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Havana In erndale

f you make the drive
down Woodward to check
out Ferndale's latest sur-
prise, you might think it's a
shlep, but it's a lot easier than
getting into Havana — even
with the president's recent
changes — and you may be
just as intrigued by what you
find. Oversized leather couch-
es and dozens of cocktail
tables wrap around the over-
sized VIP room reserved exclusively
for locker owners at Secreto Craft Bar
& Bistro where Frank Sinatra casually
croons over the speakers.
True to its name, there's a secret: a
humidor packed floor to ceiling with
a world of tastes, from Honduras
to Cameroon and Connecticut. For
the better part of an hour, I watched
as owner Ronnie Haisha anxiously
scrambled to tell the story behind
every exotic or boutique cigar he'd art-
fully cultivated for his clientele who
either enter with a sophisticated palate
or leave with one at his direction.
Haisha brims with enthusiasm for
every cigar, every cocktail, every glass
of wine or champagne, every appe-
tizer and every entree. Haisha gives
his grandfather, a Jewish business-
man who married into his Chaldean
family, credit for that enthusiasm and
his attention to detail you'll notice
in everything from the floors to the
lighting and even the bathrooms.
As I join him in his "conference
room," a small private dining room
perfect for a business meeting or an
intimate dinner with friends, Haisha
explains he and his partners have just
one goal — a sophisticated and care-
ful balance, harmonized perfectly by
the pairing of the right drink and the
right dish, followed by a hand selected
stogie to cap off your evening that
won't overwhelm your meal or your
budget.
The menu should satisfy any pal-
ate, with salads, seafood, steak,
sandwiches and even flatbread pizzas
prepared by Chef Omar Mitchell. We
started with his grilled lamb chops
paired with wasabi smashed potatoes
and asparagus. The plating was artis-
tic, the lamb cooked perfectly and the
wasabi kick made the potatoes one of
many standouts on the menu.
From there we moved onto
Mitchell's zip burger sliders, certainly
the highlight of my meal, a juicy

burger served with sauteed
mushrooms and onions on a
delicious locally baked pretzel
bun. Mitchell doesn't serve
the burger with any condi-
ments or sauces, nor should
he — like any good meat,
you can appreciate its quality
best when nothing masks the
flavor. We followed burgers
with a five cheese mushroom
pizza, prepared with a garlic
white sauce. Delicious to be sure, but
what I really loved was the balsamic
sriracha reduction that accents the
pizza. Spicy and sweet, it was the per-
fect addition to an already impressive
slice.

Three six-figure HVAC systems ensure
you won't go back to work or home to
your family smelling like an ashtray.
When it came time to light up, I
tried to get out of my comfort zone
and, at Haisha's suggestion, smoked
the San Lotano Oval, a cigar that
boasts a unique blend of tobaccos and
a unique shape. More medium bod-
ied than I'd typically select, but the
meal and the cocktails balanced out
the flavor of the cigar and made me a
believer in Secreto's unique approach
to an evening (or afternoon) out.

Mazel Toys
Mazel tov to David Colman, Michael
Colman and Tyler Ross — the inspir-

WE PICK
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Save Time - Lot close to
the terminals with easy
access from 1-94 & 1-275.

Save Money - Low daily
rates, continuous free
shuttle service and luggage
handling.

Save Worry - Open 24/7
with lighted, fenced and
continuous patrolled lot.
Battery booster is available.

Daily Rate: $9.00*
Hourly Rate: $2.50*

Before a cocktail and cigars, we
wrapped up dinner with filet, plated
with garlic smashed potatoes and
Mitchell's peppercorn cream and zip
reduction. The six-ounce filet is sliced
before serving and, like the zip burger,
boasts a quality piece of meat and
carefully selected accompaniments.
From a list of dozens, I tried two
of Secreto's craft cocktails. As Haisha
promised, both fit the meal and the
cigar he'd later suggest. Anyone that's
ever had a drink with me knows I'm
partial to champagne and vodka and
won't touch much else; but Secreto
also boasts a dozen craft beers on tap,
another 50 brews in bottles and cans,
an impressive collection of bourbons
and scotch, and even its own walk-in
wine cellar.
If alcohol isn't an option, Haisha
and his partners opted for top-of-the-
line coffee and espresso options, mak-
ing a midday break from the office to
meet with a client yet another reason
to visit.
Worried about smelling like smoke?

ing young entrepreneurs behind
ROCO Real Estate in Bloomfield Hills.
They launched just three years ago
and last month announced they've
now acquired more than 10,000 apart-
ment units across seven states.
At Rockind Law, they're celebrat-
ing 15 years of Neil Rockind making
waves in the courtroom and delivering
big for his clients this month.
Corktown's Mudgie's Deli topped
Buzzfeed's "21 Sandwich Shops to Try
Before You Die," proving what I've
always believed — Detroit's got the
best corned beef in the country; you
just have to know where to look.
Aaron Belen's smash success in
Royal Oak, Bistro 82, celebrated its
first anniversary this month.
And Mazel tov to Josh Kroll and
Danielle Weinberg on their engage-
ment!

*Taxes Included
Expires 12-31-2015.
One coupon per visit.
Not Good with any other discounts.
Rates Subject to Change.

METRO
AIRPORT

Exit 198 from 1-94
Exit 20 from 1-275

VISA

❑

This is the first monthly column from
Fishman. If you have a tip or a mazel tov,

er

1 .888.844.72 75

Merriman Rd., Romulus, MI

email him at ryan@thefishmangroup.com .

www.QwikPark.com

JN

March 5 • 2015

45

