arts & life

the b e s t o f
e ve r y t h i n g

The Big Five!

Joe Muer Seafood at Renaissance Center hits coveted five years.

I

n many instances throughout the years,
there is a sort of numbers game that
numerous times has much meaning in
the restaurant business … It is a one to five
times fingers-crossing of a new eatery’s
longevity success or early failure.
The first year might be a good feeler of
things to come or just the look of “we’ll
see” by first-time patrons … Year number
two could possibly be a beginning that has
sprouting promise … Year number three
may be the relaxed smile of present success
… Annum four is almost assured accep-
tance … Then comes year five since open-
ing … an occasion to celebrate on passing
the rigorous test of time.
People are almost
always known to flock to
a new restaurant … So
in this case, the first year
would possibly have little
importance … This annual
numbers game may not
always be an actual gauge,
but it comes close … So
many factors play numer-
ous parts in a restaurant’s
growth … However, it does
serve somewhat of a baro-
metric purpose.
This is so — almost to a
“T” — with a restaurant
Joe Vicari
such as Joe Muer Seafood
in Downtown Detroit’s
Renaissance Center, now
celebrating its fifth anniversary … It may
have begun with a large head start because
it followed in the footsteps of a onetime
acclaimed culinary seafood giant, but
which to others many times may have
turned into a monster because of numer-
ous people expecting the same.
When the former Joe Muer’s Seafood
was on Gratiot, Detroit, it, too, took time

to develop … Today’s Joe Muer
Seafood restaurant in Detroit’s
Seafood Detroit was opened
Renaissance Center will rub off
by two Joes, Joe Vicari and Joe
greatly on its second Joe Muer
Muer … Now solely owned by
Seafood sibling twin restaurant
Joe Vicari … In reaching that
opening early next year in the
exalted five-year anniversary,
former Northern Lakes site at
he did the smart thing by not
the previously named Kingsley
just keeping a memory, but
Inn on Woodward and Long
also going with the times and
Lake Road, Bloomfield Hills.
including additions while still
SEVEN GRAND PRIZES …
Danny Raskin
maintaining remembrances of
a
free
pizza every week for one
Senior Columnist
previous Joe Muer Seafood fine
year … any size and variety …
dining visits.
This is the second anniversary
It opened with many of the same menu
gift of Crispelli’s, West Bloomfield Plaza,
contents … plus the clever additions of
Orchard Lake Road, between 15 and 14
two hot features of the day … raw bar and
Mile, Oct. 17-23 … Customers who dine in
sushi bar … These, coupled or carry out take an envelope … Nobody is
with the Joe Muer Seafood
left out … There are also prizes for losers,
menu stalwart favorites
too … appetizer, dessert, T-shirt, pizza,
of so many years, gave
salad, etc.
this five-year-old dining
MAIL DEPT … More emails on news
venture a very good jump
of a second Joe Muer Seafood opening…
start.
“A second Joe Muer Seafood in Bloomfield
Five years … What
Hills will be a terrific killer location. Let’s
a beautiful number for
go when it opens.” Gary Cochran, former
restaurateurs … That the
owner of Beau Jack’s … “My wife, Susan,
present Joe Muer Seafood
and I met at the Joe Muer in Downtown
Detroit has stayed the same Detroit, and we have been going there
course throughout has
every year since on our anniversary. When
brought an even greater
it also comes to the suburbs, we will sure
impact.
go there a lot more times!” Herman Ellis …
Although Joe Vicari’s
“Joe Vicari must have read our minds. To
Andiamo Restaurant
have a Joe Muer restaurant in our neigh-
Group is also a huge suc-
borhood is what we hoped!” … Eileen and
cess, his Joe Muer Seafood Michael Finck.
restaurant still had to buck a new genera-
READER MINI REVIEW … From
tion that eventually coupled with the older Susan Sherbow … “Mark and I went to
ones to ultimately bring satisfying results.
Katoi on Michigan Avenue in Detroit’s
The seed that was planted by Joe Vicari
Corktown with our friends Sue and Colin
five years ago has become a hearty dining
McCoy. We shared several Thai-like dishes
tree of much strength … So much so that it that were extremely flavorful and can only
now owns its own prestigious identity.
be described as a delightful taste explosion
There is no doubt that the fifth anniver-
in your mouth. My favorite dish was the
sary success being enjoyed by the Joe Muer Fried Squash Blossoms, lightly breaded

and fried with a sweet coconut cream
inside. Chile lime dip on the side gave
the blossom a little kick. We all had the
Blistered Corn, roasted corn off the cob
with crispy shallots. Under the corn, a lime
and avocado sauce added some heat.
“Our Som Tum Thai was a refreshing
mound of green papaya noodles with long
beans and tomatoes. It was very spicy,
and our request for less spicy was granted
although the soup still seemed too spicy.
We also had the very tasty Nem Kha Tod,
crispy rice, ground pork, shallots, cilantro
and chilies.
“For dessert, we tried the Sweet Corn
Fritters, which were exceptional, deep fried
and then rolled in lime sugar accompanied
by a coconut caramel dipping sauce. It was
a most creative experience. Those who fear
spice and unusual flavors should beware.”
OLDIE BUT GOODIE DEPT … The
80-year-old Jewish man was having an
annual physical. As the doctor was listen-
ing to his heart with the stethoscope, he
began muttering, “Oh, oh!”
The man asked the doctor what the
problem was.
“Well,” said the doc, “you have a serious
heart murmur. Do you smoke?”
“No,” replied the man.
“Do you drink in excess?”
“No,” replied the man.
“Do you have a sex life?”
“Vell, yes I do!”
“Well,” said the doc, “I’m afraid you’ll
have to give up your sex life.”
Looking perplexed, the man asked,
“Vich half, the looking or the thinking?”
CONGRATS … To Karrie Slominsky
on her birthday … To Al Camiener on
his birthday … To Paula Grandon on her
birthday.

*

Danny’s email address is dannyraskin@sbcglobal.net.

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