Scanned image of the page. Keyboard directions: use + to zoom in, - to zoom out, arrow keys to pan inside the viewer.

Page Options


Something wrong?

Something wrong with this page? Report problem.

Rights / Permissions

The University of Michigan Library provides access to these materials for educational and research purposes. These materials may be under copyright. If you decide to use any of these materials, you are responsible for making your own legal assessment and securing any necessary permission. If you have questions about the collection, please contact the Bentley Historical Library at bentley.ref@umich.edu

November 07, 2013 - Image 52

Resource type:
The Detroit Jewish News, 2013-11-07

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

metro >> out to eat

Where's he (Corned) Beef?

on eir favor' e • e is.

New Treats In Midtown

Midtown Detroit's Melt, an espresso and gelato shop on 4160 Cass
Avenue, opened for business Oct. 22. Discover signature coffee
drinks, premium gelato and a variety of other delectable treats!
Open weekdays from 9 a.m.-9 p.m., Saturday until 10 p.m. and
Sundays until 6 p.m. Find it on Facebook.

New Brewery in Warren
Falling Down Beer Co. (2270 E. 10 Mile Road in Warren) is one
of Southeast Michigan's newest breweries. It doesn't look like
much from the outside, but inside you'll find great beer and food.
According to one Yelp review: "The beer is awesome. The food
is fantastic, and the booths and the atmosphere suck:' Try the
brewery's most popular beer — Ninja Chicken, an American pale
ale customers seem to love. The owners have plans to upgrade the
facilities to create an "indoor beer garden:'

Marais Opens In Grosse Pointe

Chef David Gilbert recently opened his new Grosse Pointe
restaurant Marais, expected to be one of the year's most
spectacular new dining destinations. Don't look for the menu
online. Marais does not have a website, and Gilbert said he does
not plan to create one soon. However, he said, guests can expect
very seasonal dishes made with "wonderful local products" and
"the influence of my French techniques" Marais opens at 5:30 p.m.
Monday-Saturday and accepts reservations through 10 p.m. (17051
Kercheval at St. Clair; 313-343-8800)

New Bistro In
Birmingham's the Stand Gastro
Bistro, (34977 Woodward Ave.)
the new restaurant headed by
Cuisine's chef/owner Paul Grosz,
recently opened. Diners can
expect modern American cuisine
in a bistro/brasserie setting
delivered with capital service as well as hand-crafted beers, great
boutique-price wines and a mixologist on the team developing a
nice array of culinary concoctions.

Bagger Dave's Downtown
Bagger Dave's Legendary Burger Tavern will be up and running

in Downtown Detroit with a grand opening at 11 a.m. on Sunday,
Nov. 10. The restaurant, located at 1224 Randolph St., announced
that during its first week, 10 percent of profits will be donated to
the Children's Leukemia Foundation of Michigan.

Detroit City Distillery Gets Green Light
Detroit City Distillery (2462

Riopelle St. ) has been approved
by the city of Detroit. It is still in
the process of getting approval
from the state and completing the
build out of its space. Look for it
to open in Spring 2014. Detroit
City Distillery creates small batch
artisanal whiskey, gin and vodka using the finest local ingredients
sourced directly from farms near the distillery and tasting room
located in Detroit's famed Eastern Market.

Sweet Lorraine's Coming To The Ren Cen

As Detroit reinvents itself and a wave of companies bring their
employees to the city, a new concept in fast casual dining will be
added to the GM Renaissance Center — the first Sweet Lorraine's
Fabulous Mac n' Cheez! franchised location, expected to be
completed by February 2014.


