BISTRO 82 BRINGS WORLD CLASS DINING TO DOWNTOWN ROYAL OAK

HELL YEAH DETROIT

You are greeted warmly once you open the door and after you settle in, it’s easy to realize Bistro 82 is a cool place. A place where after a meal you can move to the bar, have a few drinks and listen to good music.

Clean, well lit and with a modern architecture that makes the diner curious for what treasures are going to come from the kitchen, Bistro 82 is one of the more enticing things to happen in Royal Oak for awhile.

You are greeted warmly once you open the door and after you settle in, it’s easy to realize Bistro 82 is a cool place. A place where after a meal you can move to the bar, have a few drinks and listen to good music.

Clean, well lit and with a modern architecture that makes the diner curious for what treasures are going to come from the kitchen, Bistro 82 is one of the more enticing things to happen in Royal Oak for awhile.

Located on the corner of Fourth Street and Lafayette (previously Sangria), the restaurant is bringing a new and exciting blend of experiences that wouldn’t be out of place in New York or Chicago.

There are tablet menus, no beat up paper menus here. This is a recent trend in restaurants. This allows the diner to take a look at a high quality photographs of the menu items. This brings a modern approach to dining that will become the norm in the next few years. This isn’t the only avant-garde move being made by Executive Chef Derik Watson.

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First off Watson is young, relatively speaking, and at 33 he is bringing an exuberance to a new restaurant concept that many places lack. For starters he insists on fresh, local (when possible) ingredients in interesting combinations that are not common place in southeast Michigan, and the menu will change as they move forward.

“You’re going to find a modern take on french cuisine here. We are using classic concepts with a new look. We keep the ingredients simple and fresh, but try to keep things familiar,” Watson began. “You are not going to find mashed potatoes and caesar salads here, but we are always going to have something for everybody.”

Watson has had quite the journey to get to where he is today. Think Anthony Bourdain. The sort of journey that didn’t have many handouts and comes with a lot of long hours. Chefs are famous for the time they put into work. If you don’t want to work 75 hours a week becoming a chef is probably not for you. Watson still bears the scars of someone who has spent 15 years juggling screaming hot plates and razor sharp knives.

“We are looking to bring something new to the Detroit area,” Watson said.

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He got his start working in Ft. Lauderdale. Which is the sort of place where many get their start, but also a place where many learn that the restaurant business is hard and opt for something else. He started working at high volume restaurants in downtown Ft. Lauderdale which sees year round business with astronomical spikes in the winter and spring. From there he started a serious apprenticeship at a more upscale restaurant called Himmarshee Bar and Grille, named for Himmarshee Street where a lot of action takes place down there.

I knew Watson in a former life. 12 years ago I ended up in South Florida after leaving a marketing job. I needed a place to crash while looking for an apartment of my own. Through a friend I was introduced to Watson. He let me sleep on his couch for awhile, where I battled his lovable pit bull nightly for the one blanket.

The last time I saw him he was working in a serious, next level kitchen in Ft. Lauderdale. I peeked my head into the kitchen to say hello and the head chef exploded in the sort of colorful rage that isn’t out of place in the restaurant industry. I sheepishly left knowing that Derik Watson was onto something.

After Florida, Watson found his way back to Michigan where he worked at the Rugby Grille, Peabodys, and eventually found a job working under the world famous chef Takashi Yagihashi at Tribute, at one time considered the best restaurant between New York and Chicago and since closed.

At Tribute, Watson learned a whole new brand of cuisine under Yagihashi (known by his first name, Takashi in the industry). He then opted on the side of adventure, took a pay cut and moved to Las Vegas working at a place called Modern American, a David Burke concept located in the Venetian.

mule

“It was wild and something you can only do in your twenties. At one point I was driving a blue, $900-a-month BMW and sleeping on an air mattress. I would work hard and spend time in the casinos. It was crazy, but I learned so much,” Watson said.

Eventually Takashi called Watson up and asked him to come to Chicago where he helped the world famous chef develop some of the concepts that has since launched him to international stardom. Next time you are in Chicago check out Slurping Turtle. Takashi will opening one these concepts in Ann Arbor soon.

“It was time. I needed to get out of Las Vegas. I pointed that blue BMW east and took a road trip,” Watson continued. “Having the opportunity to have Takashi mentor me again was something I couldn’t pass up.”

From Chicago, Watson came back to Detroit and worked as the chef de cuisine for Don Yamuichi at Iridescense inside the Motor City Casino. He then took a much needed break, re-connected with the same girl he was dating so long ago in Ft. Lauderdale and had a child of his own.

Now that he is running the show at Bistro 82, his hard work and expertise makes for quite the food experience. Our photographer and I were positively blown away by the food that kept coming to the table. Not to mention impeccable service from a very professional staff.

There is a simple snack menu to begin. Things like spiced nuts, roasted olives and a vegetable Giardiniera helped us get started. All just a few dollars and are a great way to start the evening.

We then filled our table with appetizers.

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Our favorite was their version of Poutine. Thick polenta steak fries formed a sort of housing for beef shank gravy, that was more beef than gravy, and vermont cheddar. Unreal.

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The bone marrow was excellent. Everyone raced through the steak tartare that comes topped with a quail egg.

goat

Their goat cheese was in a league of its own.

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To break it up between our entrees we split their two salads. These are both creative blends of unusual ingredients that will not find anywhere else. The arugula salad was a warm blend of of portobello corn relish, roasted peppers, shaved Parmesan and a bacon-sherry vinaigrette.

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The butter lettuce salad has a refreshing mix of unique ingredients with a homemade buttermilk-chive dressing.

