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July 18, 2003 - Image 62

Resource type:
The Detroit Jewish News, 2003-07-18

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in online Arts Entertain The ent
Best Of Everything


JN Digest

Selected news and feature stories
from the Detroit Jewish News.

) Back In Time

Look for Alexis P. Rubin's
"This Month in Jewish History"
for July.

) What's Eating
Harry Kirsbaum?



New Article from The New
Republic: Ace of Diamonds

Name the following despot:
In 1991, he invaded a neigh-
boring country, where his
men committed wholesale
looting and massive atroci-
ties. In 1998, he personally
met with a senior Al Qaeda
operative now listed as one of
the FBI's 25 "Most Wanted"
terrorists. He is the single
greatest threat to the stability
of one of the most important
oil-producing regions in the
world. Saddam Hussein? No,
Charles Taylor of Liberia.
Visit the New Republic
channel on www.jewish.com
to read more.

) Looking for Jewish Singles
Online? Whatever you're

looking for, Jewish Connection
has a match for you. Some of
our members are looking for
long-term companions; some
are just looking for casual dat-
ing and friendship. Jewish
Connection Offers:
• Easy, FREE registration
• Over a million members
• More member photos than
any other site in the world
Sign up and meet your match
at vv-vvw.jewish.conn.

__,. 1 il 6"

, •1




g et i s





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Assaggi's bistro features the tastes of many lands.

having fine dining.
f you wanted a glass of
Assaggi's signature soup,
wine, it was brought up
tomato basil, with a flash-fried
from the basement ...
triangle-shaped polenta crou-
where the owners made
ton in the center, has coupled
the vino for customer consump-
with menu items that make
regulars out of first-time visi-
Everything legal with a
license and all ... This was three
And the ciabarta bread, too
years ago, when George Gize
... as well as the focaccia bread
and Josie Knapp opened their
... are made at Assaggi.
Assaggi Mediterranean Bistro
The food is prepared with
on West Nine Mile just west of
many excellent Mediterranean
Woodward in Ferndale.
touches that have leanings toward
This past May 11 was Assaggi's third
Morocco, Spain, Italy, Lebanon, France,
anniversary ... and also included the full
liquor license it received a year ago in
Pistachio and pine nut-encrusted lamb
rack, lamb chops, lobster pizza with
The original restaurant count was 60,
fontinella and ricotta cheeses and sun-
but after taking over the next-door hair
dried tomatoes ... Moroccan-spiced bar-
salon space, seating was increased to
becued duck ... wild-mushroom ravioli
another 40 in a second room.
... chicken Francese ... seared yellow-fin
The dishes served are considered
tuna dusted in Moroccan spices and
Mediterranean fare, but an international
served with dates, apricots, pistachios
touch is more reasonable since so many
and couscous in a lemon-lime beurre
come from a large host of countries.
blanc ... pan-seared veal tenderloin with
A well-appreciated touch is olive oil in
mushroom strudel ... grilled Adantic
a flat plate at the table for delicious dip-
salmon ... filet with port mushroom
glace ... etc.
Assaggi is certainly a far cry from the
Many of the dining items on Assaggi's
Mediterranean Kitchen that George had
menu may sound familiar ... but their
in Troy around 1977 ... part dining on
unique preparations present a far differ-
one side and grocery store on another.
ent look and taste ... The natural flavors
So many different preparations ...
are apparent.
numerous ones not found at too many
It is a seven-day restaurant ... open
other places ... and varied styles on old-
Tuesday-Thursday 11-2 a.m.; Friday and
hat preparations.
That Assaggi name means "the taste of Saturday 5-11 p.m.; Sunday brunch 11-
3, dinner 11-9.
Italian ... which is really a misnomer
Beige linen tablecloths and white linen
since its global dining theme is the true
napkins make a most delightful setting
favorite for so many who have made the
restaurant a come-back delight.
From an open kitchen where an oven
with brick on the inside and stainless
steel on the outer sector is where those
little puffed pita bread satisfiers are
baked ... and the delightfully delicate
Chilean sea bass is excellently finished
after being sauteed.
You won't find too many restaurants
that serve the fresh wild asparagus grown
in Oregon ... or desserts like bananas
Mediterranean ... with vanilla-bean ice
cream and bananas and topping of
chopped pistachios served wrapped in
phyllo dough ... Assaggi makes all its
own desserts.
It is definitely a destination restaurant
... Certainly not where people will come
just for the area, which is not known for


at this very clean restaurant ... Its front
windows, part with glass block, face
Nine Mile Road.
The decor is quiet with a feel of
homey elegance ... And prices are quite
reasonable ... Assaggi is well known to
those who have been there ... People
always looking for places to eat ... and
have yet to visit this true sleeper will find
a dining jewel much-appreciated by its
award-winning belt of Tribute
Restaurant in Farmington Hills.
Executive Pastry Chef Michael
Laiskonis, was again named one of the
10 Best Pastry Chefs in America by
Pastry Art & Design and Chocolatier
magazines ... It is the highest and most
coveted honor in the pastry industry.
He joins other winners this year in a
very impressive list ... This past May,
Tribute's Executive Chef Takashi
Yagahashi was named Best Chef in the
Midwest by the James Beard
NO, THE FORMER Excalibur
Restaurant on Northwestern in
Southfield, wasn't on fire ... Just looks it
from the outside ... Remodeling is slated
SHE HAS BEEN known for many
years as the gal who makes those deli-
cious Marcia Munchies you see at Steve's
Deli and Palate Pleasers in Bloomfield
Marcia Nodel has been making the
caramel corn for 25 years.
She has now taken a new direction in
her life ... Marcia still makes and sells
the luscious snacks ... but is becoming
much better known for her fine talents
as a dog and cat photographer.
Marcia absolutely loves the pets ... and
they love her ... which is good reason in
itself for success in this field ... And
results from the wielding of her camera
and various lenses in so many different

Assaggi owners Josie Knapp and George Gize

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