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Great food, quality service and reasonable prices.
Esther Allweiss Ingber Contributing Writer
hefs passionate about
using fresh, wholesome
6 6,—,•ingredients in interesting
combinations have kept Steve
& Rocky's in the Novi Town
Center Complex at the fore-
front of popular destination
restaurants between Detroit
and Ann Arbor. Gourmet maga-
zine has called it "one of the
best restaurants in America."
The delicious American-
continental cuisine starts
with Chef Steve Allen, the
restaurant's co-owner, who
also answers to the name
"Farmer Steve." The city boy, born and
raised in Detroit, owns around 6 acres in
the Hartland area, where his pleasure is
raising, butchering and selling a variety
of free-range poultry and livestock —
including 350 freshly dressed turkeys for
his customers' Thanksgiving dinner this
year.
Fresh organic produce from Allen's
gardens is served at the Novi restaurant
and also Rocky's of Northville, owned
by Allen's business partner, Chef Chuck
(Rocky) Rachwitz. In season, Allen also
sells his heirloom tomatoes and other
vegetables to chefs working at places
like Henry Ford Museum and Livonia's
Schoolcraft College. He sometimes judges
culinary competitions at Schoolcraft.
On Oct. 22, Oakland Community
College celebrated Allen and Rachwitz,
distinguished graduates of its culinary
arts program, at a sold-out Farm-to-Table
dinner event.
Explaining his purpose with Steve &
Rocky's, Allen said, "If you grow a good
product, it's reflected in what you're
cooking."
Restaurant general manager Duane T.
Brady added, "Our niche is: We do simple
food, done well. We offer quality service
and keep prices reasonable, without
breaking the bank."
That ideal combination is responsible
for Steve & Rocky's loyal following since
opening in January 1998.
"We're still here, while other places
have gone and went," Allen said.
The formerly funky, eclectic dining
room is more elegant these days, with
20 JN Best
of Michigan • December 2015
walls painted in dark pine green and
jewel colors — "a more grown-up look,"
Brady said.
Decor holdovers include the fish tank,
wine bottle display and extensive array
of decorative roosters. Smaller ones sit
on glass shelves separating the entryway
from the bar.
After complimentary hot, herbed
rolls, many start their meal with Steve &
Rocky's signature Chef Milos Mushroom
Soup. The creamy broth loaded with
mushrooms was named for Allen's
mentor, Certified Master Chef Milos
Cihelka. Following Chef Milos' retirement
from the renowned Golden Mushroom
restaurant in Southfield, Allen spent five
years as the restaurant's executive chef.
Other soups in rotation include butternut
squash, made with sour cream and
toasted almond garnish.
Salads are always a good bet. In
addition to House, Michigan Kale Salad
and Caesar's, one specialty salad is
Martha's Vineyard. It offers pecans, red
onions, dried tart cherries, blue cheese,
spinach and a sweet-and-sour vinaigrette.
Grilled salmon can be added for an
additional charge. Harvest Salad is curly
endive, field greens, goat cheese, Port
wine-poached pears, yucca crisps, roasted
butternut squash and pomegranate
brown butter vinaigrette.
Fresh fish preparations are emphasized,
such as lightly smoked and poached
salmon. The dish includes potato-celeriac
puree, vermouth sauce and Brussels
sprouts. Lake Perch Saute, the No. 1
seller, is rolled in paprika-seasoned flour
and plated with wilted spinach, Basmati
rice, toasted hazelnuts and shitake
mushrooms in a brown-butter
vinaigrette. Brady said Steve
& Rocky's sells 100 pounds of
perch weekly, so that's a great
choice.
Filet mignon is the most
popular of several aged
meat choices. The filet is
served with Cognac and black
peppercorn sauce, mashed
potatoes and crispy onions.
Sauteed beef tenderloin tips
and baked meatloaf also have
Cognac sauce, plus other
accompaniments.
Another favorite entree is
Chicken Scaloppini Oscar, which comes
with a light and tasty crab/shrimp cake
(made with no filler), Béarnaise sauce,
sauteed potatoes and seasonal vegetable.
A recent menu special was Asian-
influenced Five Spice Gulf Shrimp
Rice Bowl and Bay Scallops Saute,
including spicy tomato ragout, kale,
cherry tomatoes and farfalle pasta. The
daily quiche featured house-smoked
chicken, sun-dried tomatoes and shitake
mushrooms with a natural sauce, field
greens and red wine vinaigrette.
Save room for the tempting, house-
made desserts served on a decorative
stone. Sous Chef Jeff Evans oversees
the pastry operation with its frequently
changing pies, cakes, cheesecakes and
more. The warm chocolate ganache cake
is one delightful choice.
Dining room manager Richard Cheaney
is part of Steve & Rocky's winning
team, also comprised of attentive and
personable wait staff. Pianist Linda Carr
provides easy-listening music at dinner
Tuesday, Wednesday and Friday. Also
worth mentioning are the half-off Stone
Menu of selected appetizers and drinks in
the bar during "Happy Hour," from 3:30-
6:30 p.m. weekdays.
❑
Steve & Rocky's
43150 Grand River Ave.
Novi, MI 48375
(248) 374-0688
steveandrockys.com