TOMORROW AT 11 A.M. ON MONDAY AT 11 A.M. MONDAY AT 11 A.M. WHEN YOU JOIN US FOR LIVE IN THE D AT
OUR NEW TIME, I’M EXCITED, TELL
HEY, THEY SAY AGE IS JUST A
NUMBER AND THIS IS DEFINITELY
ONE OF THOSE CASES. A NEW
RESTAURANT OPENED UP IN ROYAL
OAK THIS PAST JANUARY, AND THE
OWNER IS JUST 23 YEARS OLD.
THAT’S RIGHT, AND IT HAS A
SOPHISTICATED MENU, CLASSY
DRINKS AND A GREAT PATIO WITH A
PERSON. UGGLA. MICHELLE OLIVER
IS TAKING US TO DIE IN THE D AT
PEPE, A. WITH A TIGHT MENU OF
TANTALIZING DISHES AND A CHIC,
NON FUSSY ATMOSPHERE. YOU WOULD
NEVER GUESS THAT THAT DAY IS
DONE. MORELLI’S FIRST RESTAURANT
LIKE UNBELIEVABLE FEELING TO
THINK THAT TWO YEARS AGO IT WAS
JUST A THOUGHT. YOU KNOW, A YEAR
AGO, CONSTRUCTION WAS GOING ON.
AND THEN SIX MONTHS AGO, WE WERE
FIRST OPENING, SO TO SEE IT TO
THIS POINT. IS AMAZING FOR US.
WE FEEL LIKE WE HAVEN’T EVEN
REALLY SCRATCHED THE SURFACE. HE
OPENED THE RESTAURANT IN JANUARY
OF 2022 WHEN HE WAS JUST 22
YEARS OLD. MY DAD HAS BEEN A
RESTAURANT TOUR IS A PARTNER IN
CRISPO. HE’S AT A YOUNG AGE I
SAW, YOU KNOW EVERY RESTAURANT
OPERATOR BUSINESS THAT REALLY
KIND OF JUST SPARKED THE
ENTREPRENEUR SENSING ME. I
ALWAYS HAVE DIFFERENT CONCEPTS
AND DIFFERENT. I WAS ALWAYS
THINKING ABOUT DIFFERENT THINGS
. DREAM GAINED TRACTION WHEN HE
CAME ACROSS THIS BUILDING.
REMEMBER DRIVING BY ONE DAY AND
THINKING LIKE THAT’S AN
UNBELIEVABLE LOCATION, AND WE
JUST SAW THE POTENTIAL IN IT
USED TO BE A CONEY ISLAND A
LITTLE BIT RUN DOWN THE
ATMOSPHERE WAS A HUGE THING FOR
US. I WANTED TO HAVE LIKE A
WELCOMING ATMOSPHERE, BUT AT THE
SAME TIME WHEN HE WALKED IN,
LIKE A SENSE OF ENERGY. THAT WAS
LITTLE BIT ELECTRIC LITTLE BIT A
LITTLE BIT EDGY FOR THE MENU. HE
WANTED TO KEEP THINGS SIMPLE AND
SOPHISTICATED ITALIAN. I’M
PARTIAL TO ITALIAN THINGS I
WOULD SAY, BUT OUR CONCEPT WITH
THE MONEY WAS THE CURATOR MENU
ABOUT 12 TO 15 ITEMS THAT WE
FEEL LIKE OUR ELITE THAT WE FEEL
LIKE OUR THOUGHTFUL ON OUR END,
AND THEN IT HAS LIKE SOME
COHESION TOGETHER. WELL THIS IS
A BEAUTIFUL SPREAD, SO LET’S GET
INTO THE MENU AND WE’RE GOING TO
START OFF WITH ONE OF THEIR
APPETIZERS. THIS IS THEIR STEAK
TARTARE, SO THESE ARE SERVED
OVER TOASTED BRIOCHE. YOU HAVE
THE RAW STEAK IN THERE, AS WELL
AS SOME PARSLEY FRESNO CHILIES.
IT ALSO IS TOPPED WITH A BONE
MARROW VINAIGRETTE, GIVING YOU
SOME EXTRA UMAMI, AND IT’S
FINISHED OFF WITH SOME SHREDDED
PARMESAN NOW FOR A GREAT
APPETIZER THAT EVERYONE CAN
ENJOY THEIR SEARED CAULIFLOWER.
NOW THIS IS BOTH VEGAN AND
GLUTEN. FREE. SO YOU START OFF
WITH THAT BIG HUNK OF
CAULIFLOWER THAT’S PERFECTLY
SEARED. IT SERVED OVER A BED OF
CASHEW BUTTER. IT ALSO HAS MORE
CASHEWS AND TAP DATES MEANT A
SQUIRT OF LEMON, PLUS A GARLIC
AND THYME INFUSED OIL. ANOTHER
GREAT OPTION FOR EVERYONE TO
SHARE IS THEY’RE SEARED PORK
VALLEY. YOU SEE SLICES OF THE
PORK BELLY HERE WITH PICKLED,
CALIF. LOWER IN BETWEEN. THEN
OVER ON THE OTHER SIDE, YOU HAVE
A SEARED CABBAGE TOPPED WITH
LEMON AND ME. WENT AND SERVED
OVER A SPREAD OF PORK AND
CALABRIAN CHILIES OF THEIR MOST
POPULAR ENTREES. IS THIS VODKA
RIGATONI? SO YOU HAVE THOSE
NICE, THICK NOODLES THAT THE
SAUCE REALLY LIKES TO CLING TO
THE LITTLE ZESTY, BUT NOT TOO
SPICY? YOU GOT A NICE TOMATO
BASE IN THERE WITH A THICK
CREAMINESS. YOU ALSO HAVE SOME
ITALIAN SAUSAGE, AND IT’S TOPPED
WITH A DOLLOP OF RICOTTA CHEESE.
AND FINALLY WE HAVE THEIR PRIME
NEW YORK STRIP, SO THIS IS
GRILLED AND COOKED TO ORDER
SLICED FOR YOU. ON TOP OF IT IS
THIS BUTTERY GARLIC PARSLEY
SAUCE SERVED WITH A SIDE OF
FONTINA ROTTEN POTATOES, SOME
NICE, CREAMY, CHEESY POTATOES,
AND IT COMES WITH TWO SAUCES,
BEARNAISE AND HORSERADISH CREAM.
MM RESTAURANT IS CALLED BYETTA
BECAUSE DAN MORELLI IS MIDDLE
NAME IS GIUSEPPE AND PEPE IS A
NICKNAME FOR GIUSEPPE. THAT’S
VERY CUTE. NOT ONLY IS MORALLY
23 BUT HIS CHEF MICHAEL BART
SALUZZI IS 23 AS WELL. ALRIGHT
BECCA IS LOCATED OFF OF MAIN
STREET AND ROYAL OAK, A COUPLE
OF BLOCKS NORTH OF 11 MILES. AND
IF YOU LOVE ALL THINGS, FOOD
RELATED IN METRO DETROIT. AND
YOU WANT RESTAURANT
RECOMMENDATIONS AND BEHIND THE
SCENES CHATS WITH FELLOW FOODIES
SIGNED UP FOR THE DINING THE
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