ALRIGHT VALENTINE'S DAY IS
THIS WEEKEND.
IF YOU ARE LOOKING FAR THE
SPECIAL PLACE TO TAKE YOUR SWEET
HEART WE HAVE A PLACE FOR YOU.
PUT ON YOUR DATE NIGHT CLOTHES.
OUR MICHELLE OLIVER
US DINE IN THE D.
REPORTER: IT HAS BECOME SE T
SYNONYMOUS WITH FINE DINING HERE
IN DETROIT.
.
IT WAS FOUND BY STEVE'S
GRANDFATHER.
HE OPENED UP IN DETROIT.
IT WAS JUST A GREAT PLACE THAT
EVERY POD -- EVERYBODY ATE AT.
HE WANTED TO BRANCH OFF FROM THE
FAMILY AND OPEN HIS OWN
LOCATION.
HE LOOKED FOR ALL KINDS OF
DIFFERENT LOCATIONS FOR A COUPLE
OF YEARS, FOUND THIS AND THOUGHT
IT WOULD BE PERFECT.
FINALLY CELEBRITIES WELCOME
YOU AS YOU WALK IN THE DOOR.
THEY ARE LIT --
AND A CRYSTAL CHANDELIERS
OVERHEAD, THE PLACE OOZES
ELEGANCE AND ROMANCE.
YOU FEEL LIKE WHEN YOU WALK
THROUGH DOORS, FRANK SINATRA
WILL BE ON THE OTHER SIDE OF THE
ROOM AND HAVING DINNER WITH TONY
BENNET AND ONE OF THE GUYS.
♪ COMPLY WITH ME -- COMPLY WITH
ME --
IN TERMS OF FOOD.
THEY SERVE THE CLASSIC ITALIAN
DISHES LIKE CHICKEN PICCATA.
THEY RECENTLY ADDED SOMEONE KNEW
TO THEIR KITCHEN, JOHN
SUMMERVILLE.
THE EXECUTIVE CHEF FROM THE
LARK.
THERE'S NO DOWN SIDE TO IT.
YOU INCORPORATE GREAT WITH GREAT
AND WHAT DO YOU GET?
GREAT.
PATRONS HAVE FOLLOWED HIM
THROUGH THE YEARS EXPECTING THE
SAUCES TO REMAIN -- I WILL NOT
TAMPER WITH THAT.
WHAT I ARE BRING IS SOME -- WHAT
I WILL BRING ARE SOME MODERN
ITALIAN CLASSICS TO PUT ON THE
THE MENU.
REPORTER: HE STARTS BISSAU
THEYING --
THEY ARE -- HE STARTS WITH
SAUTEING --
THEY ARE POTATO, EGGS AND
FLOUR.
REPORTER: THEY SEASON AND
BOIL A FILET.
SOMETIMES YOU HAVE A LOT OF
GREAT INGREDIENTS ON HAND AND
IT'S JUST PUTTING THEM TOGETHER
IN UNCONVENTIONAL WAYS.
WAYS THAT YOU MAY NOT HAVE
THOUGHT OF ORIGINALLY WHICH COME
UP WITH AN INSTANT CLASSIC.
ONCE IT GETS TO THIS POINT I
LIKE TO ADD IN A LITTLE
MUSHROOM.
THERE ARE OYSTER MUSHROOMS, AND
RAMANI MUSHROOMS.
THEY ARE HEIGHTLY -- SLIGHTLY
ROASTED SO WHEN YOU PUT THEM IN
THE PAN ALL THEY NEED TO DO IS
GET HOT IT'S BABY
IT'S A LITTLE CRISP AND STAYS A
LOT GREENER.
I THINK COLOR AND PRESENTATION
GO HAND IN HAND.
REPORTER: AS SOON AS THEFY
FILET IS DONE COOKING THEY ADD
IT TO THE PAN.
HE SPOONS IN SOME OF HIS
HOUSE MADE GRAZE AND ADDS A
PINCH OF THE ITALIAN PARSLEY TO
COMPLETE THE DISH.