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The main event did not disappoint. The four large Sea Scallops come on top of a white bean mousseline, cooked to perfection and had a delicious and non-overwhelming sauce americaine. The Scottish Salmon is served on a fresh bed of succotash, purple potato and pistou broth and was light enough to remind you that there are very healthy options here. Our favorite was the Beef Short Rib. Done simply with wine, celery root and swiss chard, and to be cliche, it literally melts in your mouth.

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Dessert was outrageous. The Yogurt Panna Cotta with blueberry compote was delicious..

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But our favorite was the Cinnamon Sugar Beignets. All washed down with fresh French pressed coffee, espresso and a digestif.

All photos are by Nick Hagen

There were too many things for us to try. You will have to explore the wonderful menu for yourselves.

Bistro 82 and the nightclub Sabrage which is upstairs and separate from the restaurant are all part of AFB Hospitality Group. Proprietor Aaron F. Belen (hence AFB) is looking to make some big changes to the Metro Detroit food and hospitality scene.

Bistro 82 gets its name from wine. Apparently ’82 was a fantastic year for Bordeaux. Also the year the owner, Aaron F. Belen was born. Sabrage draws its name from the French word to saber open a bottle of champagne. Bistro 82 will provide the food, Sabrage will provide the good times.

“Everything in here is state of the art. We did a complete re-build. Even our sound system is state of the art. It was designed by the sound engineer from the Beijing Olympics,” Watson added.

Don’t worry, the noise level in Bistro 82 is moderate, but everything else is world class. Their mantra displayed proudly across their website says it all. “Ability takes you to the top. Character keeps you there.”

The prices are extremely reasonable for the TLC that goes into each dish.

The Restaurant is open: 4-10 Tuesday and Wednesday. 4-11 on Thursday. 4-Midnight on Friday and Saturdays. 4-9 on Sundays.

Location: 401 S. Lafayette, Royal Oak. There is plenty of parking and valet as well.

Here is the phone number, we suggest reservations: 248-542-0082

All photos in this post credit Nick Hagen.

FOX 2 NEWS

In a stand mixer using the dough hook attachment, combine the flour and salt and mix on low speed to incorporate the two ingredients evenly. In a separate bowl, crack the eggs, add the extra virgin olive oil and whisk gently to incorporate the whites with the yolks. Slowly add the egg mixture to the flour in the mixer. Increase the speed on notch and mix until a ball of dough is formed and the sides on the mixing bowl has become "clean." Remove from the mixing bowl and cut the dough ball in half.

(WJBK) -
Bistro 82 Chicken Pappardelle

Pasta Dough: yield 1 pound

3 ½ cup all purpose flour
4 large egg
½ tsp extra virgin olive oil
¼ tsp salt

In a stand mixer using the dough hook attachment, combine the flour and salt and mix on low speed to incorporate the two ingredients evenly. In a separate bowl, crack the eggs, add the extra virgin olive oil and whisk gently to incorporate the whites with the yolks. Slowly add the egg mixture to the flour in the mixer. Increase the speed on notch and mix until a ball of dough is formed and the sides on the mixing bowl has become "clean." Remove from the mixing bowl and cut the dough ball in half. Wrap each ball in plastic film and refrigerate for 20 minutes. Gently flour a clean work surface and roll the pasta to approximately 1/8 in thick and cut into 1" wide noodles. Using the pasta sheeting attachment or pasta roller is suggested.

Chicken Confit:

1 ea Chicken leg quarter
1 Tbs kosher salt
1 Tbs sugar
2 tsp herbs de provence
1 garlic clove, rough chopped
1 bay leaf, crumbled by hand
1 qt. rendered duck or chicken fat

In a mixing bowl, combine the salt, sugar, herbs de provence, bay leaf and garlic clove and mix well. Generously coat the chicken leg quarter with the mixture. Place in a container that will allow any excess liquid to drip away from the chicken and wrap and store in the refrigerator overnight for 12 hours. Remove from the fridge and rinse the excess seasoning off of the chicken. Pat dry and place in an oven safe pan that will allow the rendered duck fat to fully submerge the chicken. Bake in the oven at 225 F for approximately 4 hours or until extremely tender. Remove the chicken from the fat and pull away all of the meat from the bones. Discard the bones and reserve the meat for the final dish.

Pearl Onions:

6 ea pearl onion.
1 C. chicken stock
1 tsp butter
3 sprigs fresh thyme

Peel the pearl onions. In a small sauté pan, slowly start cooking the pearl onions with the butter. Season gently with salt and black pepper. Once a golden color has been achieved with the onions and butter, add the chicken stock and thyme. Reduce over medium heat until the chicken stock has reduced to form a glaze and the onions are fully cooked and soft throughout. Cool and reserve for final dish.

Asparagus and Peas:

4 ea asparagus
1/2 C. English peas

Bring a pot of water to a boil and season generously with salt. Add the asparagus and cook for 30 seconds. Remove and cool immediately in a bowl of ice water. Remove, pat dry and slice in 1" pieces on a bias. If using fresh peas, first shuck from the pod. Blanch the peas for approximately 30 seconds and remove and add to ice water as well to stop the cooking. Remove and pat dry. Combine with the asparagus and reserve for final dish.

Mushrooms:

8oz selection of Mushrooms
½ ea shallot, minced
1 ea garlic clove, minced
1 tsp butter
¼ tsp vegetable oil

Over high heat, sauté the mushrooms in the vegetable oil. Once a golden color has been achieved on the mushrooms add the butter, garlic and shallot. Season with salt and pepper. Reserve for final dish.

