O C TO B E R 2 02 0
Food and Wine
LIFESTYLE LETTER
OCTOBER 2020 PUBLISHER
David Mattaliano | david.mattaliano@lifestylepubs.com EDITORIAL COORDINATORS
Foodie Issue HAPPY FALL GROSSE POINTE! Welcome to our October Food and Wine Issue! It is with great pride that we celebrate our first anniversary! Approximately 15 months ago, I decided to take this journey and in October 2019, Grosse Pointe Lifestyle was born. From that first issue, we promised to celebrate Grosse Pointe and highlight the connections to community we all experience throughout our daily lives. Inspired by the people and history
Paige Peabody | paige.peabody@lifestylepubs.com Susan Stapleton | susan.stapleton@lifestylepubs.com AD DESIGNER
Evan Deuvall L AYO UT DESIGNER
Jayme Emery CONTRIBUTING WRITERS
Paige Peabody, Sue Baldani, Nicolette Martin
of Grosse Pointe, we began an adventure together that has proven to be a great fit.
CONTRIBUTING PHOTOGRAPHERS
To my editors, Paige Peabody and Susan Stapleton, thank you for all that you do. You are
Lou Peeples, Paul Manoian, Andreas Browne
amazing people that show your true love for this community in every issue. You have inspired me with your passion, enthusiasm and the stories that connect us all. To our advertisers and partners, thank you for putting your faith into Grosse Pointe Lifestyle. You are the heart and soul of this community and bring us the opportunity to live in a very special and unique place. We are driven to connect our readers to your businesses to help them grow. We focus on the differentiation you bring to our community that makes us world class. To our readers, we think of you each and every month and what you would like to celebrate in this amazing community. We want you to see the fashion, taste the cuisine, drive the cars, open the doors to our homes, and experience what Grosse Pointe has to offer. We can't wait to show you another year of fun and fabulous in GP. In this issue... you will meet some of the top chefs in town, get tips on some great local recipes, find out about wine trends and hear about the history of one of the most famous restaurants in our City.
CORPORATE TEAM CHIEF EXECUTIVE OFFICER Steven Schowengerdt CHIEF SALES OFFICER Matthew Perry CHIEF FINANCIAL OFFICER DeLand Shore ART DIRECTOR Sara Minor OPERATIONS DIRECTOR Janeane Thompson
We hope that you have a happy and safe Halloween!
AD MANAGER Chad Jensen
Go to citylifestyle.com/grossepointe as the digital destination for local living. A one stop
REGIONAL SALES DIRECTOR Eric Williams
shop for hyper local content that inspires and connects our community. Register for a free
WEB APPLICATIONS Michael O’Connell
digital version of Grosse Pointe Lifestyle and check out dynamic content constantly updating. We’ve also set ourselves apart by creating a platform to show the best of what Grosse Pointe has to offer, curated and offered by YOU! Your authentic voice is the best way to inspire and we want to give you an opportunity to join us. Find out more and become an Ambassador with us at citylifestyle.com/become-an-ambassador.
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Please follow us on our new Facebook @grossepointelifestylemagazine Instagram @grosse_pointe_lifestyle LinkedIn grossepointelifestyle Twitter pointe_grosse ARIZONA | CALIFORNIA | COLORADO | CONNECTICUT | FLORIDA | GEORGIA IDAHO | ILLINOIS | KANSAS | MARYLAND | MASSACHUSETTS | MICHIGAN MINNESOTA | MISSOURI | MONTANA | NEW JERSEY | NORTH CAROLINA OHIO | OKLAHOMA | OREGON | PENNSYLVANIA | SOUTH CAROLINA
David Mattaliano, Publisher ON THE COVER George Sboukis, Proprietor and Chef of Caucus Club Detroit Restaurant
PHOTOGRAPHY BY LOU PEEPLES 4
Grosse Pointe Lifestyle | October 2020
CityLifestyle.com/GrossePointe
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Proverbs 3:5-6 Grosse Pointe Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Grosse Pointe area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Grosse Pointe Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.
