Midwest Linen & Uniform of Pontiac launches restaurant supply

By Near Perfect Media via The Oakland Press

Brad Gordon (left), chief marketing officer of Midwest Linen & Uniform Service and vice president of Reliable Restaurant Supply with Zach Wish, CEO of Midwest Linen & Uniform Service and president of Reliable Restaurant Supply. Photo courtesy of Midwest Linen & Uniform Service.
Brad Gordon (left), chief marketing officer of Midwest Linen & Uniform Service and vice president of Reliable Restaurant Supply with Zach Wish, CEO of Midwest Linen & Uniform Service and president of Reliable Restaurant Supply. Photo courtesy of Midwest Linen & Uniform Service.

Midwest Linen & Uniform Service, an industrial laundry service providing linens, uniforms and floor mats, has launched Reliable Restaurant Supply, an all-new division that provides disposable goods like paper towels, beverage napkins and take-out boxes, as well as a complete catalog of industrial cleaning supplies.

“There has never been an easier way for a restaurant to order the items they need from just one supplier,” said Zach Wish, CEO of Reliable Restaurant Supply. “From before a restaurant opens its doors, to years later into their operations, we know we will be a vendor they can rely on.”

Reliable Restaurant Supply makes it easy for restaurants to order online with a digital catalog at www.midwestlinen.com/store. Products are available nationwide, with customizations available by request.

To launch this new division, Reliable Restaurant Supply guarantees it will beat competitor pricing for repeat customers.
For more information on Reliable Restaurant Supply, visit www.reliablerestaurantsupply.com.

Midwest Linen & Uniform Service was founded in 1888. It is a Metro Detroit-based, fourth-generation owned and operated family business serving the Midwest region, and offers reliable and affordable industrial laundering as well as leasing and laundering linens, uniforms, floor mats and a wide range of other facility services. For additional information, visit www.midwestlinen.com.

Phoenicia Serves Up Unexpectedly Addictive Pork Ribs

Crispy, dry-rubbed baby back ribs

Phoenicia in Birmingham is one of those places where white tablecloths are still the rule and hospitality is a lifestyle. The staff has been there for years and the food is exceptionally consistent. But among the plates of hummus and kibby neyee one dish stands as an outlier, the seeming antithesis of the Phoenicia fine-dining Lebanese cuisine ethos — dry-rubbed baby back ribs. This is not to say that they don’t live up to the standards of other items on Phoenicia’s menu. If you’re fortunate enough to order them, you’ll likely be converted by the slightly spicy and charred meat, with crispy edges. But the idea of pork ribs on a Lebanese menu is as unusual as they are addictive.

“It’s like that crunch and that chew. If you’re coming here thinking fall off the bone rib, you’re not going to like this.”

The story behind Birmingham eatery Phoenicia’s most unexpected menu item starts many years ago in Texas, when draper and future proprietor of Phoenicia, Sameer Eid, arrived in the U.S. from Lebanon. Living in the Lone Star state — as his son Samy Eid tells it — Sameer “got really spoiled on great barbecue.” Sameer eventually moved to Michigan and in an unexpected move traded a life of window treatments for the restaurant business, purchasing a restaurant in Highland Park. The first iteration of Phoenicia, says Samy, became extremely popular, achieving a local following and national accolades. Sameer earned enough money through the venture to invest in a restaurant space in Birmingham, which in time became the new home of Phoenicia.

Moving to Michigan had some drawbacks. The local barbecue restaurants did not live up to Sameer’s Texas-shaped expectations. Wanting to introduce his wife and young children to the exceptional barbecue he’d experienced in the south, Sameer called for a family dinner at the restaurant on a Monday night with his special homemade rib recipe on the menu. Samy recalls sitting in the “family booth” at Phoenicia more than 30 years ago with his parents and sibling, feasting on the ribs. “We wouldn’t even talk we were just so enjoying these ribs,” he says. That’s when a customer walked by. “He says, ‘Sameer, what are you feeding the kids? What did you make tonight?’ and my dad says, ‘I made them ribs.’ And the guy says, ‘I’m coming next Monday. I want to try your ribs.'”

