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That's Italian!
Volare Italian Ristorante in Wixom offers authentic fare of Italy.
G
raduating from a fine culinary
school program such as the one
at Schoolcraft College, in itself, is
considered a most prestigious achievement.
Going to Italy to work at hotels and res-
taurants without pay but with much desire
to learn Italian dining presentations is
supreme ambition.
Dino Grossi went to Italy three times for
just this purpose of someday becoming a
chef in his own restaurant.
Eleven years ago, Dino's ambitious aspi-
ration became a reality when he opened
Volare Italian Ristorante on Pontiac Trail,
Wixom ... He later moved across the street,
as the same fine destination restaurant as
before.
As sole owner/chef of his own impres-
sive fine dining eatery, Dino is in the Volare
kitchen ... And hearing that Dino was open-
ing his own upscale select dining Italian
restaurant, Chef Joe Fiordilino, whom Dino
had met at Schoolcraft, made sure to be
with him on that auspicious occasion more
than 10 years ago ... and he still is.
Dino and Joe do their own butchering,
buying and preparing many items from
scratch, etc., and whatever else is needed for
successful realization.
Even if folks come from Italy with a reci-
pe, only one or two days' notice, the fellows
will prepare whatever may be desired.
Volare Ristorante has become a select tes-
Dino Grossi
tr
,
tament to Italian dining good-
ness ... As an award-winning
chef, Dino knows the impor-
tance of using high-quality
products that bring customers
back for more.
"We not only use the finest
ingredients available for all our
food," says Dino, "but we cook
as an Italian might in the truest
sense. We import many of our
products because they're needed
in our preparation of great
meals. They are from various regions of Italy
that are well noted for certain qualities.
"Among other things I brought back
from Italy was using grapevines in my
wood-burning grill in which all our steaks
are cooked. Volare is very similar to res-
taurants in Italy. You can get an expertly
prepared steak, an authentic pasta with veal
Bolognese or a classic Neapolitan pizza any
time of day. The only difference is the qual-
ity of meat in America is much better:'
It is impressive that in more than 10
years, Dino and his kitchen staff have cap-
tured a true sense of what fine Italian dining
is all about ... When it originally opened,
great expectations were anticipated ... and
met ... In fact, not only have those hopes
been accomplished, but, perhaps, even more
so than expected.
From the traditional minestrone soup
to elegant steaks that have been acclaimed
among the best, Volare has won much
applause ... Its 42-ounce, prime, dry-aged
porterhouse for two is excellent ... as is the
bone-in rib-eye and a magnificent filet ...
And if more than one person wants to make
terrific steak-dining whoopee, the luscious
64-ounce Tomahawk is recommended ...
Or maybe there are people who can eat one
themselves! ... The tender filet is superb.
For seafood and pasta togetherness,
highly suggested is the linguini with clams,
lobster, scallops, shrimp, etc.
Seating is 80 in the dining room, 65 in a
BISTRO 82
ROYAL OAK
401 S. La a
42
July 16 • 2015
heated outdoor patio and 12
at the bar ... Open for lunch
and dinner, Monday-Friday,
11 a.m.-10 p.m.; dinner only,
Saturday, 5-10 p.m.; dinner
only, Sunday, 4-9 p.m.
Volare Italian Ristorante
was very good before ... But
now, in its location across the
street from the original spot on
Pontiac Trail ... it is lauded as
being even better.
READER MINI REVIEW ...
from Susan Sherbow ... "Mark and I went to
Seva on Forest in Detroit for dinner with Art
and Rose Spears. It is a vegetarian restau-
rant, although neither of us is a vegetarian.
"For appetizers, we ordered baked brie
and General Tso's cauliflower. The brie
was surrounded by sweet cubed pears and
sprinkled with roasted pecans. Crisp crack-
ers were arranged around the plate's edge.
Lightly breaded, deep-fried cauliflower had
a very spicy bite. Both appetizers were plen-
tiful and had great flavors.
"For main courses, I ordered mac and
cheese. Rose and Art had quesadillas and
Mark chose Cilantro Peanut Stir-Fry. The
quesadilla was my favorite. The blend of
black beans and sweet potatoes was creamy
and, even though there was cheese on it, I
barely noticed it.
"Mark's stir-fry was fresh-tasting and
colorful with red and green peppers, mung
beans, green onions and carrots tossed in a
spicy peanut sauce. My mac and cheese was
made with Gruyere and white cheeses but
was not meant to overpower the al dente
cavatappi pasta. The dish was topped with
crunchy bread crumbs and topped with
garlic bread:'
GOOD SERVER DEPT. ...Kelly Proctor
at Early Bird Cafe, Orchard Lake Road,
Keego Harbor ... Always the much-wanted
big smile ... Courteous and efficient, with
customer satisfaction a large asset, breakfast
or lunch ... Customers appreciate her pleas-
ant professionalism.
MAIL DEPT.... An entire article could
be written about the Frenchman who
opened 'That French Place' on Bridge Street
in Charlevoix (crepes, ice cream, yogurt, sal-
ads and sandwiches) He is also well known
in Charlevoix because of the enjoyment he
brings at the morning Farmers Markets in
several northern cities.
"He and his wife have visited many
Michigan schools, from Traverse City to
Birmingham, at the invitation of French
teachers. The French class students practice
ordering food in French, learning to make
crepes and the history of Brittany from this
very French baker, a delightful man:' ... Dr.
Lawrence Freedman, D.D.S.
REUNION DEPT. ... Last call for biggie
60th by 1955 Mumford High class, Saturday,
July 25, at Knollwood Country Club, West
Bloomfield ... Call Dorothy (Robinson)
Hack, (248) 681-8330 or email dchack@
comcast.net.
OLDIE BUT GOODIE Dept. ... Fellow
sees a sign, "Moishe Plotniks Chinese
Restaurant" and wonders about it. He walks
in and asks to see the owner.
"I am the owner:' says the man, and the
fellow asks where he got the Jewish name of
Moishe Plotnik.
The elderly man said, "Everybody asks
me that. Many years ago when I came to
this country, I was standing in line at the
documentation center. The man in front of
me was a Jewish gentleman from Poland,
and the lady at the counter looked at him
and asked, 'What is your name?'
"He said, Moishe Plotnik:
"Then she looked at me and asked, 'What
is your name?' I said, Sam Ting:"
CONGRATS ... To Jo Thompson on
her birthday ... To Hecky Lazar on her
birthiday ... To Doreen Turbow on her
birthday.
❑
Danny's email address is
dannyraskin@sbcglobal.net.
SUNDAY BRUNCH IS BACK!
View the menu at www.bistro82.com
For reservations, call 248.542.0082
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