When I was just learning to read, on the back page of The Detroit News were two columns, one by Al Blanchard and the other by “Doc” Greene.  I remember that it was in Blanchard’s column that I first heard of the London Chop House, because the legendary and hammy Bill Kennedy of local television fame said that it was the only place to get a hamburger.   “Doc” Greene was from the old school of journalism, and I wouldn’t be surprised if he wrote his column at the Anchor Bar, the Chop House or any sporting house or event.  Alas, the “Doc” Greene salad did not make the cut, when the new menu was being created.

My Bride skipped a salad and had the Lump Crab Cake with Orange and Honey Aioli, Radicchio and Arugula with a Tarragon Vinaigrette and Macadamia nuts.  I went with an Old-School choice of Crab Bisque with Lump Crab, Brandy and Cayenne Oil.  We started out with Grand Bateau Bordeaux Blanc 2022, which is a collaboration between Maison Barriere and Chateau Beychevelle and even features the galleon of Chateau Beychevelle on the label.  This collaboration goes back to the Eighties as they created a Bordeaux designated wine that is reminiscent of the grand wines of the region.  I couldn’t find any production notes, but I will presume that this Sauvignon Blanc wine was crafted in Stainless-Steel tanks and some French Oak aging.  This pale-yellow wine offered notes of green apples, gooseberries, lemon and grapefruit, white florals and vanilla.  On the palate this medium-bodied, well-balanced wine fruit-forward wine displayed tones of green apple, pear, and white peach blending harmoniously and ending with a medium-count finish of fruit, citrus, vanilla and minerality.

For our entrées, my Bride had Seared Ahi Tuna with Romesco Verde, Braised Collard Greens and Castelvetrano Olive Tapenade.  I had the Braised Beef Short Rib with Celery Root Puree, Baby Carrots, Crispy Leeks and a Red Wine Demi-glace.   While my Bride continued with the Grand Bateau Bordeaux Blanc 2022, I went with the Grand Bateau Bordeaux Rouge 2022.  The wine is a project between two important names in Bordeaux who got together in the Eighties; Maison Barriere who is a respected wine merchant and Chateau Beychevelle which is a Grand Cru Classe in Saint-Julien.  Two names that are sourcing capabilities for a wine that can offer both character and value.  The wine is a blend of seventy-five percent Merlot and twenty-five percent Cabernet Sauvignon.  The wine is a blend of traditional methods and modern techniques, as some of the wine is aged in vats and other is aged in oak barrels, before the blending.  The wine is a deep garnet offering notes of plums and cassis, toasted oak, vanilla and baking spices.  On the palate this medium-bodied, well-balanced wine displaying tones of rich red and dark fruits, blending with velvety tannins and ending with a medium-count finish of fruit and spices.

After dinner, my Bride and the others had coffee and dessert with my Bride having the Chocolate Ganache Torte with a Sea Salt and Walnut Crust drizzled with Strawberry Caramel and topped with Walnut Granola.  I snuck a couple of spoonfuls from my Bride, and I let her have some of my dessert of choice.  I have to admit that in the last twenty-some-odd years, I have developed a fondness for after dinner wines.   I had a glass of W&J Graham’s Fine Ruby Porto NV.  Graham’s is a prominent Port house in the Douro Valley of northern Portugal and began as a textile company in the early 1800 by William and John Graham of Glasgow and they received a barrel of Port as payment for a debt, and the business began.  Today Graham’s is owned by the Symington family that also owns other Port houses, including Dow’s and Warre’s.  Ruby Port is the most extensively produced port wine and is a blend of young wines from multiple vintages.  There is no official designation for Ruby, though the industry has agreed in principal that it is youthful, fruit-forward and a bulk-produced wine.  The most common varieties used are: Touriga Nacional, Touriga Franca, Tinta Barroca, Tinta Roriz (Tempranillo) and Tinta Cao.  This Port wine is bulk-aged in cement or Stainless-Steel tanks to prevent oxidization to maintain the fruit-forward qualities; and they are not made for additional aging.  This ruby-red colored wine offers notes of red and black fruits.  On the palate this medium-bodied, well-balanced wine displayed tones of black cherry and ended with a medium-count finish of fruit.