T

he Beverly Hills Grill has
been a cherished fixture in
the community for over 36
years, affectionately dubbed the
“Cheers of Birmingham” because
of its welcoming atmosphere
where “everyone knows your
name.”

In 2022, longtime owner and
restaurateur Bill Roberts sold the
grill to another seasoned pro-
fessional, Raphael Michael, who
aimed to maintain the essence of
the business while putting some
polish on the neighborhood gem.

Now, almost two years later, Mi-
chael’s vision has come to fruition,
and beyond.

“We’ve been able to really
please the customers while inte-

grating some enhancements,” he
said. “I attribute the grill’s ongoing
success to the staff.”

A staff — by the way — that’s re-
mained fully intact throughout the
change of ownership.

“When I took over, I hoped to
retain a portion of this exceptional
group, as turnover is typical with
new ownership,” he explains. “I’ve
been amazed by every staff mem-
ber —they’ve stayed, remained
fully committed and continue to
deliver superior hospitality every
day.”

Michael, who started as an as-
sistant manager at Happy’s Pizza
in Ann Arbor then went on to open
his own pizzeria in Kalamazoo for
12 years, returned to metro Detroit

and, remembering his time spent
with his father at the Beverly Hills
Grill, sought out to purchase it.

Initially Roberts — who owns five
other establishments in the area —
was hesitant, until he met with Mi-
chael and heard his vision.

Since taking over the helm, Mi-
chael has integrated a few chang-
es to the restaurant’s offering,
enhancing meal availability and
even the menu. Two months into
the new ownership, he launched
a breakfast/brunch/lunch menu
which had been absent since pre-
COVID.

“People loved to have brunch
at the grill and are thrilled that it’s
back,” he said.

Michael also implemented a res-
ervation system, a departure from
Roberts’ practices, which initially
met with mixed reactions from
customers.

“Some longtime fans were hesi-
tant about the change, but they’ve
come to appreciate the conve-
nience of avoiding wait times and
planning their visits in advance,”
Michael explains.

Michael also gave the chef more
liberties, and things like octopus
and other seafood have been add-
ed to the menu.

When asked what people can
expect when they walk in, he says
a warm greeting and an enhanced
— and communal — experience.

“Customers will be greeted with
a smile,” he says. “The staff will ask
your name and remember it — for
good. And something I don’t see
in restaurants a lot happens here.
The customers talk to one another.
It’s really special.

Michael says his favorite thing
about the grill is the atmosphere.

“It’s fine dining that’s complete-
ly casual,” he explains. “It’s com-
fortable and warm.”

You’ll often find Michael at the
grill, as he enjoys spending most
of his time there and building rela-
tionships with regulars. “I’ve come
to know our customers, and they’re
an extraordinary group,” he re-
flects. “I genuinely enjoy meeting
everyone who walks through our
doors, forging lifelong friendships
and meaningful connections.”

When asked what the future will
bring, he says more of the same.

“As was my original vision, we
will continue to elevate the grill to
the highest level by providing the
warm environment it’s known for
— along with exceptional food and
premier hospitality.”

Polishing a
Neighborhood Gem —
The Beverly Hills Grill

Continues to Please

SPONSORED BY THE BEVERLY HILLS GRILL

Raphael
Michael