Posts Tagged ‘Culinary Institute of America’

deli sandwich with pastrami or corned beef and macaroni and cheese with a pickle on the side.

Danny Raskin: He’s Back …

Matt Prentice prepares to open Franklin Deli early next year. People were lined up around the block … and out the door … after he had taken over ownership of the delicatessen … They had heard that, together with his usual deli fare, would be items like flaming duck, beef Wellington, tableside Caesar salad, champagne…

Read More
Roast Lamb Shank, including red wine demi-glace sauce, oregano, feta, scallions and onion-mashed potatoes

Ellen’s Bakery & Café

Ellen’s Bakery & Café is no longer just a place for locals to pop in for morning coffee and homemade muffins and bagels, or perhaps have their breakfast or lunch. After 19 years in business, the hardworking proprietors/chefs George and Ellen Kalergis decided to expand their popular Sylvan Lake eatery and begin offering dinner and…

Read More
salmon from Ocean Prime

Danny Raskin: A Prime Choice

Troy’s Ocean Prime celebrates 10 years. Some call it a seafood restaurant … Others say steak restaurant … Both win … plus a smattering of Japanese delicious favorites tossed in three years ago … This is the Ocean Prime eatery … built in all its splendor from the ground up … at Coolidge Hwy. and…

Read More
Empire Kitchen & Cocktails

Brush Park’s New Empire

By Allison Jacobs   Michael Abrams and Brian Adelman’s friendship has withstood the test of time. Growing up in Detroit, the two met in junior high school. After college, Abrams veered toward a career in the restaurant business and is best known for running Snooker’s Pub and Mr. Joe’s. Adelman instead went on to pursue…

Read More