42 May 2 • 2019
jn

news
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Como’
s Returns
to Ferndale
Como’
s is scheduled to re-emerge at the
corner of Nine Mile and Woodward in
Ferndale with a completely renovated
space.
The fresh Woodward Avenue façade
sets the tone with subtle brick signage
alongside the original neon sign soon to
be accented with natural wood trim. The
patio will be rejuvenated with colorful
highlights and murals created by local
artists.
Chef owner Zack Sklar will debut his
take on Detroit-style deep-dish pies.
Built on the foundation of naturally
fermented dough, he will use quality
ingredients, ranging from house-made
sausage to imported cheeses. Gluten-free
and vegan pizzas will be featured as well.
In addition, the menu will showcase pas-
tas, sandwiches and Sklar’
s latest incar-
nation of the build-your-own-salad. Two
bars will serve cocktails, wine and offer
20 beers on tap.
Two evenings of festivities are planned
with proceeds from the events benefit-
ing local charities: Pre-Opening Event
on Friday, May 3, for friends and family
will benefit Brilliant Detroit, a literacy
nonprofit created by Peas and Carrots
co-owners Jim and Carolyn Bellinson;
and a Grand Opening Saturday, May 4,
“Como’
s Coming Out Party” benefiting
Ruth Ellis Center and Ferndale Pride —
the evening will include a silent auction.
Limited seating for both evenings is
available. To donate silent auction items
or reserve seating, contact rsaruna@
peasandcarrotshospitality.com or call
(248) 929-2921. ■

Sweetwaters Coming to Troy

Troy will soon be home to
Sweetwaters Coffee & Tea at 774 W.
Big Beaver Road near the Somerset
Collection mall. The 1,700-square-
foot café is set to open this spring
and will offer a globally inspired
menu featuring premium coffees,
teas, pastries, sandwiches, salads
and more.
Franchisee owner Stephanie Beck
was drawn to Sweetwaters’
commu-
nity focus and local Michigan base.
“Sweetwaters began in Ann
Arbor over 25 years ago and has
developed deep roots here in
Michigan,” Beck says. “It is import-
ant for me to support a local com-
pany and give back to the commu-
nity I grew up in.”

The Sweetwaters’
brand focuses
on community engagement, such
as hosting events and partnering
with nonprofits. Most recently,
Sweetwaters won the People’
s
Choice Award for Best Beverage
Category at the Boys and Girls
Club annual “Taste of Troy” event.
The Sweetwaters menu includes
signature drinks such as the Ginger
Lemon Tea, Dragon Eye, French
Vietnamese au Lait, Napali Brew,
Thai Iced Tea and Red Moon cof-
fee.

The grand opening will include
events and week-long promo-
tions that will be announced
on Sweetwaters’
website or on
Facebook. ■

High Five Fridays

May is National Burger
Month and Hazel, Ravines
and Downtown co-owner and
Executive Chef Emmele Herrold,
2013 Detroit Burger Brawl cham-
pion and finalist from the Las
Vegas World Food Championship,
Burger Division, is serious about
burgers. The Token Burger is
always on the menu at HRD.
The restaurant recently debuted
its High Five Fridays, which begin
at 10 p.m. and last until close every
Friday. Offerings at special prices
include a fizzy highball from the
state’
s first Jim Beam High Ball
machine, oysters, shots of Maker’
s

Mark or Hornitos, Miller High Life
beers and cheeseburgers.
Hazel, Ravines and Downtown is
located at 34977 Woodward Ave.,
Suite 100, in Birmingham. ■


Pinky’
s Rooftop
Opens in Royal Oak

Pinky’
s Rooftop, a new concept from
Adam Merkel Restaurants, has opened
in downtown Royal Oak on the second
level of 100 S. Main St. (formerly Red
Fox Rooftop). It offers an eclectic, vin-
tage vibe with dining and lounge seat-
ing in a lush rooftop outdoor garden.
Pinky’
s Rooftop was inspired by an
old restaurant and speakeasy in Detroit
located at Jefferson Avenue and Grand
Boulevard near Belle Isle called Pinky’
s
Boulevard Club.
“Pinky’
s has its own distinctive per-
sonality showcased through the menu
and decor,” said Adam Merkel, owner
of Adam Merkel Restaurants. “Our
goal was to bring a stand-out, one-of-
a-kind experience to Royal Oak’
s din-
ing and nightlife scene.”
The menu, created by Merkel and
culinary director Craig Myrand, fea-
tures American and Asian-inspired
small plates and seafood, with sig-
nature dishes such as Sashimi, Black
Truffle Ramen and Short Rib Wonton
Tacos and craft cocktails like Pinky’
s
Ice Pops, Turning Japanese and The
Buddha.
The restaurant, designed by architect
Ron Rea, seats 83 guests inside the gar-
den-themed outdoor rooftop, a 27-seat
all-season patio and 44-seat outdoor
patio, with all areas serving craft cock-
tails and shareable small plates.
Beginning May 4, Pinky’
s Rooftop
will begin offering a weekend brunch,
available every Saturday and Sunday
from 10 a.m.–2 p.m., with regular din-
ing hours to follow.
For more information, visit
pinkysroyaloak.com. ■

COURTESY NEAR PERFECT MEDIA