Assembly:

1 C heavy cream
¼ C grated parmesan
1 Tbs butter
1 TbS parsley, minced

Bring a pot of water to the bowl. Season with salt. Add the Pappardelle pasta and cook for 6 minutes. In a large sauté pan over medium heat, add the wild mushrooms, pearl onions and chicken. Once hot, add the heavy cream and reduce by 1/3. Add the butter, cheese, asparagus and peas. Add the cooked pasta and fresh parsley.

Serves roughly 3 people.



Read more: http://www.myfoxdetroit.com/story/24973622/chicken-pappardelle-from-bistro-82#ixzz2yJNBQCPQ

EATER

'Tis the Lenten season, so the normally forgettable fish & chips meal is back in the spotlight, and Scotty Simpson's simple but just right version is Sylvia Rector's "Great Plate" this week. She adores the history (it's been around since 1950) and the quality of the ingredients, whole cod and cabbage heads prepared fresh every morning by owner Harold (Harry) Barber, age 62, "

'Tis the Lenten season, so the normally forgettable fish & chips meal is back in the spotlight, and Scotty Simpson's simple but just right version is Sylvia Rector's "Great Plate" this week. She adores the history (it's been around since 1950) and the quality of the ingredients, whole cod and cabbage heads prepared fresh every morning by owner Harold (Harry) Barber, age 62, "who began washing dishes there 48 years ago at age 14 and never left." She warns that the Friday lines are awfully long, but notes that it's good enough for the rest of the week too, Lent or no Lent.

Royal Oak's new Bistro 82 is Molly Abraham's review for the week, and she is full of praise for everything from the architecture to the food: the brand new restaurant, which she only grudgingly calls a bistro, "could win an architectural award as well as a culinary one for its clean, contemporary look". She loves the food, the service, the decor, and notes that their oyster selection is particularly impressive. She thinks it has potential to be great, and gives it four out of four stars.

It's definitely still winter, but that didn't stop Noelle Lothamer at The Metro Times from reviewing Birmingham's Try It Raw an (of course) all raw/vegan/organic/gluten free restaurant on Maple. It's best for carry out, but appropriate for a quick lunch, and the staff are knowledgeable but not preachy. She acknowledges that the cold entrees (think zucchini "pasta" or pumpkin seed "tacos") are a little off-putting in this weather, but loved the flavors and felt it was a great alternative for not just vegans and celiacs, but omnivores who wanted something a little healthier.

The brand new Bistro 82 in Royal Oak has swept Sylvia Rector off her feet as well, as she notes right of the bat that "n flavor as well as attitude, executive chef Derik Watson's beautifully executed plates are easily a match for the dining room's sexy good looks." She doesn't stop there, recommending many of the menu options, only stopping to say that the bouillabaisse was one miss, but noting that the restaurant and upstairs club, Sabrage, are well on their way to being a "hot spot" requiring reservations.

HE DETROIT NEWS

t’s a stunning transformation. The two-story space on the corner of Fourth and Lafayette in downtown Royal Oak where Bistro 82 and the upstairs Sabrage are taking root could win an architectural award as well as a culinary one for its clean, contemporary look.

From The Detroit News: http://www.detroitnews.com/article/20140312/ENT03/303120009#ixzz2yJLKM400

It’s a stunning transformation. The two-story space on the corner of Fourth and Lafayette in downtown Royal Oak where Bistro 82 and the upstairs Sabrage are taking root could win an architectural award as well as a culinary one for its clean, contemporary look.

When I first read the pre-opening comments about Bistro 82 — and calling it a bistro is about the only false note — I thought the writers had gone just a tad overboard. Now I know they didn’t.

Even at the tender age of 1 month, Bistro (oh, all right) 82 ranks as one of the most promising restaurants in the area, with the kitchen headed by executive chef Derik Watson living up to what the sophisticated dining room leads diners to expect.

The room, which meanders from the entrance on Fourth Street and stretches around the corner under big, uncovered windows, is all shades of cream, white and soft gray except for the underlit black-and-gold onyx bar top and backbar and a painting that add splashes of color. White napkins with a navy stripe are custom made, just one of many touches that show the attention to detail here.

The chef’s extensive experience in Chicago, Las Vegas and Detroit, where he was most recently at Iridescence, gives him the credentials to run the most important part of the operation, and the quality of the beautiful plates he and his staff are turning out testify to that.

Before the food arrives at the uncovered tables, diners can get a preview. Tablets, not paper menus, offer the option of clicking on a selection and bringing up a photo and also a suggested wine pairing. Remarkably, the plates come out looking just like their images.

The menu is relatively brief. There are a few snacks, notably a trio of goat, cow and blended cheeses, and croissants with housemade butter, to nibble while perusing the electronic menu. Appetizers include an array of East and West Coast oysters, the likes of which I haven’t seen since the beautiful SaltWater closed at the MGM Grand downtown.

There’s also an upscale take on the French-Canadian poutine, not a junk food at all in this interpretation with its polenta steak fries, gravy made with beef shank and Vermont cheddar. Bone marrow with fresh herbs and crostini, as well as classic steak tartare made with Wagyu beef, are other possibilities.

Among the baker’s dozen entrees, the least expensive is especially notable. Chicken paillard, chicken breast pounded scaloppini thin and grilled, is accompanied by a scattering of watercress and a hint of fennel pollen, and for those who appreciate simplicity, it is perfection. Word is that it’s the favorite of proprietor Aaron Belen.

Other options include a handsome, roasted heritage pork chop, bouillabaise made with lobster, shrimp and mussels, and three steak choices, typified by the 12-ounce ribeye served with roasted potatoes.

