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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. *