arts & life the b e s t o f e ve r y t h i n g Where’s Jim? Successful restaurateur found another suburb for his dining operation. W hen he owned and operated restau- formerly known as Larco’s Italian Chophouse, rants in Metro Detroit’s northwest owned by Mark and Susan Larco, whose area, a big question was always retirement hopefully puts only a temporary asked about what he had on special that day. halt to use of the fine restaurant name. Today, the question is, “Where is Jim Sage?” On the foyer wall was a picture of Mark’s … For years, people have been asking if he was dad, Pete, and uncles Nick and Mike, from still in the restaurant business and, if so, where? the Six Mile and San Juan, Detroit, days, Jim’s Sajo’s restaurant on Moravian, near when their Larco’s restaurant continually Garfield, Clinton Township, is celebrating its drew so many rave notices for its wonder- 15th year at the locale. ful Italian food … Pete heading the kitchen, Danny Raskin Those who knew were not surprised that it Mike boss of the bar and Nick handling the Senior Columnist is at a location where nine other operations butchering chores … all always available, too, had failed … They were aware that Jim loved a for whatever else was needed. challenge … And apparently this was one that he loved, Mark and Susan’s son and Pete’s grandson, Pete Jr., regardless of where it might be located. headed the kitchen at Big Beaver Tavern and, before it, It has been a decade and a half since Jim left one neck Larco’s Italian Chophouse in Troy … When it comes to of the woods and remained at the same spot in another cooking, Pete is a wonderful chip off his grandfather Pete’s … Maybe he’s tired of running all over or so happy with talented shoulders. the success of his latest challenge … Perhaps, every year Before joining his dad and mom, Pete had attended brings another “We did it!” sense of accomplishment with the Culinary Institute of America in Hyde Park, N.Y., and no desire to move anymore. interned at New York’s prestigious Le Cirque restaurant. Back in the 1980s, Jim was buying distressed restau- SECOND EDITION of the L’Chaim Jewish menu that rants, fixing them up and selling them … Remal’s, Alia’s, now accompanies the regular Italian fare at Andiamo Sageo’s, Signature, etc. … Today, his Sajo’s is not strange to Bloomfield, Telegraph just south of 15 Mile, reveals a be on a site where multiple restaurants had failed. favorite of Martha Stewart and Chef Emeril Lagasse on Sajo’s is open Monday-Thursday, 11-11; Friday and TV’s Food Network, smoked salmon cheesecake appe- Saturday, 11-midnight, Sunday, noon-10 … Seating is tizer … Other new items include chopped liver appetizer, 175 in the dining room, plus 25 in the lounge with 12 bar entrees of lamb khoresh, salmon encrusted with falafel, stools. Yemenite spiced chicken and apple honey Jim always took much pride in the beef brisket, same brisket as used in corned menus that his restaurants put out … beef … Roasted vegetable tzimmes is also And the one today is no exception, with featured by Executive Chef Bill Hall. eggplant Napoleon, scallion-encrusted READER MINI REVIEW … from fillet of sole, ribs, salmon, Italian chicken, Susan Sherbow … “A short while ago, we coconut shrimp, perch, etc. … just about visited Selden Standard restaurant on all of them favorites of his throughout the Second Avenue in Detroit, where Mark and years. I enjoyed the small plates presentations. Will he come back to the side of town Because the plates were various sizes, the where his greatest previous dining con- knowledgeable server guided us in order- quests have been achieved? … Don’t bet ing the best sizes for our appetites. Our that he won’t. first course, Mark and I did not share. I YOU MIGHT CALL IT just another love beets, which I ordered, and Mark had end of a traditional dining continuation scallops, which I am allergic to. … The closing of Big Beaver Tavern, Troy, “At the bottom of my bowl of bite-size beets was house-made ricotta, which was sweet and creamy. The beets had a very light vinaigrette, and aru- gula added a peppery taste. The pecans and pomegranates sprinkled on the dish brought some crunch. Mark’s scal- lops were brown on the outside and soft, not rubbery, he said, on the inside. His scallops were perched on a luxuri- ous butter sauce with a sweet note to it. “We shared our second courses of spinach and ricotta gnocchi, and steak and frites. The gnocchi was nestled in a parmesan broth accompanied by earthy shitake mush- rooms and crispy prosciutto. Our very tender and juicy hanger steak was topped with the mild onion flavor of shallot butter, and we thoroughly also enjoyed the thin and crispy frites. It is certainly a restaurant that we defi- nitely will go back to.” OLDIE BUT GOODIE … Morris had fled his native country and sold his assets and made five sets of solid gold dentures with his cash, well above the limit he could bring into the United States. When he arrived in New York, the customs officer asked why anybody would have five sets of gold dentures. Morris explained, “Jews who keep kosher have two sepa- rate sets of dishes for meat products and dairy products, but I am so religious I also have separate sets of teeth.” The customs officer said, “Well that accounts for two sets of teeth. What about the other three?” “Very religious Jews use separate dishes for Passover as example,” said Morris, “but I am so Orthodox, I have separate teeth for Passover meat and Passover dairy food.” The customs official shook his head and said, “You must be a man of very strong faith to have separate teeth for meat and dairy products and likewise for Passover. That accounts for four sets of teeth. What about the fifth set?” Morris looked around and spoke softly. “To tell the truth,” he said, “once in a while I like a ham sandwich.” CONGRATS … To Emily Rogow on her 80th birthday … To Ed Greenfield on his birthday … To Florence “Flo” DeVault on her birthday … To Ed Sosnick on his birthday … To Marilyn Frommer on her birthday … To Mert and Helene Robbins on their 57th anniversary. * Danny’s email address is dannyraskin@sbcglobal.net. Jim Sage $ 48 1 Hour 10% OFF Massage or Facial FREE HYDROLUXE MASSAGE WITH PURCHASE Valentine’s Special! Consists of a 50-minute service and time for consultation. Normal rate $89. First time customers only. See spa for details. Expires 2/29/16. 150 $ TOTAL BILL Excludes tax, tip and beverages. With this ad. Banquet Services not included. ($252 VALUE) Dine in or Carry out. Expires 1/31/16 RENEW PACKAGE 1 Hour Specialty Massage WEST BLOOMFIELD (248) 785-3645 6563 Orchard Lake Rd. West Bloomfield, MI 48322 1 Hour VIP Facial The Eye Treatment Scalp Treatment /RCHARD ,AKE 2D .% CORNER OF -ILE s /PEN $AYS A WEEK FOR LUNCH DINNER Next to Plum Market at Maple and Orchard Lake Rd. 000000 40 January 7 • 2016 Brass Pointe Food & Spirits 2062310