Hot Spot: December 2015



Published:

TOM’S OYSTER BAR /// It’s a whole new ballgame with the arrival of executive chef Norman Fenton, fresh from the kitchen at Bistro 82, who has shaken things up and injected new energy into the old standby. Crowds are coming in to sample Fenton’s take on the Tom’s menu. While it respects some of the standards, the menu goes well beyond fish and chips and oysters on the half shell to include some elegant dishes such as oven-roasted sea bass, crispy fresh sardine, and Scottish salmon, all handsomely garnished. 318 S. Main St., Royal Oak; 248-541-1186. L & D daily.

 

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