Hindman is welcoming consignments in all collecting categories for ourNow fall auctions.Inviting Please contact usConsignments to discuss the single piece or entire collection that you are considering selling at auction and to receive your Hindman is welcoming consignments in all collecting categories for our complimentary auction estimate.
upcoming auctions. Please contact us to discuss the single piece or entire collection that you are considering selling at auction and to receive your complimentary auction estimate. SC H E D U L E A N AP P O I N T M E N T Susan Mackenzie 313.774.0900 susanmackenzie@hindmanauctions.com
HindmanAuctions.com
INSIDE THE ISSUE OCTOBER 2020
FEATURES 12 In the Kitchen Interviews with top local chef’s
18 Farms to Table Great recipe’s from Fresh Farms Market
24 A Legend The history of the Caucus Club
12 18
28 Wine Trends Staying robust through a pandemic
24
28
DEPARTMENTS 4
Lifestyle Letter
8
Around Town
12
Local Limelight
18
Culinary Creations
24 Hot Spot 28 Inspired By 33 Realty Report 34 DIY
IF WE CAN SELL THE FIVE MOST EXPENSIVE BOTTLES OF WINE EVER, IMAGINE WHAT WE CAN DO WITH YOUR EXTRAORDINARY HOME. Signature Sotheby’s International Realty team has the global reach and influence to ensure every client’s real estate journey results in a lifestyle as exceptional as them. When you’re ready for your next chapter to begin, it would be our privilege to guide you.
On October 13th, 2018 Sotheby’s sold five bottles of wine for nearly $2 million.
Joseph Leto 313.418.2555 jleto@signaturesothebys.com G RO S S E P O I N T E | B I R M I N G H A M B L O O M F I E L D H I L L S | N O RT H V I L L E Each Office is Independently Owned and Operated.
J
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Joseph Leto Local Knowledge | Global Reach
AROUND TOWN
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ENTERTAINMENT AT THE CAUCUS CLUB DETROIT RESTAURANT Enjoy the wonderful sounds of jazz piano Friday and Saturday nights at the iconic Caucus Club Detroit restaurant. On the same stage that Barbara
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Grosse Pointe Lifestyle | October 2020
Streisand was discovered in 1961, Art Deco design surrounds you in the elegant restaurant and bar. Mention Grosse Pointe Lifestyle magazine and receive a free Burrata Caprese Salad with any entree. Located on 150 West Congress Street in the Penobscot building. Call 313-965-4970 for reservations. Caucusclubdetroit.com
THE RENDEZVOUS WITH TEA INTRODUCES FALL FLAVORS Constantly keeping it fresh and interesting, come and discover new flavors at The Rendezvous With Tea. Coming in October.....SMOKED CHERRY BLACK TEA and SMOKED CHERRY DRY RUB. Stop by and discover a world of tea! Located at 20792 Mack Avenue in Grosse Pointe
Our Focus is You. Caucus Club has Served Generations of Detroit’s Most Influential People – Your Table Awaits
Woods or call 313-332-0787
Come and Experience our Table Side Service
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Please Book in Advance Let them know you’re from Grosse Pointe
and receive a FREE Burrata Caprese Salad (above right) with entree!
(313) 965-4970 | caucusclubdetroit.com 150 West Congress Street Penobscot Building Detroit, Michigan 48226
CityLifestyle.com/GrossePointe
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EXPLORE THE DETROIT CLUB DINE. DRINK. CELEBRATE. STAY. RELAX. JOIN.
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LOCAL LIMELIGHT
In the Kitchen INTERVIEWS WITH TOP LOCAL CHEFS
1. WHAT INSPIRED YOU TO BECOME A CHEF? At the beginning it wasn’t so clear to me what I wanted to do with my life. Cooking for me was always a natu-
Restaurant: Ottava Via
new restaurant. My thirst to challenge myself and learn more about the industry and culture took me to the position of not only the chef of Mercury Bar but Ottava Via as well.
ral thing I did as a child, almost without realizing it. Then came a day when I realized thats what I did for pleasure instinctively. I could do it professionally, but would need more technical knowledge. I went out that day and procured my first dishwashing job. After three years in the kitchen, I decided to further my studies in the culinary arts. 2. WHAT BROUGHT YOU TO OTTAVA VIA? After opening the Mercury Bar, The owner, Dave Stienke, had already acquired the building across the street for his
12
Grosse Pointe Lifestyle | October 2020
what is your favorite dish to prepare at ottava via? The Branzino with Tuscan potatoes and salsa verde. I have an affinity to seafood in general.
