Cravings: Salvatore Scallopini and Sterling’s Bistro
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.
Chef Rob Duncan, of Salvatore Scallopini in Grosse Pointe Woods, never gets tired of Luigi’s on Jefferson in Harrison Township. “Every time I go there, I order the same thing,” he says. “Prime rib with a side of pasta with meat sauce and a Caesar salad. The atmosphere is great, small, and very intimate. Management is also great, very knowledgeable about the menu and well-versed with the wine selection.” Duncan likes the fact that “they always remember me, even if I haven’t been there in a while.” For pizza with his family, Duncan likes Cloverleaf on Gratiot in Eastpointe — “the best Detroit-style pizza you can get. I grew up on the east side, and we would also go to the original Buddy’s and Loui’s and other pizza places, but this one is still my favorite.” He also likes the antipasto salad. “The dressing is just great,” he says, “and all of the ingredients are super fresh.”
Jerry Hayes, marketing director of Sterling’s Bistro in Sterling Heights, has a longtime favorite: the venerable Mr. Paul’s Chop House in Roseville. “It’s still as relevant today as it ever was,” he says. “Peter and Chris are still there assuring the personalized service in the dining room. It’s excellent on all touch points — from service and ambience to the quality of food.” In addition to the entrees, Hayes enjoys two particular tableside preparations: the Caesar salad and the cherries jubilee. And while Mr. Paul’s holds a special place in his heart, Hayes also appreciates three downtown restaurants, Roast, Joe Muer, and Iridescence.