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BY LISA MAGNINO AND
MARK SHAIMAN
Coke is The Real Thing and
Miller Genuine Draft is As Real As
It Gets. Maybe these slogans are
meant to reassure you that you are
getting what you expected. But as
Shakespeare once said, "Me thinks
the lady doth protest too much" -
all this overt reassurance is some-
what suspicious.
"Eat, drink, and be merry" is one
of the few things ol' Willy didn't
say, but had he been invited to Real
Seafood Co., he probably would
have snuck it into a play some-
where. There he'd forget his suspi-
cions while having a real good meal.
Unfortunately, as Willy would be
quick to point out, "real" is an
overused, burnt-out word. It's "nice"
to have around, but by now it has
lost all significance.
The "real" in Real Seafood Co.
may help revive the word. Every-
thing is genuine - from the decor
to the dessert. Any self-respecting
seafood restaurant has to have paint-
ings of seafaring ships and maybe
even a fishing boat hanging from the
ceiling - as Real Seafood does -
but the restaurant never goes so far
as having barnacled nets with pink
plastic lobsters hanging above your
table. Instead, the high-backed
booths, fresh carnations, and pleas-
ing color scheme create a warm at-
mosphere, perfect for the pre-Broad-
way Bound patrons crowding the
restaurant Sunday night.
Real Seafood's menu is domi-
nated by - you guessed it -
seafood. Everything from frog legs
to flounder is represented on the
usual menu, as well as a special
menu for the fresh catches and spe-
cials of the day.
To begin with there is a variety
of hot and cold appetizers. The best
bet in the Cold category is the Raw-'
bar Platter ($5.25), a combination of
two of each of the other cold starters:
oysters, Cherrystone clams, and
shrimp in the shell. The shrimp is'
the highlight; it is jumbo-sized but
still firm and mild-flavored. The'
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Festival-
Continued from Page 9
success may depend on how many
performances they do, and how many
people will come listen to them.
Onstage, Clive and Christine cre-
ate colorful emotional tension. To
see them is an exhilarating experi-
ence, to miss them is a damn shame.
Comparisons to Richard Thomp-
son and the late great Canadian folk
legend Stan Rogers abound in at-
tempts to describe the genius of
James Keelaghan. One of the hottest
and fastest rising musical stars in
Canada today, Keelaghan is wowing
audiences with his virtuosity and
spirit.
Inspired by Canada's history,
Keelaghan received a bachelor of arts
in history from the University of
Calgary. Keelaghan's music is a
mixture of the old and the new. In-
terweaving history and Celtic tradi-
tion, he has created a repertoire that
encompasses both traditional story-
telling through ballad and bringing
to life forgotten historical events.
Keelaghan's professional musical
career took off in1985 when he
toured as an accompanist for Mar-
garet Christl. In1986, he began ap-
pearing on his own, and by 1987 he
had recorded Timelines, an album
which proved to be one of the best
selling independently released folk
recordings of 1988.
Mustard's Retreat actually had
their first start in Ann Arbor, at The
Ark. Their odd name comes from
one of their first songs, which in
turn comes from a combination of a
friend's name (that's the Mustard
part) and the old folk standard
"Bonaparte's Retreat" (yep, the Re-
treat part). The name may also be a
revolt against their formerjobs as
cooks.
The duo is made up of David
Tamulevich and Michael Hough,
who joined together in 1974. Five
years later they cut their first album,
Mustard's Retreat, which did well in
this region. Their next album, Home
By The Morning , released in 1983,
extended their names throughout folk
circles in the country.
With their latest album, Midwin-
ter's Night, it is clear that Mustard's
Retreat is still growing. Numerous
artists have contributed to the work,
including Claudia Schmidt, Garnet
Rogers, and Ann Arbor's own Mr. B
- all of whom have performed at
previous Ann Arbor Folk Fests.
Now Mustard's Retreat can add their
own names to the esteemed list.
Footloose is another Ann Arbor
based group, a quintet who has been
around for 11 years, one year less
than the Folk Festival. Featuring
vocals by Chris Barton, their music
is strengthened by Chris on the
hammer, Dulcimer and Willard
Spencer on banjo and dobro, and the
talents of the band's other members
Myron Grant, Bill Barton, and Dave
Crandall.
Together, the ten acts make up
the 12th Annual Folk Festival. Each
individual or group will grace the
stage, and with this much to choose
from, you'll be sure to have a fa-
yorite. But the highlight always
comes at. the end of the night, when
the stage becomes as crowded as the
audience and all the performers join
together in the true spirit of folk
music. Make sure you brush up on
"Amazing Grace" and "Let The Cir-
cle Be Unbroken," because you'll be
asked to join in. Remember, people
ar- Folks, too.
My Dad is Dead
The Best Defense
Homestead
One of the best tracks on this al-
bum is called "Anti-Socialist" - as
in the adjective, not the political
philosophy. Which is not all that
surprising, considering that this al-
bum, and the rest of My Dad is
Dead's output, is the sole work of
one man -- Cleveland's Mark Ed-
wards.
I don't know for sure why Ed-
wards doesn't work with other peo-
ple. But when I listen to the afore-
mentioned track, and hear lyrics like
"I want to fix 'em with my bare
hands/ And I'm trying not to lose
control/ I'm fighting the urge" -
well, I can venture a pretty good
guess why they don't work with
him.
