HAVE THEIR NAMES AND SCHOOLS ANNOUNCED ON LOCAL 4 AND CLICKONDETROIT.COM. SO IT IS A
COMMON HOUSEHOLD DEBATE
SOMETIMES NIGHTLY. WHAT DO YOU
WANT FOR DINNER? I DON’T KNOW.
WHAT DO YOU WANT FOR DINNER?
WELL THERE IS A GROSSE POINTE
PARK RESTAURANT THAT MAY SATISFY
EVERYBODY’S TASTES. IT’S CALLED
ALMA AND THEIR MENU PULLS
INSPIRATION FROM ALL OVER THE
GLOBE, RIGHT. MICHELLE OLIVER
TAKES US THERE TO DINE IN THE D.
WHETHER YOU’RE CRAVING SOMETHING
FROM ACROSS THE GLOBE OR
SOMETHING A BIT CLOSER TO HOME,
AND GROSSE POINTE PARK IS
DISHING UP FLAVORS, BOTH FOREIGN
AND FAMILIAR, ALWAYS SAY IT’S
KIND OF REPRESENTATIVE METRO
DETROIT. IT’S INSPIRATION CAME
FROM A LOT OF DIFFERENT PLACES.
THERE’S A LOT OF DIFFERENT
ETHNIC BACKGROUNDS AND ONE OF
THE MAJOR INFLUENCES FOR
EXECUTIVE CHEF AND CO OWNER GARY
MOY. IS HIS FATHER. I’M FIRST
GENERATION CHINESE AMERICAN. MY
DAD WAS CHINESE COOKING FERNDALE
. AND SO I KIND OF CUT MY TEETH
THAT WAY. BUT MY PARENTS ALWAYS
WANTED CHINESE FOOD. ANY KIND OF
SPECIAL OCCASION. WE ALWAYS HAD
TO HAVE CHINESE FOOD. AND AFTER
AWHILE, WE GOT THE TEENAGE YEARS
WE STARTED GETTING KIND OF SICK
OF SOME CHINESE FOOD. EVERY TIME
WE HAD A SPECIAL OCCASION AND
THE SAME WITH MY PARTNER SHE HAS
AFTER CHURCH. HER HUSBAND ALWAYS
WANT TO GO GET TACOS AND SO WE
WANTED TO COME WITH THE CONCEPT
WHERE YOU CAN GET TRADITIONAL
TYPE FOODS WITH A LITTLE TWIST
ON IT, BUT ALSO FIND SOMETHING
THAT YOU’RE FAMILIAR WITH. ALSO
THE RESTAURANT IS OPEN AND
MODERN ARTWORK, HINTING AT THE
BLEND OF FLAVORS IN LOVE WITH
THE ARCHITECTURE OF THE BUILDING
. THERE WAS A LOT OF OLD TILE
FROM THE ORIGINAL FROM THE
ORIGINAL CEILING TILES WERE HERE
AND THE WAY THAT SOME OF THE
BRICKS ARE EXPOSED. AND SO IT’S
KIND OF LIKE THE NEW MISS THE
OLD, SO I THOUGHT IT WAS A
PERFECT FIT FOR US. THE NAME
ELMO ALSO HAS A SPECIAL MEANING
MEANS SOUL IN SPANISH, AND IT’S
SOMETHING THAT WE FELT OUR
COOKING COMES FROM IS FROM THE
SOUL, AND IT’S SOMETHING THAT’S
NEAR AND DEAR TO US. WELL THIS
SPREAD LOOKS AMAZING. SO LET’S
GET INTO THE MENU AND WE’RE
GOING TO START OFF WITH ONE OF
THEIR APPETIZERS. THESE ARE
THEIR FRIED BABY BACK RIBS, SO
THEY’RE DEEP FRIED, GIVING THEM
A NICE CRISPY TEXTURE. THEN
THEY’RE TOSSED IN THIS HONEY
TAMARIND SAUCE. TAMARIND GIVES
IT A LITTLE BIT OF A TANK. NOW
THEY HAVE GREAT BRUNCH OPTIONS
HERE AND ONE OF THEM THAT YOU
CAN ONLY GET EARLIER IN THE DAY
IS THEIR APPLE PIE. FRENCH
TOAST. STILL HAVE FRENCH TOAST
SLICES COVERED WITH GRANNY SMITH
APPLES, GIVING A LITTLE BIT OF
SOUR NOUS TO THEM. YOU ALSO HAVE
A HOMEMADE BROWN SUGAR WALNUT
CRUMBLE ALL BRISTLED WITH
CARAMEL SAUCE. THEY ALSO HAVE A
BRUNCH MENU THAT LAST ALL DAY
AND ON THAT MENU IS THERE SHRIMP
AND GRITS. SO THIS HAS AND DEWEY
SAUSAGE REALLY CLASSIC TO NEW
ORLEANS STYLE COOKING. YOU HAVE
ROASTED TOMATOES AND THERE, OF
COURSE, THE SHRIMP AND CREAMY
GRITS. ANOTHER ITEM ON THERE ALL
DAY BRUNCH MENU IS THEIR CHILI
KILIS. NOW THESE ARE TORTILLA
CHIPS THAT ARE SIMMERED IN ALL
GUAJILLO PEPPER AND TOMATO SAUCE
. YOU ALSO HAVE SOME CHICKEN IN
THERE, AND IT’S FINISHED WITH
MELTED CHIHUAHUA. CHEESE AS WELL
AS A SIDE OF BEANS NOW MOVING ON
TO MORE OF THE ENTREES. THIS IS
