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. Cihelka is the first Chef in the United States to achieve the prestigious rank of Certified Master Chef awarded by the American Culinary Federation after a rigorous testing process. 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.

After searching for several months, Rocky was told of a struggling Fuddruckers location that was going to be available soon in Novi. This is a great location, but not an easy path for traffic to access the property. So after many months of negotiations and delays and a new access off Grand River, a new restaurant was finally on the way.

Steve & Rocky's needed a name. Initial ideas were Grand River Grille, Grand River Seafood & Chop House, Novi Seafood, and Novi Grill on the Grand. Nothing seemed to be working until one day a former mentor of Chef Rocky's Leo Beil said, "keep it simple, why not Steve & Rocky's."

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.

Rhea has created a magical interior that's airy and light by day. As the lights dim in the evening the huge fish tank lights up and the lighting reflects off of the vibrant magenta, turquoise, brushed navy, tangerine, melon, pinot noir, kiwi, and mustard shades slathered in bursts of colors on the walls, ceiling, and wood trim. 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. In essence, the chefs use only the freshest ingredients to make simple food, done well.

Steve & Rocky's seats approximately 195 people within the smoke free dining room and another 35 in the welcoming bar. Steve & Rocky's comfortable atmosphere allows people to dress for any type occasion whether it's desserts after the black tie affair at the Detroit Auto Show, 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, Eric Schilbe. 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. Patty Werth and Kevin Pollock, Dining Room Managers help orchestrate the wait staff to provide unpretentious quality service. 

The remaining staff includes talented pastry chef Greg Stroker. 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 youngestteam members are mentored and encouraged to continue their culinary education. The more seniorteam 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!

As Steve & Rocky's start their 9th year of success, come see why Jane Rayburn of the Detroit News calls them "One of Our Very Best Restaurants-Anywhere"- 3 1/2 Stars, Superior Plus. Molly Abraham, also of the Detroit News and Hour Magazine, said that Steve & Rocky's is "remarkably affordable given the quality of the fare; Steve & Rocky's is a restaurant that deserves a four-star rating, not for trappings or pretensions, but for all the right reasons." - 4 Stars, Outstanding. Gourmet Magazine sites Steve & Rocky's as "One of the Best Restaurants in America."

Chef Steve Allen and Chef Chuck "Rocky" Rachwitz invite you to join us soon for Lunch, Dinner, Dessert, or Drinks.