But, looking at this LP from a
musical standpoint, I can't see why
any band wouldn't want to have
him. Be forewarned: this is not a
"real" album - it's a collection of
half-instrumental unreleased material
and outtakes from his 1988 effort
Let's Skip the Details -which
those unfamiliar with his work
would be better off listening to first.
Even without this handicap in mind,
Edwards still does better than the
armies of similarly-minded gloom-
sters (e.g., Big Black, Skinny
Puppy), who often seem reluctant to
sully their morbid musings with de-
cent music.
Not so here. True, when Edwards
names a song "When the Elephants
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Along with serving great food, the Real Seafood Co. also offers fresh catches to take home at the
Real Seafood Fish Market.
platter is laid out practically, yet Te"real" fresh-tasting. It's a dishtto be sa-
tastefully, with lemon wedges and a The in Real vored.
generous amount of cocktail sauce Seafood Co. may help If you stick with the regular
for those not brave enough to eat revive the word. Every- menu, you can sample a variety of
unadrnedraw hellish-the fresh catches on the Chargrill
The cocktail sauce, as well as ing is genuine - from Platter ($14.95) or take the fried
numerous other treats including the the decor to the dessert. ' route with a platter of fresh fish,
salad dressings and New England froglegs, and shrimp ($14.95).
clam chowder, are made right on the wedge accented the greens, but the There's also lobster, crab, scallop,
premises and sold alongside fresh croutons suffered from the same and shrimp dishes.
catches in the Real Seafood Fish syndrome as the oyster crackers - There are entrees for the non-
Market. cellophane death. seafood lover in you. Red meat
After tasting the clam chowder, The dressings were homemade, eaters can enjoy a New York Strip
you'll claim that it corners the Mar- but had problems of their own. The Steak ($15.25) or a Filet Mignon
ket. It's definitely worth taking honey mustard was tasty but ($15.75). The Chicken and Arti-
stock in. The hearty broth had more sparsely doled out, while the dijon choke pasta ($12.75) - fettucine
than its share of clams - chunks, vinaigrette was overbearing, espe- topped with a smooth, light sauce,
not diced - celery, green pepper, cially considering its sharp spices, tender artichokes, and chicken - is
corn, and potatoes, with flecks of Ask for the dressing on the side. probably the best non-seafood dish,
basil on top. It. comes with the req- Two dinner salads are also offered - and David said that the kitchen can
uisite oyster crackers that, although one with a variety of seafood prepare it without the chicken for
served in a bowl, tasted straight out ($7.95), the other with lump crab- vegetarians. Real Seafood will also
of the package. meat ($8.75). make the seafood dinner salads mi-
But their lameness can be over- When choosing the entree, pre- nus the seafood on request.
looked by the fantastic homemade pare to deliberate for a while. Maybe As for vegetables, try the fried
bread, which is all it's cracked up to even order your appetizer while you zucchini. And ask for'some of the
be. To begin with, it's sprinkled are pondering the selection. There are creamy garlic dressing on the side,
with poppyseeds, doused in butter regular specials depending on the which makes a wonderful dip for the
and then heated; but for those who day, daily specials depending on the moistly-breaded squash. The rice pi-
enjoy their cholesterol, more butter fresh catches, and there's also the laf was good, but not spectacular.
is served on the side. And whereas staple items. All the fresh catches Stewed tomatos, french fries, and
bread is served as a sidedish, it was are broiled unless otherwise noted, those little red potatoes - you
tempting to make it the main but you can request yours to be know, the baby ones - are other
course, especially since the basket is poached, chargrilled, or blackened. options.
continuously and gratuitously re- The daily special was a filet of White wine naturally goes with
filled. As our waiter David said, mako ($13.50), chargrilled to fish. There is a large selection of
there's two things you can't leave tenderness. It was ahnost a shame to domestic brands, and even more im-
the Real Seafood Co. without hav- destroy those precise little lines that ported varieties. We sampled ani
ing - the bread is one of them, and are imprinted during cooking, but Australian and a California chardon-
we'll get to the Brandy Mousse later. after one bite any appreciation for nay ($3.50 and $3.75/glass), both of
The entrees are listed under one of geometry becomes oblique. This which were excellent accompani-
the following headings: Varieties, wonderful piece of shark meat could ments to our entrees. David knew
Crab and Lobster, and Pastas. What- make Jaws leave the beaches and the wine list inside and out and was
ever the category, entrees come with turn cannibal. extremely well-versed in the intrica-
a salad, and the non-pasta dishes also The regular Sunday special is stir- cies of each wine we questioned him
include a vegetable. And, of course, fried shrimp ($12.75), a euphonious about. Red, blush, and sparkling
more bread. The tossed salad is defi- medley of 16 or so very-lightly-fried wines, along with wine coolers, draft
nitely better than average, mostly shrimp, pea pods, mushrooms, and and bottled beer, and liquor are also
because it uses mixed greens instead broccoli. There was just the right available.
of the ubiquitous iceberg lettuce. amount of soy sauce, and the veg-
Carrots, mushrooms, and a tomato etables were perfect -crunchy and
Perfect for Vale
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Clive and Christine create a lively and colorful performance
f
See Kesraurant, rage 16
PAGE 4 WEEKEND/JANUARY 271989
WEEKEND/JANUARY 271989