Where We Eat!
32654 Franklin Road
(south of 14 Mile Road)
Hours: Mon-Sat: 8 a.m. - 9 p.m.
Sun: 8 a.m. - 6 p.m.
Meals with harvest
as summer says
Layered roast eggplant salad
Special to the Jewish News
here's a definite nip in the air. Though the days are still warm, it's beginning
to become apparent that fall is, in fact, on its way. With mills producing
cider and hearty mums blooming in seemingly every pot, we begin to actual-
ly want warm, heartier foods.
The High Holidays, though "early" this year, are soon to be a memory, even with the
mercury inching to Indian summer temps during the day. Look closely and you'll
notice leaves already falling, the season advanced because of our extra-scorching, dry
While we may not be ready yet to pull on boots and heavy sweaters and dive our
spoons into stews and thick soups, we're beginning our transition into hot dishes. It's
almost like getting our wool clothes out of storage.
Luckily, there's still time to take advantage of autumn's abundant harvest vegetables.
The following recipes feel like fall,
but still have a little summer
Cooked in a light sauce, this
veal is hot, yet fresh. Lamb, often
associated with spring, is satisfying
with aromatic herbs.
There's seldom a zucchini
shortage this time of the year, so
use some in this interesting fritter
recipe that's studded with sesame
Even if you feel cold weather is
far away, you can still prepare and
Cuisine type: American/Mediterranean
Highlights: Complete to-go dinners includ-
ing a great variety of prepared dishes, New
York-style pizza, Zingerman's bread, and com-
plete market selection.
Vegetarian: Carly-out choices vary daily. We
found sesame noodles, cracked wheat salad and
falafel, along with baked salmon, tuna with
capers and rainbow trout.
Atmosphere: Newly remodeled and remi-
niscent of gourmet food markets found in
New York and the Hamptons.
Liquor: Wide selection of wine and spirits.
Service: family-owned, very attentive.
Price range: What
you'd expect from a
small gourmet mar-
ket, but watch out
for some of the
pricier produce and
prepared dishes (the
tasty beef tenderloin
is $24.95 a pound!).
Who eats there:
ple, workers from
ahead for pizza,
dinners. Holiday and
party catering is also
Basket of Franklin
has been totally ren-
ovated with stainless shelving, granite coun-
ters and a restored tin ceiling dating back
105 years. There is a complete and beauti-
fully displayed selection of fresh produce in
the front of the store. A counter filled with
prepared foods, fresh seafood and meats line
the side. Gourmet essentials like olive oil
and high-end pasta sauces are available on
the limited shelf space, and basic necessities
such as milk, eggs and ice cream are in the
CARRY-OUT on page 88
FALL on page 88