arts & life >> the best of everything 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 • 4 II • • • II 15