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An Asian Dream

Inyo brings a new concept in Asian dining.

T

he young boy washing dishes and
busing tables at the former E.G.
Nick’s restaurant in West Bloomfield
went about his chores with big dreams
… The years rolled on, but little Norman
Acho’s dreams of someday owning his own
restaurant seemed to always avoid him.
Finally, success came his way, but not
in fulfillment of his culinary visions …
Instead, Norman became the successful
owner of 13 wireless stores.
Then came a sudden snap … He sold the
13 stores and made up his mind to fulfill
those early dreams … Norman’s first Inyo
Restaurant & Lounge in Ferndale, 2009,
opened with wife, Filoda, was like a proven
steppingstone to what today is also one of
the area’s most attractive restaurant settings.
Like the ugly duckling turned into a
swan is the new, striking decor and ultra-
cleanliness of Inyo Restaurant and Lounge,
West Bloomfield, on Orchard Lake Road
north of 14 Mile, former location of Happy’s
Pizza & Pub.
With business partner, Chef Kenny Wee,
who may be remembered from being with
Takashi Yagahashi at Tribute, the concept
was thought up to feature a menu based
around Asian Fusion dining … Kenny cre-
ated his own unique twist on traditional
Asian fare, uniquely ranging from Chinese
to Japanese to Korean suggestions … with
main options centering
around Japanese.
Like the fresh Alaskan
king crab and mango,
topped with seared
Hawaiian walu, sriracha
and chives, wrapped in
soy paper … Or the deli-
cious Tsunami, marinated
crab, cucumber and avo-
cado topped with seared
salmon, bonito flakes and
sweet drizzle.

Also, its own version of
1954 menu of his grandfather,
Lollypop Roll of Atlantic salm-
Diamond Jim Brady, Thursday,
on, ahi tuna and marinated
Nov. 30 … Diamond Jim’s spe-
crab in cucumber wrap, and
cial hamburger and fries, $1.30,
Dynamite of salmon, crab and
his original chili, 60 cents, soup
avocado, tempura-fried, topped
of the day, 55 cents, Charlie
with a spicy cream sauce and
Brown bacon and Swiss burger,
roe served over fire … Even
$1.55, plus cocktails and Irish
tableside dining of Yin and
coffee, $1.95., etc. … Dine-in
Wagyu … and kitchen-cooked
only, no boxes given for left-
Danny Raskin
Beijing Duck cut at the table.
overs … Limit one item… 54
Senior Columnist
For non-sushi food lovers,
names will be drawn during
also pepper steak, 8-oz. sizzling
the day with winners getting
grilled New York strip steak served table-
a Special Burger Sandwich and fries each
side with side of pepper gravy … And avail- week for a year.
able for lighter fare are Kobe sliders, ahi
THE BOOK BY Master Chef Milos
tuna, sushi burritos and Chilean sea bass.
Cihelka, Cooking Wild Game and Fish with
Also available is a gluten-free menu and
Chef Milos, given free to couples in the
the accommodating of special allergy or
$198 per person “A Night at the Golden
dietary requests … Chef Kenny Wee, being
Mushroom” package by Steven Lelli’s Inn on
an Omakase chef, (in Japanese, Omakase-
the Green, 12 Mile, Farmington Hills, has
style allows the chef to be innovative and
created much comment.
surprising in the selection of a presentation
It is not a paperback, but a large colorful
far beyond what one might otherwise see)
tome that would do justice to any library,
… An Omakase menu is also available.
and the recipes and comments are more
Kitchen hours are Sunday-Tuesday,
than just wildlife and fish.
11-10; Wednesday and Thursday, 11-11;
His cooking the evening of Monday, Dec.
Friday and Saturday, 11 a.m.-midnight …
5, with Steven Lelli’s former Lark Executive
Dining room seating is for 126 plus 17 bar
Chef John Somerville will be a rare treat.
stools, enclosed patio for 40 and available
SAME FINE MENU at Pepino’s new
area for private parties.
location on Orchard Lake, Sylvan Lake, plus
Open since March, 2016, Inyo Restaurant daily specials that include arctic char, perch,
and Lounge of West
pickerel, smelt, etc. … And now also serv-
Bloomfield is already a ing choice seasonal features like stone crab
fusion dining favorite
claws, fresh smelt and fresh Alaskan halibut
that has captured the
… “It is amazing,” says Kathy (Kwiecinski)
favor of many.
Morley, “that so many of our customers are
CELEBRATING
right in our backyard now!” … (Sorry, guys,
THE FIRST birthday
Kathy and barrister Mark Morley were mar-
of their Jim Brady’s
ried in October).
Detroit, South Main,
DINING DEAL … Veal tenderloin
Royal Oak, owners
…$8.95 … Includes soup or salad, veg-
Jim Brady and Darin
etable, potato and breadbasket … One
Dingman will roll
week only, Thursday, Nov. 24, through
back prices from the
Saturday, Dec. 3 … No coupons … Siegel’s

Deli, 15 Mile, west of Haggerty, Commerce
Township.
MAIL DEPT. … from Matt Prentice
… “When I come back to the restaurant
world in October 2018, I have no interest or
desire in taking over my former company
again. I will create new restaurant concepts
after catering to provide capital needed to
execute my future intentions.
“First will be an affordable family restau-
rant called Mom’s, named for my mother,
Margaret Prentis, with each meal served
with one of my mom’s great desserts. To
me, she has been the best pastry chef I have
ever witnessed. Although no longer making
pastries, she now enjoys those made by her
siblings from her own recipes.
“The next will be named Mash, an
American bistro focusing on mashed pota-
toes in every dish in a seasonal concept,
from farm to table and unlike any restau-
rant ever created in the United States.”
OLDIE BUT GOODIE … The synagogue
was fed up with its rabbi. Its executive com-
mittee of three former rabbis met and not-
too-reluctantly concluded that they’d have
to let him go.
The trouble was, who would want to hire
him, especially if it got out that he’d been
fired?
So, the executive committee decided to
give him a glowing letter of recommenda-
tion. It compared the rabbi to Shakespeare,
Moses and even God himself.
The recommendation was so flattering
that in little time the rabbi succeeded in
securing a pulpit with a major synagogue
500 miles away … at twice his salary … and
with the three former rabbis working under
him.
CONGRATS … To Eugene Applebaum
on his birthday … To Joe Sposita on his
birthday.

*

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

Chef Kenny Wee and Norman Acho

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72 November 24 • 2016