A major metro Detroit restaurant group behind Andiamo and Joe Muer Seafood has acquired three restaurant properties. The Joe Vicari Restaurant Group states in a release that it sealed the deal on the Hill Seafood & Chop House in Grosse Pointe Farms, Triple Nickel in Birmingham, and Buc’eez Pub in Macomb Township in September.
Triple Nickel is also undergoing a change. The restaurant, which is currently closed for renovations, is expected to reopen in late November as Birmingham Pub, an “American comfort food” restaurant. Two Vicari group alums, chef Mike Yott and Blendi Suvaria, are taking the lead as executive chef and general manager at the rebranded restaurant.
Buc’eez will also be getting a new name and management team, returning in late November as Barleycorn Public House. Matt Bates, a longtime Vicari group employee, will be an operating partner in the restaurant. Patrick Bua has taken on the position of lead chef.
Vicari’s group is partnering in the Hill Seafood & Chop House with Anthony Soave of Soave Enterprises, the developer behind the Elton Park development in Corktown that faced criticism in 2017 when construction crews for damaged the UFO Factory. The Vicari group has placed chef Brian Hartway of Joe Muer Seafood in Bloomfield in charge of the Chop House kitchen and named Kaylnn Azar the general manager.
With the acquisition of these three restaurants, the Joe Vicari Restaurant Group now operates 25 restaurants across metro Detroit. Early next year, the restaurant group is expected to debut a new French-American bistro project in downtown Detroit called the Statler Bistro.
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