ARTICLE PAIGE PEABODY | PHOTOGRAPHY LOU PEEPLES
chef Airel Millan
DETAILS:
1. WHAT INSPIRED YOU TO BECOME A CHEF? Becoming a chef was a natural part of being in our family. My father was a restauranteur, and all 5 of his kids grew up in the business. Each of us went to study at the university level, I completed a BBA at the University of Michigan. After rejoining the family business in 1996, becoming a chef was inevitable. Three of us siblings are professional chefs, and the other two are very skilled home cooks as well. 2. WHAT BROUGHT YOU TO THE CAUCUS CLUB? In the winter of 2014, I was approached by Kim Farmer who was managing the Penobscot Building about an opportunity to reopen the Caucus Club. I already had two children and was just recently engaged to be married, so I looked at the opportunity as a fitting way to start a new chapter in life. The idea of having a business of my own, along with the rich history of the Caucus Club made it an opportunity I couldn’t pass on.
what is your favorite dish to prepare at the caucus club? I think my favourite dish to prepare is the Pappardelle Bolognese. There’s just so many layers to making the dish. First we have to collect the meats to grind by processDETAILS: Restaurant: Caucus Club
CHEF GEORGE SBOUKIS
ing other cuts of beef. Then after grinding, we mince the vegetables and gather the herbs and mise en place for the ragu. The ragu itself takes several steps and a lot of patience to develop the rich flavours. In another area of the kitchen we make the pasta from scratch, kneading, resting, then rolling it out by hand. Then we cut and cook the fresh pasta, toss with the ragu, and finish with fresh grated Parmigiano Reggiano. It’s literally the least expensive entree and yet, entails the most amount of actual preparation and cooking! It’s very satisfying when it’s finished, and is the ultimate comfort food. CONTINUED >
CityLifestyle.com/GrossePointe
13
LOCAL LIMELIGHT (CONTINUED)
DETAILS: Restaurant: City Kitchen
CHEF TOM DIEBE 1. WHAT INSPIRED YOU TO BECOME A CHEF?
2009 to attend culinary school, worked a bunch of places,
When I was in high school, I worked in restaurants
and moved back 2017. Chef Matt who used to work at The
and diners but never thought it would be a career path
Hill was now the Executive Chef at City Kitchen so I called
for me. My father and brothers were both physicians and
him and asked him if he was looking for help. He took me
that was supposed to be my destiny. I went to Wayne
in and made me the sous chef. When he left, I took over.
State and loved everything about science. Medicine was my life and my plan was to be a doctor. When I was 16, I went to work at the Hill Seafood and Chophouse which was the best restaurant that I’d ever worked. The Hill had just won restaurant of the year. I worked as a prep cook and Chef Michael Conrey really pushed me and saw potential. Once, he moved me up to the garmichez side of things, which is all science, I fell in love. I love the science, creativity, camaraderie and fast flow of the kitchen. 2. WHAT BROUGHT YOU TO CITY KITCHEN? After I met Chef Mike, I decided to drop out of college. I told my father, which was hard, moved to Colorado in 14
Grosse Pointe Lifestyle | October 2020
what is your favorite dish to prepare at city kitchen? All of the fish is fun and I love to cook it but when it comes to plating, my favorite is the short ribs by far. I brine them for 3 days, air dry them for another 24 hours and then I cook them. It takes 4 to 5 days to complete them. We also serve it with a creamy corn bread. Corn bread and puree with milk and cream and push it through a chinois. It takes an hour to an hour and a half to finish it.
DETAILS: Restaurant: Cafe Nini
CHEF RJ Elezi 1. WHAT INSPIRED YOU TO BECOME A CHEF?
with Mr. Barbieri in 2001 as a busboy. When a cooking
I love food so it was really easy for me to get into
position opened up in 2003, Mr. Barbieri offered me the job
cooking. I must say, however, what inspired me most was
and he and Eddie, Jr. trained me. I loved the adrenaline I
seeing Mr. B and Eddie Jr.’s dedication to food prepara-
got from cooking, so I decided to go to culinary school in
tion day in and day out. That inspired me to wanna do
2006. In 2008, I was offered the head chef job at Cafe
more with my career. Once I started cooking, I got this
Nini. I’ve been their for nearly 20 years.
adrenaline rush from a busy night. I knew this was the career I wanted to pursue. 2. WHAT BROUGHT YOU TO CAFE NINI? I moved to the United States from Albania in 1998 when I was 13 and didn’t speak any English. I started working
what is your favorite dish to prepare at cafe nini? My favorite dish is the stuffed veal chop. It’s stuffed with provolone cheese, prosciutto and spinach and it comes in a mushroom rosemary sauce.
