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Prime 10: Casually
Upscale Kosher

F

ine dining is one of the things
Scott Cohen missed about his
old life when he and his wife,
Nichole, sweethearts at West Bloomfield
High School, became observant Jews
about six years ago.
Perhaps it was inevitable,
then, that Cohen would one
day turn to Morgan Mansour,
his Chaldean partner in sepa-
rate cellular phone and liquor
store businesses, and say:
“Morgan, we’re going to open
a kosher restaurant.”
Prime 10 Catering &
Esther
Cuisine, self-described as
Allweiss
a “casually upscale kosher
Ingber
restaurant,” began operat-
ing under partners Cohen
and Mansour on Mother’s Day 2014 in
Southfield’s New Orleans Mall. Cohen,
previously a silent partner, took over
from Prime 10’s first owner, Meyer
Cohen (no relation).
The Council of Orthodox Rabbis of
Greater Detroit provides kosher certi-
fication. Cohen’s brother, Rabbi Jason
Cohen, is the mashgiach (kosher super-
visor) who opens the restaurant and
stays until another comes at 3 p.m.
The inviting dining room looks elegant
with its white crown moldings. Tiered
crystal chandeliers hang from a stainless-
steel tiled ceiling. Tiny glass tiles cover
the wall outside the kitchen; other walls
are plain with a few framed mirrors.
“It’s great having a nice kosher place
to take my out-of-town frum [obser-
vant] relatives,” said Ruth Beitner of
West Bloomfield.
Robert Kelman of Southfield, a fre-
quent diner with his family, praised
Prime 10 for its “warm ambiance, excel-
lent food and wonderful service.” I agree,
and server Miriam Levin is a gem.
Mansour, one of the restaurant’s four
chefs, brings a Middle Eastern influence
to the menu. Beef or chicken shawarma
or kebab wrap sandwiches are among
several $8 lunch specials, which include
fries and beverage. I like chicken creme
chop (shnitzel) with its crunchy crust.
A regular lunch menu is available, too.
Dinnertime is when Prime 10
becomes the steakhouse of Cohen’s
dreams. Ribeye steak, hand cut in
house, is the specialty and very flavor-
ful from a special rub. “House Cuts”
steaks come with Prime 10 salad (more
on that later) and a choice of two sides,
such as roasted mixed vegetables,

Basmati rice or mashed potatoes with
fried onions.
Many steak fanciers choose the
Detroiter, an inch-thick, center-cut, bone-
in ribeye. Boneless ribeyes are available in
weights ranging from 6-16 ounces. Lamb
chops and grilled chicken (quite
juicy — I tried it) are more meat
choices. Superior Kosher Meats
is Prime 10’s supplier.
Roast salmon, fish and chips,
and baked or encrusted tilapia
are more choices. Brunch is
offered on Sundays.
It’s possible to create a meal
from the array of appetizers,
soups, sides and salads. That’s
what my husband, Mike, and
I did after eating wedges of
the complimentary puffed pita bread,
served warm with garlic spread.
The steak bites are incredible: a gen-
erous portion of tender slices, smoth-
ered in sauteed mushrooms and onions.
A must order! The avocado-filled spring
rolls pleased us less than the battered
Portobello mushrooms.
Both of our soups were winners. His
curry stew had two boiled potatoes in
a tomato-based broth. I enjoyed the
popular, and filling, creamy roasted
vegetable soup.
Eating my Prime 10 salad, I was in
“seventh heaven,” as my buddy Diane Z.
would say. Romaine lettuce was topped
with a colorful array of seasoned grilled
vegetables, mandarin oranges, walnuts,
dried cranberries, croutons and sau-
teed onions. Adding chicken, steak or
salmon make this an entree salad.
Mike felt content after consuming
“perfect” Ethiopian-blend coffee by
Chazzano Coffee Roasters in Ferndale.
I, on the other hand, couldn’t pass up
dessert after hearing about Prime 10’s
exclusive arrangement with Chana
Kaplan of Kaplan Cakes in Oak Park.
“She bakes high-end wedding cakes
in her own home kitchen,” Cohen said.
My piece of heaven was a hefty choc-
olate muffin topped with peanut butter
mousse, chocolate ganache and peanut
sprinkles.

*

Prime 10
Catering & Cuisine

15600 W. 10 Mile Road
Southfield
(248) 327-7344
www.prime10detroit.com
$$$ out of $$$$

Sunday - Thursday

3 Course Special

12.99

$

Choice of house salad or cup soup,
with entrée 1 side and dessert

Herb Chicken
sautéed artichokes, red peppers, spinach,
tomatoes, and garlic herb butter

Baked Parmesan Crusted Tilapia
served with sautéed artichokes, roasted red peppers
and mushrooms tossed in a lemon cream sauce

*Grilled Steak Diane
petite ﬁ lets grilled then topped with
mushrooms, onion and brandy demi-glaze

St. Louis Ribs
dry rubbed and slowly smoked for 8 hours

No other offers or discounts apply

27815 Middle Belt Rd, Farmington Hills, MI 48334

248-851-8222

2072260

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February 4 • 2016

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