Y ON "LIVE IN
THE D."
DESTINATION THAT SHOULD
OBJECT YOUR MUST-VISIT LIST
IT'S A LITTLE DINER ON
DETROIT'S EAST SIDE THAT'S
GOTTEN GIGANTIC RECOGNITION.
ROSA'S FINE FOOD WAS NAMED
ONE OF THE BEST NEW
RESTAURANTS IN 2015 IN ONE
OF THE MOST POPULAR NATIONAL
FOOD MAGAZINES BON APPETIT.
RECOGNITION.
EARNING THE HONOR AND THE
PLACE IS STILL GOING STRONG.
SO OUR MICHELLE OLIVER IS
TAKING US TO DINE IN THE D
AND FINDS OUT WHAT MAKES
THIS DINE STAND OUT
>> NEVER KNOW WHAT YOU COULD
FIND AS YOU GO OUT TO EAT
>> MOLLY LESS SO SHE WAS A
LITTLE BIT RELUCTAN.
>> WE WERE LOOKING IN THE
WINDOW.
AND A OWNER ASKED FUSS WE
WANTED TO RENT THE PLACE AND
WE JUST DECIDED TO DOID.
THAT'S HOW IT HAPPENED.
>> Reporter: WITH YEARS OF
THEM THEY WORKED TOGETHER
AND OPENED UP ROSA'S FINE
FOOD
THE VIBE, IT'S, YOU JUST
CAN'T REALLY REPLICATE THIS
ANYMORE.
THIS LONG TIME GREASY SPOON
WAS GREASY WHEN THEY GOT I.
>> SO THEY MAKE A LOT OF
THEIR OTHER INGREDIENTS IN
HOUSE.
I WAS JUST I THINK WHEN I'M
HEARING NOW THEIR PRICES ARE
A BIT HIGHER THAN YOUR
AVERAGE DINER BECAUSE THEY
TRY USE AS MANY LOCAL HIGH
PRODUCT THEY ALSO GIVE
PATRONS IF THEY LIVE WITHIN
ONE MILE OF THE DINER.
ALL THEIR EMPLOYEES START AT
$10 AN HOUR.
PLUS, THEY SPLIT THE TIPS.
WE JUST WANTED TO HAVE THE
CREW BE MORE OF LIKE A TEAM
ATMOSPHERE AND HAVE
EVERYBODY WORKING TOWARDS A
COMMON GOAL AND SOMETIMES IT
CAN GET IN THE WAY AND
SERVERS ARE MAKING POINTS.
WE JUST WANTED TO MAKE THAT
TOGETHER.
>> Reporter: THEY PUT THEIR
OWN TWIST ON JUST EVERYTHING
ABOUT HERE AND THAT INCLUDES
THEIR FOO
>> I'M MAKING LAMB TACOS.
>> Reporter: WE START BY
MAKING THE TORTILLAS.
>> YOU ARE GOING TO MAKE
KIND OF LIKE LITTLE BALLS
BASICALLY, LITTLE MORE THAN
>> Reporter: A LITTLE BIT
BIGGER THAN THAT.
BIGGER THAN A FAT GOLF BALL.
>> YEAH, LIKE A FAT GOLF
BALL.
YOU GOT TO REALLY BEAR DOWN
IT ON.
THERE YOU GO.
PUT A LITTLE MUSCLE INTO IT.
>> Reporter: GET MY WORKOUT
FOR THE DAY.
TORTILLA COIN.
>> Reporter: THEN WE PUT
THEM ON THE GRILL AND START
COOKING UP THE LAMB.
>> WE'RE GOING TO PUT A
LITTLE BUTTER ON IT JUST TO
GET IT SUCCULENT.
>> Reporter: ONCE THEY'RE
TACO.
>> WE'RE GOING TO START WITH
THIS TREMENDOUSLY BEAUTIFUL
BEET AND LEMON REALLYISH.
>> WE LOVE USING BEETS
AROUND HERE BECAUSE IT ADDS
LIKE A POP.
THIS IS LIKE A TUMERIC
YOGURT DRESSING HERE.
WE HAVE A PRETTY GREAT
COLLABORATIVE PARTNERSHIP.
WE FILL IN GAPS FOR EACH
OTHER AND BOUNCE IDEAS OFF
EACH OTHER.
I LOOK AROUND A LOT OF DAYS
AND I FEEL LIKE I'M TOTALLY
LIVING MY DREAM
>> Tati: WE'RE JUST ENJOYING
THE STORY.
MITCHELL.
WHAT A GREAT PLACE.
YOU WANTED US TO COOK UP
SOME THINGS THERE'S AN IDEA
HERE ABOUT ME HELPING YOU
START AT LEAST WITH PANCAKES
WHAT IS THIS RECIPE GRANDPA
RICHARD'S PANCAKES.
>> MY COUSIN AND I RUN THE
DINER AND OUR GRANDPA MADE
HIS LIFE.
THIS IS HIS RECI.
YOU USE OLIVE OIL WHY?
>>LE ONIVE OIL MAKES --
OLIVE AISLE MAKES THEM
REALLY TENDER.
I CHUCK WHAT DO YOU WANT ME
TO MESS UP?
>> WE CAN PUT ALL THE DRY
INGREDIENTS IN THE BOWL.
>> WE ARE USING FLOUR FROM
THE ORGANNIBLE FARM AND THEY
MILL IT FRESH FOR US.
>> Chuck: THAT'S ONE THING
YOU ARE KNOWN FOR?
