36 | NOVEMBER 3 • 2022 

Mark Zarkin and his good friend Tommy Hearns.

continued from page 35

Chateaubriand sliced tableside 
with Zip sauce and Rack of Lamb 
“Genghis Khan;” chicken and 
veal entrees on a list of “Lelli’s 
Favorites,
” as well as appetizers, 
soup, salads, sides, pasta and des-
sert. Classic dining like this never 
really goes out of style. 

NEW AMBIANCE
A burst pipe in the kitchen shut-
tered the restaurant in October 
2021, spurring an extensive reno-
vation. The reopening took place 
on Sept. 23.
Zarkin’s vision resulted in an 
almost completely new décor, 
working in conjunction with The 
Romero Group, a building design 
company in Bingham Farms. 
Beside the spacious main dining 
room, two semi-private spaces 

and an enclosed heated terrace 
are available for dining and spe-
cial events. 
The most striking features 
of the main room are seven 
elegant crystal chandeliers and 
antique-looking white tabletops 
with irregularly placed strips of 
inlaid granite. White cloths cover 
other tables. White marble with 
black veins is a material used 
on the floor and up some of the 
walls. Pendant lamps hang over 
the sprawling bar off the main 
dining room. 
Guests have access to custom 
cocktails and award-winning 
wines from around the world. 
Starting our dinners recent-
ly, my companion and I were 
brought warm and crusty 
cheese bread in a basket. 

NOSH
DINING AROUND THE D

Lamb chops, 
glazed carrots, 
creamed spinach 
and twice-baked 
mashed potatoes.

Shrimp Lelli, 
Classic Lemon-
Garlic Lelli Sauce, 
garnished with 
pea tendrils

LELLI’S INN ON THE GREEN FACEBOOK

