Community

• ,fiteda,

I,' •

0„„

NC

C

?auf gabzi

Oalstorti euthirr

qa:Mf ik,

Taut Cicchint
jor LAtett

Suits • Sportcoats
Tuxedos • Slacks • Shirts
Topcoats Raincoats
Shoes • Sweaters • Socks
Ties • Cuff Links
Custom Buttons

Yehuda, Miriam, Leah, Chuck and David Ehrenreich at Taste of Class.

Ask for Sheila Bluin
Fashion Consultant

Taut Ciccitini
: (-Women

Skirt Suits • Pants Suits
Blazers • Slacks • Shirts
Topcoats • Accessories

PERSONALIZED SERVICE
IN YOUR HOME, OFFICE
OR IN OUR SHOWROOM

BY APPOINTMENT

271 MERRILL
BIRMINGHAM • 48009

(248) 646-0535

The Detroit
Jewish News
speaks to your
interests and
your concern

AP '

Drraorr, -
morns

1/28
2000

38

To order your subsOlVon or aVit s
for family or friendsiiiiftfas
,ate•ft*

421

Center Cafe in the Jewish Community didn't come from tradition in their
family but now it is more important."
Center in West Bloomfield. He cites a
Rabbi Krupnik says there is a
lack of experience in food service as a
degree of success in those who focus
downfall for the restaurant, which
on serving the entire community, and
lasted under a year.
not only the Orthodox.
Linker, a kosher caterer for 10
Unlike many other cities, Rabbi
years, sees more casual parties being
Krupnik says,
planned and an
specifically
citing
increase in requests for
New
York
and
carryout meals. "I just
Toronto, Detroit's
can't live for Saturday
Orthodox popula-
and Sunday. We have
tion is substantially
to branch out," he
smaller. • Kosher
says; explaining why
restaurants do not
he's opening Sperbers
get by selling only
Gourmet Delight in
chicken soup,
the new Whole Foods
borscht and kasha
Market at Orchard
varnishkas,
he said.
Lake and 14 Mile
Marty
roads.
— Jerry McVety
Goodman (Sara's
Jerry McVety
Glatt Kosher
agrees. President of the
Restaurant was
consulting firm of
named for his mother, Sara Tugman)
McVety and Associates in Farmington
said the restaurant attracted out-of-
Hills, he writes professionally about
towners, suggesting that our commu-
trends in the food business industry.
nity doesn't find the necessity to go
"So many of us don't have time to
out as much, but those visiting from
go home and prepare food anymore
cities where there are a lot of kosher
— it's easier to eat out now," he
restaurants look for them when travel-
said. He questions, however, "how
ing. But, he adds, Detroit does not
big is the market and how long can
get a lot of Orthodox out-of-towners
we sustain it?"
like Chicago or New York do.
McVety says the emergence of new
Goodman says with the ba'al
kosher restaurants is a trend. "I
(return to observant
teshuva
wouldn't go deeper than that right
Judaism) movement in our area hav-
now, but there is a signal that it is
ing grown, especially among the
going to get stronger.
affluent, those coming from non-
He sees the new generation as a
observant backgrounds are used to
"strong Jewish population who maybe

The emergence
of new kosher
restaurants is
a trend.

"

going out to eat, and will patronize
new kosher restaurants. He adds that
the 100 days a year lost to Shabbat
and holiday closings make it diffi-
cult to operate a successful kosher
restaurant.
Rita Jerome of Unique Kosher
Carry Out says her clientele is only
30 percent Orthodox. She adds that
Detroit "is not full of Orthodox busi-
ness people looking to meet one
another for lunch."
The sign in front of La Difference
displays the word "kosher," but in
Hebrew only, advertising the fact
only to those for whom it makes a
difference.
The restaurant's owner, Paul Kohn,
says, "We haven't tracked the makeup
of diners. But we like being the
bridge where every member of the
community is easily embraced, not
clobbering them with any one con-
cept. The restaurant is a food estab-
lishment devoted to quality food, a
really nice ambiance and a beautiful
presentation where Jewish is a part of
the ingredient, but it isn't an over-
powering taste."
He says, "For some, kosher is a
pejorative term when it comes to
food" — and he hopes to change
that.
He thinks the time is now. "The
pre-baby boomer generation never
thought about eating out, the baby
boomers want to, but the next gen-
eration, who grew up with fast food
already in place, really wants it." 111