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Like Magic

Striking look of new Beau's an enchanting creation.

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t is rarely an easy task to follow a
dining legend ... and perhaps even
more so when it pertains to what
had become somewhat of a neighbor-
hood standby.
If the intent at the opening of the
new Beau's on Maple Road west of
Telegraph, Bloomfield Township, is to
present a major difference, in decor
also, that ambition seems to have been
achieved.
Ultra-modern has replaced the
English Tudor outdoors, and the
entrance to the new Beau's no longer
faces Maple ... The huge change has
included the front door now facing east,
toward Telegraph ... People enter and
say, "Wow!" as they note the mirac-
ulous-like change ... No more three
rooms seating about 175 ... It is now
one huge, spacious-looking restaurant.
The entire former Beau Jack's has
been completely gutted and trans-
formed into a magic-like castle as the
storybook legend tells.
One of the immedi-
ate needs is lowering
the high noise level,
for which notices by
its booths and tables
explain that such
change will be taken
care of ("IT'S SO LOUD
IN HERE!! Sorry, we're
working on our noise.")
... No windows before, Zack Sklar
and now, plenty to
enhance any need for more lighting and
dining comfort ... A pianist will con-
tinue to be at Beau's as the piano still is
at one end of the bar.
Food is now prepared behind a clean-
looking and highly workable open
kitchen.
The menu at Beau's no longer
includes the homemade coleslaw, which

recipe was given to the late
Jack Cochran, owner with
son, Gary, while visiting in
Florida, by filly Rizzo, owner
of filly's, Frank Sinatra's
watering hole at his best of
friend's place ... Nor the
onion loaf recipe given to
Jack by Tom Norris, owner
of Bobby Rubino's in Florida
... Another style of onion
loaf has taken its place at
Beau's.
Although the white chili
favorite of former executive chef and
general manager Bob Vargo is also not
there, his award-winning original chili
still remains.
Customers may select one side dish
at no extra charge from a choice of 16
to go with their entree (except sand-
wiches) ... The entrees now are very
simple ... from hamburger sandwiches
to BBQ ribs, grilled lamb chops, grilled
whitefish, prime 12-oz. New York strip
steak, 8-oz. filet, grilled
salmon, prime rib, bar-
becued, fried or grilled
chicken, pasta, etc. ... But
all creations seem to own
their own new prepara-
tory identities ... In most
instances quite unlike
others with the same
name.
Choice wines by the
glass, carafe or bottle are
available ... along with selected alco-
holic libations.
A strange look is atop the new Beau's
Grillery menu, "Established 1976" ...
Following the closing of 10 years as
Westerner Beef Buffet, it reopened as
Beau Jack's in 1976.
Beau's Grillery is owned by Peas &
Carrots Hospitality and its owners, Zack

Sklar, Jim Bellinson and Josh
Humphrey, who also own and
operate Social Kitchen and
Mex restaurants.
Personable former Beau
Jack's employees, such as eve-
ning hostess Gina Lyscak and
waitperson Amy Feldman, etc.,
bring a touch of yesteryears to
many.
NEW DINING SERIES at
Local Kitchen and Bar on W.
Nine Mile, Ferndale, features
a new state every week ... and
a new region every four weeks ... The
weekly specials are classic versions of
the local favorites ... and show off Local
Kitchen's excellent abilities ... From
start to finish, they include soups, sides,
breads, entrees, desserts, etc.
"Local to us is more about the feeling
of being local, a sense of place. Local
can be anywhere?' says co-owner Rick
Halberg, "so we did a lot of research
about what's local all over the coun-
try and now have not just a series of
monthly dinners, but 48 weeks of spe-
cials based on what's local in each of the
48 contiguous states."
MENU MEMORIES ... From the
Piccadilly restaurant in the former
Raleigh House ... "If you try to rip off
one of our table menus, it will activate
our electronic menu-stealing machine
which will unlock a cage filled with 124
gossiping women programmed to talk
your ear off for one whole year?'
Also on the Piccadilly menu were ...
"Too much grief and aggravation to
the waitress — 25 cents." "Liver come
back to me — Chopped liver with
onions and chicken fat guaranteed to
come back and haunt you with gas and
indigestion?' "Play it again salmon,
starring barbecued salmon, garnishes,
Humphrey Bogart and Ingrid Bergman?'

and fishy gourmet items called "The
Lox Ness Monster" and "Checky
Chubber and the Platter smoked fish?'
LAST AND ONLY TIME he had a
hole-in-one was years ago in Harrison,
N.Y., at a course overlooking West Point
... That is until recently when barrister
Jeffrey Sherbow shot his ace on the 16th
hole at the Heathers Course at Boyne
Highland ... He smacked the ball 170
yards, using a six iron against the wind.
In Jeff's foursome were also attorneys
Greg Janks, Art Spears and Michael Bars
... Waiting to shoot on the next tee were
Brad Stout and Kevin Cleary, also attor-
neys ... Jeff's brother, Mark Sherbow,
and Adrian and William Spinks
Attorneys Jeff and Mark are the sons
of Bud and the late Murt Sherbow
Former noted restaurant manager Bud's
only claim to golfing boasting was mak-
ing par while playing miniature golf.
OLDIE BUT GOODIE DEPT. ... Jack
was in a particularly bad mood, and
anyone who got in his way was going to
regret it.
He walked into the restaurant and
plopped himself down on a chair. "Give me
a steak well done with mashed potatoes?'
When the order came, Jack screamed
to the waitress, "Didn't you hear me say
`well done'?"
"Why thank you, sir?' the waitress
smiled. "That is the first compliment I
have gotten all day!"
CONGRATS ... To Neal Rubin on
his birthday ... To Bruce Milen on his
birthday ... To Julius Sigman on his
90th birthday ... To Steve Pardo on his
45th birthday ... To Dean Dimitriesky
on his birthday ... To Louise Abrams on
her birthday ... To Lillian Title on her
93rd birthday ... To Geri Margolis on
her birthday.

❑

Danny's email is dannyraskin®sbcglobal.net .

JOIN US
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I

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Between Haggerty & Meadowbrook on the north side

92

September 25 • 2014