258E5844
Marc Schechter
David Newman
Caryn Robinson
Unique Entertainment Concepts
proud father, who keeps a
magnetic button with his
son's picture on it attached
to a napkin holder. "I mean,
this kid packs away more
than your average teen-
ager."
Jason's Jammer, the big-
gest sandwich on the Pickle
Barrel menu, is number nine
on the toasted, triple-decker
sandwich list. The Jammer
is actually a four-decker
sandwich laced with heavy
doses of pastrami, turkey,
lettuce, tomato and Russian
dressing. "This kid could eat
it all day; he loves it," Mr.
Winkler said.
Mr. Winkler takes naming'
sandwiches seriously. "My
family loves it plus it adds
something personal to the
restaurant," he said. "To
me, a deli is a family enter-
prise. My friends and family
all have sandwiches named
after them."
Eddie Winkler, 24, who
works in the restaurant with
his father, loves having a
sandwich named after him.
His is Eddie's Entertain-
ment, a unique specialty
combining corned beef and
potato latkes.
"Eddie belongs in
Hollywood," said Mr.
Winkler. "He is always
making us laugh."
Mr. Winkler, who opened
the Pickle Barrel 17 years
ago, also has named sand-
wiches after former
employees.
One of his favorites is
Dubb's Pat Hand, a tuna
salad sandwich on freshly
grilled rye with melted
Swiss cheese, tomato and
bacon.
David Dubbs, now 83, was
a bit of a poker player, Mr.
Winkler said. "He , used to
own Dubb's Country Kit-
chen, and when he sold it, he
came to work for me.
"He's like my grand-
father," Mr. Winkler added.
"And he still comes in
sometimes. Even on crut-
ches. He's an amazing guy."
The Pickle Barrel's first
cook, Faney Ginsburg, is
also immortalized. She is the
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r EN ERATI • N '.'
er,
Faney's Dexter Delight, a
tasty little number made
with turkey, cole slaw and
Russian dressing.
"Boy, was she a
temperamental cook,"
laughed Mr. Winkler. "She
just ruled the kitchen."
Mr. Winkler won't forget
the time one of the waitstaff
spilled a tureen of hot soup
over the floor. "She went
nuts, and everyone kept
slipping on the floor," he
said.
Of course, what kind of
deli would be without tradi-
tional deli sandwiches like
the Dinty Moore, a sandwich
made with corned beef, let-
tuce, tomato and Russian
dressing served on white
toast, and the Reuben, an-
other deli tradition made
with corned beef, sauerkraut
and Swiss cheese, all grilled
to a golden brown.
Morris Goodman, owner of
Sara's Deli, thinks the Dinty
Moore originated in New
York. "It was definitely the
granddaddy of club sand-
wiches," he said.
Mr. Winkler believes the
originator followed the Din-
ty Moore cartoon character
in the comic strips.
Sara's Deli, on the corner
of 10 Mile and Greenfield
roads, makes Dinty Moores
plus a kosher version of the
now-legendary Reuben. The
deli, which is glatt kosher,
makes the Reuben without
cheese, since Jewish dietary
law prohibits mixing meat
with dairy products.
Mr. Goodman also cleared
up the Dolores mystery.
"The Dolores in Dolores'
Worry is my mother-in-law,
and she worries about every-
thing all the time," he said.
Customers love looking at
the names of all the com-
binations, Mr. Goodman
said. "Some people ask
about them, but mostly the
names and descriptions help
them choose sandwiches
they'll be happy with."
Mr. Goodman also likes to
keep his kashrut supervisor
happy, so he created a spe-
cial sandwich for him. The
Mashgiach's Suggestion is a
watchful combination of
chicken patty, burger,
tomato and Russian dressing
on grilled rye.
Then there's Vicki's Kit-
chen, or number 34, which is
not for the timid. It's lit-
erally a little bit of every-
thing slammed into half a
loaf of rye bread, with your
choice of cole slaw, potato
salad or french fries on the
side.
"Vicki's our cook, and she
loves to give people every-
thing," Mr. Goodman said.
Mr. Goodman likes to fit
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Robin's Nest • 7415 Orchard L
THE DETROIT JEWISH NEWS
95