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February 18, 1994 - Image 128

Resource type:
Text
Publication:
The Detroit Jewish News, 1994-02-18

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

14. aft

Classic Mid Eastern Cuisine
In An Elegant Setting

The Re-Making
Of A Legend

SUNDAY BRUNCH

ALL-YOU-CAN-EAT
11 am - 3:00 pm

$5.95


BUFFET LUNCH

ALL-YOU-CAN-EAT
Monday-Friday
11 am - 3:00 pm

$5.95


DINNER BUFFET

ALL-YOU-CAN-EAT
Monday Only
5 pm - 8 pm
$9.95 $5.95*

*Children 12 and under


Reservations 737-0160

CATERING FOR ALL OCCASIONS

7295 Orchard lake Rd., West Bloomfield

(In The Robin's Nest Shopping Center)

• Since 1939

INN

7618 Woodward Ave.

871 1590

-

OPEN SUNDAYS
12 noon to 9 p.m.

Our Daily Hours ... Mon. 11 a.m.-2 p.m., Tues. Thru Thurs. 11 a.m.-10 p.m.
Fri. & Sat. 11 a.m.-11 p.m., Sun. 12 noon-9 p.m.

(LIGHT SIDE MENU AVAILABLE ANYTIME I

SPECIAL QUALITY PARTIES
UP TO 200

Specializing In: Bar Mitzvahs, Sweet 16s,
Showers, Anniversaries, Retirement
Parties, Birthdays, Weddings, Etc.

Special Appetizer Parties Available

1 -1

BANQUET RATES FOR ALL OCCASIONS)
MIN MINN NMI MI= Imig
lom
Elm

METRO DEmorrs #1 BURGER

I

2 FOR II

GOOD7 DAYS A WEEK
I AT BOTH LOCATIONS I

I

I NOT GOOD WITH ANY OTHER PROMOTION1

his offer Good ANY DAY Thru Feb. 28, 1994

0

Cj

c

w

1—

12

TAVERN

Farmington Hills
Birmingham
38123 W. 10 Mile East of Haggerty 31231 Southfield Road
In Holiday Inn
Just North of 13 Mile
(313) 478-7780
(313) 642-6422
1

MIN M 11=111 MINI MINI 111111al

DANNY RASKIN

A

deli with a legendary
name and a modernistic
twist is beginning to get
things together.
The new owners of Modern
Delicatessen-Restaurant on
Greenfield at 1-696, a block
north of 10 Mile, are a father
and two sons who also love to
cook gourmet style.
Hopes to revive a time-hon-
ored name by Modern's previ-
ous owner failed and Ed Etchen
took over in August with sons
Andy Etchen and Jeremy
Etchen.
It is much to their credit that
they are not trying to relive
those yesteryears with the op-
eration ... Keeping the name
was a wise move ... and their
ambitions to mix the selection
of traditional Jewish foods with
exotic dishes that people can
have without mortgaging the or
homestead, are conducive to a
better way of dining.
Being a family-run restau-
rant has its many attributes,
too ... There is always some-
one watching the store ... In
this case, an owner.
Andy is in charge of daily
operations ... Jeremy, at-
tending the fine culinary
school at Henry Ford Com-
munity College in Dearborn,
comes in the afternoon and
takes over until closing ... Fa-
ther Ed Etchen, an architect
and builder, oversees every-
thing and is at the restaurant
every morning an hour before
opening to meet with Andy and
plan the day ... Ed, Andy and
Jeremy also meet once a week
in the early morn to plan their
week, solve problems and set
policy.
Both Andy and Jeremy have
restaurant experience, working
in kitchens and waiting on ta-
bles since high school ... An-
other of Ed's sons, 11-year-old
George, also gets into the fam-
ily act, helping out with busing
tables and washing dishes
when not attending the Inter-
national School here in Bever-
ly Hills.
And the shorter, inconsistent
hours of Modern's former own-
er are thankfully no more ...
The restaurant, seating 76, is
open seven days a week, 9 a.m.
to 12 midnight.
The Greenfield at 1-696 locale
has had numerous names ...
Katz's, Joey's, Danny's, North-
gate, Deli Unique of Oak Park,
Deli & Co. and the previous
Modern ... Following Matt
Prentice's Deli Unique of Oak

Park, the changes of ownership
have left a lot of room for im-
provement in decor, food and
service.
Modern's interior styling now
is being transformed into an in-
timate, friendly, inviting and
provocative environment ... Its
new color scheme utilizes bold
shades of pink and new wall
coverings create a warm back-
ground.
New fabric panels envelop
four booth areas in front of the
Modern Deli counter-walk ...
One-of-a-kind photographs by
Judith Horwich of New York

favorites and deli standbys at
Modern, is its broiled fresh Lake
Superior whitefish ($5.95) ...
complete with soup or salad,
potato and vegetable, fresh
baked bread and homemade ba-
nana nut cake ... Also gaining
note are the meat and dairy
trays.
Don't be surprised if you
walk into Modern Deli on
Greenfield soon and see daily
specials like veal and crabmeat
in a champagne sauce ...
tournedos de boeuf chicken
scallopini marsala ... quiche
Lorraine ... and many more de-
lightful epicurean dishes.

The Etchens:

Andy, Ed and Jeremy.

were supplied by local photog-
raphy collector Irwin Gershow
... These, along with other wall
hangings, present an interest
level both contemporary and
conversational.
Wine posters are not out of
place ... The new Modern Deli
has applied for a tavern license
which would allow it to serve
beer and wine ... Since this is
Royal Oak Township, and not
Oak Park, which is dry, such
application is in order.
Still also to come soon are a
new sign outside and up-to-date
menus.
The traditional Jewish culi-
nary ability of Ed, Andy and Je-
remy's gal in the kitchen is as
long as her name ... Matta
Perepletchikov ... She makes
those luscious cheese blintzes,
kreplachs, potato latkes, gefilte
fish, stuffed cabbage, matzah
balls, Canadian cheddar soup,
vegetable steak soup, mush-
room barley soup, lo-cal cabbage
soup, borscht, chicken soup and
so much more.
A big seller, along with these

Already on the daily specials
menus are chicken cordon bleu,
veal marsala, fettuccini car-
bonara, chicken Parmesan,
poached Norwegian salmon,
pan-roasted scallops, surf and
turf, shrimp scampi, cajun pas-
ta, chicken marsala, pesto pas-
ta, saute of perch, chicken
Stroganoff, pasta primavera,
rock marinara, garlic lake
perch, spaghetti squash mari-
nara, Hawaiian chicken, stuffed
shells, rock shrimp marinara,
etc. ... plus homespun favorites
like New York sirloin, turkey
loaf, pasta, chicken kabob, rain-
bow trout, Jewish-style pizza,
ground steak, bbq short ribs
and others ... including orange
(orange roughy with orange
wheels and flamed tableside
with grand marnier) ... This is
also a delicatessen with flam-
ing desserts!
The new Modern Deli con-
cept calls for this combination
of traditional Jewish, gourmet
and solid American selections.
An improvement in the wait-
staff has become apparent ... It

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