arts & life >> Out To Eat

here's more
to eating out
than American
cuisine, even at the
deservedly popular
restaurants focused
on steaks, seafood and
gourmet dining. Many
international eateries
in Metro Detroit also
offer memorable meals
and often at very affordable
prices.
It won't take much effort to
locate delicious Italian, con-
tinental, Chinese, Thai and
Middle Eastern food through-
out the tri-county area, but
why stop there? If you're in a
mood to be more adventurous
and willing to travel outside
your neighborhood, here are
some ethnic restaurants I can
suggest from personal experi-
ence.

Hungarian

Irish

HUNGARIAN

Hungarian Rhapsody
14315 Northline Road
Southgate, MI 48195
(734) 283-9622

Lunch and dinner
Tuesday-Sunday
The authentic
chicken paprikas and
goulash keep calling
to me. This charming,
old-timey place is worth the
trip, folks. Runner-up: Ellie's
Grill in Berkley.

IRISH

O'Mara's
2555 W. 12 Mile Road
Berkley, MI 48072
(248) 399-6750

Breakfast, lunch and dinner
daily
Come for great omelets
and hearty dinner entrees,
such as corned beef and cab-
bage, Chicken O'Mara and
Shepherd's Pie. Any size party
can be accommodated. The

frequently scheduled entertain-
ment includes karaoke nights
and music from Blackthorn
and folksinger Ron Coden.
Runner-up: Dick O'Dow's in
Birmingham.

Saturday; dinner Sunday
Forget the famous chain.
This dark-paneled dining room
with a long bar offers the most
amazing and authentic crawfish
chowder, rice and beans, dirty
rice, blackened fish and other
Cajun items. Runner-up: Beans
& Cornbread in Southfield.

CUBAN

JAMAICAN
Jamaican Paradise
13500 W. Nine Mile Road
Oak Park, MI 48237
(248) 629-7884
Open Sunday through Friday
and after sundown Saturday.
The jerk chicken and goat
curry can be made as hot as
you'd like them. You'll be wel-
comed warmly here, including
at the monthly Saturday-night
dance party with a Jamaican
band.

Vicente's Cuban
1250 Library
Detroit, MI 48226
(313) 962-8800

CAJUN
Howe's Bayou
22848 Woodward Ave.
Ferndale, MI 48220
(248) 691-7145
Lunch and dinner Monday-

Namaste Flavours
34749 Grand River Ave.
Farmington, MI 48335
(248) 471-5555

Lunch and dinner daily
Near Campus Martius,
you'll find delicious Cuban
and Spanish cuisine as well as
salsa dancing on Friday and
Saturday nights. Daughter Julie
chose this lively spot for our
family to celebrate her birthday
— good call!

INDIAN

Lunch and dinner Tuesday-
Sunday

Taste on page 44

Japanese
omfort Food

Ramen bowls rule at Johnny Noodle King.

Johnny Noodle King

2601 W. Fort St., Detroit
(313) 309-7946
http://johnnynoodleking.com

-111 .1111011111k

t's good to be king
culinary pros.
— in this case,
With the Driscolls'
Johnny Noodle King
knowledge of the res-
— another new entry in
taurant business and
the Downtown Detroit
Molnar's expertise in the
culinary arts, Johnny
restaurant scene.
When Johnny's
Noodle King was bound
owners, Jacques and
for success right from
Christine Driscoll,
the start. Although his
Allie Jacobs
decided to venture back
background
consisted
Spec ial to the
to their hometown of
of cooking at high-end
Jew ish News
Detroit, they wanted
restaurants like Michael
to make a grand entrance.
Symon's Roast, the chef was ready
Their friend, Chef Les Molnar,
for a change.
was equally prepared to give
Molnar was eager to give
Detroiters a dining experience
Detroiters a taste of a cuisine that
to remember. And so, Johnny
is becoming widely popular in
Noodle King was born out of a
other big cities around the nation
range of talent and a longtime
— ramen, or what he likes to call,
friendship among these three
"Japanese-style comfort food:'

He wanted
diners to experi-
ence the delight
of slurping
hearty bowls of
broth with extra-
long noodles,
hearty meats,
crisp vegetables,
and the essential mouth-watering
poached egg. Molnar also had a
desire to create a dynamic menu,
offering more than just your run-
of-the-mill ramen noodle soup.
This was apparent during my
dining experience at Johnny
Noodle King, where I was ulti-
mately faced with the tough deci-
sion: Which bowl should I order?
There's the traditional, Italian,

or Vietnamese — or what about
the Southwest bowl?" After much
deliberation, I opted for the
Kimchi bowl, loaded with the
well-known Korean spicy cab-
bage, juicy chicken thighs, scal-
lions and delicate squares of nori
(seaweed). The fragrant roasted
garlic paste and sprinkling of
sesame seeds made the dish com-
plete.
Japanese on page 44

March 5 • 2015

43