About Steve and Rocky's

Our mission is to provide simple food done well. Our company philosophy is to treat each "guest" with the same warm, personal service one would expect if you were having dinner in a good friend's home. This attitude prevails throughout our entire staff, from the kitchen staff who will not present anything less than perfection.

History
About the Restaurant
Awards
Reviews

History
Steve and Rocky's opened January 18, 1998 in the Novi Town Center Complex facing Grand River Avenue in Novi, Michigan. Steve Allen previously worked at the renowned Golden Mushroom restaurant in Southfield, Michigan. Allen trained under Certified Master Chef Milos Cihelka, the co-owner and chef of the Golden Mushroom. Allen spent a total of 15 years at the Golden Mushroom. The first 10 years working directly under the mentorship of Cihelka and eventually taking the reins himself as Executive Chef for 5 years after Chef Milos' retirement.

Charles "Chuck", "Rocky", Rachwitz previously worked for the C. A. Muer Restaurant Corporation for 18 years guiding their culinary departments as Corporate Executive Chef and mentor for many future culinarians in the Detroit area. Rocky created, built and established some of today's most successful restaurants for his personal mentor and best friend Chuck Muer until his untimely death. Prior to his death, Muer returned the favor by helping Rocky turn the former Northville Charley's into Rocky's of Northville and helping one of his protegees get a solid start on his own.

Steve Allen and Chuck Rachwitz unofficially met while both were members of the Michigan Chefs de Cuisine Association ACF. Their official meeting was not until years later guided and formerly introduced by Steve's mentor and Rocky's personal hunting friend Chef Milos Cihelka. Rocky, who was already owner of Rocky's of Brighton and Rocky's of Northville wanted to partner in another restaurant with a slightly more upscale menu. Steve Allen always wanted to own his own place. Chef Milos thought that with Rocky's business plan and menu savvy combined with Steve's culinary skills and taste abilities, a great match could be made. In the following weeks, a 3 hour meeting between Steve and Rocky was arranged at Rocky's of Brighton where a proposal was completed and a partnership was formed.

About the Restaurant
Steve & Rocky's is a 7600 square foot free standing structure with ample parking, wheelchair accessible, and close to major freeways. Steve and Rocky's is not only a local favorite but has become a destination restaurant often drawing guests from over 60 miles and is centrally located between Ann Arbor and West Bloomfield, Brighton and Southfield, Canton and Commerce Township, Lansing and Detroit, South Lyon and Grosse Pointe, Walled Lake and Livonia, Milford and Northville, and Wixom and Farmington Hills.

Steve & Rocky's purchases live oysters, lobsters, mussels, day boat caught fin fish, (unsoaked) sea scallops, fresh aged meats, extremely fresh produce, real heavy cream, pure unsalted butter, imported cheeses, and extra virgin olive oil. All of these fresh ingredients are rigorously specified based on our extremely high and exacting standards, painstakingly shopped based upon seasonality, and carefully inspected upon receipt. At Steve & Rocky's, critical ingredients are delivered daily to insure freshness. Their purveyors know that they will not accept anything but the absolute best quality ingredients and after years of working with them and competing to earn their business, they only send their very best. In the summer months, Chef Steve grows organic produce for the restaurant on his personal micro-farm. Though many say Steve & Rocky's specializes in Seafood, Chefs Steve Allen and Chuck Rachwitz feel that the menu is diverse with beef, pork, chicken, poultry, and many other non-seafood menu selections that there is something for everyone's taste.

Steve & Rocky's menu consists of nothing more than the freshest ingredients available. If it's not fresh then it's not put on the Lunch or Dinner Menu - both written and printed daily. The outstanding menu features a strong repertoire of local and regional fin fish as well as a diverse array of fresh seafood, shellfish, and fresh fish from all over the world. True stars on this Contemporary American Cuisine Menu are the vast offerings of top quality beef including unusual cuts uniquely prepared, pork, veal, free range chicken, duck, poultry, venison, and other wild game. Desserts have been described as sin-sational and are not to be missed. The Stones Menu offers bar diners a unique opportunity to nosh on tapas on stone. These Spanish style "little bites" are a selection of 15 different 2 or 3 bite delectable snacks served on richly burnished, reddish-brown imported Indian slate. Items might include proscuitto-wrapped shrimp, lobster mashed potatoes, or oysters Bloody Mary.