THIS IS THE OLD SCHOOL
COOKING THEY FEEL THAT BRINGS TO
THE COMMUNITY AND IS TAKING MY
STUFF WHICH IS FRESHLY MADE
HOME-MADE AND BRINGING IT INTO
THE MODERN AGE.
TODAY WE ARE GETTING AN
SPECIAL TREAT.
WE HAVE MARCUS HERE AND ALSO
HAVE JOHN SUMMERVILLE.
GOOD MORNING.
HELLO, DETROIT.
TELL US ABOUT THIS.
THE DIP SAUCE HAS BEEN A FAMOUS
THING.
WHAT DOES THAT MEAN?
WELL THE CHEF IS A PRIME CUT
OF TENDER LOIN.
WE ROAST IT IN THE OVEN AND
PLACE IT ON A HOT PLATE AND
LATHER THE SAUCE ON TOP OF IT
AND LIKELY COOK IT TABLE SIZE SO
IF YOU LIKE IT A LITTLE MORE
WELL DONE WE CAN DO THAT AT THE
TABLE.
WOW.
IT'S ALL DONE TABLESIDE.
JAY WENT THERE WITH HIS WIFE
AND HE SAID IT WAS WONDERFUL.
TELL EVERYBODY WHERE YOU ARE.
WE ARE IN FARMINGTON HILLS
BETWEEN HALSTED AND HAGGERTY
ROAD.
ON THE GOLF COURSE.
YOU HAVE A WONDERFUL SETTING.
BEAUTIFUL CLASSIC INTERIOR.
WE SERVE IT WITH GREEN SPINACH
AND POTATOES AND A GLAZED CARROT
DONE A SECRET WAY.
WHAT ELSE DO WE HAVE HERE?
WE SERVE IT AS PART OF A
SIX-COURSE MEAL WHICH INCLUDES
MINESTRONE AND AN APPETIZER OF
YOUR CHOICE.
HERE I BROUGHT OUR CRAB AND
LOBSTER CAKES.
BEAUTIFUL.
SO THIS LOOKS LIKE YOU NEED
SOME TRAINING TO DO THIS.
YOU DON'T JUST SHOW UP ON YOUR
FIRST DAY ON THE JOB AND GET TO
DO THIS TABLE SIZE.
TALK TO US ABOUT THIS.
THIS IS A SKILL I'M WATCHING YOU
CAREFULLY.
PART OF THE SKILL IS HAVING A
VERY SHARP KNIFE.
IT DOESN'T TAKE LONG -- IT'S
LIKE RIDING A BIKE.
IF YOU DON'T FALL OFF THE FIRST
TIME YOU GOT IT.
THERE'S FIVE YEARS
EXPERIENCE.
THE IDEA OF CAUSE FOR A
SIX-COURSE MEAL FOR WHAT YOU ARE
SHOWING YOUR VIEWERS NOW.
IT'S $62 PER PERSON SO
TWO PEOPLE.
IT'S JUST SPEC SPECTACULAR.
THIS THE COMFORT FOOD, CREAM T
SPINACH, POTATOES, THIS IS JUST
AMAZING STUFF.
DO YOU HAVE ANY ROOM AVAILABLE
FOR THE WEEKEND?
WE DO HAVE A FEW RESERVATIONS
AVAILABLE ON SUNDAY WHICH IS ON
VALENTINE'S DAY.
SATURDAY IS BOOKED UP AND WE DO
HAVE A COUPLE SPOTS AVAILABLE
TONIGHT.
THAT IS SO GREAT.
WE WANT TO THANK YOU FOR
COMING IN.
I KNOW THE DIP SAUCE IS A
SECRET.
IT'S FAMOUS GOING WAY BACK.
ANYTHING YOU SHARE ABOUT THE
SECRET?
WELL, IF WE TOLD YOU --
WE'D HAVE TO KILL YOU.
THANK YOU SO MUCH.
I WOULD LIKE TO WISH