CityLifestyle.com/GrossePointe
15
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Grosse Pointe Lifestyle | October 2020
2 3 4 2 0 G R E AT E R M A C K S T. C L A I R S H O R E S , M I 4 8 0 8 0
CULINARY CREATIONS
farms to table GREAT RECIPE’S FROM ONE OF OUR FAVORITE LOCAL MARKETS
ARTICLE FRESH FARMS MARKET | PHOTOGRAPHY ANDREAS BROWNE
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Grosse Pointe Lifestyle | October 2020
one PA N Z A N E L L A S A L A D
INGREDIENTS: + 2 - Pints Grape
+ 1# Stale Bread; cut to
Tomatoes; halved
1/2” x 1/2” x 1/4”
+ Cucumber; quartered,
Dressing:
sliced 1/2 inch
+ 1/2 - Tablespoon Dijon
+ 1 - Red Pepper; small/
+ 1/2 - Cup Extra Virgin
medium diced
Olive Oil
+ 1 - Orange Pepper;
+ 2 - Tablespoons
small/medium diced
Lemon Juice
+ 1 - Small Red Onion;
+ Salt and Pepper to taste
small diced
Equipment:
+ 1 - Cup Kalamatta Olives + 1 - Large Mixing Bowl + 1 - Cup Cherry
+ 1 - Medium Cambro
Mozzarella Balls
+ 1 - Sheet Pan
DIRECTIONS 1. Gather ingredients and equipment. Ensure your workspace and equipment are clean and sanitary. 2. Combine all ingredients in large bowl and blend with immersion blender until homogeneous about 1 minute. 3.
Place
mixture
in
a
medium
Cambro
until needed.
CONTINUED >
CityLifestyle.com/GrossePointe
19
CULINARY CREATIONS (CONTINUED)
two
three
TUNA POKE
COUSCOUS SALAD
INGREDIENTS:
INGREDIENTS:
+ 1 lb. - Sashimi Grade + 1 teaspoon - Sriracha
+ 3 - Isreal Couscous
Tuna cut into 1 inch cubes ( or to taste)
+ 3 - Green Apples, Dried Cherries
+ 1/4 cup - Maui Onions + 1 pinch - Hawaiian
peeled and small diced + 1 Pint - toasted
(or sweet onion like Sea Salt or Kosher Salt
+ 2 - Lemons, zest
Pecans in pieces
and juice
+ 1 Pint - dry Apricots
Vidallia) chopped + 3 - Scallions finely
+ 1 Tablespoons toasted Macadamia
sliced - use part of Nuts green part
finely
chopped
(toasted see below)
+ 1 Pint -
+ 2 - Oranges, zest Equipment: and juice
+ Large Bowl
+ 1 Cup - Honey
+ Medium Bowl
+ 1/4 cup - Soy Sauce + 2 teaspoon - toasted DIRECTIONS
(Japanese is lighter salt Sesame Seeds than US)
+ 1 teaspoon -
+ 1 teaspoon -
Sesame Oil
Oyster Sauce
Equipment:
2. Add Apples, Cherries, Apricots and Pecans
+ 1 teaspoon -
+ Large Bowl
3. Add Honey to Lemon and Orange Juice,
Brown Sugar
+ Medium Bowl
1. Cook Couscous according to instructions on packet, add zest to warm product
season with Salt and Pepper in medium bowl 4. Add this dressing to couscous mixture and
DIRECTIONS
mix well.
