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211 North Main Street in downtown Ann Arbor.

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307 S. Main

Shalimar is where I discovered that my favorite cuisine in the world is Indian–which is strange since I can’t tolerate hot food, and have never sampled most of the menu. My order is always the same—vegetable biryani served with raita. It is one of those flavors I just can’t get enough of. I’m afraid to order anything else, for fear that I will sacrifice my chance for biryani with something that isn’t as good. I really shouldn’t worry because I have had many bites from the plates of fellow diners and always the flavors are sublime. Lorri’s favorite is Saag Paneer—or as an alternative—just give me the naan (fresh-baked Indian bread). There is much opportunity for exploring other tastes, if I ever get the nerve to order something different. The menu includes close to 40 entrees featuring chicken, lamb, seafood, or vegetarian choices. And that doesn’t even include the 12 tandoori dishes. For appetizers, we always pick the vegetable somosas—yummy. We have never had dessert because, quite frankly, we are stuffed beyond measure by meal’s end. I always promise to eat only half and take the rest home, but my fork goes on automatic and I can’t stop until my plate is empty.

The ambience is very nice—but who notices while occupied with such good eating—and the service is excellent. Full bar service is available. I have had some of the most fun and enjoyable evenings with friends and family in a Shalimar booth—the food, the wine just add up to lots of smiles and good humor.

Verdict: In my top ten of Ann Arbor restaurants—in the running for the number one spot. A great place for vegetarian choices. Moderately priced. Not a place for calorie counters.

Did You Know?: The Shalimar location used to be occupied by a classic Ann Arbor Greek-owned diner—Manikas. When downtown gentrified and priced out the diners, Manikas moved to Jackson Rd. under the new name Classic Cup Café. (see our review).

By Maggie

4893 Jackson Rd.

What is so classic about the Classic Cup Café? One answer would be the classic diner food from BLTs, to cheese omelettes to spaghetti and meatballs. Another would be the classic movie theme with vintage Hollywood posters on the walls—my favorite is a skinny-skinny Audrey Hepburn at Tiffany’s—and dishes named after classic stars—The Jack Klugman Club, Ceasar Romero Salad, Sammy Davis Salmon, Patty Duke Melt and—would you believe—the Jack Lemon Liver.

But the Classic Cup also has a classy side upgrading the standard diner menu with some newer uptown choices like crepes, eggs benedict, blintz’s and an array of coffee drinks—espresso, cappucino, mocha. Add these beverages to the Classic Cup’s free wifi and you have a very comfortable coffee shop for some computer lounging.

For our breakfast visit, (a whole menu of choices—almost anything you could ask for) I ordered oatmeal with raisins—what a stick in the mud—and Lorri order the Greek Village omelette. The oatmeal was instant, a disappointment, but Lorri’s omelette was—in her words—“ It has oregano which is unexpected. One of the tastiest omlettes I’ve ever had.”

The dinner and lunch menu includes the standard soups and salads, burgers, surf and turf choices and Italian specialties. How about some Sofia Parmegiano Loren? Beer and wine served.

The Cup has a long Ann Arbor pedigree. It didn’t start out on Jackson Rd. It’s original home was Main Street and the original name was Manikas—located where Shalimar is now. It was and is one of Ann Arbor’s classic Greek-owned restaurants. And the Greek influence is still there—some dishes on the menu plus Thursday night Greek night with authentic Greek food and wine served. You can have a classy night out without breaking the bank.

Verdict: Classic diner breakfasts couldn’t be better. Dinner and lunch—good eating at a reasonable price. Fun atmosphere.

By Maggie

On Liberty across from the Post Office

My friend insisted that we try a new restaurant that is her new favorite very near Herb David where she goes for her guitar lesson. So four of us met at Yoshi’s for a Middle Eastern lunch. We were all impressed with the food and friendly service. After eating our comments were all variations on the theme of “delicious.” Carolyn on her Be Creative smoothie of berries, bananas and other fruits: “I really like it—it’s my third one I always get it when I come here.” Sudho on his potato and curry soup: “I’m surprised. I thought it would be thicker, but it’s more brothy with chunks of potato—very spicy hot and very good.” Both Sudho and Carolyn agreed that their falafels were even better than Jerusalem Garden’s. Donna tried the special Galaba, a spicy, vegetable stir-fry. Although it was not my favorite taste, she loved it and took home half of the large portion. My fattoush salad was as good as any I’ve had in Ann Arbor. Sudho could think of only one complaint, the soup was so hot they should have served bread with it.

For dessert we sampled some of the pastries, made by the owner and his son on site. The coconut macaroon was to die for and the date bar was subtle and lovely.

