arts & life
fressing
with fishman
Gluten-Free And Delicious
Renee’s Gourmet Pizzeria, 100 percent
gluten-free
I
f you ask restaurant owners why they
opened, they often talk about see-
ing a hole in the market and wanting
to cater to the demand they anticipate
for the product they can offer. For Gabe
Hertz, Renee’s Gourmet Pizzeria is about
more than just a unique menu you won’t
find anywhere else — it’s about offering
a safe meal for his daughter and others
who struggle with eating safe when not at
home.
Gabe’s daughter, Renee, has celiac dis-
ease and eosinophilic esophagitis. Plenty
of restaurants claimed to offer gluten-free
dishes, but in the back of his mind, Gabe
worried about gluten cross-contamination
and that limited their family’s dining
options. To make sure his daughter and
others with severe food allergies could still
enjoy a night out for dinner, he opened
his first full-service location in Troy, and
the gluten-free and nut-free restaurant has
since thrived (1937 W. Maple Road).
Hertz is now taking his product west,
with a second, carryout-only location in
Two James is bringing its original, in-house, barrel-aged whiskey to Wolfgang Puck Steak.
Southfield (29705 Northwestern
Highway). The restaurant offers
a dozen specialty pizzas —
everything from Margherita
to Hawaiian — as well as an
impressive selection of calzones,
salads, soups, appetizers and des-
serts. For more information on
carryout and delivery, visit www. Ryan
reneesgourmetpizzeria.net.
Fishman
BOOZE NEWS
In their wildest dreams, the Purple Gang
could never have imagined it would be
legal — but there’s a new collaboration
from MGM Grand Detroit and Two
James Spirits that’s bringing a whiskey
operation to the heart of the casino with
an original, in-house, barrel-aged whiskey.
Two James is the first distillery to oper-
ate in Detroit since prohibition, and its 3rd
Street Whiskey will be offered exclusively
at Wolfgang Puck Steak, poured right
out of the barrel from a tableside cart cre-
ated by Detroit-based designer Taru Lahti.
Lahti sourced local maple and steel
to build the five aging barrels, and
the white whiskey is made with
locally grown grain and mash. The
whiskey is recommended served
neat for connoisseurs, but if you’re
just looking for a taste, a full range
of cocktails are offered and mixed
tableside.
If you haven’t tried Wolfgang
Puck Steak, then there’s no time
like the present (1777 Third). The
restaurant is an original concept devel-
oped specifically for Detroit and first
opened in 2012. The menu features steaks
(as you may have guessed), shellfish and
a choice selection of roasted whole fresh
fish. It also boasts one of the largest wine
lists in Michigan. The restaurant is open
daily at 5 p.m. For reservations, call (313)
465-1644.
In other booze news, Stroh’s beer is
coming back to Detroit. While the brand
is now owned by Milwaukee-based
Pabst Brewing Co., Brew Detroit LLC
Stroh’s is returning to Detroit.
just received label approval for Stroh’s
Bohemian-Style Pilsner, set to brew in its
68,000-square-foot facility at 1401 Abbott
St.
The label, approved by the U.S. Alcohol
and Tobacco Tax and Trade Bureau, reads
“Proudly Brewed in Detroit, Michigan,”
but there’s been no word on when it will
be available for purchase. Stroh’s brewed
its last beer 31 years ago this month, in
June of 1985.
MAZEL TOV …
To Andrea and Brandon Yellen on your
marriage last weekend. Words can’t do
such a beautiful evening justice, but it was
an absolute pleasure to celebrate this sim-
chah with you and your families. Wishing
you a lifetime of smiles and laughter.
Happy birthday to Josh Opperer, Daniel
Kaufman, Sara Kahan, Jonathon Schultz,
Laruen Kerwin, Susie Lederer, Max
Newman, David Carroll, Stacy Borsen,
Alan Borsen, Steven Grossman, Scott
Sonenberg and Henry Abrams.
*
1300610
58 June 23 • 2016