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 IN II Birmingham Birmingham's the Stand Gastro 11.111111.0.1 111111MINI STAN D1 Bistro, (34977 Woodward Ave.) the new restaurant headed by Cuisine's chef/owner Paul Grosz, gib 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. 52 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- ciate 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 media 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 Archives 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.