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The Best Of Everything
A Dilly Of A Deli
In its 9 years, Steve's Deli has grown into
a dining delight.
ELVIS TO THE MAX
25 Years ago Elvis left the building. Now he returns;
or so you will think, to play for you at Andiamo. It's
Elvis to the Max with Max Pellicano, his Las Vegas
Dancers and special guest comedian Paul Locrichio.
Come sing along with all of your favorite Elvis hits.
GLADYS KNIGHT
Flock and Roll Hall of Fame member, living
Motown legend Gladys Knight performs all her
Grammy winning hits including "Midnight Nth
to Georgia - and "Neither One of ds (Wants to
be the Fist to Say Goodbye) .. . Come see Gladys
Knight in a rare Detroit appearance.
HOWIE MANDEL
A star everywhere you look: television, film
and the stage. comedian Howie Mandel has
been entertaining audiences for years. Come
laugh the night away with Howie, one of
today's most successful comedians.
CHOOSE ANDIAMO FOR YOUR
BAR/BAT MITZVAH, WEDDING,
ENGAGEMENT PARTY, REHEARSAL
DINNER OR ANY SPECIAL OCCASION.
andiamoitalia.com
3/14
2003
90
familiar name ... Dorothy
t started out as a carry-
Moskowitz, who, with hus-
out delicatessen ... But
band Phil, formerly owned
this concept lasted only
the original Embers
three months.
Delicatessen on 7 Mile in
When Steve's Deli took
Detroit and in Bloomfield
over the former R.I.K.'s To
Township.
Go in Bloomfield Plaza,
The front sector that for-
Telegraph and 15 Mile, peo-
merly
housed Elaine's Bagels,
ple were ordering and sitting
DAN NY
wasn't
vacant for long ... It is
on the floor ... It was a sight
RAS KIN
now
the
carry-out area of
to see folks eating their
Local Columnist
Steve's Deli, a sector which
corned beef or whatever sand-
has become quite a strong fac-
- wiches with posterior parked
tor
for
folks
wanting to take out hot
on the hardwood.
dinners
or
dine
in with the choices.
You might say that these customers
Chef
Valeriy
prepares about 10 spe-
sort-of forced owners Steve and
cials
each
day
...
sesame chicken salad
Joannee Hurwitz into their up-from-
with
yellow
and
red
peppers, peapods
the-floor smiles ... What a relief it was
and Steve's Deli's own vinaigrette
to now order at the counter and bring
dressing ... Also chicken prepared in so
food to eat at tables and chairs.
many ways, steamed vegetables, grilled
But this wasn't enough ... The cus-
items,
macaroni, etc.
tomers still weren't satisfied ... They
The
most
requested item on the
wanted to be waited on too ... so Steve
menu
is
probably
the corned beef sand-
and Joannee also added a waitstaff.
wich or plate ... But not too far behind
- Then came the big moment ... five
is something few restaurants have any-
years later ... when Steve's Deli took
more
.... Fresh roasted turkey cut direct-
over the former Machus Bakery locale
ly
from
the bird ... sandwich or plate.
in back ... and added tables and
And
its
homemade chicken soup is a
booths for another 40 ... to make the
standout
...
with a taste and consisten-
seating 80 ... for crowds that have
cy
that
has
gotten
many raves for
never stopped coming.
dine-in enjoyment.
Steve's had already amassed a large
But he way chicken soup is pack-
reputation for its extreme cleanliness,
aged
at Steve's for carry-out is a mas-
good food and an experienced veteran
terful
touch ... No cardboard contain-
staff that was second to very few.
er
here
... Nothing to alter the taste in
David Glickoff came three months
I
after Steve's opened ... after working with
Sally and Jimmy Katz at Katz's
Delicatessen in Oak Park ... and with
Jack Goldberg at Stage Deli in Oak Park:
Since its opening is Dorothy Harris,
whose delicious food is still remembered
from Darbys in Detroit and the original
Brothers Delicatessen in Northland.
Executive Chef Valeriy Israelof came
from Europe ... along with wife Toma,
also in the Steve's Deli kitchen ...
Joannee Hurwitz' training under
George Fredson at Plaza Deli, owned
by husband Steve, was invaluable.
In April 1998 came Stan Snitz, day
manager, and among the locale's top
countermen ... He had been a main
stalwart at Stage Delicatessen and for-
mer owner of Stage in Oak Park ... Jeff
Hirsch, day manager with Stan, came
to Steve's four years ago from Eats in
New York.
Even at the daytime cash register is a
any way ... Carry-out chicken soup is
in glass bottles ... small, medium or
large ... Quite a feature.
Going through 600 gallons of chick-
en soup in a week is considered very
average at Steve's Deli,
And there's the chili made by
Dorothy Harris ... somewhat like the
kind she used to make for Sam Boesky
at Darbys ... Just about every lickin'-
good spoonful of the 200 gallons she
makes weekly for Fridays, Saturdays
and Sundays is eagerly swallowed by
happy mouths.
The baked short ribs reminds one
gent of back home in New York ...
Whenever he comes to this area on
business, if it is a Thursday, the fellow
has the short ribs, which are only sold
on this day ... Not being here then
doesn't stop him from enjoying what
has become a tremendous favorite with
the gent ... He has the baked short ribs
at Steve's Deli sent to him in New York.
Restaurants that have homemade
meatloaf can count numerous thankful
people on its list of customers ... Not
many eateries make their own anymore
... Easier to buy it already made ...
Steve's Deli makes its own, turkey or
beef ... Also its own chicken pot pie,
another item that is mostly pre-prepared
by vendors and then "doctored" as
"homemade" ... True homemade meat-
loaf and chicken pot pie are blessings.
And you won't find many deli-
catessens that also make their own
butterriailk-fried chicken.
Steve's Deli is a seven-day-a-week
operation ... open Monday-Friday 10
a.m.-8 p.m.; Saturday and Sunday, 9
a.m.-8 p.m.
The kitchen is exceptional ... with
its bevy of clean shiny stainless steel
Stan Snitz, Joannee Hurwitz, David Glickoff of Steve's Deli