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Kosher Thrives In
Oak Park, Southfield

SHELLI DORFMAN
StaffWriter

T

he Oak Park/Southfield
area still has the highest
concentration and oldest
kosher eating establish-
ments in the Detroit Jewish commu-
nity. Here are updates on the four
restaurants now
open:

Taste of Class

Chuck Ehrenreich
says when he and his
wife, Miriam,
opened Taste of
Class in Oak Park
last year, they came
to the business with
no food-service
background, and
have received "on-
the-job training."
They will mark a
one-year anniversary Feb. 1. Part of
the learning process has been to
change and add to the original base.
Expansions to the building have
increased seating from 20 to 90. A
weekly buffet was added, with a
rotating ethnic food focus.
Conference-style tables are con-
ducive to regular meetings and
lunch-and-learns. The restaurant
also hosts other gatherings, includ-
ing showers, birthday parties and
sheva brochot. The family-run, fami-
ly-style restaurant employs 10.

Unique Kosher Carry Out

After seven years in Oak Park,
Unique Kosher Carry Out's owner
Rita Jerome says she knows her cus-
tomers and what it takes to keep
them coming back.
"There is always something new
on the counter, but this crowd wants
to stay with the same food," says
Jerome. Offering appetizers, entrees,
side dishes, sandwiches and soups,
she also makes three-foot-long subs,
salad with grilled chicken strips and
rollups.
Trays are available for meetings
and shiva dinners; vegetarian side
dishes, a cooler full of soft drinks
and fresh packaged soups also are
available.
Booths seating 18 were added last
May to replace a long bar with

NQ
ON

stools. With all eight employees
working full-time, she says the
restaurant is very stable. "We're not
leaving — this is the area right here,
the heart of the Jewish soul."

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Jerusalem Pizza

Open since July 1996, Jerusalem
Pizza offers much more than the
pizza their name
implies, says Soril J.
Sharon, who with her
husband, Aryeh, own
the Southfield restau-
rant.
In addition to 25
specialty gourmet piz-
zas and a make-your-
own pizza, their menu
includes soups, cal-
zones and 13 kinds of
hot and cold s?..id-
wiches.
The last two months
have brought the addi-
tion of vegetarian meals, including
vegetarian chicken-parmesan, vege-
tarian Canadian bacon and vegetari-
an meatballs. The restaurant, which
started with a small counter, now
has added seating for 14.

New York Pizza World

Kerry Silver, manager of New York
Pizza World in Oak Park, says with
pride, "We've been at the same loca-
tion with the same name for the
longest olany of the restaurants that
are still around."
Silver began his career as a
teenage cook at his high school.
With seating for 25, the 7'/2-year-
old restaurant has a varied menu.
Serving primarily pizza, it also offers
sandwiches, four types of salads, egg
rolls and bread sticks. The restaurant
is dairy with dishes that can be
made vegetarian or parve, but that
are cooked with dairy utensils in a
dairy oven.
With a constant focus on low-fat
dining, Silver says the restaurant was
recently awarded its third consecu-
tive Gold Plate Award from Oakland
County for offering such menu
items as cheeseless pizza, baked
•
items like French fries, potatoes and
fish, and low-fat yogurt. New York
Pizza World has posted its menu on
the Web at:
vvww.bcity.com/nypizzaworld

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