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ookstock.

USED BOOK AND MEDIA SALE

SUPPORTING THE NEED TO READ

DRIVE-THRU & DROP-OFF LOCATION
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Sunday, February 23, 2014 - 11:00am-1:00pm

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v■ Ifzm.

Corn

14

TN

N C J

February 20 • 2014

A new kosher restaurant in town kicks
off with a charitable bent.

M

aybe the time is finally right
for a trendy kosher restau-
rant to succeed in Metro
Detroit, just like in New York City and
Los Angeles.
The strongest contender in many
a moon is Kravings of Oak Park. The
new restaurant is on Greenfield Road,
north of 10 Mile, at the former site
of Unique Kosher Carryout. Keeping
roughly the same layout, Kravings was
redecorated with rough-cut slate walls
adorned with framed mirrors. Seating
is limited to 25 at four tables and two
bar counters.
Even before its official "grand open-
ing" on Sunday, March 2 — kicking off
a week of charitable donations to JARC
(see box) — Kravings has
attracted great word of
mouth. I observed near-
constant customer traffic
during lunch and dinner
hours.
Kravings carries the
pedigree of being owned
and operated by Leah
Kohn's Quality Kosher
Catering, a company
founded by her late hus-
band, Paul Kohn.
Their son, Daniel
Kohn, is general manager
of both Kravings and the
catering concern. He grew up helping
his parents and also worked on the
hotel side for Ritz-Carlton in Colorado
and New York.

Kravings Hours

Sunday-Wednesday:
10 a.m.-9 p.m.
Thursday: 10 a.m.-1 a.m.
Friday: 8 a.m.-two hours before
sundown
Saturday: two hours after
sundown-1 a.m.

JARC Benefit

FOR EXACT DATES AND HOURS

www.bookstock.info • 248-645-7840 ext. 365 •

Quality Kosher
Catering team
members at
JARC's annual
bowling event

To help celebrate its grand
opening, Kravings will donate
25 percent of all sales to JARC,
an organization serving people
with disabilities, during the week
of March 2-8. Quality Kosher
Catering caters the organization's
major fundraising events.

11 11 ±

Daniel Kohn, general manager

of Quality Kosher Catering, with
Lee Thomas of Fox 2 and Rick

Loewenstein, CEO of JARC, at Fox 2
studios promoting SpringElation 2013

"Our catering business is for large
events, but we found people wanted
our food for small, home-based
events:' said Daniel Kohn.
"Kravings is a place for them
to pick up good-quality and
fresh kosher products for
home:'
It should no longer be nec-
essary to compromise on what
can be offered either, Kohn
said, because "the kosher
industry has grown in other
cities over the last 10 years:'
Quality Kosher Catering has
contracted with Baltimore-
based Star-K for the last
decade.
"It's the second-largest
kosher certifying company in the
world" after Orthodox Union, said
Kohn. "People from out of town recog-
nize Star K and instantly feel comfort-
able:'
Kravings offers freshly prepared
food for both takeout and dining
in, starting with house-made sushi.
Display cases offer entrees, sides,
salads, fresh fruit, vegetables and
fancy desserts. Deli-style sandwiches,
burgers and soups are listed above a
counter.
Another refrigerated case stores
to-go items, perhaps noodle kugel
and matzah balls. Kravings will soon
introduce its printed menu, website and
call number.
In the early going, Kohn said best-
sellers include two burgers: beef and
brisket.
Nancy Triest of Huntington Woods is
a fan of the triple chocolate rum torte.

Kravings on page 16

