Issue link: https://viewer.e-digitaledition.com/i/700431
38 July 7 • 2016 B ack in the days of prohibition, a house stood on Lothrup between Second and Third, Detroit … Celebrities and personalities gathered there in droves … And were looked at through a peephole in the door before being allowed in … As times changed, customers continued to pack the place as the 48 Club, but no longer under the eagle eye of the law. The name later became the Steak Out, Fisher 666. Il Centro, etc., but the interest- ing old house that hid many memories and secrets within its walls kept on serving folks from all walks of life … many who were mighty happy those walls couldn't talk. As it celebrates its 15th anniversary, the walls of today's Cuisine res- taurant would also tell sto- ries of the wonderful French fare served during its own coveted years. Owner/Executive Chef Paul Grosz is remembered by many for his former wonderful kitchen offerings at Hyatt-Regency Dearborn's La Rotisserie and the Whitney, Detroit … Prior to excellent presentations at these upscale restaurants, Paul had worked under world-noted French chef Jean Banchet at Le Francais near Chicago. Paul always did want his own French restaurant … and his dream came true in 2001 … It has been even more than any- body could expect … In 2002, the Detroit Free Press named Cuisine as its restaurant of the year, serving French dishes with much acclaim and fresh ideas … Many of the French dishes may not have been invented by Paul but were recreated by him to fit his own taste and cooking style … Like using fresh truffles and eight different lettuces in a salad, etc. His own style variations in noted French dining are superb … Paul's lobster bisque soup is with few equals, prepared from a French recipe he brought back from Europe … And you may not find better fresh fish on too many other menus … His fresh hal- ibut, French turbo and Dover sole fishes, among others, are magnificent. As is Paul's excellent Beef Rossini and roasted duck breast and confit leg with his own remarkable French stylings … Also, salad of Lyon, France, with greens, tomatoes, breaded goat cheese round, poached egg and garlic dressing … plus souffle of the day, either chocolate, Grand Marnier or Kahlua. Best-sellers at Cuisine with modern European and French touches include items like scallops served with creamed leaks and asparagus, roasted duck breast, dishes with morels and fiddlehead ferns, etc. … After taking over the kitch- ens at the Whitney in its 1991 heyday, Paul remem- bered the words of Chef Bocuse in Lyon to always use the best ingre- dients available … as Paul still does today. Cuisine presently seats 200 in a well- adorned dining room, with lounge seating around 20 and 12 stools at the bar … Also available are private dining rooms for 20 and 100 people … Cuisine hours are Sunday, Tuesday and Thursday, 5-9 p.m. and Friday and Saturday, 5-11 p.m. An honest-to-goodness French restaurant is among the darlings of the upscale din- ing world … And Cuisine, a stone's throw from the Fisher Theatre, certainly fits in with gracious elegance as it fetes a 15th birthday with honored acclaim. READER MINI REVIEW … from Dennis Silber, Boca Raton, Fla. … "While recently in New York, Debbie and I in a party of seven enjoyed a festivity of dining adventure. The first day was Balthazar on Spring Street, where we enjoyed its French styling of steak tartare, onion soup and escargot appetizers but couldn't believe the entree goodness. Pan-roasted salmon, best-ever duck shepherd pie, grilled dora- do fish and coq-au-vin. "Lunch at Katz's Delicatessen, Houston Street, is not your typical deli visit. Fresh, overstuffed sandwiches almost impossible for one person to eat and everything big- ger and better. In line forever it seemed, then turn right for credit card, left for cash, lusty smell and noise that hasn't stopped for 25 years. "Dinner at the amazing Oyster Bar seafood emporium in Grand Central Station's lower level for Maine Lobster Cocktail and Jumbo Shrimp Cocktail mixed with yellow tomatoes, mozzarella and basil pesto. New England clam chowder was delicious but filled us so much that skipping entrees was easy. "Next day was a return to our favorite part of town, New York's Little Italy, where we gorged on a great meal at Angelo's of Mulberry Street. Delicious sharing of Spedini alla Romano, baked clams, rigato- ni vodka, yellowtail snapper in garlic wine sauce and chicken Marsala topped with ricotta cheesecake. So good!" MAIL DEPT. … from Denise Falkman … "While visiting my son Earl in Chicago he took me to a wonderful restaurant. The waiter made my Caesar salad at the table, and when he started to put in anchovies I asked him not to put them in. He said the only way to have a real, original Caesar salad is with whole anchovies. I have had Caesar salads before without anchovies. Is it true that if I want an honest-to-goodness true Caesar salad I have to have them?" (Denise, the server was wrong … Originator Cesar Cardini never put ancho- vies, whole or mashed, in his original recipe creation of Caesar salad … Without real- izing it though, in today's world, you can rarely get away from a very slight anchovy taste in a true Caesar Salad … One of Cardini's ingredients was Worcestershire sauce, which has a hint of anchovy in it, and the leading brand, Lea & Perrin, has included it since the 1800s … There are others today, though, that do not.) OLDIE BUT GOODIE … A lady gets on the bus with her baby, and as she sits down, a fellow in back of her says, "I've seen a lot of babies in my time, but that's the ugliest one I've ever seen." She is shocked and angry and starts to cry. A man standing up bent down and asked her what was the matter. She said that the fellow insulted her and the man says, "I wouldn't let him get away with it. Give him a piece of your mind. I'll hold your monkey for you." CONGRATS … To Ilene Lubin on her birthday … To Joe Smiler on his birthday … To Marilyn Warnick on her 81st birthday. * Danny's email address is dannyraskin@sbcglobal.net. Bon Appétit! Savor the fine French flair at Detroit's Cuisine restaurant. Danny Raskin Senior Columnist arts & life t h e b e s t o f e v e r y t h i n g Paul Grosz Mon-Thurs: 4pm-10pmtFri: 11am-11pm Sat: 4pm-11pmtSun: 4pm-9pm OUR PETITE FILET DINNER IS HAPPENING AGAIN! Sunday, July 10 through Thursday, July 14 Includes Petite Filet, antipasto plate, side of pasta, salad, soup, potato and vegetable. Dine-in only, not valid with any other offer. 33210 W. 14 Mile Rd In Simsbury Plaza, just east of Farmington Rd. West Bloomfield (248) 538-8954 Fine Italian Dining in a Casual Atmosphere SPOSITA'S RISTORANTE $ 22.95 15% Off food bill Offer Good Sunday- Thursday, dine-in only. Not valid with any other offer. With coupon only. Not valid on holidays. 10% Off food bill Offer Good Friday- Saturday, dine-in only. Not valid with any other offer. With coupon only. Not valid on holidays. 2071860 $BUFSJOHGPSBMM0DDBTJPOTt$BSSZ0VUt0VS4QFDJBMJUZ-PX$BSC3JCT$IJDLFO-BNC3JCT Try Our New Boneyard Beef Ribs! Orchard Lake Rd. South of 14 MiletFarmington Hills 851-7000 10 % OFF TOTAL BILL &YDMVEJOHUBYUJQBOECFWFSBHFTt8JUIUIJTBEt$BSSZPVUPS%JOFJOt&YQJSFT+/ /PUWBMJEPO)PMJEBZT