Issue link: https://viewer.e-digitaledition.com/i/898573
JOIN US FOR OUR ANNUAL TRADITIONAL THANKSGIVING FEAST Lamb Chops Chicken Greek Favorites Pastas Fresh Fruit Pumpkin and Apple Pies THANKSGIVING BUFFET 11AM - 8PM Serving Traditional Carved Turkey with All the Trimmings! "QQFUJ[FSTt$PME%JQTt$PME4BMBET Adults $ 29.99 Kids (10 and Under) $ 13.99 CHECK IN WITH US ON FACEBOOK AND RECEIVE A SAGANAKI OR GREEK SAUSAGE ON US!! +VTUDPNNFOUXIBUZPVSGBWPSJUF (SFFL%JTIJTTIPXZPVS TFSWFSUIBUZPVDIFDLFEJO BOE%*(*/ (SBOE3JWFSt/PWJt$BMM/PXGPS3FTFSWBUJPOT4FBUJOH5JNFTt#JHUPNNZTDPN Between Haggerty & Meadowbrook on the north side November 9 • 2017 41 jn e a t s | d r i n k s | s w e e t s nosh e a t s | d r i n k s | s w e e t s Eli Boyer's Got Talent I f you could have any super- power, what would it be? Flight, invisibility or mind- reading might appeal to most of us. For local restaurateur Eli Boyer, he is perfectly content with his unique gift — trans- porting Detroit residents to far- away destinations through food and ambiance. Boyer is the creator of Voyager in Ferndale, a new seafood restaurant with a vibe resembling a trendy corner bar in Los Angeles. Prior to scoping out the seas for sustainable seafood, Boyer was a former owner at Gold Cash Gold. This Corktown establishment is coveted for its exceptional cocktail service and gourmet comfort food renditions, including some of the finest pickle-brined fried chicken in Metro Detroit. Boyer developed an early foundation for cooking and entertaining. After exciting days spent at Metro Detroit JCC summer camps during his youth, he often was spotted in the kitchen, peering over his grandmother's shoulder as she prepared her famous cabbage rolls. He spent long hours working at restaurants after full days at the Frankel Jewish Academy. While Boyer couldn't picture himself wearing a chef 's hat, he instead envisioned himself following in the footsteps of his late great-grandfather, the respected owner of a delica- tessen in the Eastern Market district. "It essentially was your clas- sic Jewish cafeteria-style deli- catessen — it was open until 2 a.m. and was the type of restau- rant where people of all back- grounds mixed," he says. While Boyer was born well after this historical landmark closed its doors, restaurant entrepreneurship is likely engrained in his DNA. During his college years at the University of Michigan, he explored this career path fur- ther, nailing a summer intern- ship in lower Manhattan with the Myriad Restaurant Group. "As a kid from Farmington Hills, I was a little shell- shocked," he laughs. "It was a lot of hard work, and I was doing things outside of my comfort zone. At the end of it, I wasn't sure if I could make a career out of it." Despite some uncertainty about the field, Boyer perse- vered. He took risks after col- lege, jetting off to Chicago to work alongside one of his earli- Allison Jacobs Contributing Writer Eli Boyer Owner of Ferndale's Voyager prepares to open another restaurant in Detroit next year. continued on page 42