The following Monday, the guest returned with five fellow diners to try the ribs, “and they thought they were the best ribs they’d ever had in their lives — unique to whatever they’d known,” Samy says. Week after week, they returned with more friends, until Monday night ribs became a special at Phoenicia. “We had a line out the door every single Monday trying to get to the ribs, and it boomed,” he says. “From that point it kind of took on a life of its own.”

Sameer’s ribs became a staple at the restaurant, drawing in customers on slow nights. In lean economic times, the rib special became a regular menu item. Today, Samy estimates the baby backs account for 15 percent of Phoenicia’s total entree sales. The secret is the house dry rub recipe (which Samy claims other restaurants have tried and failed to reproduce) and the restaurant’s 35-year-old salamander. The meat also matters, though Phoenicia won’t disclose where it gets its ultra-lean baby back racks. “They’re like gold,” Samy says.

For the uninitiated diner, the standard recipe will be enough to satisfy a rib craving. However, regulars with a fondness for the crispy bits and seasoning know to order them “Samy-style.” Samy says he was annoyed when he first saw a order for ribs labeled with his name, but has warmed up to it. “I like them bone-dry and I like them with extra dry rub, so I order them that way.”

Asked what makes the rib so delicious, Samy puts it this way: “It’s like that crunch and that chew. If you’re coming here thinking fall off the bone rib, you’re not going to like this.” For Barbecue Week, Eater’s photographers visited Birmingham to get a step-by-step look at the process of making Phoenicia’s house rib recipe. Get a walkthrough in the photos below.

“They’re an extremely lean baby back rib,” Samy Eid says of the rack.

The fresh ribs are broiled in a 35-year-old salamander for 25 minutes.

The partially cooked ribs are then soaked in a red colored white vinegar-based brine with a special secret mixture of spices.

Ribs soak up op flavor in the brine.

The brined ribs are then placed back into the salamander to crisp.

A house dry rub is generously sprinkled on the cooking ribs.

The finished ribs, slightly charred and crusted with dry rub are sliced for plating.

The finished ribs are stack neatly for delivery to the table.

For a juicier rib diners can order the standard recipe.

For a drier, rib with crispier bits and more of the special seasoning order them “Samy-style.”

Morrie set to welcome Royal Oak diners – summer

, Detroit Free Press May 11, 2016

In an exclusive interview with the Free Press on Tuesday, representatives of AFB Hospitality Group outlined their plan and vision for the Morrie, a 240-seat roadhouse-style restaurant and live music venue coming to the southeast corner of Sixth and Main Street in downtown Royal Oak this summer.

According to AFB owner and proprietor Aaron F. Belen, the project signifies close to $4 million in total investment for his company, including a reported $2-million purchase price of the 8,000-square-foot space that formerly housed the Franklin Fine Wine store.

“The branding behind the Morrie is as an eclectic neighborhood roadhouse that has that warm, comfortable feeling as if you’re going to see your grandfather,” said AFB Director of Operations Scott Sadoff.

The Morrie is named after Morrie Fenkell, Belen’s  grandfather who died of pancreatic cancer in 2007.

“He was my best friend and business mentor,” Belen, 33, said. “Unfortunately, he isn’t here to see this, but it’s a way to pay homage to him.”

Early reports of the development last summer erroneously dubbed the forthcoming restaurant as a place for older people, but Sadoff was quick to dispel that as a misrepresentation. Rather, the Morrie is designed to be a comfortable, family-friendly food hall with live entertainment designed to lure repeat customers from the neighborhood.

“Our goal is to be the best on Main Street in Royal Oak at an approachable price and with a comfortable atmosphere,” Belen said. “You can come in wearing sweats or a business suit.”

