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Get Ready For The Morrie

Esther Allweiss Ingber | Contributing Writer

Rendering of
The Morrie, opening mid-
summer in Royal Oak.

T

he Morrie, an exciting new restau-
— the award-winning Bistro 82 restaurant
rant-bar-music venue rising on Main
and Sabrage nightclub.
at Sixth streets in Royal Oak, is AFB
Open since February 2014, Bistro 82
Hospitality Group President Aaron Fenkell
was an instant hit, chosen Best New
Belen’s homage to his beloved maternal
Restaurant in that year’s Jewish News’
grandfather. The venue is intended to be
“Best of Michigan” readers’ poll and
contemporary yet comfortable for every-
continuing to be honored by other local
one and offer a different experience on
media. Simply put, Belen and his team
every visit.
have succeeded in creating the “cool, chic
Named for the late bank
dining and nightlife experience”
chairman and philanthropist
he envisioned at the corner of
Morris “Morrie” Fenkell, The
Lafayette at Fourth streets. Diners
Morrie is “well-underway,” said
at Bistro 82 can enjoy a gourmet
Belen, anticipating the opening for
dinner before heading upstairs to
mid-summer.
“dance to a world-renowned DJ
The Morrie, his company’s
that we’ve flown in for the night,”
second Royal Oak entertainment
Belen said.
venture, will be one of the biggest
Inside Bistro 82, two walls
building projects in the city at
opposite the windows feature
Aaron Belen
7,400 square feet and nearly $4
a glowing onyx bar and a huge,
million in total investment. Such
multi-colored abstract by artist
commitment to Royal Oak helped
Sam Friedman. Soft-touch, faux
earn Belen, 33, the honor of being
leather for seating in ivory also
named the city’s 2015 Businessman of the
brightens the gray, contemporary dining
Year.
room. Black chairs and dark gray tables
AFB Hospitality Group, founded 3½
left bare provide a contrast to the parade
years ago with business offices in Berkley,
of white china. Spanish porcelain tiles
“is built on doing things in the right
cover floors. The vibe is enhanced by an
way,” said Belen, who was raised in West
unobtrusive, Harman-designed sound
Bloomfield. “We set our bar high enough
system.
to be Midwestern in feeling and values.”
The same attention to design will
A carefully thought-out venue nearly
be evident at The Morrie, which has
two years in the planning, the one-story
employed noted Birmingham architect
Morrie will offer roadhouse-style dining
Kevin Biddison and Ronnisch Construction
for up to 240 “at a very affordable price
of Royal Oak.
point,” Belen said, while still offering the
“We’re doing things the right way with
impeccable attention to fresh ingredients,
talent across the board,” said Scott Sadoff,
service and decor that distinguish the
director of operations for AFB Hospitality
company’s original foray into Royal Oak
Group.

28 May 26 • 2016

The Morrie will feature 23-foot high
ceilings with exposed ductwork, 14 TV
screens, roll-up garage doors, small
street-side patio, eight large tables that
accommodate six-eight guests and a
stone-and-granite bar top with wood liner,
also found on high and low tabletops.
Visible from all vantage points of the
spacious room will be a center stage
featuring musical performers. At different
times guests can enjoy rock bands, jazz,
blues and country.
“We will offer every feature people
could want” in entertainment, said Belen,
noting the inclusion of a dance floor and
state-of-the art “unbelievable” acoustics at
The Morrie.
“Restaurant-bar science helps separate
us from others in the market,” he said,
promising that “the music will sound great
and yet allow guests to hear each other
speak.”
The Morrie personality will be different
from Bistro 82, which tends to attract an
older, more sophisticated crowd.
“We will cater to a different
demographic,” Belen said. “We’ll be
incredibly food-, service- and price-
focused. You could come in to eat seven
days a week.”
The prime, high-visibility location on
Main Street, convenient for foot traffic,
will make The Morrie “a place where the
Royal Oak community can pop up every
day — families as well as couples and
individuals,” said Sadoff. The venue also
includes a dedicated parking lot.
Derik Watson, the company’s notable
executive chef, is developing a menu of

eclectic, neighborhood-style, “wonderful
bar food” for The Morrie, Belen said.
Guests can look forward to large entree
salads, and burgers and sandwiches placed
inside house-made, freshly baked buns.
“We’ve imported an Italian artisan stone
bread oven and will use a small smoker for
meats and other entrees,” Watson said.
Helping the new enterprise to run
smoothly from the start is its close
proximity to Bistro 82.
Belen said that synergy will allow for
coordinated food buying, and “we’ll
have every piece of kitchen equipment
necessary to make any kind of food in the
two kitchens.”
He can’t say enough good things about
the talent and dedication of his young and
growing AFB Hospitality Group, which will
soon employ between 140-165 full and
part-time associates.
Content to keep his properties in Royal
Oak, “where we’ve planted a flag,” Belen
is confident “we know the pulse of the
community, and we’ll be able to back
up our claims of being at the top of the
culinary food chain.”
Belen looks forward to his company
attracting “a whole new kind of guest”
with the addition of The Morrie. It will
be available for corporate functions,
fundraisers, political events and private
parties, in addition to regular guest visits
to enjoy dining, drinking, and listening or
dancing to live music.
It’s varied and affordable entertainment
all under one roof.
“At The Morrie, you can go and have fun
at great value,” said Belen.