DETROITDESIGNHOUSE: VICTORIA CHERY

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DETROITDESIGNHOUSE: VICTORIA CHERY

advertorial | AFB Hospitality Group

DETROITDESIGNHOUSE: VICTORIA CHERY

Redefining
Hospitality

Owner of Bistro 82, the Morrie and
SCL lauds staff for success.

BY MAUREEN MCDONALD

W

Aaron F. Belen

Bistro 82
401 S. Lafayette Ave., Royal Oak
(248) 542-0082
bistro82.com

The Morrie
511 S. Main St., Royal Oak
(248) 216-1112
themorrie.com

SCL
Above Bistro 82
401 S. Lafayette Ave., Royal Oak

90

May 25 • 2017

hen it comes
to hospitality,
Aaron F. Belen
is out to define
the term in ways that tickles
the palate and delights the
imagination. Through his AFB
Hospitality Group, he’s invested
approximately $10 million in
pleasing customers, and the
crowds keep coming to his ven-
ues. He credits the team.
“We have the advantage of
wonderful talent. Many people
have been with me since our
first restaurant concept opened
three years ago,” says Belen,
34, the founder and CEO of
AFB with three entertainment
properties in downtown Royal
Oak. “Our executive chef, Derik
Watson, helped us land the
coveted 2017 Restaurant of the
Year from Hour magazine this
spring.”
Watson, in the story in Hour’s
April edition, says, “Everything
we’re doing we try to do better
than the next day. We either try
to change it or do it better.” The
story raves about Bistro 82’s
steak tartare, grand shellfish
tower and foie gras.
AFB also operates The
Morrie, an eclectic neighbor-

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hood roadhouse with live music
selected by Steve Trudell, son
of the long-standing conductor
of the Johnny Trudell Orchestra
and a musician in his own right.
AFB has also reopened SCL, a
cocktail and nightlife concept,
above Bistro 82, with a proven
formula for high ratings —
innovative drinks and pulsating
music.
With a salute to top talent,
Belen recently hired three new
members to its executive man-
agement team, Ben Robinson
as executive pastry chef for all
properties, Keith Schofield as
Bistro 82’s general manager and
Awsem Zbair as AFB’s director
of nightlife. Two of the three
hail from MGM Grand.
“As each of our venues con-
tinue to expand, we have an
increasing need for talented,
experienced management,”
Belen says. “Ben, Keith and
Awsem are arguably some of
the most talented in their fields
and will elevate every facet of
the experience at our proper-
ties.”
Belen credits his grandfather,
Morrie Fenkell, as the inspira-
tion for hiring good staff and
making wise business decisions.

From him, he also learned how
to rebound, dust himself off
after something goes wrong and
make it better the next time.
His grandfather was a banker
who died of pancreatic cancer
in 2007, but his name lives on
thanks to Belen, who opened
The Morrie six months ago.
Because of his grandfather,
Belen came home to Michigan
from Hartford, Conn., where
he graduated from the Barney
School of Business at the
University of Hartford. He
could have stayed in the east
where many of his friends from
Cranbrook Academy relocated,
but the pull of family was too
strong. He has pursued a career
both in commercial real estate
and hospitality — and both
owns and operates each of his
properties.
Belen credits the team in
Royal Oak for their support.
“The City of Royal Oak has been
very supportive of our develop-
ments. We are extremely fortu-
nate to have the city’s support
and know that our vision for
Royal Oak as a culinary destina-
tion is their vision as well,” said
Belen. “Our team is proud to
be the trailblazer in Royal Oak

thus far and looks forward to
projects in the future.”
The vision that has borne out
into a steady supply of happy
customers is offering some-
thing for everybody in this city
famous for its nightlife. Belen’s
concepts include upscale dining
for every day of the week, a spe-
cial occasion or a celebration
on the weekend. Welcoming
hosts invite people to stop in
for a casual happy hour after
work. SCL offers many options
for a nightcap and a chance to
extend a wonderful evening.
For those seeking a “blue
jeans” kind of evening, The
Morrie offers eclectic road-
house cuisine with great live
music just a couple blocks away
from Bistro 82.
With awards from Hour, the
Free Press and the Royal Oak
Chamber of Commerce, many
in Metro Detroit get to see
these venues thriving firsthand,
inspired by a proud grandfather.
For Belen, each of the three
concept spaces are uniquely
different, which balances out
the fun of managing the prop-
erties and brings customers
back for more of the great AFB
hospitality. Y