The Food & Drink Matchmaker

The SolE Of The Summer
Lily’s Seafood Grill & Brewery
410 S. Washington Ave., Royal Oak
248.591.LILY • lilysseafood.com

Scott Brown (aka Chef Scotty)
Boston Sole

Our first stop of the day was at downtown Royal Oak’s Lily’s Seafood — a place just as well known for its fresh seafood as it is its abundance of micro-brewed suds. Waiting around a few extra minutes for Chef Scott Brown (otherwise known as Chef Scotty) to escape the lunch rush was no problem — we simply helped ourselves to a beer (or two) and enjoyed the atmosphere. And then there it was … Chef Brown’s imported Boston Sole, one of Lily’s Seafood's most sought after specials. “The imported Boston Sole is quickly sautéed with a light seasoned flour, topped with sunflower seeds and served with crispy, purple potatoes, a grape tomato salad and lemon oil with a red pepper sauce,” says Chef Brown. He describes the dish as “light, flaky … and refreshing,” but surprisingly filling and rich with texture — a dish packed with summer flare (like a sunflower seed topping), but hardy enough to get you through a day of recreational splendor.
The chef’s inspiration was primarily drawn from the atmosphere Lily’s Seafood has built over the years. “It’s all about having a good time and relaxing, which is what summer is all about,” says Chef Brown.  | RDW

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The Bosco
22930 Woodward Ave., Ferndale
248.541.8818 • thebosco.com

Shaun Nyeholt
Shaun Nyeholt may have done some modeling, but he knows when a girl drink is a girl drink and when a drink is just a drink. “Would you call a mojito a feminine drink?” inquires the Bosco bartender, setting a cucumber fresh down on the bar — a light, crisp, appetizer-esque beverage to wash down Chef Scotty’s surprisingly hardy Boston Sole.

Cucumber Fresh
Muddled cucumber w/ dash of sugar
Pour of regular vodka of your choice
Splash of melon vodka
Splash of cucumber vodka
Fill with water, top with splash of Sprite

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Snap, Crackle & Pop
Rojo Mexican Bistro
44375 12 Mile Rd., Suite G-147 (Fountain Walk), Novi
248.374.4600 • rojomexicanbistro.com

Luis Garza
Red Snapper Sabache

Let us begin by saying that Chef Luis Garza's Red Snapper Sabache is not for those simply looking to rush through their meal and continue on with the day. This dish, in both presentation and caliber of taste, will stop you in your tracks and leave you celebrating each and every bite. Served in a large martini glass, the clean-cut red snapper is marinated for over 45 minutes ... but it doesn't end there. Once a healthy helping of tomatoes, jalapeño peppers and cilantro are brought into the equation, the marinating process begins again before adding the aforementioned ingredients into the serving glass with an avocado salsa (more cooling than fiery) acting as a base. To accompany this dish, which is considered a main course but eaten like an appetizer, large flour tortilla chips line the bottom of the glass and are used as what we like to call, "the spoons of summer."

“It’s very hot in Mexico, so we eat a lot of cold, marinated seafood,” explains Chef Garza, a Mexican native who has worked with the Andiamo Restaurant Group (owners of Rojo Mexican Bistro) for over 14 years. “I’ve put [the Red Snapper Sabache] on special before, but never on the menu.” While the dish doesn’t seem to be making an appearance on the special list or the menu anytime soon, Chef Garza was quick to point out that “calling ahead and requesting the dish” is highly recommended.  | RDW

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Delux Lounge
350 Monroe St., Detroit
313.962.4200 • deluxlounge.com

Jay Brown
Real Detroit's "Best Bartender" champion Jay Brown checked out Chef Garza’s elegant dish and came up with a drink on the spot: the La Sagrada Familia — a drink a bit more interested in whipping out your inhibitions rather than sitting next to the Sabache in perfect harmony.