1. Roast Macadamia Nuts at 325 degrees F for 8-10 min. until lightly browned, tossing occasionally. 2. Mix Soy Sauce, Oyster Sauce, Brown Sugar, Sriracha and Sesame Oil in a mixing bowl. 3. In separate bowl combine Tuna cubes, Onions,
Scallions,
Sesame
Seeds,
Salt
and Macadamia Nuts. Gently toss in the liquid ingredients to just coat the Tuna. 4. Serve immediately or chill in the fridge for 1/2 hour. 20
Grosse Pointe Lifestyle | October 2020
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Grosse Pointe Lifestyle | October 2020
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HOT SPOT
THE HISTORY OF THE CAUCUS CLUB
24
Grosse Pointe Lifestyle | October 2020
ARTICLE SUSAN BALDANI | PHOTOGRAPHY SCOTT STEPHANOFF
A Legend
WHEN THE CAUCUS CLUB OPENED IN THE 50S, IT WAS THE PLACE TO GO FOR DETROIT’S HEAVY HITTERS IN THE FINANCIAL, POLITICAL AND ENTERTAINMENT INDUSTRIES. When it eventually closed in 2012, the city lost a piece of its history. As of 2017, thanks to restaurateur and chef George Sboukis, the Caucus is back and making new memories. When George was approached to open a restaurant, he knew right away that he wanted to resurrect the Caucus Club in the iconic Penobscot Building. “I was born in East Detroit, and Detroit always tugged at me since that’s where my father got his start in the restaurant business,” says George. “Plus, I like things with historical significance, so when this opportunity came up I kind of fell in love with it.” At first, he thought that people wouldn’t be interested in knowing the history of the place, but that soon changed. “I’ve learned that people really do have a desire to know what they’re stepping into,” he says. “I think giving them the background of the place is important.” One of the most well-known stories about the original club has to do with Barbra Streisand. As a teenager, she launched her singing career there. “Barbra Streisand is an iconic entertainer and crosses generations,” says George. “It’s kind of a big deal that she started out here and she entertained in the bar.” He said people are always coming in and telling him stories about the place. One was a man who shined shoes and told him how a local news anchor and reporter used to go in there to have a drink before he broadcast the 5:00 news. Today, the restaurant has been redesigned and updated, but some items on the menu have stayed the same. CONTINUED >
CityLifestyle.com/GrossePointe
25
HOT SPOT (CONTINUED)
“I’ ve learned that people reall y do have a d e s i r e t o k n o w w h a t t h e y ’r e s t e p p i n g i n t o . I think gi v ing them the background of the p l a c e i s i m p o r t a n t .”
26
Grosse Pointe Lifestyle | October 2020
“I tried to stick with the history of the place and kept many of those timeless dishes, while also adding an international influence,” says George. “Osso Bucco is one of our signature dishes. But, we are best known for our steaks, which we dry age in house.” The front room is somewhat like a supper club, explains George. It has a grand piano and a stage where live bands play. The back bar area contains the original bar, and is a vibrant place to have a drink. The Bullshot, which was first concocted at the original club and became well known throughout the world, is still on the menu. Diners at the Caucus Club are treated like guests at a dinner party and are the stars of the show, he says. “I learned that from my dad,” says George. “He came from a very poor background in Greece and at first didn’t know much about the restaurant business. But what he did know was how to treat people.” Although the place may look a little different now, the overall atmosphere is still the same. “This is a place where people can gather and talk and hash things out, and again the name ‘caucus’ plays into that,” he says. “We hope that we’re here for a long, long time.”
CityLifestyle.com/GrossePointe
27
INSPIRED BY
STAYING ROBUST THROUGH A PANDEMIC
Wine Trends MANY INDUSTRIES HAVE HAD TO CHANGE
comfort wines. They say, ‘Oh, I know that one,
AND ADAPT IN THE AGE OF COVID-19,
it’s a safe choice.’”
AND ONE OF THESE HAS BEEN THE WINE
During the last six months, says Rick, these
BUSINESS. Fortunately, they’re considered an
comfort wines have far outpaced the regular
essential service and have been allowed to con-
wine business.
tinue operating, but many of the customers they
“Right now, people certainly don’t want to
normally sell to, such as restaurants and hotels,
waste their money, so rather than buying wine X
have been dramatically affected.
that may or may not be good, they’ll go out and
“The biggest ripple from the pandemic is caused by the demise of some restaurants,”
by Duckhorn or Kendall Jackson or something like that,” he says.
says Rick Lopus, vice president of sales devel-
Rick, who has been in the wine industry for
opment for Great Lakes Wine & Spirits. “Since
over 40 years and with Great Lakes for 30, says
restaurants are suffering in terms of sales, that
the company has been very proactive in terms
affects the wine business too. However, since
of implementing safety measures for its over
retail stores are busier, it kind of balances out
1000 employees as well as for its customers.
the overall consumption.”