Each plate is individually garnished, but for those who want to add a soup, salad or side dish, the possibilities include chef Watson’s beautiful French onion soup, definitely not the garden variety of this often butchered dish, as well as butter lettuce salad with buttermilk-chive dressing and a soft boiled egg, and vegetable choices such as grilled asparagus and pommes frites.

Desserts are relatively simple, ranging from panna cotta with blueberries and cider poached pear to cinnamon-dusted beignets with caramelized banana.

The menu will change regularly, according to the chef, who insists on fresh, high-quality ingredients.

Service by an experienced staff wrapped in gray, black and white bistro aprons is attentive but not overpowering.

Sabrage, the night spot on the second floor, is open only on Friday and Saturday, and it is completely separate from Bistro 82. And if you’re wondering about that number, it was chosen because ’82 was a great year for Bordeaux — and also the year proprietor Belen was born.

Bistro 82

401 S. Lafayette, Royal Oak

Call: (248) 542-0082

Web: www.bistro82.com

Rating: 4 stars (out of 4)

Hours: Dinner 4-10 p.m. Tues.-Wed., 4-11 p.m. Thurs., 4-midnight Fri.-Sat., 4-9 p.m. Sat.

Prices: Appetizers $8-$16 (except for the shellfish towers), soups and salads $6-$12, entrees $19-$35, desserts $6-$8

Credit cards: All major

Liquor: Full bar and an extensive wine list

Noise level: Moderate

Parking: Valet, street or nearby lots

Wheelchair access: No barriers

abraham67@comcast.net
(313) 222-1475



From The Detroit News: http://www.detroitnews.com/article/20140312/ENT03/303120009#ixzz2yJLPnXhw

Detroit Free Press

Bistro 82's diverse starters include the eye-catching, rice-paper-wrapped crudité vegetables with peanut sauce — reminiscent of Vietnamese fresh rolls. The French bistro opened in February and is set in the renovated, expanded site of the old Sangria restaurant in Royal Oak.

Bistro 82’s cool vibe and modern, sophisticated styling aren’t the only reasons you should move this new Royal Oak destination to the top of your must-try dining list. You should really go for the food.

In flavor as well as attitude, executive chef Derik Watson’s beautifully executed plates are easily a match for the dining room’s sexy good looks.

The restaurant has been open barely a month, and Watson is still tweaking its French-accented bistro menu. But for a place so new, the kitchen is consistent and sharp, and service is especially good.

With its showy, spacious bar area at the entrance, Bistro 82 feels like a great spot to meet friends for drinks as well as to have dinner, and the menu serves both crowds. For sharing over cocktails, there are plates and luxurious platters of chilled fresh shellfish and a selection of bar snacks, and most of the 10 appetizers are easily shareable, as well.

The diverse starters ($8-$15) range from eye-catching, rice-paper-wrapped crudité vegetables with peanut sauce — reminiscent of Vietnamese fresh rolls — to an upscale take on poutine, made with crisp polenta “steak fries,” beef-shank gravy and Vermont cheddar. Vegetarian choices include grilled artichoke halves with lemon vinaigrette and roasted pepper aioli.

I loved the pork belly: Two fork-tender pieces of the deliciously fatty meat are glazed with a dark, hoisin-like sauce and served alongside toasted brioche topped with a poached quail egg. To balance the richness, vinaigrette-dressed frisée greens are served on the side. If you’ve never had bone marrow, try it here: Scoop out the soft center of the bone with a small spoon and spread it like butter on the crisply toasted baguette slices.

For those who love French onion soup, Watson’s refined, well-balanced version is not to be missed. Neither too salty nor too sweet, its clean, flavorful broth is topped with a generous herb-flecked layer of Comté cheese (France’s version of gruyére) that’s melted and golden but not bubbling over like a tavern dish.

The French bistro spirit infuses the entrée list from its first item — the lovely poisson (fish) du jour with fabulous fondant potatoes, wilted spinach and red-wine butter sauce — to its last, an 8-ounce filet mignon with peas and carrots, whipped cauliflower and sauce Bordelaise.

With so many good choices, it’s hard to recommend just one or two main dishes. The aforementioned fish du jour — recently, wild striped bass — would certainly be one. The tender sliced Wagyu hanger steak, topped with compound butter and served with French fries and Bearnaise sauce, would also make my list.

The pan-roasted Scottish salmon was another stand-out for its terrific succotash base — a blend of edamame, white beans, clumps of fresh corn kernels, slender asparagus tips and French green beans — with purple potato slices in a wide bowl of bright green basil pistou broth.

The 12-ounce grill-marked Kurobuta pork chop was a beauty, set atop sweet corn purée with soybeans, roasted mushrooms and dark, savory confit-shallot jus. And I loved the finesse, freshness and great flavor of the chicken pappardelle, with torn pieces of dark and light chicken, herbes de Provence, baby peas, asparagus tips and exotic mushrooms tossed with wide pasta ribbons in a delicate cream sauce.

My seafood bouillabaisse was the only dish that really missed. The shellfish was cooked too long and the whole presentation looked less appealing than the beautiful photo on the e-tablet menu.

Those gorgeous shots of each dish are great for guests, because they let diners see what they’re ordering — but they’re challenging for kitchens in real-world conditions, I mentioned in an interview with company operations director Scott Sadoff.

Nevertheless, he said, that’s the standard Watson expects.

The chef’s impressive résumé includes work at Tribute under chefs Takashi Yagihashi and Don Yamauchi; David Burke’s Modern American Restaurant in Las Vegas; Takashi restaurant in Chicago, where Watson was lead sous chef, and Iridescence, where he was Yamauchi’s chef de cuisine. Now that he’s running his own show, you’ll want to remember his name.

