raskin 75

th

an

the best of everything

niversary

Italian Treasure In Milford

Danny Raskin

Senior Columnist

Coratti’s

On Main

turns 10.

Pete and Michelle Corrati

A brother and sister dining
team to carry on the traditional
family Italian dining team …
along with modern originalities
not seen at too many, if any,
places … may be the sleeper
numerous people are always
looking to find.
Together with an executive
chef who has been in existence
since its beginning in 2008 …
the sleeper-culinary treasure is
the quietly known Coratti’s On
Main Italian Ristorante & Bar,
North Main Street, downtown
Milford … celebrating its 10th
coveted anniversary with con-
tinuous upscale reputation.
There are many good and
very good Italian restaurants
but few that also offer innova-
tive presentations of various
regions … Owners Michelle and
Pete Coratti are blessed with
the culinary expertise of their
executive chef, John Wik, who
many may remember from
his days as a sous chef at the
former Excalibur with owner/
executive chef Marty Wilk …
and, prior to that, as cook at
Picano’s Italian Grille … both
highly prestigious eateries …
Also, being a graduate of the
highly acclaimed Culinary
Arts program at Oakland
Community College is no small
feat.
Best-sellers at Coratti’s
include the traditional delights
and originals that seem to bring
out varied tastes that meet
with much approval …. Like
its highly popular filet with

John’s own zip sauce and Vitello
Saltimboca, veal scaloppini
with prosciutto and roma toma-
toes, served on a bed of sau-
téed spinach and topped with
fontinella and a sage vermouth
demi-glaze.
Receiving much attention at
Coratti’s are also its own origi-
nal dishes that no other restau-
rants are known to serve … Polo
Angelo, breaded chicken breast
stuffed with Boursin cheese,
sautéed shrimp and sundried
tomatoes in a Madeira cream
sauce … or Vitella Assunta, veal
sautéed with garlic, mushrooms
and artichokes in a white wine
butter sauce … wild mushroom
cannelloni, an interesting pasta
stuffed veal and wild mush-
rooms in a cream sauce, topped
with mushrooms.
Chef Wik will make just
about anything folks may desire
… He is that good … Also, care-
ful attention is given to the
adherence of all dietary restric-
tions.
On the menu, too, is a
remembered dish of yesteryears
that many folks used to get at
Ernesto’s in Plymouth … Shrimp
Ernesto, named after Ernie
DiMichelle who had worked at
Picano’s with Pete.
All the desserts at Coratti’s
are made in-house … cheese-
cake, tiramisu, Italian cookies,
biscotti, etc. … and, of course,
cannolis … two that also
includes the wonderful and
delicious old-fashioned recipe
of their mother, Mary Coratti …

using all custard … no ricotta.
Seating in the second-floor
main dining room is 110 … First
floor, 40 … and a lower banquet
room level seats 45 … The full
bar crowd that assembles just
about every night fills 13 stools
… Seven-day restaurant hours
are Monday-Thursday, 11-10;
Friday and Saturday 11-11;
Sunday 1-9 p.m.
Milford is blessed to have so
fine an innovative and authen-
tic Italian restaurant such
as Coratti’s On Main Italian
Ristorante & Bar by Michelle
and Pete Coratti, a sister and
brother dining ownership team
who have garnered a presti-
gious 10-year existence repu-
tation of notable choice that
shows.
GOOD NEWS ON THE hori-
zon for many is coming this
October when Matt Prentice,
one of this area’s top restaura-
teurs ends his five-year absence
from the local communal din-
ing and catering scene … He
won’t have missed too many
beats while away, keeping his
fingers in the culinary pot and
staying busy doing food con-
sulting, catering and working
in the nonprofit world feeding
the homeless of Detroit for Cass
Community Services … “My
future plans will be dictated
by what the market demands
when I return,” Matt says.
A SECOND LOCATION
on Woodward, Royal Oak,
will soon join cardiac Dr. Joel
Kahn’s busy GreenSpace Café

in Ferndale … A new menu is
being developed for its coming
GreenSpace & Go set to open
this March … Seating will be for
20 inside and possibly 30 on an
outside patio … It will be oper-
ated by Dr. Kahn and his son
Daniel.
THERE IS NO LIMIT to the
number of different favorite res-
taurants of yesteryears … and
why they were … that may be
sent to the column … But just
one at a time, please … About
100 words.
OLDIE BUT GOODIE …
Sadie’s husband, Jake, has been
slipping in and out of a coma
for several months, yet his faith-
ful wife stays by his bedside
day and night. One evening,
Jake comes to and motions for
her to come closer. “My Sadie,”
he says. “You have been with
me through all the bad times.
When I got fired, you were
there. When I got shot, you
were by my side. When we lost
the house, you gave me support.
You know what, Sadie?
What dear?” she asks very
gently.
“I think you’re bad luck!” he
says.
CONGRATS … To Barbara
Cohen on her birthday … To
Ellen Gruskin on her birthday
… To Dr. Stuart Kirschenbaum
on his birthday … To Jim Hiller
on his birthday … To Peter
Ginopolis on his birthday. •

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

CUSTOMER
APPRECIATION

“For 40 years, Gallery Restaurant has served up masterpieces”

~ Danny Raskin

THE GALLERY RESTAURANT

PARTY R
O
AVAILAB OM
LE
up to
90 people

Daily Special to choose from for lunch & dinner…

Dinner specials come with complimentary rice or chocolate pudding or jello

VOTED

OPEN 7 DAYS:

Now Serving
Beer & Wine

.0/4"5BNQN
46/BNQN

ENTIRE BILL

Excludes alcohol, Lamb Chops, tax and
gratuity. Dine-in or carry out. Must have
coupon. Cannot be combined with
another offer. Expires 1/31/18.

DAILY
LUNCH SPECIAL

# in the 1

6

Starting at

Jewish News

4189 Orchard Lake Road, Orchard Lake Twp., MI

#MPPNGJFME1MB[Bt5FMFHSBQI3PBEBOE.BQMFt
www.thegalleryrestaurant2.com

10 % off

248.865.0000

$ 99

CHOOSE TWO
SOUP, SALAD
OR SANDWICH

www.mezzagrille.com

jn

January 25 • 2018

89

