Scanned image of the page. Keyboard directions: use + to zoom in, - to zoom out, arrow keys to pan inside the viewer.

Page Options


Something wrong?

Something wrong with this page? Report problem.

Rights / Permissions

The University of Michigan Library provides access to these materials for educational and research purposes. These materials may be under copyright. If you decide to use any of these materials, you are responsible for making your own legal assessment and securing any necessary permission. If you have questions about the collection, please contact the Bentley Historical Library at bentley.ref@umich.edu

June 12, 1987 - Image 25

Resource type:
The Detroit Jewish News, 1987-06-12

Disclaimer: Computer generated plain text may have errors. Read more about this.

Glenn Triest

Kafe Katon's night manager, Roseann ZuBeck, takes a break.

Morris Goodman, owner of Sara's Deli.

and I was surprised to find out how
many of my regular customers were
Jewish, and I would never had known
it," she said. Mrs. Glynn offers a dis-
count on orders for school party treats
placed 24 hours in advance.

PARK: 25170 Greenfield near Ten
Mile Road, Oak Park. Phone —
967-3975. Open 24 hours every day.
Owner Vic Warra has operated the
kosher donut shop and soup counter
under the supervision of the Council
of Orthodox Rabbis since Jan. 1.
There, is counter seating for 20 and a
changing menu of five soups:
vegetarian vegetable, cream of
asparagus, cream of green pea, cream
of mushroom and cream of celery.

Harry Roth, a regular at Sara's, waits for his soup to cool.

troops pay regular visits. Sandwiches,
which are also available to go, include
egg salad, tuna salad, cheese, or
peanut butter and jelly on bread,
bagel or croissant. They serve a varie-
ty of pasta salads, tuna macaroni
salads, and a special vegetable salad
of the day.
On a recent visit Greek salad was
featured as well as zucchini lasagna
and tuna noodle casserole.
All the soups served start with a
Heinz base, and each day a different

employee "creates" the special soup
of the day by adding cheese, noodles
or vegetables to the base stock.
Tomato soup with vegetables was a
hit, as was cream of celery with
noodles and cheese. Fruit in season
and yogurt are available and cereals
are offered for breakfast. Vegetarian
pizza bagels are topped with onions,
zucchini, mushrooms or green pep-
pers. In addition to the regular line
of donuts, Mrs. Glynn features holi-
day treats such as latkes for

Chanukah, honey cake for Rosh
Hashanah and cheese danishes for
How did a family of Baptists,
Catholics and Lutherans add
Judaism to their ecumenical mix by
becoming kosher a year ago? "I'm for
kids," said Mrs. Glynn. "I have five of
my own, and I felt bad when I read
that Jewish children couldn't have
kosher donuts anymore (when kosher
supervision ended at another shop).
I'm more or less catering to children

5564 Drake Road at Walnut Lake
Road, West Bloomfield. Phone —
661-2590. Open Monday - Thursday 8
a.m.-6 p.m., Friday 9 a.m.-1 p.m., Sun-
day 8 a.m.-2 p.m.
The front corner of Don Barden's
butcher shop boasts two booths label-
ed — you guessed it — smoking and
non-smoking. A sign on the wall reads
"Reservations needed after 5 p.m."
and some customers do phone ahead.
Barden added the "restaurant" two
years ago to complement the take-out
deli counter at the rear of the store.
The chalkboard menu reads, "If it's
not listed, don't ask for it — we
haven't got it."
Soup du jour, at 90', might be
chicken, minestrone, beef barley or
chili. In addition to the usual sand-
wiches (corned beef, pastrami, salami,
egg salad, tuna salad, chicken salad
"when the cook feels like making it"),
Franklin offers steak or roast beef
sandwiches for $3, plus a 1/3 pound
burger for $1.75 and the Y2 pound Big
Moishe for $2.50.

Continued on next page


Back to Top

© 2021 Regents of the University of Michigan