New Farmington Hills Restaurant Opens to Wickedly Strong Reviews

A guest who reviewed the Wicked Table on Yelp highly recommends baked brie, pecan brittle, apple-cherry chutney and warm, crusty bread. (Photo via Facebook)

If made-from-scratch meals are your wicked pleasure, Breakfast Club restaurants owner Penny White’s night-time venture is the Wicked Table restaurant in Farmington Hills is serving up culinary decadence she and her chef, Kirk McKinney, perfected in larger metropolitan markets.

“As with the Breakfast Club, we never let our guests get bored,” White said. “We keep it interesting.”

Some example from the menu include two catch-of-the-day entrees, including paella, Kona scallops, or fresh sea bass with grilled pineapple salsa and ancient grains; a house pizza topped with prosciutto, scallions and pineapple; tuna poké appetizers made from No. 1 yellowfin tuna, cilantro and red onion; and desserts made in-house, including Mackinac Island Fudge.

The restaurant, located at, 38503 W. 10 Mile Road in Farmington Hills, opened earlier this month to mostly positive reviews on Yelp.

“Fantastic food!” raved Kirk M., who traveled from Kalamazoo to dine at the restaurant. “ ... It’s only been open for about a week, but they were spot on with my food. Tempura battered portobello mushrooms and crab beignets were to die for. They have specials weekly and they sounded delicious. I’ll go back for dinner very soon,” wrote Kirk M., who traveled from Kalamazoo to dine at Wicked Table.

Another guest, Jonathan S. of Royal Oak, wasn’t thrilled with the strip mall location, but raved about the “unique, tasty, high quality” en·trées. He and his dining partner ordered seafood chowder, which he said was light, flavorful and sharp; brie, which he highly recommends; and fried portobello mushrooms, which he described as “like a Lebanese fungus explosion.”

White’s culinary career has taken her to Chicago, where she worked at Excalibur and The Big Easy, among other restuarants, and to London. She previously was an instructor at the Schoolcraft Community College Culinary Arts Institute and the Eastern Michigan University Hotel Restaurant Management Program.

McKinney is a graduate of Schoolcraft’s CAI, and worked with Chef Milos at the former Golden Mushroom, Daniel Boulud at Daniel and Suite 36, both in New York City, and at Merriman’s in Hawaii.

Here are the deets:

Address: 38503 W. 10 Mile Road, Farmington Hills | Phone: (248) 474-777 | Hours: 11 a.m.-9 p.m., Mondays, Tuesdays, Wednesdays and Thursdays; 11 a.m.-11 p.m., Fridays and Saturdays; closed Sundays | On the web: See Facebook for more photos and a menu.