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where crowds gather to enjoy his sea-
sonal and freshmenu that changes fre-
quently.
The fine service and award-winning
food have made Rocky's reputation as
one of the destination restaurants in
the area. Rocky's specializes in the
freshest fare available and the raw bar
seafood is one of the highlights of the
restaurant.
Menu choices range from fresh
Island Creek oysters to steaks, seafood,
duck and whatever looked freshest at
themarket that day.
The new Kodiak Room with sports
on high definition flat screens is also a
hit with localswho frequent Rocky's.
The service is always impeccable
and the menu demonstrates that
Rocky has earned his reputation as a
first-class chef.
The restaurant offers an early bird
menu for diners from 4-5:30 p.m.
Monday through Friday and from 1-
5:30 p.m. onSundays.
Station 885
885 Starkweather
Old Village, Plymouth
(734) 459-0885
The Costanza family continues to be
on the right track, serving the sur-
rounding communities for more than
25 years.
The family prides themselves on a
fresh menu but never forget the tradi-
tional dishes which have made Station
885 part of countless family events and
celebrations.
The restaurant is located adjacent
to the railroad tracks in historic Old
Village and the theme seems appropri-
ate. Youngsters of all ages are always
delighted when the bell sounds for an
oncoming train passing by. The electric
model trains also add a special ambi-
ence. Several private room are avail-
able for private parties, meetings and
celebration.
Station 885 is open from 11 a.m.
until midnight Monday through
Thursday and from 11 a.m. until 1 a.m.
onFriday andSaturday.
The restaurant also offers a special
Sunday Brunch from 10 a.m. until 2
p.m. which includes various breakfast
items, prime rib, fresh shrimp, salads,
fruits, made-to-order crepes and
omelettes and countless other items.
Station 885 offers live entertain-
ment beginning at 7 p.m. Wednesday
through Saturday and Trivia Night
begins at 7 p.m. Thursday.
The trackside patio is open all day
every dayweather permitting.