Bambu

Molly Abraham, Detroit News Restaurant Critic: Brandon Kahlich took over a tiny storefront on The Hill, as the Grosse Pointe Farms business section is known, and turned it into a charming cafe with a menu that changes in some respects every day. Lately, he has added fresh organic pizzas and housemade organic ice cream to the menu. Bambu has just a few tables in a small room cafe. A few decorative items, etched glass wall sconces and some stalks of bamboo give the space its low-key but very appealing personality that is also reflected in its non-conventional menu.\n Kahlich spent two years in Thailand cooking at the luxurious Banyan Tree Resort in Phuket, and the result can be seen in a creative menu of such dishes as crab cakes with Thai chili sauce, Vietnamese style fresh rolls and several interesting salads, including a Caesar and a Caprese. Kahlich also serves Angus steak burgers, a few paninis and a sharable Mediterranean plate of hummus, baba ganouge, olive compote and flat bread.