Yoshi’s atmosphere is very oriented to lunch-time business with plain tables and chairs, tile floor, and counter service. Murals featuring Middle Eastern landscapes decorate the walls and entryway lending an exotic feel.

Verdict: Very reasonably priced, tasty food. Give this a try for lunch time or a yummy, low-cost dinner.

by Maggie

Bagger Dave’s in the Colannade

My friend left a message—”We’re going to dinner at Bagger Dave’s in the Colonnade, we can pick you up.” Bagger What??!! The Colonnade is an inauspicious setting (I’ve heard some call it the worst architecture in Ann Arbor) but Bagger Dave’s classes up the neighborhood a little. Actually, it’s a fascinating business experiment—the beginning of a new eating franchise started in Berkley Michigan in 2006, soon with a new branch in Novi and hoping to send its tracks into Indiana, Ohio, Illinois. I say tracks to keep in the spirit of Bagger Dave’s, which has a railroad theme. The décor is a version of 19^th century train depot with wood paneled walls, sepia-toned photos of ancient Ann Arbor trainy things, and a real live toy train on a track circling above the dining area. You can buy your bar drinks (beer and wine) at a half-door that imitates a train ticket-window. Booths are like seats in an old train station. Very cute and fun.

The menu is so simple it is almost fast food—burgers, fries, four grilled sandwiches, two salads—lots of sauces and cheese on everything. Burgers include your standard cheese, bacon, avocado loaded ones plus a fun build-your-own option. One friend calls their turkey burger the best in town. There are a couple of specialty items that catch my eye: turkey black bean chili and peanut butter, honey and banana grilled sandwich—have to try them someday but tonight it is burgers.

We ask the waitress—so who is Bagger Dave? She doesn’t know—something to do with the railroad—maybe a carpetbagger? We are thinking maybe he is a baggage handler. Apparently the story of Dave has not been developed yet.

Our food arrives. The fries are almost cool and the chipotle sauce on my friend’s burger is too much and too hot—but the burgers are delicious. We yum them down.

Verdict: Really good burgers, medium fries—fun atmosphere—ask for sauces on the side.

Clever Business Idea: Take ground meat, cheese, eggs, and many fixins such as guacamole, sauces, onion, tomatoes, lettuce—then build your entire menu of burgers, sandwiches, chili and salads from these basic ingredients. Food and preparation costs are cut drastically. Lubricate with beer and wine. Give each item a cute name and deliver it all in a fun, yet classy train-themed room. Looks like a franchise winner.

Lotus Thai Restaurant

2803 Oak Valley (Near Target)

Inconspicuous on the outside (tucked into a mall storefront near Target), Lotus Thai Restaurant is surprisingly elegant inside with dark paneling, carpeting, simple colorful art on the walls. The taped music is Ann Murray softly singing old favorites. I think incongruous for an Asian restaurant, Lorri says—how international. We order phad thai and red curry from the luncheon special menu (reasonably priced, promptly served). Phad thai is one of my personal favorite foods of all time. Once I start eating it, I can’t stop. Lotus Thai’s version is not the best I’ve had, but I dig right in. Lorri is very impressed with the red curry—very tasty—just the right amount of hot. Each meal is served with salad (too much dressing) and spring roll (adequate but a little doughy). We enjoy the placemat printed with Thai language phrases: Chok-Dee means good luck; Aroi-Mak, very delicious. Halfway through we feel quite full and decide to take home part of our meals for leftovers but—before we know it, we’ve finished off both our plates. A sign of good food—too good to stop eating.

Verdict: Surprisingly elegant atmosphere; good food. A nice place for a fast lunch break getaway. Beer and wine available for dinner.

Food question of the day: What is the origin of curry? Most experts say that curry is an Indian word that was adopted by the British after they arrived on the subcontinent in the 17^th century. Others say that curry (meaning spiced stew) had been in the English language for 200 years before that. For more detail on the controversy see–

http://www.menumagazine.co.uk/book/curryhistory.html

We love the Village Kitchen—or the VK as we call it. Located in the same shopping mall as Plum Market, it is a diner supreme—our neighborhood restaurant. We go there often for breakfast and lunch. (Dinner is also available).

So why do we call it supreme?

It has all the fine attributes of a diner—quick service, all-American food, moderate prices—but some really nice extras. Extra number one is Helen the owner—a longtime member of the Greek restaurant owners community of Ann Arbor. When Lorri came here from Kansas City to go to school in the 1970s, she was amazed to find that half the restaurants in town were owned by Greeks—the Parthenon, Manikas, the Olympic Flame (now the Broken Egg) and Angelo’s—Greek salads and gyros everywhere. It wasn’t that way in Kansas City. Now the percentage of Greek owners is less but Helen, her sister and nephew still operate restaurants with that old time emphasis on quality. If you get to know Helen (not a difficult task), she will take you under her wing when you come in the door, and with good-humored ribbing make you feel at home.