“Our owners were very proactive that we get
As a wholesaler, and long-time family busi-
everything right,” he says.
ness, Great Lakes Wine & Spirits in Highland
They provided PPE for all their staff who are
Park has a huge portfolio. They represent a large
working in the office and the field, and educated
number of well-known brands such as Kendall
and trained them. They also encouraged many
Jackson, Gallo, and Sutter Home. They also sell
of their distilleries to start making hand sanitizer.
esoteric wines that many restaurants like to have in stock, but those sales have declined.
“Nobody could find it, so since they had all these raw materials in the buildings, we had five
“The recognizable brands have a lot of mar-
or six distilleries making hand sanitizer,” says Rick.
keting power, but the esoteric stuff is typically
“At first, we donated a bunch to first responders
represented by restaurants mostly because
and hospitals. We gave it away because people
someone can hand sell it and explain it to you,”
really needed it, but then when we got caught up,
says Rick.
we started selling it to restaurants and stores.”
Since wine intimidates some people, there’s
People’s lifestyles and habits have obviously
something to be said for the recognizability of
changed in this current environment and he
the wine.
says that, happily, wine is a beverage that’s
“There’s a mystery aspect to wine,” he says.
typically shared and typically drunk at the table.
“They’re named after foreign grapes that
“Now that people have more family time, it’s
you can’t pronounce, and when a consumer
a great opportunity to have wine and share the
sees something they recognize, we call them
wine,” he says.
ARTICLE SUSAN BALDANI
28
Grosse Pointe Lifestyle | October 2020
CONTINUED >
CityLifestyle.com/GrossePointe
29
INSPIRED BY (CONTINUED)
“AT FIRST, WE DONATED A BUNCH TO FIRST RESPONDERS AND HOSPITALS. WE GAVE IT AWAY BECAUSE PEOPLE REALLY NEEDED IT, BUT THEN WHEN WE GOT CAUGHT UP, WE STARTED SELLING IT TO RESTAURANTS AND STORES.”
WEEKLY SPECIALS Curbside Delivery Now Available
GrubHub - DoorDash - Dinner at your Door 1/2 OFF Pizza Mondays Dine-In Only
1/2 OFF Bubbles Thursdays $100 Bottle Max
1/2 OFF Bottle Wine Wednesdays $100 Bottle Max
Thank you, Grosse Pointe! for being such a supportive community as we help each other
TRATTORIA SERVENTI
Call (313) 886-9933 or visit trattoriaserventi.com for catering & banquets
20930 Mack Avenue Grosse Pointe Woods, MI 48236 30
Grosse Pointe Lifestyle | October 2020
Living INDEPENDENT
ADDITIONAL SERVICES 24/7 | LICENSED MEMORY CARE
LAKESHORE SENIOR LIVING has a 22 private memory care community
licensed by the state of Michigan. A nurse manager that will work closely with family members on a specific care plan to meet your needs.
2 Bedroom / 1 Bath Apartment Available Call us today to plan your move!
586.218.6228
2 8 8 0 1 J E F F E RS O N AV E N U E | S T. C L A I R S H O R E S | LakeshoreSeniorLivingSCS.com
EQUESTRIAN WEAR | HORSE WEAR DOG WEAR TACK & EQUIPMENT GIFTS
15001 Kercheval Avenue, Grosse Pointe Park
313.882.4325 | hoofnwoofusa.com CityLifestyle.com/GrossePointe
31
Celebrating Our 5 Year Anniversary!
“We Have Everything”
FAMILY-OWNED SINCE 1952
10% off any item with mention of this ad.