Added Sadoff, 34: “Bistro 82 has become a destination, but we really wanted something that’s going to serve the Royal Oak community. We wanted to open this cool, casual spot that includes the neighborhood.”

Much of the Morrie’s draw will center on the culinary offerings of executive chef Derik Watson, who will oversee the kitchen and menu simultaneously with Bistro 82, where he has earned praise for his technique-driven French fare.

Watson, 35, sounded excited about the prospect of a second kitchen. “It will have every missing piece that we didn’t have at Bistro 82 to round out our ability to do anything,” he said.

A prime example: The Morrie will be equipped with an imported Italian steam-injection stone oven for baking bread. The pastry department, headed up by Kenneth Ilich, a third-generation baker, will be based in the Morrie and serve both restaurants.

The Morrie menu wasn’t available yet, but Watson said diners can expect items such as smoked chicken wings, a small selection of oysters, a play on crab Rangoon with Michigan trout in place of the crab, burgers and sandwiches with house-baked buns and a loaded potato section of six to eight offerings — waffle fries topped with smoked brisket, for example, or kimchi and pork belly-smothered fries topped with a fried egg.

The casual new spot will signify a bit of a departure for Watson, who earned his bones in fine-dining restaurants working under acclaimed chef Takashi Yagihashi in Chicago and at the former Tribute restaurant in Farmington Hills.

The more casual fare doesn’t mean the quality will suffer, though, Watson said.

“This is a true from-scratch kitchen,” he said.

Aside from the food, another centerpiece of the new restaurant is a stage for live performers. AFB also runs Sabrage nightclub above Bistro 82, and Belen and company are leveraging music industry contacts they’ve made through booking DJs for that venue to lure rock ‘n’ roll, country and jazz acts to the Morrie, which will also feature a dance floor. There’s even a private green room above the kitchen for acts to lounge in before and after their sets.

“We’re really going to provide top, Michigan-based live music and an opportunity for these individuals to showcase their skills,” Belen said.

The building was sprayed with a noise-reducing insulation designed to improve acoustics. Belen said he probably wouldn’t have made that additional investment had he not owned the building — a unique position for restaurateurs, who more typically lease space from landlords.

The group also owns the building’s attached 25-car parking lot — a rarity for Royal Oak. It will be reserved for Morrie customers.

Ahead of a planned midsummer opening, AFB will be growing its staff, doubling from its current 76 employees to somewhere between 150 and 175, Sadoff said.

The Morrie will initially be open seven days a week for dinner only. Sunday brunch is a possibility down the road.

Forest Launches Brunch

The Forest Restaurant


Forest Launches

BRUNCHWIRE — Birmingham’s


restaurant is launching Saturday brunch service on June 4. The menu runs from 10 a.m. to 3 p.m. with a limited selection of dishes offered from 3 p.m. to 5 p.m. leading into dinner service. Choose from dishes like a lamb sandwich, biscuits and gravy, and hashwi hash with lamb confit. There’s also a hefty list of brunch cocktails on offer. Take a peek at the full menu below.

VIDEO: An Inside Look at Bistro 82

By: Metro Detroit Chevy Dealers with comments by Midwest Linen – August 19, 2015
An inside look at Bistro 82, the Detroit Free Press Readers Choice Best New Restaurant of 2015. Located in Royal Oak, the French bistro caters to its guests, featuring an exceptional menu at an affordable price. The ambitious menu includes Sea Scallops and Scottish Salmon, which are just a few of the many dishes that exceed expectations and provide a unique dining experience.

Take a look!

Great table linen napkins - Bistro 82 in Royal Oak

One item that caught our attention at Bistro 82 was, of course, the french styled linen table napkins. Congratulations on picking a great look in linen napkins for your restaurant.

At Midwest Linen we love clean, fresh laundered linen napkins that enhance the look of your restaurant by adding design elements that tell a story.