FOOD
FOODIE
Bill's
By Esther Allweiss Ingber
he turreted Fox & Hounds restaurant
once stood proudly on the southeast
corner of Long Lake Road and Wood-
ward in Bloomfield Hills. I remember
that this traditional American steak-
house streamed stock market prices on
ticker tape at the bar.
In late 2007, however, the his-
toric Oakland County landmark was
torn down after 80 years. Up went a
40,000-square-foot Tudor-style office
building. Anchoring the complex since
August is a restaurant whose interior
blends the warm, clubby legacy of Fox &
Hounds with the trademark creativity of
Birmingham designer Ron Rea.The food
and service are equally satisfying.
Ladies and gentlemen, may I present
Bill's ... the first self-named property in
William "Bill" Roberts' popular Roberts
Restaurant Group (RRG).
Proprietor Roberts has nearly 30 years'
experience in serving Metro Detroit
guests.
Jewish News readers think highly of
the RRG restaurants. In the JN's recently
announced "Best Of Michigan" results,
Bill's tied for Best New Restaurant of
2014 with another in the Roberts Group,
T
Cafe ML in Bloomfield Township.
"We are thrilled to have three of our
restaurants honored by your readers,"
Roberts said. His Streetside Seafood in
Birmingham also won this year for Best
Seafood.
Rounding out RRG's roster are Beverly
Hills Grill in Beverly Hills, Town Tavern in
Royal Oak and Roadside B&G in Bloom-
field Township.
Consistency is a key to the enterprise's
success and guests'overall dining expe-
rience.
"We've tried to use the same stan-
dards of hospitality and food quality
at all six restaurants, even though the
menus, design and neighborhoods are
different,"said Roberts, a graduate of the
Michigan State University Hospitality
program.
His longtime leadership team includes
corporate chef Patrick Roettele, direc-
tor of operations Carl Volk, controller
Ruth Jackson and office manager Beth
Vanderhoff.
Roettele and Volk developed the
kitchen's layout, menu, wine list and
staffing needs. Craig Myrand, chef de
cuisine, and Lea Schofield, general man-
ager, are team leaders at Bill's. Melissa
Krossman, Jennette Breault, Hilary Tracy
and Aaron Krul are managers.
Roberts collaborated with Rea on the
right look for Bill's. In the vestibule, a
green wingtip leather chair, framed pho-
tos and cafe curtains with view of the
bar set a classic tone.The dining room's
black ceiling features reclaimed barn-
wood rafters and a large brass chande-
lier near the non-working fireplace. Built
with beige tiles, the fireplace has shelves
of different-sized electronic candles to
provide glow light.
Black walls provide a neutral backdrop
for the carefully edited wall display,
unified by antique mirrors and some
artwork in gold frames. A large photo
of hometown girl Madonna coexists
with historical portraits and school
rosters, old plat maps and signs, steering
wheels, blown-up portions of a $50 bill
and more, including mounted deer and
moose heads.
Diners sit at wood high-top or low
tables, with place settings put on black
leather chargers. Sturdy wavy glass is
utilized to good effect for dividing areas.
Seasonally changed menus, often
featuring food from local sources, is the
byword at RRG restaurants. Bill's cuisine
is American with a French bistro and
Italian trattoria slant. Weekend brunch is
popular. Since this month's introduction
of a diverse breakfast menu, guests may
dine starting at 7 a.m. weekdays (8 on
Saturdays and Sundays). Closing times
vary.
Roberts said house specialties at Bill's
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include Piedmontese Carpaccio, Risotto
Balls, King Crab Louie, Caviar Pie, Bran-
zino, Berkshire Pork Chop and Bill's Lamb
Bolognese.
My recommended items include the
creamy, flavorful artichoke Parmesan
soup, a sometimes daily special; Capel-
lini Seafood Pomodoro, chocked with
clams, shrimp and mussels; and the Har-
ris 0. Salad (named for Roberts' mentor
Harris Machus of Machus restaurants'
fame). Ingredients include Roquefort,
red onion and sweet-and-sour dressing.
For dessert, Roberts suggested Limon-
cello Panna Cotta or Zeppoles. The latter
are lovely creampuff-like, tiny Italian
doughnuts served with hot raspberry
sauce. Dip away!
BILL'S
39556 Woodward Ave.
Bloomfield Hills, MI 48304
(248) 646-9000
www.Billsbloonnfieldhills.com
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26 January 20151
RED THREAD