arts & life
fressing
with fishman
The Magnificent Morrie
T
here is nothing in
party you wouldn’t dare miss, with
Metropolitan Detroit like top-grade talent trying to blow the
the Morrie. It is, far and
roof off the joint.
away, the most unique concept
But don’t compare it to
to open in the market
Saint Andrews Hall or
in years, and that’s no
the Royal Oak Music
small feat.
Theatre. This isn’t the
That’s not just super-
kind of place where some-
lative bluster — it’s the
one spills a beer on your
praise Aaron Belen’s
date and the popcorn was
AFB Hospitality Group
popped four nights ago.
has earned after pouring
Servers bring you
years of hard work into
the menu in the sleeve
Ryan
developing the road-
of an old vinyl record,
house-style restaurant in Fishman
and it’s broken down
the old Franklin Fine
into “Opening Acts,”
Wine space in downtown Royal
“Headliners” and “Encores.”
Oak (511 S. Main St.).
Some of the greatest albums ever
In an impressive and immacu-
produced also hang on the walls,
late 8,000 square feet, the Morrie
along with a number of hand-
is part-restaurant, part-neighbor-
signed original paintings from
hood bar, part-concert hall. The
Steven Tyler (yes, that Steven
space is contemporary, open and
Tyler).
convertible, which accommodates
The food is upscale, but certainly
its dual nature. On a Tuesday,
approachable — you could man-
it’s the perfect place for a casual
age a three-course meal for two for
dinner with coworkers, family or
under $50, but you might not want
friends. On a Saturday night, it’s a to. There’s a slew of appetizers,
Brunch Anyone?
There’s a new brunch option on the local food scene, and from chia pudding and purple
jacks to potato hash and Prosecco Autumn-osa, it’s entirely plant based. Ferndale’s
GreenSpace Cafe now offers brunch from 11 a.m.-2 p.m. The restaurant will continue to
serve lunch and dinner on Saturdays as well, as it does
Tuesday through Friday. On Sundays, only brunch will be
served.
“The number of requests from our patrons to add a
brunch menu has been overwhelming. We carefully con-
structed the most delicious and nutritious menu to offer a
brunch with benefits,” said Daniel Kahn, who co-owns the
restaurant with his father, Dr. Joel Kahn.
Highlights from the brunch menu include the hearty
purple masa pancakes with caramel, blackberries, almond
crumble and maple syrup; and a fingerling potato hash with
kale, sweet potatoes, tempeh, brown rice and romesco sauce, plus much, much more.
58 November 10 • 2016
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entrees and desserts worth sharing
and a drink menu that’s beyond
reproach — think nearly 50 unique
beers on tap or by the bottle, across
all price points.
We started with the Kung Pao
cauliflower, which was easily one
of the best appetizers I’ve had in a
long time — large chunks of cau-
liflower seasoned with dried chili,
ginger, scallion and sesame seeds.
The “big ol’ meatball” isn’t just
huge; it’s delicious — stuffed with
provolone and herbed polenta,
smothered in tomato-basil sauce.
The rub on the smoked and fried
chicken wings is phenomenal.
You may be surprised to find
matzah ball soup on the menu, but
it’s as good as you’ll find at any deli,
if not better. The soup is hearty,
with the vegetables and chicken
that give it so much flavor in the
broth when served, rather than
strained out and replaced with
noodles or rice.
For dinner, three of us split the
eponymous Morrie burger and the
Nashville hot chicken sandwich.
The burger is two 4-ounce angus
reserve patties, lettuce, tomato,
American cheese and a house
sauce on a toasted Morrie roll. It’s
a next-level slider that at a reason-
able $11 easily competes with some
of this town’s best burgers. But the
chicken sandwich is in a league of
its own — words don’t do it jus-
tice, so I’ll leave you to taste it for
yourself.
For dessert, you can’t skip the
ice cream sandwich. There’s some-
thing truly special about the house-
made Heath cookies surrounding
a superb salted caramel ice cream.
We were talking about it for days.
You’ll also want to try the “Death
by Chocolate,” a fitting title for a
chocolate fudge brownie served
layered with a French chocolate
pudding, chocolate curls, chocolate
sauce and chocolate ice cream.
From start to finish, entry to
exit, you’ll be taken in by the many
charms of the Morrie — oh, and
rushing back.
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Brew & Spirits
On Friday, Nov. 11, Tom’s Oyster Bar
(318 S. Main, Royal Oak) will honor
veterans by featuring two beers from
Veteran Beer Company: Blonde Bomber
and Hooyah! IPA. The company, founded
by military veterans, employs them in all
areas of the company and a portion of
its revenue is directed to veteran support
efforts. Tom’s Oyster Bar will be offering
25 percent off the entire bill up to four people with a valid military ID.
On Thursday, Nov. 17, the team from Tullamore Dew whiskey will be on hand
all day at Tom’s Oyster Bar to feature a “Dew & a Brew” combo, featuring a shot of
Tullamore Dew and a pint of Smithwicks for $6. Starting at 8 p.m., the Tullamore
Dew girls will be on hand dishing out swag and serving whiskey.
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