Another VK extra is the décor. It’s not standard greasy spoon. All the seating is newly refurbished booths with upholstery that would feel at home on Main Street. And best of all, the back wall has been painted with two wonderful murals of Ann Arbor scenes. On one side is a view of downtown with the Parthenon Restaurant and the Greek Orthodox Church strongly featured. And the other is a view of West Park. If you look closely in both you will find Helen. Where’s Waldo? Where’s Helen? See if you can spot her.

But the essence of any diner is its food and here the VK is a step above most diners—or is it two steps. Recently we had lunch there with our friend Laura. She ordered the Chicken Julie Salad; I went for the tuna salad sandwich; and Lorri chose the daily special, chicken kebob with small Greek salad (hold the steak fries).

We were unanimous in our praise. Laura on her salad: “The lettuce is always cut up right in this restaurant. They make a salad you can actually eat. One of my favorite features is the toasted still-warm pita squares. The presentation is lovely–it goes beyond mere diner. I usually can’t eat it all so I bring it home and feed it to my 8-year-old son Sam as an after school snack.”

My sandwich, like in the three bears is just right. Real rye bread toasted just right and tuna salad that is just right—not super-saturated with mayo.

Lorri praises the fresh greens in her salad and the tasty chicken in her kabob—grilled just right—not dried out or greased out. And then a problem—here’s something to complain about—a piece of chicken bone in the kabob. Laura begs to differ. “Actually a bone is a good sign, it means they cook with real chicken, not a frozen thing they unthawed.”

We are dissatisfied about one thing—we can’t find anything to complain about. Let’s face it, VK is one of our favorite restaurants. Then Laura remembers: they don’t take credit cards—that’s a problem. For years we’ve had to be ready with cash or check to get out the door. We ask the waitress and learn that our cause for discontent is gone. VK started accepting credit cards a year ago.

Our Verdict: Great place: breakfast served all day; carefully prepared diner food; a variety of specials above and beyond the usual such as quiche of the day, Mexi-Combo Platter, Killer Nachos, and Greek Kabob.

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Food Question of the Day: When I was young and foolish, I always assumed that everything in the American diet was just a version of things that grew wild in North America. Not so, of course. Much of the food we eat originated somewhere else in the world: oranges in India; coffee in Ethiopia; apples in Central Asia. So where did chicken come from?

Answer from the About.Com website

Chickens (Gallus domesticus) were first domesticated from a wild form called red junglefowl (Gallus gallus), a bird that still runs wild in most of southeast Asia. That occurred probably about 8,000 years ago in what is now Thailand.

Since the wild progenitor of chickens is still among us, comparisons of behavior and other changes that exist are available to us. Behaviorally, domesticated chickens are less active, have fewer social interactions, are less aggressive to would-be predators, and are less likely to go looking for foreign food sources than their wild ancestors. Other changes include increased adult body weight and simplified plumage; egg production starts earlier, is more frequent, and produces larger eggs.

Where do you go for a 28th anniversary dinner? Lorri and I chose Melange on Main Street to celebrate almost three decades together. We met on Sept. 25, 1981, on a blind date at a Tigers game where we dined on hot dogs and beer and watched a young, unknown pitcher, Jack Morris, defeat the Cleveland Indians. Although still Tiger fans today, we decided for a more sophisticated dinner for our anniversary.

Having been there twice before, we choose Melange because we had enjoyed its New York atmosphere and tasty food in the past. I decide to wear all black (except for my purple sneakers) to fit in with the downtown ambience. Lorri sticks with Ann Arbor casual.

Our question of the evening—will Melange still hold the same charm since our last visit a couple of years ago? The décor and atmosphere – definitely yes. Once again I feel transported out of the Midwest—muted red and black color scheme, rice paper and bamboo accents— wall of wine bottles behind glass—quiet jazz. Lorri especially likes the soft lighting and–“The round booths in the back—I just expect Frank Sinatra and the Rat Pack to be sitting there.”

One drawback of the atmosphere—the temperature. It suffers from what I call the meat locker effect—hyper air conditioning. Not what you really need when the temperature outside is 65 degrees. We politely ask our waiter Alan—tall, dressed all in black very solicitous–if the AC can be cut back. He dutifully promises to ask the management and sure enough we shortly feel a little warmer and our goose flesh subsides.

The menu is a surprise—quite a few changes. More traditional steak and seafood entrees—fewer innovative choices—this doesn’t bode well. But we like that there is now a sushi menu.

