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 Tucked inside a strip mall on a busy corner in Bloomfield Township is Bonnie ’ s Kitchen & Catering. Formerly known as Bonnie ’ s Patisserie before the business relocated from Southfield to Bloomfield three years ago, the vegan-, vegetarian-and meat-friendly restaurant has maintained its reputation for unpretentious, culinarian-worthy carryout and catered food since 1980. “ The response has been great, ” proprietor and classically trained French chef Bonnie Fishman says of the move. With 16 seats available in the dining room, the space allows customers the chance to eat to-go items amid an open kitchen, adds Fishman, a West Bloomfield resident and graduate of London ’ s Le Cordon Bleu cooking school. “ People like to sit at the counter and watch the chefs cook, ” she says, referring to the nine high- top bar stools lining the kitchen ’ s counter. “ But I still don ’ t think most people realize they can eat here and get really good food faster than they can at Burger King. ” Though the service might be much like fast food because of its promptness, the food definitely is not. Fishman ’ s showcase of in-house prepared foods (she describes her cuisine as “ home cooking with an inventive twist ” ) includes more than 40 daily items, such as Lentil Burritos, Israeli Chop Salad, Roasted Coriander Salmon and Hoisin BBQ Baby Back Ribs. “ And it ’ s all by the pound, ” says Fishman, “ so if you want one spare rib and the smallest bit of Israeli Salad, you got it! ” Bonnie ’ s also offers full-service catering, including a Passover menu and Shiva/Memorial meals, for small and large events, as well as wine and some kitchen-inspired gifts for purchase. With more than 30 years of teaching experience, Fishman opens her kitchen-cum-theatre for cooking classes, covering topics such as patio entertaining, livening up Passover meals, and making good food fast – a Bonnie ’ s specialty. [] Special Section > June/July 2008 > Page 57 > Fresh Fix Page 1 of 1 Detroit Media Partnership - Signature Magazine