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April 26, 2012 - Image 31

Resource type:
The Detroit Jewish News, 2012-04-26

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Berkley area diners get lucky.

By Esther Allweiss Ingber

pour investors with a

wealth of experience in
i restaurants decided that
a long-abandoned Denny's
in Berkley —Woodward at
12 Mile Road, to be exact—
would be the perfect spot for
a joint venture.They guessed
right. Crispelli's Bakery & Piz-
zeria has been bustling since
opening in early March.
Every element is spot-on
here, from fresh, tasty food
for dine-in or carry-out to
Cripelli's has the first natural gas stone oven in Michigan.
updated retro decor, afford-
Artisan breads are baked daily.
able prices and responsive,
capable staff. Doors open at
10 a.m. daily.
Mediterranean, including chicken
General manager Ron Nussbaum
and feta cheese, and Margherita, with
keeps the place humming, but the
tomatoes and basil.
partners are hands-on, too, starting
Four soups are available, includ-
with owner Mark Artinian, founder of
ing Tomato Bisque, which has Roma
Bosco Pizza Co. The other bus-
tomatoes simmered in chicken stock,
iness leaders are Glen Willson, owner
onion, garlic and oregano with a hint
of Willson's Pub 'n Grill in Commerce
of cream. My minestrone was chock-
Township, and Joe and Ken Morelli,
full of veggies in a savory broth fea-
pizza pros who've operated multiple
turing white beans, pasta and pesto.
Papa Romano's stores.
Get different tastes and save
Crispelli is a "fast-casual eat-
money with a combo: cup
ery"— a growing industry
of soup plus half sandwich
concept, according to
or half salad (Caesar or
Willson. Instead of
house only). My colorful
table service, guests
Crispelli (house) salad was
order at separate
dressed in a light-tasting, red
counters designated
wine vinaigrette.
for pizza, salads, soups,
My favorite among Crispelli's five
sandwiches and bakery. It's a cafete-
deli sandwiches is flank steak on
ria, Italian-style, where food is made
sourdough bread. Panini sandwiches
before your eyes. Guests check out at
are grilled with Parmesan butter. My
a central pay station.
friend enjoyed her grilled vegetable
People like the system, he said, be-
panini, but wished for roasted red
cause"you're in control of your time
when you're here!'
Timothy Kitzman, director of bak-
The pizza oven behind a white
ing, rises early to make artisan breads
marble counter is front and center at
and other leavened goods. He has
years in the business, as does Execu-
"We have the first natural gas stone
tive Chef Steve Lindemier, whose
oven in Michigan,"Willson said."It was
resume includes Ellwood Bar & Grill
designed in Italy and assembled in
(Detroit) and Bay Pointe Golf Club
San Francisco!'
(West Bloomfield).
The Morelli brothers developed
Gourmet and convenience items,
their own dough for the oven, turn-
including beer and wine, are sold
ing out two sizes of Authentic Italian
in Crispelli's marketplace. Once an
Thin Crust (East Coast-style) pizza or
expansion is completed across a
the Deep Dish (Detroit-style) variety.
covered alley, guests will be able to sit
Topped with tomato sauce, mozza-
with an alcoholic beverage. Ey
rella cheese and up to three toppings,
pizza comes hot to the table in a
paper bag.
One of six available gourmet pizzas,
White Pie is really delicious. Spread
28939 Woodward
over the thin crust are mozzarella,
Berkley, MI 48072
extra virgin olive oil, minced garlic,
Parmesan Reggiano and Romano
cheeses, roasted garlic and artichoke
$ 1/2 out of $$$$
hearts.Two other gourmet pizzas are


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RED TIM I May 2012 31

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