15120 Kercheval Avenue G RO S S E P O I N T E PA R K
(313) 469-7050 | duffeyandco.com WE DELIVER LOCALLY AND SHIP ANYWHERE
Shop Hours Tuesday, Wednesday, Thursday 12-5 Friday 12-8 | Saturday 12-6
32
Grosse Pointe Lifestyle | October 2020
15020 Kercheval Avenue, Grosse Pointe Park
(313) 824-5550
B /pointe.hardware
house accounts available upon request
REALTY REPORT NEIGHBORHOOD
REALTY REPORT GROSSE POINTE
ORIGINAL PRICE
SOLD PRICE
%SOLD/ORIG
DOM
BDRMS
BATHS
208 Moran
$520,000
$500,000
96%
0
4
3.2
523 Thorn Tree
$499,000
$510,000
102%
13
4
2.3
705 Trombley
$539,900
$515,000
95%
19
3
3.1
376 Washington
$525,000
$521,375
99%
9
3
2.2
1262 Berkshire
$535,000
$525,000
98%
56
5
3
1068 Bedford
$575,000
$550,000
96%
0
4
3.1
571 Lakeland
$579,900
$552,500
95%
52
5
2.1
22 Village Ln.
$575,000
$570,000
99%
8
5
3.1
987 Lake Shore
$585,000
$575,000
98%
25
4
4.2
722 Balfour
$625,000
$590,000
94%
77
6
3.2
320 Kercheval
$615,000
$602,000
98%
110
4
3.1
564 Washington
$618,000
$612,000
99%
7
4
3.1
152 Cloverly
$619,900
$612,000
99%
1
4
2.2
12 Sycamore
$675,000
$640,000
95%
0
4
4.2
18 Sycamore
$669,990
$650,000
97%
0
4
3.1
371 Lincoln
$699,000
$655,000
94%
274
4
3.2
133 Merriweather
$699,000
$687,000
98%
15
4
3.2
1027 Kensington
$725,000
$700,000
97%
24
5
3.1
94 Touraine
$725,000
$705,000
97%
54
6
5.1
Information obtained through Realcomp Multiple Listing Service 5-1-20 to 9-10-20 List and sold price reflect one selected home within the respective subdivision. grossepointehomefinder.com
J
L
Joseph Leto Local Knowledge | Global Reach
Joseph Leto 313.418.2555 jleto@signaturesothebys.com grossepointehomefinder.com G RO S S E P O I N T E | B I R M I N G H A M B L O O M F I E L D H I L L S | N O RT H V I L L E Each Office is Independently Owned and Operated.
CityLifestyle.com/GrossePointe
33
DIY ARTICLE NICOLETTE MARTIN
Pumpkin Pe r fe c t i o n PUT THE CARVING TOOLS DOWN + CHECK OUT HOW YOU CAN ADD SOME PIZZAZZ TO YOUR PUMPKINS WITH JUST A PAINT BRUSH
THE +
For this design, you’ll need several pumpkins or gourds in various shapes and sizes, some white and metallic acrylic paint, hot glue and some fake creepy crawlers.
+
Paint
your
“background”
pumpkins in metallic colors. For your centerpiece, use white paint to cover the body, metallic paint for the stem and hot glue your creepy crawlers all around.
34
Grosse Pointe Lifestyle | October 2020
C R E E P Y C R AW L E R
THE HILL SEAFOOD & CHOP HOUSE
New Hours of Operation Wednesday - Friday: Happy Hour | 3:00 PM - 6:00 PM
Wednesday - Sunday: Dinner Service | 5:00 PM - 10:00 PM *9:00 PM on Sundays
THE HILL SEAFOOD & CHOP HOUSE
New Hours of Operation
Outside Seating Now Available
Thursday • Friday • Saturdays
Dinner Service 5-10pm
We have ayourNew Headthat, Chef, a New We appreciate understanding as a customer, yourGeneral dining experience may look a little different As we reopen Manager, and a Great New Attitude! for dining service we have modified our operations to allow
us to serve you. This means that as we navigate this Come in and feel the Vibe! dynamic situation we have adapted by limiting seating to improve social distancing, implemented additional cleaning procedures, and will continue to provide curbside service. We are privileged to serve you and look forward to – Custom – seeing you soon. With with limited seating, reservations are encouraged. Thank you, The Hill For In & Out of House Parties
CATERING AVAILABLE
BURGER & HAPPY HOURContact us today! GLASS OF WINE
Thursday & Friday 3-5pm
Thursday-Saturday $25 061120
123 Kercheval • Grosse Pointe Farms 313.886.8101 • www.TheHillGrossePointe.com
T H E 2 0 2 0 L I N C O L N AV I ATO R
EXPERIENCE IT AT BOB MAXEY LINCOLN
BOB MAXEY LINCOLN 16901 Mack Avenue, Detroit
(313) 885-4000 bobmaxeylincoln.com
2018
THREE GENERATIONS, OVER 47 YEARS, PROVIDING EXCEPTIONAL CUSTOMER SERVICE. LET OUR FAMILY WELCOME YOURS.