News and notes about the metro Detroit food scene from Molly Abraham and the Hour staff.


Roberts Times Six
Bill Roberts is on the verge of opening his sixth restaurant, the first one to include his name in the title. Bill’s will open, he hopes, in August in the Bloomfield Hills space left vacant by the short-lived Fox Grill on Woodward Avenue at Long Lake Road. The interior was gutted to make way for a new look from the drawing board of designer Ron Rea, who has created the settings for all the restaurants in the Roberts Restaurant Group: Beverly Hills Grill, Streetside Seafood, Town Tavern, Cafe ML, and Roadside B & G. Roberts has promoted Beverly Hills Grill sous chef Craig Myrand to the top kitchen spot at Bill’s …
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The Hill To Get Rea Makeover
And speaking of Ron Rea, he will oversee a renovation at The Hill Seafood & Chophouse in Grosse Pointe Farms, which will close on July 18 for the redo, reopening in early August …
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Front and Center
Chris Webb, a server at Lily’s Seafood Grill and Brewery in Royal Oak, picked up a nice award from the Michigan Restaurant Association. She won the title of Front of the House Restaurant Employee of the Year. Now that’s a nice gratuity … 
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Deli Comeback? Rye Not?
New on Orchard Lake at Maple roads is a deli called Pickles & Rye, the enterprise of Rick Therrien and Linda Collins, on the site of the former Deli Unique. Could delis be making a comeback?
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Big Rock Lands New Chef
Big Rock Chophouse of Birmingham welcomed Matthew A. Fitchett as its new executive chef, replacing Brian Henson, who is now at the Detroit Golf Club. Fitchett is a Schoolcraft College grad who has had stops in local kitchens such as Loving Spoonful, Five Lakes Grill, Golden Mushroom, and Barton Hills Country Club. Most recently, Fitchett was at Café Zinc, a French bistro at the H Hotel in Midland.


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