FOOD

FOODIE

Crave Ferndale

By Esther Allweiss Ingber

was happy to see the Crave sign on
a Woodward storefront in Ferndale,
a block south of Nine Mile Road,
several weeks before its Jan. 12 grand
opening.Three years ago, my niece
Sarah and I enjoyed some of the
most delicious food ever, including
wonderful Watermelon Napoleon,
at Crave Restaurant Bar and Sushi
Lounge in Dearborn. Crave Ferndale
is located closer to me and probably
you, too. For that, we should be glad.
Crave creator Khalil Ramadan still
has his beautiful Michigan Avenue
property, but it is open just for special
events. The focus changed because,
as Ramadan conceded, Dearborn-
area people "like to cook at home." He
found a more promising location for
a restaurant-sushi bar-lounge in Oak-
land County, where nearly everybody
seems to enjoy going out for food
and drinks.
Ramadan, a former nightclub own-
er, model and actor, and new partner
Eddie Farah transformed Farah's for-
mer John D Bistro and Bar into what
Crave describes as a "fashion culture
lounge."The Euro-techno music that

I

often plays adds a cool vibe.
Black is the predominant color,
seen in leatherette high and low seat-
ing, a fringed triple-drum chandelier
and one tall padded headboard that
gives diners at this table a "royal"feel-
ing.Two opposite walls are roughly
plastered old brick, and a glassed-in
garage-door facing Woodward will
one day rise for al fresco dining. A
candelabra adorns a communal table,
while a few regular tables reside on a
higher level.
Below that, but a few steps up
from the well-stocked bar, is a white
marble-enclosed sushi prep area
with bar seating. Guests may choose
various nigiri (raw fish over pressed
vinegared rice) and sashimi (raw fish
slices alone).The chefs' artistry is most
evident in the named maki and spe-
cialty rolls, such as Envy and Samba. A
select group of all-you-can-eat sushi
for $19 is featured on Tuesdays, from
5-10 p.m.
Executive Chef Payne Mills, a
graduate of Livonia-based Schoolcraft
College's culinary arts program, is
the creative force in Crave Ferndale's
kitchen. He trained under top chefs
and cooked in Switzerland and other
European countries. Mills also oper-

ated a fine-dining bistro in Oklahoma,
where he grew up. Now he lives with
his wife, Rachel, a former baker, in her
home state of Michigan.
"Our menu is for everyone," said
Mills, whose shared plates list
includes delectable little Kobe beef
sliders and crab cakes with mango.
Using the best cooking techniques
and adding unexpected ingredients,
Mills said he strives to "put a twist
on a lot of dishes people are familiar
with, to make them more exciting."
Chopped Kale Caesar, for example,
has two kinds of kale, caramelized
oranges, faro and lightly battered an-
chovies that are flash-fried, tempura
style. The preparation makes crispier
anchovies that taste less strong.
Filet mignon is one of the best sell-
ers, according to Amanda Suleiman,
Crave Ferndale's general manager.
Mills coats a prime filet liberally with
a rub consisting of 16 spices. The dish
comes with broccoli, dehydrated
cheddar in a powder form, a Ponzu-
like sauce and thick-cut, house-made
potato chips.
Another popular entree I tried was
Herb Roasted Branzino.The wild-
caught, delicate-tasting fish filets with
a crunch were plated with celery-root

puree and broccolini. So good! Next
time, I'm not sharing.
Weekend brunch is served from 11
a.m.-3 p.m. (Otherwise, dinner only
is offered, starting at 4 daily.) I must
rave about Challah French Toast, with
bruleed bananas, candied pecans and
warm maple syrup. My delicious Egg
N (Cheddar) Cheese Croissant, extra
flaky, also had tomato, fresh basil and
radicchio micro-salad.
Huevos Rancheros are full of flavor,
and many enjoy French press roasted
coffee. Bottomless Mimosas and
Bloody Marys arrive in narrow glass
cylinders.
His food is already great, but Mills
insisted,"1want to take you to the
next lever RT

CRAVE FERNDALE
22726 Woodward Ave.
Ferndale, MI 48220
(248) 398-4070
www.cravelounge.com
$$$ out of $$$$

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RED Ezra I April 2015 51

