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February 02, 2012 - Image 1

Resource type:
Text
Publication:
The Detroit Jewish News, 2012-02-02

Disclaimer: Computer generated plain text may have errors. Read more about this.

Find out how to reduce them by seeing our ad on PAGE 17

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theJEWISHNEWS.com

A JEWISH RENAISSANCE MEDIA PUBLICATION

» Preserving History

Young leaders named to board of directors of the Detroit Jewish News,
Foundation. See page 8

» Sacred Save

Local man, one of Oskar Schindler's Jews, rescues a 400-year-old Torah
buried in Munich. See page 12

» Wandering Jew

DETROIT JEWISH NEWS

metro

••

.

Young Detroiter makes the leap of faith by making aliyah to Israel, the
land of milk and honey ... and hummus. See page 26

Rejoicing in Israel with a

400-year-old restored Torah

,

>> cover story

metro

New Kosher
Restaurant

Matt Prentice's plan to open
5 eateries includes hundreds of jobs.

Shelli Liebman Dorfman I Contributing Writer

W

ith the planned opening of five new restaurants
— including a kosher one — the Matt Prentice
Restaurant Group is set to double its staff, hiring
400 additional employees by summer.
"We are going to create a lot of jobs for a little company
like ours," said the business's CEO Matt Prentice. "We've had
mass expansions before, but nothing like this. I've never
been more excited than I am right now, and I've been doing
this for a long time."
Plans are for the still-
unnamed kosher bistro to
open in the Huntington
Woods-Berkley-Royal
Oak area.
"We chose the location
because it is in a busy
Jewish and non-Jewish
area that is near the
_
observant Oak Park and
Southfield neighbor-
hoods:' Prentice said.
It will be a meat res-
taurant supervised by
Matt Prentice
the Council of Orthodox
Rabbis of Greater Detroit
(Vaad).
With other area kosher eateries on the more casual side,
Prentice hopes to attract regular diners as well as those look-
ing for a place for a special dinner or more formal business
meeting.
"We will serve lunch and dinner and probably brunch
on Sundays:' he said. "We are trying to keep it affordable
with chicken and less expensive cuts of meat:' Appetizers,
soups, salads and desserts will be a la carte, but dinners will
include seasonal vegetables, a starch and artisan breads.
"Butchering will be done on site Prentice said. "When we
start with a whole kosher chicken, the carcass can be used
for chicken stock. We cook from scratch with everything
very natural; no additives or short cuts."

Will ties that bind keep young leaders
active and giving at home?

Bill Carroll I Contributing Writer

STORY ON PAGE 16

Years

1942 - 2011

Covering and
Connecting
Jewish Detroit
Every Week

1

8 0880

93.363 5

CONTINUED ON PAGE 14

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