Bistro 82 — set in the renovated, expanded site of the old Sangria restaurant — is the creation of real estate and hospitality entrepreneur Aaron F. Belen, who envisioned it and its upstairs Sabrage ultralounge as a metro-wide dining and entertainment destination. He wanted to attract a slightly older, more sophisticated clientele than most of Royal Oak’s more casual spots, he said, and so far that’s the case.

The restaurant is a distinctive space, with a softly glowing black-onyx bar in front, a long exterior side wall that’s almost entirely windows and a sleek contemporary feel. Chairs upholstered in soft white leather and framed in black wood look sharp against a backdrop of gray walls and ceiling. Modern art adds a vibrant punch of color. And an expansive glass-walled wine room provides a focal point near the back of the restaurant.

The personable, attentive servers look professional in their dark jeans, long black-and-white striped aprons and black dress shirts, and it’s not easy to find a dish they can’t discuss knowledgeably.

I’d recommend reservations; Bistro 82 looks like a new hot spot.

REAL DETROIT WEEKLY

When Aaron Fenkell Belen returned my phone call last Thursday, he spoke with a great deal of intensity and passion. His restaurant Bistro 82 and accompanying ultra lounge, Sabrage, had been open for almost two weeks and things seem to be going quite well. There's been plenty of coverage and reviews seem to be overwhelmingly positive. With a multi-million dollar overhaul of the space itself, Belen has assuredly taken the former Sangria to new heights.

401 S. Lafayette Ave., Royal Oak • 248.542.0082 • bistro82.com

Bistro 82 Hours: Tuesday-Wednesday, 4 p.m.-10 p.m.; Thursday, 4 p.m.-11 p.m.; Friday-Saturday, 4 p.m.-12 a.m.; Sunday, 4 p.m.-9 p.m. Sabrage Hours: Friday-Saturday, 9 p.m.-2 a.m.

When Aaron Fenkell Belen returned my phone call last Thursday, he spoke with a great deal of intensity and passion. His restaurant Bistro 82 and accompanying ultra lounge, Sabrage, had been open for almost two weeks and things seem to be going quite well. There's been plenty of coverage and reviews seem to be overwhelmingly positive. With a multi-million dollar overhaul of the space itself, Belen has assuredly taken the former Sangria to new heights. The French-inspired menu of Bistro 82 was and is spearheaded by Chef Derik Watson, a man who's helmed the kitchens of Rugby Grille, Iridescence and the now defunct but much beloved Tribute. The second story lounge is home to a state-of-the-art sound system that, according to Belen, delivers sound akin to seeing the actual artists perform live. An 1,100 gallon fish tank adorns the DJ booth and the space is outfitted with sleek leather couches and an absolutely gorgeous bar (seriously, pictures don't even do it justice).

Open for dinner service six nights a week, Bistro 82 is a concept that those who enjoy the finer side of dining will find very agreeable. No, it's not FORMAL formal (there was a guy wearing a Pink Floyd t-shirt and jeans when I was in for dinner), but the food is beautifully and masterfully prepared using wholesome and fine ingredients, most of which are procured locally when possible. In fact, keeping it local was a big part of crafting the concept of Bistro 82 and Sabrage, according to Belen.

"I want to rally and support quality Michigan-based companies," says Belen, citing not only food companies but vendors across the board. Indeed, Belen hopes that his vision and concept will help not only boost the Michigan economy but that of the city of Royal Oak itself.

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"I'm trying to wake everyone up," he says. "I'm trying to convince everyone to bring their dollars to Royal Oak."

At just 31, Belen's vision seems astoundingly fully formed for one so young and it goes well beyond just running a restaurant and lounge.

"I'm focusing on pushing development," he says. "We're doing something that won't go unnoticed."

That 10,000 square foot, two-story edifice on South Lafayette is certainly hard to ignore. And the concept behind it is sure to garner just as much attention. Of course, I had to visit for myself to find out. I popped in for dinner on a Sunday night and enjoyed a number of dishes off Bistro 82's menu including the poutine, French onion soup, pork chop and grilled calamari– all were incredibly delicious especially the poutine, which was a different take on the currently mega popular dish. Made with polenta steak fries (yum!) and topped with stewed beef (this was also super yum!) and Vermont cheddar, the mixture of textures and flavors was spot on and scrumptious. Although Bistro 82 has a stellar wine list along with a draft list that includes Michigan-made favorites, I went with a couple of craft cocktails to accompany my dinner. The Moscow Mule was made with Russian Standard vodka and served in an absolutely adorable copper mug and then the Experience Z which was made with ZIM's 59 Vodka, Lillet Blanc, a blood orange puree cube and garnished with a simple twist of orange. After dinner I sampled the beignet's which were served with candied bananas and a salted caramel dipping sauce along with a liter of French pressed coffee (according to the maître d the coffee served at Bistro 82 is a special blend made just for the restaurant by D&M Coffee in Wixom), everything was ridiculously tasty and the service was nothing short of outstanding.

Afterward I took a trip upstairs where Belen gave me the grand tour. The gorgeous couches, stunning bar (I seriously can't get over that bar), simple and elegant color scheme and amazing view solidified Bistro 82 and Sabrage's reign as the new crown jewel of Royal Oak. | RDW

Eater

Bistro 82 and Sabrage, the new restaurant and "ultra lounge" in the old Sangria space in Royal Oak, are the product of a year-long renovation costing several million dollars. The bistro opened Tuesday, February 11th, and Sabrage is having its grand opening tomorrow for Valentine's day. The space is very contemporary with just a few splashes of color, and a giant fish tank upstairs. The tank was originally meant for sharks, but that plan was scrapped in favor of regular fish (who appear a bit lonely at the moment, but hopefully they'll have more friends moving in soon).

