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Jackpot:
Greektown Gets
Four Diamonds

T

hey just keep upping the
ante at Greektown Casino-
Hotel (555 E. Lafayette
St.). The hotel last week announced
it has received the prestigious
AAA Four Diamond Award, cit-
ing outstanding guest service and
a number of upgraded in-room
amenities.
Jack Entertainment acquired
the property in 2013
and made some major,
across-the-board
changes to enhance the
overall guest experi-
ence. The 400-room,
modern high-rise hotel
offers a laundry list of
exceptional room con-
veniences, breathtaking
city views, premium fine
dining, and walkable
Bistro 82 features new specials.
access to the growing list
of Downtown sports and
entertainment venues.
They’ve also just
wrapped a $70 mil-
lion casino renovation,
adding a state-of-the-
art HVAC system for
enhanced air quality,
new technology and
gaming options for
Bernie and Rozie Friedman
guests, advanced LED

ing as the executive chef at AFB
lighting throughout the property
Hospital Group’s new sister res-
and some beautifully upgraded
taurant, The Morrie.
interiors.
Hitting the menu is a
The award also had
new carrot salad, which
something to do with the
features roasted carrots
new owner’s commit-
with a hickory-smoke
ment to a unique culture
vinaigrette, buttermilk
that’s aimed at inspiring
pudding and a dehydrated
creativity, enthusiasm
pickled shallot — the dish
and passion among its
is both vegetarian and
team members. You won’t
gluten-free. The Scottish
miss their focus on every Ryan
salmon is now paired
guest, every time, with no Fishman
with a vanilla beet puree,
exceptions or excuses.
baby turnips, baby beets,
The AAA Four
frisee and shishito pep-
Diamond rating is one
pers. One of my favorite dishes is
of the most well-known and
respected distinctions in the global their roasted cobia, which, for the
season, is paired with a phenom-
travel industry, given to less than
enal butternut parmesan risotto,
6 percent of the company’s 28,000
edamame, maitake mushrooms
approved hotels.
and baby kale. Finally, don’t miss
DON’TMISS SPECIALS
the sea scallop served with a
There’s a handful of fantastic new
chestnut puree, radicchio, apple,
specials on the menu at Royal
salisfy, cranberry coulis and white
Oak’s Bistro 82 (401 S. Lafayette
chocolate.
Ave.) just in time for fall. Executive
Enjoy any (or better yet all) of
Chef Derik Watson has revamped
these truly elegant dishes on a
some guest favorites with seasonal
Wednesday night with any bottle
flavors that pair perfectly with its
of wine regularly priced at $100 or
ever-growing wine program. How
less for half-off. Its $25 filet and
he made the time to invent these
cabernet pairing every Tuesday is
amazing new dishes I’ll never
also a total steal for the price, and
know, as Derik is also now serv-
the steak is absolutely to die for.

FRIEDMANS HONORED
Make sure you don’t miss the
Holocaust Memorial Center
Zekelman Family Campus 32nd
Anniversary Dinner on Sunday, Oct.
30, at 5:30 p.m. at Congregation
Shaarey Zedek. This is an organiza-
tion that is always close to my heart
as the grandchild of Holocaust
survivors (the late Olga and Edward
Burton), but this year’s honorees are
two very special and deserving peo-
ple — Rozie and Bernie Friedman.
They’re not just the parents of a true
mentsh (Matt) who has been a won-
derful mentor to me for many years,
but it was also an honor and a privi-
lege to get to know Judge Friedman
and watch him work as an intern
in his courtroom when I was in law
school. Tickets are available at www.
holocaustcenter.org, or by calling
Ruth Stern at (248) 536-9601.

MAZEL TOV
To Lauren Kerwin and Jordan Yellen
on their marriage. It was an absolute-
ly stunning evening. We’re so glad we
could be there to celebrate this sim-
chah with you and your families.
Happy birthday to Earl Bogrow,
Jon Epstein, Amanda Fisher, Natalie
Haron, Bob Levine, Michael Serling
and Rick Woolman.

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58 October 13 • 2016