>> YEAH, REALLY FRESH
SOURCED.
THIS IS BUTTERMILK FROM
TOGETHER.
>> YOU CAN PUT THE OLIVE OIL
IN THERE, TOO.
WHISK IT UP A LITTLE BIT.
ACHUCK I MAJORED IN WHISKING.
PROBLEM.
>> Tati: LOOK AT YOU CHUCK,
GOOD JOB.
>> Chuck: NO, GO NOT BE
IMPRESSED.
THAT'S NICE AND THICK.
ONCE THEY ARE COMBINED YOU
INGREDIENTS HERE INTO AND
YOU ARE GOING TO SWITCH THE
PAT -- SPATULA.
>> Tati: REMEMBER FOLDING.
>> Chuck: DO I HAVE TO TALK
GENTLY TO IT.
>> Tati: WHILE CHUCK IS
MIXING THAT UP TELL US ABOUT
SOME OF THE OTHER THINGS
THAT YOU BROUGHT TODAY?
>> I BROUGHT A FEW OF OUR
DISHES THIS IS OUR PEACH
YOGURT CAKE.
WE USE WHATEVER SEASONAL
FRUIT WE HAVE ON HAND THEN
ADD IT TO THE YOGURT CAKE.
BACH WHEAT FARM CAKE.
THESE ARE OUR BREAKFAST
NOODLES THAT WE HAVE SOME
PRESERVED EGG YOLK SHAVED
OVER THE TOP AND PESTO.
>> Tati: YOU MAKE THOSE
RIGHT?
>>.
>> WE DO, YEAH.
ALREADY.
WHAT'S THIS?
>> THIS IS OUR BACON AVOCADO
AND EGG SANDWICH REALLY
POPULAR.
THEN WE HAVE OUR HOUSE GRAN
OLA AND WE MAKE THE YOGURT
AS WEL
>> Chuck: AM I FOLDING
ENOUGH?
>> THAT LOOKS GREAT.
WE CAN ADD SOME OF THE
BUTTER TO THE PAN.
THIS IS GOING TO HAVE BACON
IN THE PANCAKES.
>> YES.
>> WE PUT BACON, OR WE HAVE
BLUEBERRIES OR REALLY SMART
PEOPLE USE A COMBINATION OF
BOTH.
MY MOM IS GOING TO BE LIKE
YOU'RE USING YOUR FINGERS.
>> Chuck: THAT'S OKA
>> WHEN YOU SAY YOU ARE
GOING TO ADD BACON OR FRUIT
THE CASE.
>> I LIKE THAT METHOD, TOO
THEN EVERYTHING DOESN'T GET
MESSY.
HOW DOES SHE KNOW HOW TO DO
THAT MOLLY.
THAT'S KIND OF SMART.
>> Tati: THEN YOUR PANCAKES
ARE THE SAME SIZE CHUCK
GAIDICA.
MOLLY YOU NEED ME FOR A
PART-TIME JOB.
I'M AVAILABLE ON WEEKENDS.
>> Chuck: DO YOU NORMALLY
PUT THE BACON WITH FRUIT OR
NORMALLY SEPARATE.
>> YOU CAN DO A COMBINATION.
>> Chuck: YOU DIDN'T HEAR
WHAT I JUST SAID IF YOU'RE
SMART?
>> Tati: I DID HEAR YOU.
I'LL MAKE ONE FOR YOU.
THERE YOU GO, BAM.
VERY NICE.
TELL US AGAIN ABOUT THIS
UNIQUE RECIPE BECAUSE WHAT I
FIND INTERESTING IS USING
OLIVE OIL IN THE BATTER BUT
STILL USING REAL BUTTER.
IS IT CULTURED BUTTER.
>> WE DO USE CULTURED BUTTER
TO PUT ON TOP OF THE
PANCAKES THAT WE MAKE AT THE
RESTAURANT.
THE RECIPE IS A LITTLE BIT
OF DIFFERENT BECAUSE IT HAS
A LOT OF EGGS IN IT.
THE OLIVE OIL DOES SOMETHING
TENDER.
>> Tati: LOVE IT.
LOVE IT.
HOW DO YOU KNOW WHEN TO FLIP
IT.
YOU WANT TO WAIT UNTIL YOU
SEE SOME OF THE BUBBLES POP
THROUGH THE PANCAKE THEN YOU
FLIP IT.
>> Tati: THIS IS WHAT THE
FINAL PRODUCT LOOKS LIKE.
>> Jason: I HEARD BACON.
>> Chuck: IT'S NOT A BOWL
BUT A CUP
>> Tati: I CAN'T RESIST.
>> Chuck: YOU HAVE A NEW
LOCATION THAT'S COMING.
>> WE DO WE'RE OPENING A NEW
RESTAURANT ON GRAND BOULVARD
AND WOODWARD.
>> Chuck: BEAUTIFUL, MUCH
SUCCESS.
SPECTACULAR.
WE HAVE OH, LOOK AT THIS --
CLASSIC WARE.
WE SHOULD POINT OUT THAT THE
RECIPE FOR THE PANCAKES WILL
BE POSTED ON OUR "LIVE IN
THE D" WEB PAGE FOLLOWING
THE SHOW.
>> Tati: THAT'S RIGHT.
AND WE'RE GIVING AWAY A
FINE FOOD.
FOR YOUR CHANCE TO WIN GO TO
OUR "LIVE IN THE D" Facebook
CLICKONDETROIT.COM.