BUSINESS THAT LITERALLY TURNED LEMONS INTO LEMONADE AND IS SERVING UP SPACE WHERE OTHERS
CAN FIND SUCCESS.
I LIKE THIS.
>>> NOWADAYS, MANY RESTAURANTS
FEEL LIKE THEY NEED TO DO MORE
THAN TO SERVE UP A TASTY MEAL.
THEY WANT TO TURN DINING INTO A
NEW EXPERIENCE.
>> EVERY MEAL COMES WITH A SIDE
OF WOW.
HERE’S MORE.
>> Reporter: AS THEY SAY, YOU
FIRST EAT WITH YOUR EYES.
AT THE RESTAURANT IN ROYAL OAK,
THEIR FIRST IMPRESSION CAN BE
PRETTY EYE-CATCHING.
>> WE LIKE TO SAY WE PUT THE FUN
INTO FINE DINING.
WE BRING OUT THEIR FOOD SERVED
WITH PROPS, IT BRINGS LAUGHTER
AND JOY AND GETS THEM TO PULL
OUT THEIR PHONE TO DO SOME
INSTAGRAM.
>> WE’RE TALKING FLASHING
LIGHTS, A GIANT SWORD AND A
POPCORN MACHINE TO SERVE THEIR
POPCORN SHRIMP.
>> WE’RE TRYING TO GIVE YOU THE
DISNEY WOW FACTOR APPROACH.
IF YOU DIDN’T SAY WOW, THIS
PLACE IS AMAZING OR IT SMELLS
TERRIFIC, THEN WE DIDN’T DO OUR
PART.
>> Reporter: THEY TAKE THE
CREATIVE ENERGY UP A NOTCH AT
THE CHEF’S TABLE.
>> I WAS THINKING VERY HARD HOW
TO CHANGE THE CHEF TABLE TO THIS
AMAZING SERVICE.
SO I STUMBLED ACROSS PROJECTION
MAPPING AND I LOCATED A COMPANY
OUT OF GERMANY.
IT COMES WITH FIVE OR SEVEN
COURSES.
THEY’RE GREETED BY THE CHEF WHO
GIVES THEM A DEMONSTRATION ABOUT
CULINARY HISTORY AND REVEALS
EACH COURSE.
>> THEY DON’T LET ALL THIS FUN
GET IN THE WAY OF A FINE DINING
EXPERIENCE.
>> WE WANTED TO GIVE IT A
MIAMI-THEMED FINE DINING
RESTAURANT.
I’VE ALWAYS BEEN A BIG FAN OF
FINE DINING.
BY COMING TO THE RESTAURANT, I
WANTED TO CREATE SOMETHING COOL,
CUTTING-EDGE AND YET MEMORABLE.
>> THIS IS A FABULOUS SPREAD IN
FRONT OF ME.
LET’S GET INTO THE MENU AND
WE’LL START WITH THE APPETIZERS.
THIS COMES WITH REAL POPCORN,
THE FRIED SHRIMP AND TWO SAUCES.
ANOTHER GREAT WAY TO START OFF
YOUR MEAL ARE WITH THESE
MARYLAND-STYLE CRABCAKES.
AND THEN WE HAVE A CAESAR INSIDE
THE ROMAN STATUE.
THE ROMAINE IS GRILLED SO IT
GIVES IT A CHARRED, SMOKEY
FLAVOR.
YOU HAVE THE CLASSIC CAESAR
DRESSING AND PLENTY OF PARMESAN
CHEESE.
WE’RE GOING TO START WITH THE
GRILLED SALMON.
THIS ONE IS SERVED WITH A VERY
COOL SWORD.
THE SALMON IS GRILLED AND
COVERED IN SESAME SEEDS.
NEXT WE HAVE A JAMAICAN JERK
SOUTHERN FRIED CHICKEN.
THIS IS A CHICKEN CUT IN HALF,
SERVED WITH A SWEET POTATO CREME
BRULEE-STYLE SIDE AND IT COMES
WITH A FRIED COLLARD GREEN.
>> FOR YOU VEGANS AND
VEGETARIANS OUT THERE, CHECK OUT
THIS VEGGIE NAPOLEON.
THESE ARE STACKED VEGETABLES,
TWO DIFFERENT TYPES OF SQUASH
AND ASPARAGUS AND SWEET POTATO
HAY ON TOP AND COMES IN A
DELICIOUS SAUCE.
>> FOR THE MEAT LOVERS, CHECK
OUT THE RIB-EYE STEAK.
IT COMES WITH A SIDE OF GRILLED
ASPARAGUS AND FINGERLING
POTATOES.
FOR DESSERTS, YOU CAN GET A
CLASSIC CARROT CAKE OR THE
TRADITIONAL CHEESECAKE WITH THIS
BEAUTIFUL PLATING OF
RASPBERRIES.
>> THE PROJECTION MAPPING WITH
THE CHEF IS ONLY AT THEIR CHEF’S
TABLE WHICH FEEDS 16.
YOU CAN CHOOSE TO HAVE FIVE OR
SEVEN COURSES.
>> THE RESTAURANT IS LOCATED AT
401 SOUTH LAFAYETTE IN DOWNTOWN
ROYAL OAK.
>> THE RIB-EYE.
>> IF YOU LOVE ALL THINGS FOODIE
RELATED TO METRO DETROIT AND YOU
WANT RECOMMENDATIONS, SIGN UP
FOR THE DINE IN THE D
NEWSLETTER, EXTENT STRAIGHT TO
YOUR INBOX EVERY OTHER THURSDAY.
TO SIGN UP LOOK FOR THE
NEWSLETTER TAB AT THE TOP OF
CLICK ON DETROIT.COM.
>> WHILE ONLINE, JOIN OUR DINE
IN THE D GROUP ON FACEBOOK.
YOU’LL ALWAYS BE IN THE KNOW FOR
WHERE THE BEST FOOD IS IN