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April 18, 2013 - Image 66

Resource type:
Text
Publication:
The Detroit Jewish News, 2013-04-18

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

4f, •



bbyo

Connect

Jump into Sprinp

with

2

BBYO Connect
Events

BBYO Connect Overnight

May 3, 4:30p.m. - May 4,10:30p.m.
BBYO's David L. Bittker Conference Center
Ortonville, MI - Adjacent to Tamarack Camps

Bus departs from the West Bloomfield JCC

Hang out with friends for an overnight
of games, activities, Shabbat services, kosher
food and more with BBYO Connect!
RSVP by April 24 to save your spot!

Cost: $60

Limo Scavenger Hunt

May 5, 2:00p.m. - 5:00p.m.
West Bloomfield JCC

Ride in limos all over Metro Detroit for a
BBYO Connect scavenger hunt!
Cost: $35 until April 24

$45 from April 25-May 3

For all Jewish 6th, 7th
and 8th graders!

RSVP for both events to Danny Bittker
dbittker@bbyo.org or 248.432.5686

66 April 18 • 2013

JN

Z

ack Sklar, a Jewish entre-
preneur on the rise, became
a chef because "food has
always been important to our culture'
He knew from an early age that he'd
graduate from the presti-
gious Culinary Institute of
America in Hyde Park, N.Y.
Returning to Metro
Detroit with a "passion
for restaurants:' Sklar said
he first got into catering
because it "doesn't require
much money to get started:'
His continuing success at
the helm of Cutting Edge
Cuisine in Bloomfield Hills
made it possible for him
to realize his ambition
last year. Sklar's fun and
unpretentious Social Kitchen & Bar in
Birmingham quickly became a favorite
of diners and critics alike.
He will unveil an "upscale, contem-
porary Mexican restaurant" called Mex
this summer on Telegraph Road in
Bloomfield Township. It's at the site of
a former Big Boy restaurant next to the
Jewish Federation Building.
"I'll keep opening restaurants until
I'm 70," said Sklar with a laugh. He's
only 27 now
My friend and I enjoyed the "urban,
eclectic" look of Social Kitchen on our
first visit. Interior design is yet another
outlet for the chef's creativity.
The room's focal point is a black-
board diagram of Metro Detroit inside
a large pig. The legend on the side
lists major cities and various cuts of
the animal. Why? Because "Chefs like
pork:' Sklar said.
Look closely for the old English D
placed diagonally on the animal. The
quirky decor also includes a white
silverware mobile at the check-in sta-
tion and placards of Campbell's tomato
soup cans in varying sizes above the
kitchen window.
Reclaimed barn wood stained in dif-
ferent colors cover some walls and the
floor has colorful wide planks. Dove
gray chairs are opposite bench seating
that has striped, upholstered cushions
available Diners can also eat or drink
at the marble bar in the center of the
room, at several high-top tables or
choose the sky-lighted side space
that's visible to the street.
Tasty and spicy Bloody Mary cock-
tails are promoted at the bar. Spirits

are displayed on the Lucite shelves of a
dramatic, raised ladder. Susan Mueller,
restaurant co-manager with Brent
McDermott, is also director of wine.
The executive chef is Mark Baririch.
"Eclectic, comfort food"
is the ticket at Social
Kitchen & Bar. "I wanted to
create a restaurant where
you could go to eat three
times a week: Sklar said.
"We're for everyone — it
doesn't matter who you are.
We're very inviting. We're
social:'
Our friendly server made
a strong pitch to try the
favorite appetizer: Crispy
Brussels Sprouts. Brought
to table in a "sawed-off"
brown paper bag, we found a crunchy
mass of green leaf sprouts, sliced
almonds, capers, parsley and garlic. It's
a delicious and different item to try.
We took another suggestion and
ordered the Social Salad Bowl. For
$9, a deep bowl of freshly made salad
arrived with our personal choices from
a checklist. The greens include kale
and spinach; goat cheese (fluffy, large
pieces!) and Feta are among five avail-
able cheeses. Almonds, pine nuts and
sunflower seeds are another category.
The Veggies and Stuff — all 19 of
them — included golden beets, which
I loved. My favorites of the five house-
made dressings were garlic-buttermilk
and cider-mustard. Five types of pro-
tein can be added to the salad, includ-
ing crab cakes.
Lunch entrees include fish tacos,
green curry and mac 'n' cheese. At
dinner, Sklar said customers really like
Barramundi Skillet, a no-meat dish
featuring crispy noodles, capers, olives
and a spicy tomato sauce. Also popular
is TV Dinner; bacon-wrapped meat-
loaf, collard greens, potatoes au gratin
and coleslaw are served on a metal TV
tray. New menu items, such as home-
made mozzarella and an application
using beef cheeks, are anticipated.
Another surprise: your check arrives
inside a small jar.



Social Kitchen & Bar

225 E. Maple Road
Birmingham, MI 48009
(248) 594-4200
www.socialkitchen.com
$$$ out of $$$$$

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