Though Chefs' Steve and Rocky proverbial "meat and potatoes" or "bread and butter" is to produce great tasting and eye appealing food, they know that they can't create a successful restaurant by themselves and on food alone. They needed to surround themselves with professionals who have the ability to surpass their guests' expectations. The first professional hire was an architect who specializes in Restaurant Design. That person was Ron Rhea of JPRA design. Rhea demolished the restaurant down to the four perimeter walls and then put it back together with the thoughts of Chefs Steve and Rocky's wishes in mind. Rea has created a magical interier that is airy and light with the vibrant colors of magenta, turquoise, brushed navy, tangerine, melon, pinot noir and mustard on the walls, cielings and wood trims. The bright blue kite like fish decorations and rays hanging overhead are illuminated and give the guests a feeling of floating in a peaceful reef.

From paintings and images, to the copper, porcelain, and ceramics statuary, to the one proud cock on the back of the menu, throughout this colorful restaurant you will find a diverse collection of roosters. The rooster in many cultures is known as the symbol of integrity, confidence, and individual strength. Owners Steve Allen and Chuck "Rocky" Rachwitz chose the rooster as the central theme to symbolize earthiness, the farm, and the roots of American cooking.

Steve & Rocky's seats approximately 195 people in the dining room and another 35 in the welcoming bar. Steve & Rocky's comfortable atmosphere allows people to dress for any type occasion: an evening out celebrating a special occasion, an important business lunch, or just a casual quick meal after a day at the shopping mall.

Steve & Rocky's staff of nearly 50 talented professionals is headed by General Manager, Duane Brady, a consummate hospitality professional in his own right and the hard working and imaginative Sous Chef, Jeff Evens. Brady, formerly GM of Fox and Hounds in Bloomfield Hills has been concentrating on front of the house operations since he was hired in November of 2000. The remaining staff includes talented pastry chef Jeffery Evans. The culinary department is comprised of a staff that is passionate to their profession. Everyone on the team has attended college for cooking and hospitality management or are currently enrolled in one of the local culinary arts programs. Many compete professionally in local and regional culinary competitions sponsored by the American Culinary Federation.

Chefs Steve Allen and Chuck "Rocky" Rachwitz both understand and appreciate the impact and importance that a culinary mentor can have on a young culinarian, both having benefited from past mentorship themselves. The youngest team members are mentored and encouraged to continue their culinary education. The more senior team members receive responsibilities commensurate with their experience, and direction intended to help each of them grow and expand their capabilities while defining and achieving their own goals.

With all of the planning, initial build-out, future remodeling plans, fresh food, highly trained staff, great service and passion for excellence, Steve & Rocky's still would never have made it without our most essential ingredient: a completely satisfied guest!


Awards
Steve & Rocky's won First Place in the 10th Annual Michigan Culinary Food & Wine Extravaganza, Mac & Ray's, 2005.

Chef Steve Allen has won many American Culinary Federation Gold and Silver medals during his years of competition. He now sponsors his culinary staff members to compete and mentors and trains them on their competition and presentation style and techniques. Chef Steve frequently serves as a Judge for various culinary competitions and is considered by many to have one of the most discriminating, knowledgeable, and well trained palates in the industry.

Chef Chuck "Rocky" Rachwitz is a member of the American Culinary Federation, and has won such events as the American Seafood Competition, Best of Michigan Meal, Taste of Plymouth, Taste of Northville, and is a four time winner of the Novi Chili Competition.

Reviews
"Steve & Rocky's ambitious menu sizzles with talent and experience. One of our very best restaurants anywhere." - 4 Stars, Outstanding. Jane Rayburn, The Detroit News

"Remarkably affordable given the quality of the fare; Steve & Rocky's is a restaurant that deserves a four-star rating, not for the trappings or pretensions, but for all the right reasons." - 4 Stars, Outstanding. Molly Abraham, The Detroit News and Hour Magazine

"One of the Best Restaurants in America." - Gourmet Magazine

"The menu emphasizes freshness and creativity and is built around the freshest ingredients available. Elaborate glazes, sauces, and side dishes create a harmonious theme for each entree. The wine list is exceptional and is one of the least snobby I have ever seen, allowing the neophyte to order with confidence." - 4 Stars, Eats & Experience, Elissa Karg, Metro Times