Anecdotes about Wellington Chophouse vary greatly, depending on the person you ask. Gastronomes probably will talk about thick, hefty steaks, plates of succulent beef wellington, and cold mugs of English beers, while sports fans will most likely excitedly describe its 17 flat-screen televisions. Party lovers will regale listeners with tales of their nightly karaoke and DJ dance parties, while music buffs will speak of a stage that hosts live music from local musicians and sung recitations of the weekly specials from waiters who lost a bet. No matter what camp patrons fall into, they'll find something to appreciate at the elegant, wood-paneled eatery.
A lengthy lineup of traditional game-day fare and a sports atmosphere captivate fans at Fox and Hound - Bailey's, where the kitchen remains open as late as its neighboring fully stocked bar. Chefs cook until the wee hours of the morning and always until the bar closes, baking Bavarian pretzel starters, crafting towers of onion rings, and preparing hand-battered chicken tenders that are cooked until they are golden brown. They blend their own seasonings to sprinkle over grilled-to-order burgers, and draw from a diverse roster of cheeses and toppings to crown their wood-oven-inspired flatbreads.
While manning the bars, bartenders tap into a stash of libations, such as UV Whipped vodka and Patron Silver tequila, to mix their specialty cocktails. To further foster a sporting ambiance, high-definition TVs glow with sports games and custom music-video playlists, and guests partake in pastimes of ump bashing, billiards, or competitive people watching.
With students featured in spotlight-grabbing settings such as America’s Thanksgiving Parade and Detroit Pistons halftime shows, Deborah’s Stage Door’s Deborah Agrusa and her award-winning staff hone twirls, taps, notes, and general razzmatazz for preschoolers through adults. Young toes yearning for terpsichorean know-how learn the ropes in Deborah Stage Door’s preschool rhythm class, as preschoolers romp their way through a combination of tap and ballet, learning balance and coordination along the way. More experienced dancers increase skills and decrease the chances of losing a street fight to the Sharks with a smorgasbord of ballet, jazz, tap, or hip-hop strutting courses taught in both the summer and fall. In addition to dance, Deborah Stage Door’s college of musical knowledge nurtures budding songbirds with performing-arts classes including show choir and acting.
A behemoth two-story fireplace at the heart of the dining room pulses with warmth and hints at the flame-kissed quality of The Hills’ menu, which pleases palates with grilled fish, juicy steaks, and sirloin burgers. Skilled chefs pepper traditional plates with adventurous accents, garnishing wraps with candied walnuts and festooning omelets with wild mushrooms in varieties such as cremini and baby portobello. Half-pound sirloin burgers befuddle airport beef detectors by carrying on green olives or cherries, and 30 high-definition TVs and an enormous projector cast a glow through the steam rising from italian pastas and rosemary-steeped chicken. Glasses brimming with more than 20 styles of martinis flaunt inventive components, including marshmallow fluff and graham crackers, as they clink together, and fishbowl-size cocktails catch the eyes of wandering straws. Cheery dispatches drift from three outdoor patios, and a large mezzanine space makes use of the restaurant’s soaring 30-foot ceilings by hosting bachelor parties for kites as well as other catered events.
Voted best karaoke bar by Hour Detroit magazine three years in a row, Royal Kubo complements amateur entertainment with an extensive menu of Filipino fare and liquid libations. Appetizers and entrees such as lumpia shanghai, topping meat eggrolls with sweet-and-sour pepper sauce ($8.95), and pansit guisado, a mix of bihun rice noodles, pork, chicken, and shrimp ($10.95) please palates. Diners can also sink sharpened mouth knives on yakitori chicken, marinated in teriyaki sauce and served alongside garlic-fried rice ($9.95), or dive into kalderata baka, beef tenderloin swimming among veggies in a tomato-sauce sea ($10.95). Halo-Halo, a colorful concoction of shaved ice, leche flan, tropical fruit, and ice cream allays post-dinner doldrums ($5). On warmer days, diners can enjoy meals on Royal Kubo’s wood-sheltered patio or enjoy a cocktail of courage at the bar, lined with hanging beveled glass lamps, before taking the karaoke stage for a rousing rap rendition of “Greensleeves.”