on sustaining their growth.
"My goal for 2015 is to 'strengthen our bench,"' he
said. "Our company has doubled in size in a short pe-
riod of time. We need to continue hiring only the best
people and to provide them the tools to succeed, so
that we can continue to provide the service and dining
experience that we are known for."

■

273 Pierce Street
Birmingham, MI 48009
(248) 645-9123
www.streetsideseafood.com

Hours: 11:30 a.m.-11 p.m. Mon.-
Thurs., 11:30 a.m.-midnight Fri.,
4 p.m:midnight Sat., 4-10 p.m. Sun.
Team Leaders: Patrick Roettele,
Corporate Chef; Heather Taylor,
General Manager
Description: A friendly seafood
restaurant with an inviting bar
Specialties: Spicy Buffalo Shrimp,
Coconut Shrimp, Oysters, Chowders
& Bisques, Great Lakes Perch, Salmon
with Lentils, Silver Streak Bass,
Roasted Whitefish, Key Lime Pie

CAFE ML

3607 W Maple Road
Bloomfield Twp., MI 48301
(248) 642-4000
www.cafeml.com

Hours: 2-11 p.m. Mon.-Thurs. 2 p.m.-
midnight Fri. and Sat. 2-10 p.m. Sun.
Team Leaders: Shawn Wright,
Executive Chef; Lea Schofield,
General Manager
Description: A globally inspired
menu of fresh, modern and healthy
fare
Specialties: Steak Tartare, Smashed
Guacamole, Crispy Brussels Sprouts,
Turkey Bolognese, Blistered Otto
Farms Chicken, Singapore Street
Noodles, Skuna Bay Salmon, Burgers,
Tacos, Ricotta Cheesecake

BILL'S

39556 Woodward Avenue
Bloomfield Hills, Ml 48304
(248) 646-9000
www.billsbloomfieldhills.com

Hours: 11 a.m.-11 p.m. Mon.-Thurs.,
11 a.m:midnight Fri:Sat., 11 a.m.-10
p.m. Sun.
Team Leaders: Craig Myrand, Chef
de Cuisine; Lea Schofield, General

Manager

Description: American with a French
and Italian slant
Specialties: Piedmontese Carpaccio,
Risotto Balls, King Crab Louie, Caviar
Pie, Branzino, Berkshire Pork Chop,
Bill's Lamb Bolognese, Zeppoles,
Limoncello Panna Cotta