My Bride and I try to take a 5K walk daily, as we get some true time together for talking.  We have a set route that we use in our subdivision and even the neighbors are used to seeing us getting our exercise.  Some days, we like to change the scenery, and we will drive over to a neighboring community, usually one that has a thriving downtown and we can do some “window shopping” as it was called in our day.  We were in Plymouth one Sunday morning, just being carefree, and we were walking by an old bank, that at one time, I thought would be a great location for the store that I worked for, for ages.  My idea didn’t go anywhere, and it became a “Coney Island” a generic sobriquet for casual diners especially in the greater Detroit area specializing in hot dogs and loose burgers.  Someone else had a great vision and it is now an upscale restaurant, that we just never went to try.  As we were walking by, I was surprised to see that they were now doing weekend brunch, as I thought that they only did dinners.  Thankfully, we were dressed much better, than our neighborly stroll, and my Bride wanted to go in and try it out. 

The ambience of the restaurant, as well as the décor was very inviting and comfortable.  I have heard of the private room called Ebenezer for dining and or small parties, but I was not able to view the room, but I did find a photo of the vault room from the restaurant’s website, so I thought I would show you that as well.  Perhaps another time and another story.  

My Bride after looking at the many choices for brunch decided to have Shakshuka, a Tunisian offering of Tomato and Eggplant Stew with Peppers, Onions, Crispy Garbanzo Beans, Paneer, Torn Mint, Poached Eggs and Grilled Pita.   I tried something a bit out of my comfort zone, as I tried the Pastrami Hash with Poached Eggs, Rye Bread Croutons, Gruyere, Fried Sauerkraut and Pickled Mustard Seeds.   And after our brunch we shared an order of Mini-Beignets with Raspberry Sauce and a Cinnamon Dip and coffees.   We also enjoyed our version of Mimosas, by getting a bottle of wine and a small glass of orange juice to split between us.  M. Bonnamy Cremant de Loire Methode Traditionnelle Brut NV was the wine for us to experiment with.  In 1957, around forty winegrowers grouped together created a cooperative, since they all had similar terroir and experience.  The total production area of the cooperative is sixty-one hectares in the Southern part of the Loire on a terroir of tufa limestone and clay.  The average age of the vines are twenty-five years of age.  The wine is a blend of sixty-five percent Chenin Blanc, twenty percent Chardonnay and fifteen percent Cabernet Franc.  The fruit is manually harvested, gentle pressing and low temperature Initial Fermentation in Stainless-Steel, followed by a Second Fermentation in the bottle aging twelve months sur lees before disgorgement (AOC only requires nine months).  A pale yellow wine with fine tiny bubbles offering complex notes of red fruit, white fruit and white florals.  On the palate a medium-bodied wine displaying tones of fresh pear, peaches and some brioche and a medium-count finish of fruit and terroir.