Bistro 82 and Sabrage, the new restaurant and "ultra lounge" in the old Sangria space in Royal Oak, are the product of a year-long renovation costing several million dollars. The bistro opened Tuesday, February 11th, and Sabrage is having its grand opening tomorrow for Valentine's day. The space is very contemporary with just a few splashes of color, and a giant fish tank upstairs. The tank was originally meant for sharks, but that plan was scrapped in favor of regular fish (who appear a bit lonely at the moment, but hopefully they'll have more friends moving in soon).

metromode

One of metro Detroit's most anticipated restaurants, Bistro 82, opened this week in downtown Royal Oak, and besides serving unforgettable food the plan is to "change the dining scene in this area."

Scott Sadoff, director of operations for the AFB Hospitality Group, is overseeing Bistro 82, which opened Feb. 11 at 4th Street and South Lafayette in the former Sangria tapas bar and salsa dance club.

One of metro Detroit's most anticipated restaurants, Bistro 82, opened this week in downtown Royal Oak, and besides serving unforgettable food the plan is to "change the dining scene in this area."

Scott Sadoff, director of operations for the AFB Hospitality Group, is overseeing Bistro 82, which opened Feb. 11 at 4th Street and South Lafayette in the former Sangria tapas bar and salsa dance club.

The renovation transformed the two-story, 10,000-square-foot building into a contemporary and luxurious space with clean lines and an open floor plan that has Bistro 82 on the main floor. Upstairs is Sabrage, a high-end lounge and night club where a DJ will play above a fish tank while champagne is served from a tap behind an onyx bar. Sabrage's first day of business is Valentine's Day. It will be open on Friday and Saturday nights. The overall vision for the new business belongs to Aaron Fenkell Belen, the developer of the property and president of AFB Hospitality Group.

"What we're doing is trying to make our place a one-stop shop and capture our guests for their nights out," says Sadoff, who says guests may want a pre-dinner cocktail or a reserved table upstairs at Sabrage for post-dinner time.

The bigger picture of Bistro 82 and Sabrage is "to change the dining scene in this area. Dining should be for the guests, not just to go out to eat, but to have an experience," he says.

"Every establishment around us is here for a reason, and many of them are very good at what they do," he says. "What we never want to become or never will become is stagnant. We don't want to get complacent. We want to try and up our game every single day."

Bistro 82 is French-inspired except for the intentionally roomy interior design.

"It's not a bistro setting that normally has tables closer together. We wanted our bistro to be easily maneuverable, with generous walkways and to be luxurious," he says. "We want our guests to be comfortable and well taken care of."

An important part of the customer care-taking, he says, is hiring a large staff -- sauciers, dishwashers, security staff, drink runners, managers, bartenders, etc. who are known for their high performance and experience at top restaurants. Sadoff most recently worked for Cameron Mitchell Restaurants as manager of Ocean Prime and before that as manager of P.F. Chang's.

Derik Watson is the leader of Bistro 82's kitchen and the designer of the menu, which includes a West and East Coast selection of oysters, pork belly and ratatouille and several other appetizers, Waygu hanger steak, beef short rib, sea scallops, Scottish Salmon, chicken Paillard and other entrees, and dessert choices such as yogurt panna cotta, dark chocolate tart and cinnamon sugar beignets. Watson brings with him experience from restaurants around the country, many in metro Detroit such as Rugby Grill in Birmingham and Tribute in Farmington Hills, where he worked under the tutelage of iconic chef Takashi Yagihashi at Tribute and in Chicago.

Running Bistro 82 and Sabrage will require more than 100 employees, nearly half full-time. The restaurant can seat 162 guests. Sabrage has room for about 225 guests.

Source: Scott Sadoff, director of operations, AFB Hospitality Group, and Justin Near, president, Near Perfect Media
Writer: Kim North Shine

Crain's Detroit Business

Royal Oak restaurant has all the ingredients to climb to the top.

I don't want to bury the lead, so I'm going to come right out and say it: If all goes well and Chef Derik Watson and his staff can handle the pressure, Bistro 82 in Royal Oak could battle Ferndale's Torino and White Lake's The Root Restaurant for the title of best restaurant in Oakland County.

Royal Oak restaurant has all the ingredients to climb to the top.

I don't want to bury the lead, so I'm going to come right out and say it: If all goes well and Chef Derik Watson and his staff can handle the pressure, Bistro 82 in Royal Oak could battle Ferndale's Torino and White Lake's The Root Restaurant for the title of best restaurant in Oakland County.

Eater

UPDATE: It has since been confirmed that the plans for the DJ booth aquarium will no longer feature sharks, and the regular fish will likely not be available for public sale...

UPDATE: It has since been confirmed that the plans for the DJ booth aquarium will no longer feature sharks, and the regular fish will likely not be available for public sale.

What was once Sangria, a tapas restaurant and salsa club in Royal Oak, is now Bistro 82 and Sabrage, a two story restaurant and "ultra lounge" serving French-inspired cuisine. Developer Aaron F. Belen has spent a year and several million dollars on the space, which he hopes will become a destination spot. The Detroit Free Press reports that Bistro 82 is opening this Tuesday, February 11th, and that the lounge, Sabrage, will have its grand opening on Valentine's Day.

The chef is Derik Watson, formerly of Iridescence, but the food won't be the only draw for visitors. Picture a DJ booth...surrounded by tanks of sharks. Yes, that's right, sharks. In an article in DBusiness, Belen explains the 900 gallon aquarium:
"We'll have small black tip sharks which, as they grow, we will sell on the open market to people who have large aquariums in their homes or offices,"

Restaurant. Club. Pet store. And it all starts this Tuesday at 401 S. Lafayette.