November 7 • 2013

Vivian Henoch

Special to the Jewish News

stop for a real Detroit deli experience. Unbeatable in
Corktown!" —Joshua Kanter, NextGen Detroit asso-


I is all a matter of opinion (and taste, of course), but
ask Jewish Detroiters to weigh in on the best deli
corned beef sandwiches in town, and sure enough,
you'll get dozens of hotly contested, delicious answers
... with mustard on rye and a kosher dill on the side.
Here are just a few:

Steve's Deli
"I'm a New Yorker, so if you choose to publish this, it
may have to be under a smoked meat pseudonym. I
confess, for pastrami I am in love with Steve's. I have
been known to say that it's funny, if not ironic, to actu-
ally leave NYC to get a good pastrami sandwich. But
it's true. I also have been known to concoct ways to
change entire travel
plans just to get the
Russian dressing
from Steve's Deli
through airport
security. I haven't
traveled with hair
care products in 20
years, but have had
to get the special
2-ounce contain-
ers and ask for
special screening
just so I can put
that dressing on a
Bob Willow, manager at
sandwich for lunch
Steve's Deli, proudly shows
on Monday after a
off a corned beef sandwich.
weekend in Detroit
"One of Steve's
sandwiches even
made it as far as Johannesburg on a business trip. I ate
half on the plane and the other half made it to my hotel
mini bar fridge where I had it the next day:'
— Pastrami-Free in NYC, (aka anonymous brother-in-
law to Julie Yaker, Federation associate at JBaby)

Hygrade Deli

"I'm a huge fan of Hygrade's corned beef hash. With
an atmosphere that screams authenticity, (unchanged
"since 1955" as the sign says) this place is my go to'

"The reubens at Hygrade Deli are the best I've ever
eaten. With a perfect balance of Sy Ginsberg's corned
beef, sauerkraut, cheese and Russian dressing, ifs
a perfect meal for my Irish /Polish palate" — John

Hardwick, Federation's associate director of digital

Plaza Deli

"Plaza Deli. I love my (requested) lean corned beef on
the warmest, thick-sliced, hard-crust rye order, shout-
ed out at the cafeteria-style, high-energy deli. It makes
it taste better in that environment! — Ruthann

Pearlman, graphic designer at Federation

Memories of the Modern Deli

"Fond Detroit memories: My husband's favorite place
for corned beef was the Modern Deli on Fenkell
owned by Richard Krugel's father, uncle and grand-
mother. They sliced the corned beef by hand and it
was fabulous. The ambience was about a '4 on a scale
from 1-100: according to my husband, Mickey, but it
had real charm. Every day the price was different and
there were no written receipts" — Sharon Alterman,

archivist at Leonard N. Simons Jewish Community

Memories of Unique Kosher Catering

"I'm happy to tell you where I would go for my favorite
corned beef sandwich as long as you can guarantee
that my favorite cardiologist (and self- proclaimed
vegan health guru) Dr. Joel Kahn won't read this.
Unfortunately, there aren't a lot of options for a really
good kosher deli sandwich in Detroit, so most often I
would make myself a nice salad at home with kosher
deli meats.
"If I wanted a nice hot corned beef from a restau-
rant, I headed to Oak Park to Rita Jerome's Unique
Kosher Carry Out. They sliced the meat very well
there, and they gladly put it on a salad so I could
forgo the extra carbs from the bread. Their meat
was fresh and very tasty (and they had a few booths
for dining in.)"
(Note: Rita's closed recently; another kosher res-

More About Corned Beef

• How is corned beef made? The meat – usually brisket – is cured by injecting and marinating

it with a brine made of curing salts, flavorings and water.
• Why is it called corned? The salt once used to cure the meat came in small, hard pellets that
resembled corn kernels, so after it was cured, the meat was said to be "corned."
• What's the difference between Jewish and Irish corned beef? What we think of today as Irish
corned beef is essentially Jewish corned beef thrown into a pot with cabbage and potatoes.
(Those who beg to differ on this point, please set us straight.)
Back in the day when the Irish and Jews in New York City were relatively new immigrants
from Europe, the Irish immigrants almost solely bought their meat from kosher butchers. The
corned beef they made was from brisket, a kosher cut of meat. Since brisket is a tougher cut,
the salting and slow-simmer cooking process was used to transform the meat into the extreme-
ly tender, flavorful corned beef we know today.
• Did you know? Pastrami is really corned beef that is smoked.

Back to Top

© 2021 Regents of the University of Michigan