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Birmingham Restaurant Week

WXYZ Channel 7

Birmingham’s favorite dining event is back this year for two weeks. Affordable, gourmet meals will be offered at the seventh annual Birmingham Restaurant Week event from January 30 – February 3 and February 6 – 10, 2012. Participating Birmingham restaurants will offer three-course lunches for $15 and three-course dinners for $30.

The culinary extravaganza offers restaurant-goers delicacies from the area’s top chefs, who create special and unique menu items specifically for the event. Brand new this year, Forgotten Harvest is the official charity partner for Restaurant Week. The campaign is called “5 Feeds 25”; a five dollar donation will provide 25 meals for those in need. Participating restaurants have set out canisters starting before Christmas and going through the event.

“Restaurant Week is a national event that continues to gain popularity throughout the entire country. We’re proud Birmingham was the first city to bring it to Michigan seven years ago,” said John Heiney, executive director of Birmingham’s Principal Shopping District. “This year we’re pleased to partner with Forgotten Harvest. Our goal is to raise $10,000, which will provide 50,000 meals to Metro Detroit families in need.”

The following restaurants will showcase their finest menus during the event:

220 Restaurant – 220 Merrill Street, 248-645-2150,

Barrio Tacos & Tequila (New this year!) – 203 Hamilton Row, 248-593-6060,

Big Rock Chop & Brew House – 245 S. Eton Street, 248-647-7774,

Cafe’ Via – 310 E. Maple, 248-644-8800,

Cameron’s Steakhouse – 115 Willits, 248-723-1700,

Chen Chow Brasserie – 260 N. Old Woodward Avenue, 248-594-2469,

Elie’s Mediterranean Cuisine – 263 Pierce Street, 248-647-2420,

Fleming’s Prime Steakhouse & Wine Bar – 323 N. Old Woodward Avenue, 248-723-0134,

Forest Grill – 735 Forest Avenue, 248-258-9400,

Luxe Bar & Grill – 525 N. Old Woodward Avenue, 248-792-6051,

Mitchell’s Fish Market – 117 Willits, 248-646-3663,

Peabody’s Restaurant, 34965 Woodward Avenue, 248-644-5222,

Phoenicia, 588 S. Old Woodward Avenue, 248-644-3122,

Salvatore Scallopini – 505 N. Old Woodward Avenue, 248-644-8977,

South – 210 South Old Woodward, 248-593-8133,

Streetside Seafood – 273 Pierce Street, 248-645-9123,

The Rugby Grille – 100 Townsend Street, 248-642-5999,

Toast – 203 Pierce Street, 248-258-6278,

Townhouse Bistro (New this year!) – 180 Pierce Street, 248-792-5241,
Zazios – 34977 Woodward Avenue, 248-530-6400,

Reservations may be made by contacting the restaurants directly. For more information and event menus, visit .


Petite Veal Osso Bucco with Risotto Milanese and Gremolada
Serves 4-6

In Italy, Veal Shank or “Osso Bucco” is traditionally served with Risotto. You’ll want to
cook the shanks until the meat is falling off the bone and takes a soft silky texture. Serve
with Vino Nobile di Montepulciano – a soft and fragrant wine from southern Tuscany or
a California Zinfandel.

For the Braised Veal:
4 to 6 veal hindshank, 2″ x 1 ½” thickness, or one lb. each
2 ea diced Spanish onions
1 ea diced celery stalk
1 lg diced carrot
2 tbsp garlic crushed
1 cup red wine
6 cups, veal, beef or chicken stock
1 ea veal or beef flavor bouillon
2 tbsp tomato paste
1 ½ cups peeled, seeded and diced fresh tomatoes
1 tsp fresh thyme
1 tsp fresh rosemary
1 tsp fresh Italian flat leave parsley
Olive oil to cook with

Pre-heat oven to 325 degrees.
Pour olive oil into a large braising pan.
Heat the oil over high heat.
Season the meat with salt and pepper.
Add the veal and brown them on all sides, turning often, 5-7 minutes.
Remove the meat and set aside.
Reheat the olive oil (add if needed) in the pan.
Add celery, onions and carrots to the pot and saute the vegetables until the onions
become translucent, add the herbs and garlic and cook until the aromas of the herbs and
garlic comes out. De-glaze with the red wine and reduce the wine by half.
Add remaining ingredients, bring to a boil.
Add meat to liquid.
Make sure the meat is submerged in the liquid.
Cover and place in the center of the oven at 325 degrees for about 1 ½ to 2 hours or until
the meat is quite tender, turning it from time to time during cooking.
Remove the shanks and cover them loosely to keep warm.
De-grease the sauce and reduce by ½ over high heat.
Taste for salt and pepper.
Serve over Milanese risotto and sprinkle the gremolada generously over the top and

Risotto Milanese


dice onions
hot chicken stock
sweet peas
Parmesan cheese
whole butter( to finish)

Cook the arborio according to the manufacturer directions. Flavor with the saffron and
finish with the peas, parmesan and whole butter.

Traditional Gremolada

2 tsp chopped lemon zest
½ tsp chopped garlic
2 tbsp chopped parsley
½ tsp freshly ground black pepper
pinch of salt
Finely chop all the ingredients together by hand or in a food processor.
The gremolada will keep for 2-4 hours refrigerated.

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