etritaita/' ' the /moo/tit of 0109 to all Olotheit Spa 6, d 'f FOOD This Mother's Day give your mother health, happiness and beauty FACIALS MASSAGES MANICURES FOODIE r/P DICURES isn't an eatery in New Orleans, but it's the best place in Metro Detroit to sample the Crescent City's authentic cuisine. Crawfish or shrimp etouffee (stew), jambalaya, and red beans and rice are some of the staples. I've returned many times to this notable restaurant-bar on Woodward Avenue, north of Nine Mile Road in Ferndale, and count myself lucky when I snag the free parking space in front. Hooray — the street-side patio is back for the season! Inside is a timeless-looking din- ing room with 20-seat bar. Colorful paintings and posters of jazz musi- cians and dancers brighten the dark- paneled walls. According to Howe's Bayou owner Michael Hennes, the restaurant's handsome reproduction tin roof ceiling is stamped with a 150-year-old pattern. "People tell me this is what you'd see in New Orleans," he said."We've got the old shotgun feel of a restau- rant in an Eastern or Southern city, such as Philly or Savannah:' Detroit native Hennes, an English major at Wayne State University, was a consultant when Tom Brandel, former owner of Tom's Oyster Bar, put together Howe's Bayou in August 1999. The gregarious Hennes took over in the late 2000s. Cajun and Creole are terms often used interchangeably when describ- ing Louisianan food, but they're not exactly the same. As one difference, Creole cooking uses tomatoes, while "proper Cajun" cuisine would not. Loosely defined, Hennes said that Creole cuisine is "city food, pertaining to the city of New Orleans, and it was traditionally served in fine houses:' Cajun pertains to the entire region. It's the "country food" brought south by French-Canadian arrivals from Canada. The delectable Howe's Bayou's menu reflects years of collaboration between Hennes and Executive Chef Rafael Branhan. For more authentic- ity, Hennes said, "Other chef friends from New Orleans have lent some time in our kitchen:' For starters, nothing satisfies me better than the crawfish bisque, ac- companied by usually moist corn- bread. Smooth and delicate, the light pink soup leaves a slight tingle at the back of the throat. Others swear by the gumbo here. Howe's Bayou By Esther Allweiss Ingber ti TAMARA'S GIFT CERTIFICATES MAKE THE PERFECT GIFT. • • ■ • • • I/ Don't forget to schedule an appointment for Prom, Graduation and other Special Occasions TAMARA SPA WEL LNESS ax. rej uvenaIe. re-jai c e 35200 Northwestern Hwy. Farmington Hills, MI 48334 248-855-0474 www.tamaraspa.com OPEN 7 DAYS A WEEK ELTON JOHN AND TIM RICE'S ay 22 - June 7, 2015 set to a melodious score with an eclectic mix of musical styles – from Reggae, West African and Indian to Motown and Pop including award-winners "I Know the Truth" and "Written in the Stars" Music by Elton John, Lyrics by Tim Rice Bock by Linda Woolverton and Robert Falls and David Henry Hwang Directed by John Luther 11 Tickets $20 - $24 I Order by phone or online All seats reserved Visa and Mastercard accepted This show is rated PG , 415 S Lafayette Ave Royal Oak CO-SPONSOR ti ent 248-541-6430 Stagecrafters.org Sorry, no refunds or exchanges 44 May 2015 I IttD Tnra owe's Bayou (what a great name!) Small plates include Andouille sausage-encrusted pan-fried oysters, served with Cajun remoulade; excel- lent flash-fried calamari with pepper- oncini relish; and tenderloin tips in Voodoo sauce. The savory Voodoo sauce is comprised of "chicken stock, fresh rosemary, lots of Worcestershire sauce and cream in two different reductions," Hennes said. After trying a serving of surpris- ingly light-tasting alligator sausage bites, sauteed with peppers and onions in white wine, Hennes told me"a farm in Louisiana harvests the alligators and makes the sausage Among the more popular entrees are Mississippi farm-raised catfish, either mustard-fried in corn meal or blackened. It's served with dirty rice, one of the menu's plentiful side dish- es. Additional choices include collard greens, garlic-mashed potatoes and butter beans. Atchafalaya Chicken features a chicken breast rubbed with citrus and cardamom spices. I really enjoyed my Voodoo BBQ Shrimp, marinated and grilled shrimp skewers served over warmed mixed greens and veggies. The same entrees, in different-sized portions, are offered at lunch Monday-Satur- day, and at dinner, which starts at 4 p.m. daily. A veggie choice is among the menu's 12 traditional New Orleans- style sandwiches. They're served on a French loaf over Southern slaw with house-made potato chips. More items for vegetarians are coming. Finish things off with a down- home dessert, such as peach cobbler or bread pudding. Howe's Bayou offers small batch and single-barrel Bourbon whiskies, boutique wines and cocktails that include Mint Juleps and Hurricanes. Michigan draft beers and imports are available. Direct from New Orleans are the Arbita brand brews. They include Turbo Dog, a dark beer, and Strawberry Harvest Lager, which will be available through the summer. Hennes and company work hard to present true Cajun/Creole cuisine, and their passion is appreciated. HOWE'S BAYOU 22848 Woodward Ferndale, MI 48220 (248) 691-7145 www.howesbayou.com $$1/2 out of $$$$