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52 February 4 • 2016
Sklar Strikes Again
I
’ ve said it before, and I’m pretty sure It is; but this chicken marsala was bar
none the hit of the night.
I’ll say it again: Zack Sklar is a seri-
For appetizers, I suggest you check out
ously busy guy.
what they’ve done with mozzarella sticks
The young entrepreneur behind a
and their delicious, oversized meatballs.
slew of successful Metro Detroit restau-
Dessert was also a serious winner in my
rants — Arthur Avenue, Au Cuchon,
book. The spumoni cake is fantastic,
Beau’s Grillery, Mex, Social Kitchen
but my favorite was their ricotta frit-
& Bar — a catering company, Peas &
ters served with a flavorful house-made
Carrots Hospitality and a Chicago out-
compote.
post (Bernie’s Lunch & Supper) is now
Before moving on, let me finish by
making headlines again with the news
mentioning waitress Nichole,
he’ll bring Gus’s World Famous
who not only knew the menu
Fried Chicken to Midtown this
like the back of her hand, but
summer.
also took incredible care of our
Oh, and did I mention a sec-
table without ever being told
ond location for Social coming
that I was in to review the res-
to Detroit this spring?
taurant.
But let’s get back to the fried
chicken. As he tells it, a friend
NEW WINTER MENU AT
introduced the 30-year-old
STEVE & ROCKY’S
chef to the restaurant, which
Ryan
Don’t miss the new Winter
is native to Memphis, Tenn.
Fishman
Delights menu running
Impressed with the product,
Sklar teamed with his partners to launch through March 19 at Steve & Rocky’s
of Novi and sister restaurant Rocky’s
Schmaltz Hospitality LLC, one of only
of Northville. With some creative
a handful of franchisees for the chicken
input from their culinary team, award-
chain across the country.
winning chefs Steve Allen and Chuck
His current plan is to open as many
Rachwitz developed this limited menu
as seven locations across Michigan,
for guests featuring a number of very
Illinois, Wisconsin, Minnesota, Ohio,
exciting offerings.
Colorado and Florida. Their first loca-
Features include (but are not lim-
tion in Chicago opened last fall, and
ited to) baked rainbow trout, mustard
Sklar says they did some $70,000 in
crusted salmon, their Texas gulf shrimp
business their first week alone. He
saute, the hefty one-pound pork porter-
estimates the Midtown location will
house, a slow roasted lamb shank and
generate about $3 million in revenue
beef tenderloin medallions. The menu
in its first year. That’s part of a growing
will change daily to offer the freshest
empire — with Sklar expecting to bring
in about $30 million in revenue this year products available.
across his portfolio of restaurants and
BREWING EXPANSION
catering.
Fans of Birmingham’s Griffin Claw
Turning from dollars and cents to
breadsticks and marinara, I finally had a Brewing Co. will soon be able to travel
north for the great food and beverages
chance this month to try Sklar’s newest
they’ve come to love on Eton Street. The
Birmingham offering, the Italian con-
restaurant will launch an 8,000-square-
cept Arthur Avenue.
foot location in Rochester Hills with
The restaurant, which just launched
its lunch menu last month, offers a sim- plans to craft small batch, seasonal and
specialty beers. Some aspects of the
pler take on some true Italian classics
and doesn’t miss a beat — I promise you company’s production will move from
Birmingham to Rochester Hills to free
the chicken marsala over egg noodles
up more space for anticipated growth in
is perhaps the best chicken marsala I’ve
the 12,000-square-foot facility, currently
had in a long time.
producing some 50,000 barrels a year.
I have to admit — I didn’t actually
order it; my fiancee did. She, however,
made the mistake of letting me take one MAZEL TOV
Happy birthday to Glenn Hirsch, Lois
bite, which quickly turned into a good
six or eight bites. That’s not to say Sklar’s Shulman, Joel Fenkell, Jessica Schwartz,
Ashley Nathan and Kayli Silverstein.
chicken Parmesan isn’t also fantastic.
*