La Sagrada Familia
1.5oz / Rain Organic Columbia Lime Vodka
.5oz / Grand Marnier
Splash of simple syrup
Splash of sour mix
Splash of grapefruit
Splash of pineapple
Top with pomegranate rim

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Photo Fin-ish
Big Rock Chop house
245 S. Eton St., Birmingham
248.647.7774 • bigrockchophouse.com

Brian Henson
Yellow Fin Tuna Flatbread

Birmingham’s Big Rock Chop House is known for three things — dimly lit elegance, a four-star, award-winning menu and a patio built for comfort and cool summer breezes. When Chef Brian Henson was asked to reach deep into his culinary pockets and pull out a dish defined by summer, the latter was his main muse. The Yellow Fin Tuna Flatbread was served to us as a portion equivalent to an appetizer, but we wouldn’t have been surprised if it were a main course. “It’s a small portion, [but] it will also be a main course on the lunch menu,” says Henson. “The flavors play off each other — the spiciness of the water crests cooled with the tuna and the fattiness from the avocado puree” lining the top of the toasted, garlic-tinged bread base (which can either be broken off and ate like an hors d’oeuvre, or with utensils). While the meal was just as breezy as the vibe on Big Rock’s patio, it wasn’t without its own palette plot twists — seracha citrus vinaigrette that carried the kick and heat of acidic citrus.

Henson brought the idea of appetizing summer delight into frame for us and it came as no surprise — Henson and Big Rock have cut back on the cost of printing their menus so they can adapt to the seasons, often changing the menu as regularly as every fortnight or so. “We can choose to change it whenever … something comes into season,” says Henson. “Whether it be mushrooms or fish, we can adapt very quickly.”  | RDW

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Centaur
2233 Park Ave., Detroit
313.963.4040 • centaurbar.com

Jason Charboneau
Jason Charboneau took one look at Chef Henson’s creation and knew the basics weren't going to cut it. He grabbed mint leaves and fresh watermelon to complement the cooling flavor of the tuna and concocted The Princess Rachael. Where does the name come from? His girlfriend walked in at the last minute ...

The Princess Rachael
1.5oz / premium tequila (preferably reposado)
.5oz / Patron Citronge
Several chunks of watermelon
20 mint leaves
.5oz / simple syrup
Top off with 7UP or Sprite

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Sticks To Your Ribs
Slows Bar B Q
2138 Michigan Ave., Detroit
313.962.9828 • slowsbarbq.com

Brian Perrone
Baby Back Ribs & Buttered Green Beans

By the time we ended our fantastic journey of exercising our taste buds to the max with a trio of seafood-oriented, slim summer meals and arrangements, we were ready for something heavy. Of course, we headed straight for one of Detroit’s most sought after lunch and dinner locations — Slow’s Bar B Q in Corktown. While Chef Brian Perrone was off on various jobs (the usual for the local chef celebrity), the impact of his secret recipe and detail-focused baby back ribs was still in attendance. One of Slows' owners and partners, Phillip Cooley, was there to run us through the delicious, hardy, accessible backyard favorite.

“The baby back is going to be a little leaner,” explains Cooley, “but it’s really based on taste and preference — some people like [the] fat and the slow roasting process.” While the ribs at Slows are the only food served that is not locally purchased, the amount of love and preparation that goes into them certainly makes up for it … but don’t think Cooley or Chef Perrone are about to give up the recipe. “It’s a staple for barbeque,” continues Cooley. “We ditched [the idea] of fine dining because of that.” And, like each patron that walks through Slows' door, Cooley is quick to admit that the baby back ribs are quite the delectable treat. “I only [eat them] once every few months,” laughs Cooley, “but I always go back for more.”  | RDW

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Hard Luck Lounge
15412 Mack Ave., Grosse Pointe Park
313.884.LUCK • hardlucklounge.com

Andrea Harris
We were happy to walk in the Hard Luck Lounge to find Andrea Harris preparing something on the opposite spectrum of the whiskey world. This thing packed more fruity flavors into one glass than Willy Wonka ever could — a pleasing juxtaposition to Slows' manly ribs.

The Wednesday
.5oz / Stoli Orhanj
.5oz / Stoli Vanil
Splash of pomegranate juice
Splash of cranberry
Splash of orange juice
Twist of orange
Top with squeezed lime

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