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A new Joe Muer Seafood location in Bloomfield Hills, in the former Northern Lakes Seafood locale, is opening on Monday, June 12, Joe Vicari, CEO of Joe Vicari Restaurant Group announced.
Vicari said there will be many similarities to the main Joe Muer Seafood restaurant, which is located at GM Renaissance Center, and which Vicari opened in 2012 after having acquired the recipe's from the original Joe Muer's, a Detroit staple that first opened its doors to diners in 1929. The new Bloomfield Hills location has a more intimate feel than the expansive Detroit location, which takes in views of the Detroit River.
"We're trying to keep the theme similar," Vicari said of the new Bloomfield Hills location, at 39475 Woodward Avenue just south of Long Lake Road, which seats about 250. "It will be a very active bar, including a sushi bar and a raw bar." He said the only difference is that the downtown sushi bar is at a lower, more traditional sushi bar height, "and in Bloomfield we made it bar height. We think it will be very active." In addition, they will have a piano bar seven days a week, with jazzier music during their 4-6 p.m. Happy Hour, and more traditional music during dining hours.
The restaurant underwent a complete gut and remodel from Northern Lakes Seafood, which left the spot, adjacent to the Kingsley Inn, in November 2013. The Kingsley Inn is about to undergo a top-to-bottom renovation, and will be rebranded a Doubletree Hilton. The Joe Vicari Restaurant Group, which also owns the Andiamo restaurants and 2941 Mediterranean Street Food, spent approximately $2.5 million renovating the 9,000 square feet location. At this point, Vicari said they will not be planning work on the banquet facilities in the hotel, but that could change over time.
Vicari said they will be going before the Bloomfield Hills City Commission in mid-June to request a variance to permit outdoor dining. He said he is hoping to add 60 outdoor seats for patrons, which he said is part of the total 250 seating number.
The menu, at least for the first 60 days, will mirror the menu at Joe Muer's Detroit location, and then Vicari said he expects Chef Matt Firchett will redo the menu to reflect his passions. Joe Muer Seafood traditional specialties, such as Dover Sole a la Meuniere and Crab Stuffed Atlantic Flounder share menu space with newer creations of Mediterranean Branzino, Spice Crusted Ahi Tuna and Indian Brook Rainbow Trout, along with a full contingent of appetizers, sushi, raw bar items, steaks and chops. "It's traditional reshaped into contemporary seafood," Vicari said....continued on page 2