Royal Oak Patch

New Europeon-style restaurant and ultra-lounge will soon be open to the public.

Aaron F. Belen's new venture in downtown Royal Oak is coming to fruition.

Thursday afternoon, Belen and crew were busy opening boxes, training staff and putting the finishing touches on Bistro 82, a new Europeon-style restaurant, and the handsome ultra-lounge, Sabrage, at 401 S. Lafayette.

Belen’s vision is clean and unique and he's invested millions in the hopes of pulling patrons from Ann Arbor, Grosse Pointe, Detroit, Bloomfield Hills and Birmingham to Royal Oak’s “cool, hip, up and coming vibe.”

Patch was invited to snap a few pictures before the doors officially open sometime next week. Stay with Patch for updates on the grand opening.

New Europeon-style restaurant and ultra-lounge will soon be open to the public.

Aaron F. Belen's new venture in downtown Royal Oak is coming to fruition.

Thursday afternoon, Belen and crew were busy opening boxes, training staff and putting the finishing touches on Bistro 82, a new Europeon-style restaurant, and the handsome ultra-lounge, Sabrage, at 401 S. Lafayette.

Belen’s vision is clean and unique and he's invested millions in the hopes of pulling patrons from Ann Arbor, Grosse Pointe, Detroit, Bloomfield Hills and Birmingham to Royal Oak’s “cool, hip, up and coming vibe.”

Patch was invited to snap a few pictures before the doors officially open sometime next week. Stay with Patch for updates on the grand opening.

Detroit Free Press

Royal Oak’s new Bistro 82 French-inspired restaurant is scheduled to open Tuesday, a spokesman for developer AFB Hospitality Group said today.

Sabrage, the restaurant’s upstairs ultra-lounge — complete with onyx bar, world-class sound system and aquarium at the DJ stand — will open officially Feb. 14, the spokesman said, although an earlier soft opening is likely.

Royal Oak’s new Bistro 82 French-inspired restaurant is scheduled to open Tuesday, a spokesman for developer AFB Hospitality Group said today.

Sabrage, the restaurant’s upstairs ultra-lounge — complete with onyx bar, world-class sound system and aquarium at the DJ stand — will open officially Feb. 14, the spokesman said, although an earlier soft opening is likely.

Bistro 82 and Sabrage are at 401 S. Lafayette in the former homeof the Sangria tapas restaurant and lounge.

Purchased by developer Aaron F. Belen, the building has undergone a multimillion-dollar renovation and expansion over the last year to become what he envisions as a destination dining and nightlife experience.

Bistro 82’s chef is Derik Watson, who has previously worked at the Rugby Grille in Birmingham, the former Tribute in Farmington Hills, Takashi restaurant in Chicago, David Burke’s Modern American Restaurant in Las Vegas and Iridescence at MotorCity Casino Hotel.

The Jewish News

Some might call Aaron Belen’s approach to the restaurant and hospitality business cavalier, but the 30-year-old entrepreneur and developer says it’s time for someone to do something “totally unique” in Metropolitan Detroit. Enter Bistro 82 and Sabrage, Belen’s latest “lifestyle concepts” coming to the corner of Fourth Street and Lafayette in Royal Oak in late October. A hybrid of his own creation, the former Sangria/Skybar space will house his French bistro and ultra-lounge (part night club, part lounge), all wrapped into a real estate development he believes might serve as a model for community investment.

Some might call Aaron Belen’s approach to the restaurant and hospitality business cavalier, but the 30-year-old entrepreneur and developer says it’s time for someone to do something “totally unique” in Metropolitan Detroit. Enter Bistro 82 and Sabrage, Belen’s latest “lifestyle concepts” coming to the corner of Fourth Street and Lafayette in Royal Oak in late October. A hybrid of his own creation, the former Sangria/Skybar space will house his French bistro and ultra-lounge (part night club, part lounge), all wrapped into a real estate development he believes might serve as a model for community investment.

The Detroit News

From West Bloomfield Township to West Village, it seems every week a new place to eat is popping up. As exciting as business growth is, what’s more interesting is the diversity of these restaurants.

There are options aplenty for your taste buds, from the massive plates at the new Cheesecake Factory in Novi to multicultural small plates in Hamtramck. Even with of all its troubles, the city of Detroit has seen an increase in creative and unique restaurants, and more are on the way.

From West Bloomfield Township to West Village, it seems every week a new place to eat is popping up. As exciting as business growth is, what’s more interesting is the diversity of these restaurants.

There are options aplenty for your taste buds, from the massive plates at the new Cheesecake Factory in Novi to multicultural small plates in Hamtramck. Even with of all its troubles, the city of Detroit has seen an increase in creative and unique restaurants, and more are on the way.

Detroit Free Press

Bistro 82 and Sabrage, its upstairs ultra-lounge, are being billed as show-stoppers.

The expansive project will be “a boutique cosmopolitan dining and nightlife destination” designed to appeal to a slightly older, more sophisticated crowd than other Royal Oak venues, says owner Aaron F. Belen, 30, a Bloomfield Hills commercial real estate developer. “It will look very different from everything else in the market. … My whole goal was to bring something to southeast Michigan that didn’t exist before,” he says.

Bistro 82 and Sabrage, its upstairs ultra-lounge, are being billed as show-stoppers.

The expansive project will be “a boutique cosmopolitan dining and nightlife destination” designed to appeal to a slightly older, more sophisticated crowd than other Royal Oak venues, says owner Aaron F. Belen, 30, a Bloomfield Hills commercial real estate developer. “It will look very different from everything else in the market. … My whole goal was to bring something to southeast Michigan that didn’t exist before,” he says.

