42 May 2 • 2019
jn

news
nosh

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