&bora Reataurant group Advertisement Always An Exceptional Experience Esther Allweiss Ingber { Contributing Writer The Best of Winners from Roberts Restaurant Group: STREETSIDE SEAFOOD ---;" -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