The Daily Tribune

An innovative combination of a French bistro and nightclub is coming to Royal Oak in the fall.

Aaron F. Belen of AFB Hospitality Group purchased the now 9,500-square-foot former Sangria property at the corner of Lafayette and 4th Street and has his sights set on making it into one of the most exceptional restaurants to hit the metro Detroit area.

An innovative combination of a French bistro and nightclub is coming to Royal Oak in the fall.

Aaron F. Belen of AFB Hospitality Group purchased the now 9,500-square-foot former Sangria property at the corner of Lafayette and 4th Street and has his sights set on making it into one of the most exceptional restaurants to hit the metro Detroit area.

Metromode

The buzz about a two-story restaurant and lounge under renovation in downtown Royal Oak is that it will be the next “it” place to eat and hang out in metro Detroit

Bistro 82 and Sabrage will be opening in the space formerly occupied by Spanish tapas restaurant Sangria at the corner of 4th & S. Lafayette.

The buzz about a two-story restaurant and lounge under renovation in downtown Royal Oak is that it will be the next “it” place to eat and hang out in metro Detroit

Bistro 82 and Sabrage will be opening in the space formerly occupied by Spanish tapas restaurant Sangria at the corner of 4th & S. Lafayette.

Royal Oak Patch

A new Europeon-style restaurant—with an Italian tile façade, Spanish flooring and French bistro concept—is headed into town this summer...

A new Europeon-style restaurant—with an Italian tile façade, Spanish flooring and French bistro concept—is headed into town this summer.

Aaron F. Belen, 30, is behind the new venture in downtown Royal Oak. He purchased the liquor license and building of the former 9,500-square-foot Sangria Tapas Cafe at 401 S. Lafayette. The new bistro will serve “classic dishes in a café setting,” and it could open by early September, said Belen.

Crain’s Detroit Business

The restaurant industry is a relationship-based business, and those who are the most successful rely on a team.

But not all teams are created equal. I could give a metaphor about my St. Louis Cardinals, but I won’t.

The restaurant industry is a relationship-based business, and those who are the most successful rely on a team.

But not all teams are created equal. I could give a metaphor about my St. Louis Cardinals, but I won’t.

In February, I wrote that 30-year-old Aaron F. Belen is looking to become a player in metro Detroit’s food and entertainment scene — a big statement to make for someone with only passive experience in such a competitive industry.

Real Detroit Weekly

Slated to open in late summer (which is approaching at light speed, mind you), the former site of Sangria in downtown Royal Oak has foodies in metro Detroit buzzing. “Executive Chef Derik Watson – formerly of Iridescence – has created a French bistro menu, including a selection of raw seafood platters as well as an extensive artisan cheese offering,” says new owner Aaron F. Belen.

Slated to open in late summer (which is approaching at light speed, mind you), the former site of Sangria in downtown Royal Oak has foodies in metro Detroit buzzing. "Executive Chef Derik Watson – formerly of Iridescence – has created a French bistro menu, including a selection of raw seafood platters as well as an extensive artisan cheese offering," says new owner Aaron F. Belen. "We will also be offering an expansive list of award-winning wine and champagne." Not only that, the new swanktacular joint will boast a lounge AND a terrace! "The lounge will be open on Fridays and Saturdays (available seven days a week for private events)," says Belen. "Entertainment is featured on both evenings, with more intimate performances (i.e., jazz musicians and smaller bands) from 5 p.m.-9 p.m. and then a DJ and dancing from 9 p.m.-close. The second-level terrace will open with the lounge and will be available seasonally on both Fridays and Saturdays." We're pretty sure that covers it all, and begs the question – what more could you ask for?

Hour Detroit

The 25th anniversary celebration at the Rattlesnake Club continues all year. The restaurant already planned one splashy party, a June 13 gala to benefit Gleaners Food Bank. But this milestone is too big for just one event.

The 25th anniversary celebration at the Rattlesnake Club continues all year. The restaurant already planned one splashy party, a June 13 gala to benefit Gleaners Food Bank. But this milestone is too big for just one event … Aaron F. Belen has purchased the former Sangria/Sky Club property in downtown Royal Oak and will open Bistro 82 and a lounge called Sabrage on the second floor. He hopes to unveil them both in August. Wine aficionados know that sabrage means the method of opening champagne bottles with a sword, but we’d like to think Sabrage won’t take that literally… To read the entire article please click the link below.

Crain’s Detroit Business

Aaron F. Belen is looking to become a player in metro Detroit’s food and entertainment scene, and his plans for the now-closed Sangria in downtown Royal Oak could do just that.

The 30-year-old was a managing partner in Fifth Avenue in Royal Oak but sold his interest in December 2012. Belen was also a passive investor in Barrio andThe Hamilton Room in Birmingham, but this is his first solo project.

Aaron F. Belen is looking to become a player in metro Detroit’s food and entertainment scene, and his plans for the now-closed Sangria in downtown Royal Oak could do just that.

The 30-year-old was a managing partner in Fifth Avenue in Royal Oak but sold his interest in December 2012. Belen was also a passive investor in Barrio and The Hamilton Room in Birmingham, but this is his first solo project.

Crain’s Detroit Business

“Aaron F. Belen is looking to become a player in metro Detroit’s food and entertainment scene, and his plans for the now-closed Sangria in downtown Royal Oak could do just that.”

“Aaron F. Belen is looking to become a player in metro Detroit’s food and entertainment scene, and his plans for the now-closed Sangria in downtown Royal Oak could do just that.”