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the best of everything

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It Lives Up To Its Name

Having finally passed the
initial stages of time, another
much-awaited restaurant has at
last reached the opening period
results that so many people have
awaited … The stage that only
time can give.
Following the crossed fingers
of
many, the eagerly anticipated
Danny Raskin
Joe Muer Seafood, Bloomfield
Senior Columnist
Hills, has been open long enough
to receive its first report card
marking … and it is a good one.
Joe Muer Of course, opening in the
highly accepted footsteps of
Seafood, an already-proven Downtown
Detroit twin sibling (Renaissance
Bloomfi eld Hills, Center, Detroit) is a huge advan-
tage … But there are no absolute
is as good as perfect clones in the restaurant
business … Each setting in many
you’d expect. ways must stand on its own two
feet, so to speak.
Located at the former Kingsley
Inn site, Woodward, just south
of Long Lake Road, Bloomfield
Hills, with its own entrance,
the second Joe Muer Seafood is
already receiving many accolades
in what many are saying is easily
among the best seafood restau-
rants in Michigan
… This along with a
wonderful workforce
and most accommo-
dating staff.
There is so much
to enjoy at the strik-
ingly beautiful Joe
Muer Seafood of
Bloomfield Hills …
And much reminis-
cence of yesteryears
Dominic, Rosalie and Joe Vicari
with excellent servers

like smilingly lovely Courtney
Card, who also spent 80 hours
of training the Joe Vicari way …
Maitre ’d/Sommelier John Patrus,
former five-year general manager
at the Golden Mushroom, who
brought back wonderful days at
the Golden Mushroom by helping
remove dishes from the diner’s
left like I have seldom seen since
those delightful GM visits … Hot
towels after dining, presented
to customers by Courtney and
other servers … as well as their
deboning our very tasty Dover
Sole with elegant deftness and,
if desired, fork-squeezing lemon
juice (your server or one of
the five managers and General
Manager Dan O’Conner will
tableside debone either the
Dover Sole or Mediterranean
Branzino) … Adjourning to the
piano bar room for listening to
playing of standards … which are
outstanding presentations seven
evenings, 4 to 6 p.m. and 7 to 11
p.m. … Back to our table for the
excellent selection prepared by a
Joe Muer Seafood pastry chef and
coffee, tea, wine, etc.
The deboning and other salient
ways of customer-pleasing under
the watchful eyes of Joe, wife
Rosalie and managing partner/
son Dominic, in themselves, are
priceless attention-getters.
The hungry visitor doesn’t
stay that way long … After being
seated, a basket of breads, crack-
ers, etc., is immediately brought
with a delicious white pinto bean
salad … Also, beautiful selections
of lobster bisque with chunks

of lobster or creamy mushroom
soup and creamed spinach or
stewed tomatoes … The dress
code that some people may have
mistakenly read is centered on
casual comfort at all times … And
two large counters are heaped
with what you would expect from
a choice raw bar well-stocked
with mouth-waterers like Oysters
Rockefeller, crab cakes, shrimp,
calamari, etc. … And a seated
Japanese gentleman constantly
preparing and finishing off fresh
sushi favorites of many tastes.
Complete restaurant seating is
279 including the overly large bar
and private dining for up to 70
people … Open Monday-Friday
11:30-11; Friday, 11-12; Saturday
4-12; Sunday brunch 10-3; Sunday
dinner 4-9 … Happy Hours in
lounge only Monday-Friday 4-6.
My initial visit to the new Joe
Muer Seafood of Bloomfield Hills
was a booming success that eas-
ily reminded me of many great
days past … It was … without
question … one of my better
upscale seafood dining experi-
ences.
IF SHE IS AFRAID he will
take over their kitchen at home,
unless he has already done so,
Eleanor Aronovitz has plenty
to worry about … Hubby Dr.
Leonard Aronovitz may be listed
among America’s top surgeons,
but the hair transplant, etc., half
of Tessler & Aronovitz is also
quite the guy with food … Many
who were at the three-month-ago
pre-opening of Joe Muer Seafood
in Bloomfield Hills learned that

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the wicker appetizer baskets dec-
orated with veggies were made
by him for friend Joe Vicari …
Leonard loves to prepare fish car-
tuffle “like my bubbie made,” he
says … along with poached perch
in garlic butter, pickled salmon
with onions, liver and onions,
frittata, pasta with garlic clam
sauce, short ribs, slow smoked
spare ribs and oodles of other
specialties … “Eleanor and I love
Italian food, but I can’t make any-
thing as well as our local pros,”
says Leonard … and Eleanor says,
“Wanna bet?”
FIFTH RESTAURANT by
George Lukaj may hopefully be
open before the year is up …
Name will be Midtown Tavern
and will take over the former
7,000-foot, 250-seat Papa Vino on
Coolidge, south of Maple, Troy
… His other four dining spots
are Georges, Grand Tavern, Fifth
Tavern and Village Palace.
OLDIE BUT GOODIE
SHORTIES … Customer, “What’s
this in my soup?” Waitperson,
“Don’t ask me, sir. I don’t know
one insect from another.” …
Customer to head waiter, “By the
way, did that fellow who took
our orders leave any family?” …
“Waiter, help! My tablecloth is on
fire!” Waiter, “Sorry, sir, this is not
my station.”
CONGRATS … To Marion
Grant on her birthday … To Sam
and Dorothy Essick on their 69th
anniversary. •

Danny’s email address is
dannyraskin2132@gmail.com.

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September 28 • 2017

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