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