Chef William Quasarano of Tom's Oyster Bar // Larry and Eunice Bongiovanni of Salvatore Scallopini and Luxe Bar & Grill

CRAVINGS: Their stylish menus are enticing enough to attract a loyal clientele of discriminating diners, but no matter how expert they are, restaurant people like to take a break from their own kitchens for a taste of someone else’s cooking


Published:

> CHEF WILLIAM QUASARANO (better known as Quas) of Tom’s Oyster Bar in Royal Oak became a fan of Thai food when he worked for a restaurateur whose wife prepared fare for him from her native Thailand. “Thai Orchid [in Mount Clemens] is the closest to that,” Quasarano says. “I’m there every other Monday.” He also enjoys the Blue Nile in Ferndale for “great food, simple,” he says. “I love peasant food. All my grandparents were straight off the boat from Sicily, so it’s all I ate growing up.” At the breakfast hour, he favors Coco’s, a coney island in Mount Clemens. “Great service, great eggs,” he says.

 > LARRY and EUNICE BONGIOVANNI of the Salvatore Scallopini restaurants and Luxe Bar & Grill are regulars at their own restaurants, and they also like to cook at home. Other favorites include Redsmoke Barbeque in Greektown for ribs and pulled pork on a brioche bun and J. Baldwin’s Restaurant in Clinton Township, where they like several dishes, Eunice says, “especially the pear-cheese flatbread pizza. It’s great.” Early in the day, they like to stop by the Fly Trap in Ferndale and the Beverly Hills Grill for breakfast. At the Fly Trap, it’s steak and eggs for Larry, pancakes for Eunice. At the Grill, Larry orders eggs, potatoes, and bacon; Eunice gets bananas Foster French toast. Although they prefer patronizing locally owned spots, they also admit to liking such chains as Brio Tuscan Grille and the Outback Steakhouse for its coconut shrimp.

 


If you enjoy the monthly content in Hour Detroit, "Like" us on Facebook and/or follow us on Twitter for more frequent updates.

Edit Module
Edit Module Edit ModuleShow Tags

Archive »Related Content

Local Pie Makers Offer Variety of Fillings

Area bakers offer alternative fillings for holiday pastry.

A Taste of Paris

Cannelle Patisserie chef Matt Knio’s baked goods are turning up in restaurants and markets across metro Detroit

The Big Dipper

Garden Fresh Gourmet is a shining star in the metro Detroit Food scene

A Zen Monk on Her Vegetarian Diet

Myungju Hillary talks spirituality, a plant-based diet, and more

These Businesses Are Planting Purpose in Metro Detroit — Through Food

Hour Detroit’s food issue explores sustainable restaurants, organizations, and more
Edit Module
Edit ModuleShow Tags

Most Popular

  1. Top Docs List 2018
  2. Memories of Miya
    Citizen Yoga founder, Kacee Must Leeb reflects on her sister’s suicide, its impact on her...
  3. Introducing the Piekie
    These cookie-shaped pies win big on-screen and off
  4. The Sixth Man
    A youth basketball coach teaches lessons on and off the court
  5. Seeking Support
    Like many metro areas across the U.S., finding a therapist in and around Detroit can prove to be...
  6. Therapy in the Digital Age
    New innovations that revolutionize traditional approaches to counseling
  7. Mending Migraines
    Nausea, excruciating head pain, sensitivity to light and noise: The oppressiveness of the list of...
  8. Food Recipe: Chili
    Michael Keys, of Red Crown in Grosse Pointe Park, shares his favorite chili recipe
  9. Author's Cuisine
    At M Cantina in Dearborn, Junior Merino is creating a new kind of Mexican cuisine that is...
  10. Seeing Clearly
    The co-founders behind Genusee on making eyewear with a mission