THEIR MICHIGAN PULLED PORK
SANDWICH. NOW THEY ROSE THE
WHOLE COURT FOR A LONG TIME,
MAKING IT NICE AND TENDER. IT’S
IN THEIR MICHIGANNATIVE BECUE
SAUCE, WHICH DOES HAVE A LITTLE
BIT OF A KICK TO IT. IT’S BEEN
COOLED OFF WITH THEIR APPLE SLAW
ALL IN A BRIOCHE BUN. AND
FINALLY, WE HAVE A DISH THAT
REALLY HIGHLIGHTS THEIR FUSION
OF FLAVORS HERE. THIS IS THEIR
PEPPER, BEEF LOMO SELF PADO, SO
THIS IS ACTUALLY JUST THAT
ORIGINATES IMPROVE, BUT IT ALL
IN ITSELF WAS KIND OF A FUSION
OF LATIN AMERICAN AND ASIAN
FLAVORS. SO YOU HAVE BEEF
TENDERLOIN THAT STIR FRIED WITH
PEPPERS, ONIONS, MUSHROOMS,
FRENCH FRIES, ALL IN A BLACK
PEPPER SAUCE, AND IT COMES WITH
A SIDE OF LEMONGRASS JASMINE
RICE. TOMORROW. YOU PROBABLY
CAN’T BRING IN FOR US TODAY. BY
THE WAY, ALL RIGHT, SO WE HAVE
SOME NEW DISHES HERE. YOU HAVE
THE WILD MUSHROOM MAC AND
CHEESE. THIS HAS PORTA BELA
SHOULD TALK OYSTER MUSHROOMS IN
THERE ARE FIVE CHEESE BLEND.
LOTS OF GARLIC. YOU GOT A NICE
BREADCRUMBS ON TOP OR SOMETHING
? I WISH YOU KNOW, AND THEN TATI
HAS THE CHICKEN LOLLIPOPS. NOW,
THESE ARE KIND OF IN THAT SAME
HONEY TAMARIND SAUCE THAT THE
RIBS WERE IN. THESE ARE GLUTEN
FREE, THOUGH. LOVE YOU FRIED BIT
IS ACTUALLY CORN STARCH, SIMILAR
TEXTURE. ANDHEN THIS IS ONE OF
MY FAVORITE THINGS THEY BROUGHT,
UM AFTERWARDS. HE WAS LIKE YOU
HAVE TO TRY THIS APPLE PIE THAT
I MAKE, UM, BECAUSE IT’S OUT OF
THIS WORLD AND HE MADE IT FOR
ME. IT IS OUT OF THIS WORLD.
IT’S VERY GOOD. IT’S AN UPSIDE
DOWN APPLE PIE AND GIRL THAT
LOOKS GOOD. YOU CAN’T I MEAN,
HAS THE RIGHT CHROME ON TOP AND
EVERYTHING LOOKING AT THE SHOT
OF IT. IT SAYS IT ALL. HOW’S
THAT GOING? THE CRUST IS VERY
BUTTERY. HOW’S THE PASTA?
FANTASTIC I’M NOT GONNA DOUBLE
DIP. I’M GRABBING A SECOND FOUR.
OKAY THERE WE GO. LIKE THE
CONCERN. SO NOW WHAT IS IT ABOUT
THIS GIANT MURAL THAT THEY HAVE.
OUTSIDE OF THEIR OF THE BUILDING
LOCATION. YEAH SO THEY’RE
BUILDING THEIR WHOLE THING IS
ALL ABOUT UNITY BETWEEN
EVERYTHING THIS IS A DONE BY A
LOCAL ARTIST IS ON THE OUTSIDE
WALL OF THE BUILDING, AND IT’S
QUITE BIG ARTISTS WE ACTUALLY
HAD ON OUR SHOW BEFORE MICHELLE
BOGUS AND SHE HAS THE WORLD’S
RECORD FOR THE LARGEST HAND
DRAWN MAZE. REMEMBER HER? SO
THIS IS THIS IS AMAZED THAT SHE
DREW IT IS SOLVABLE AND IT KIND
OF CONNECT. YOU SEE, ALMOST
KITCHEN. YOU SEE THE JET, THE
RENSON GM RUN THESE DIFFERENT
LANGUAGE. RIDGES AND STUFF. JUST
KIND OF SHOWING THE UNITY OF
EVERYTHING, WHICH I THOUGHT WAS
LIKE, VERY COOL TO THE WHOLE
MEANING OF THE PLACE AND THE
STORY BEHIND IT, WHERE THEY
LOCATED. SO THEY’RE LOCATED ON
THE KITCHEN IS LOCATED. F 15402
ON MACK AVENUE BETWEEN ALTER AND
OUTER DRIVE AND GROSSE POINTE
PARK, AND IF YOU’RE FAMILIAR
WITH THE AREA, THEY TOOK OVER
THE SPOT THAT USED TO BE TOM’S
OYSTER BAR AND A COUPLE OF THE
OTHERS NEARBY. THEY’RE JUST A
BIG BLOCK OR TWO DOWN FROM
MARGINS SPAR RIGHT. THEY ARE
PASSED BY MARGINS ON THE WAY
THERE. THERE YOU GO. THANK YOU.
THAT’S REALLY GOOD. I’M GLAD.
I’M GLAD YOU LIKE REALLY YUMMY
THINGS. FOOD RELATED IN METRO
DETROIT, AND YOU WANT RESTAURANT
RECOMMENDATIONS AND BEHIND THE
SCENES CHATS WITH FELLOW FOODIES
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