First things first–we order our drinks. Lorri goes for the most expensive Pinot Noir and I opt for one of the three featured vodka martinis—all fruit flavored. Mine is called a Lo-Je with raspberry and cranberry–I can’t resist a pink, lemonadey cocktail. Lorri’s verdict on the pinot—“expensive wine really does taste better.” And my martini?—mmm– just like lemonade and I love it.

We decide on a sushi appetizer –Mataguro—seared tuna strips. I am attracted to the “seared” description–although I started out eating raw fish enthusiastically—over the years I’ve cravenly switched to California rolls and veggie rolls—getting a little phobic about the perils of raw—so seared sounds good to me. And so it proves to be. Perfect—the flavor of raw but a firmer texture—yummy seasonings and dipping sauce. We are hungry and gobble it down. The presentation is also a delight with a real orchid on the plate, which we keep and use as our anniversary centerpiece.

As we wait for our salad course—we have both gone a little daring, straying from our usual choices for the snap pea salad (Lorri) and the beet salad (me), we notice with delight that when you are writing in a little notebook at your table—like you might be a restaurant reviewer—you get special attention. The manager appears at our table to see if all is well—are we enjoying everything. “Did we know that the pinot we chose was created by a guy from Novi, and although he uses California wines—this is somewhat supporting the local economy.” He has made a good read of Lorri and I as members of the Ann Arbor hippy-dippy sustainability crowd.

The salads are very good. I love the carmelized onions, tasty blanched asparagus and creamy roasted red peppers—and finally at the bottom, the beets. They taste just like the beets on every salad bar in America—delicious just as they are. I once thought of writing a book called The Lowly Beet about this vegetable that is so out of the limelight and yet eaten by the millions on salad bars everyday.

We are happily buzzed as we wait for the main course and reminisce about past anniversaries—on our ten-year we took a group of friends to Tiger Stadium and had the announcement “Hostetler-Sipes Anniversary party” scrolled on the big board. For our 20th, we reserved the side room at Palio’s for a group of friends. What will we do in two years for our 30th? We also wonder about fate and luck—what would have happened if we had never found each other? We don’t even want to think about it.

We are served our entrees; for Lorri the filet mignon, medium rare and for me the sea bass. The first words from her mouth—“This is heavenly.” The seasoning was perfect and it was so tender, it melted in the mouth. From me—“Oh my God.” Wonderfully tasty and perfect texture. The entree choices may be more ordinary than in the past, but the execution is superb. I even like the bok choy on the side. The whipped potatoes and the rice, however, are a little dull.

(BTW: I am feeling a little guilty about the sea bass choice. I’ve never ordered it in the past because of rumors that it is endangered. I researched the subject a little after returning home. See the write-up below from the Wise Geek website. I will probably not choose it in the future.)

It is rare to finish a meal in an American restaurant without feeling so stuffed that dessert is out of the question. Our leisurely dinner (over 2 hours) at Melange had included modest-sized portions and lacked the usual gigantic basket of bread—in fact no bread was served—hurray. Dessert is a possibility. So we go for it. I select the Chocolate Truffle Cake and Lorri the peach cobbler. And true to the evening both are delicious.

Our verdict: Melange is still one of our favorites–definitely a home run for special occasions (such as anniversaries). And to our surprise—unlike the past—there are enough moderately—priced choices (sushi, appetizers, noodle dishes) that we could even consider eating here on a regular basis. Caveats: beware of the meat locker effect and watch out for the sea bass.

Chilean Sea Bass From the Wise Geek website
“Several things put Chilean Sea Bass at risk from overfishing. The first is that the fish are very slow to mature, and they tend to aggregate while spawning, making them easy prey for fishing trawlers. Studies on the fish have shown a steady decline in population, indicating that the popularity of Chilean Sea Bass as a food fish has put too much pressure on its population. The publicization of the plight of the fish has ironically also driven up the rate of illegal poaching, which pressures the fish even more since poached fish is not regulated or counted in national quotas.
Consumers are asked to consider alternate choices because it is difficult to determine whether or not an individual fish has been legally harvested. By reducing overall demand for Chilean Sea Bass, activists hope to reduce the appeal of poaching, which would reduce pressure on these fish and allow them to recover from their historic over fishing. Numerous prominent restauranteurs have joined forces to champion the cause of the Chilean Sea Bass, and to alert consumers to fishery conservation issues in general.”

The food here was unique and tasty, and the decor mixed the ambience of Tokyo and Ann Arbor.

Service was snooty. I ordered an Oberon. Here’s what happened next,
Server: Would you like an orange with the Oberon?
Me: I don’t care. No.
Server returns and says: I forgot, did you want an orange with the Oberon?
Me: No
Beer arrives from a different server with an orange wedge.
Original server runs over to the table and says: “I told them not to put an orange”
Then a guy pops up from behind me and steals the orange slice. I think he said “yoink” as he takes the orange.