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Mediterranean Magic

Italian and French flare grace Assaggi’s inspired menu.

T

he two had worked together
a wood-fired oven and much
be answering questions from
in Troy at the former Larco’s
more.
the audience.
Chophouse … and made a vow
It is not an overly large place
Joe’s foray into the even big-
that someday they would be partners in
… the dining room seats only
ger world of entertainment
their own restaurant … He previously had
about 60 and another room 40,
includes a contract to do three
his own eatery, Mediterranean Grill, and
plus four stools at a bar where
more shows later this year and
was head of banquets at Larco’s of Troy
Assaggi makes its own Sangria
into next year at the Detroit
… She had risen from being his waitress
that goes with a well-stocked,
Opera House … Various other
to manager and later as Mark and Susan
complete wine and liquor
star performers will be featured.
Larco’s manager at Larco’s.
assortment … Also, an outside
Tickets are available at
Danny Raskin
Their dream happily came true … and
patio for another 80 or so …
the Detroit Opera House
Senior Columnist
now George Gize and Josie Knapp are cel-
Six-day hours are Tuesday-
ticket office, (313) 237-7464 or
ebrating the 16th anniversary of their fine
Thursday, 5-10 p.m.; Friday-
Ticketmaster.
Assaggi Restaurant on Nine Mile Road,
Saturday, 5-11 p.m.; Sunday, 4-9 p.m.
TRY NOT TO miss the Scintas at
west of Woodward, in
Since Assaggi opened
Andiamo Showroom, next to Andiamo
Ferndale, which even
in 2000, George and
Italia, Warren … Friday, June 17, 8 p.m.
16 years ago was rec-
Josie, one or the other
… It’ll probably be another sellout …
ognized as an up-and-
or both, are always at
They put on a terrific variety show and
coming spot … Their
the restaurant making
are always a Joe Vicari headline act … The
dream included Assaggi
certain that its daily goal group is a Las Vegas biggie and continu-
becoming the much-
of good service, food
ally a tremendous favorite here as well …
in-demand destination
and dining comfort are
Andiamo Showroom phone number is
restaurant it is today …
always maintained …
(586) 268-3200.
One that emphasized
Such love for its custom-
MAIL DEPT. … From Gary Cochran,
Italian- and French-
ers is the reason why res- former owner of Beau Jack’s … “Mary Lou
inspired Mediterranean
taurants like Asssagi are
and I are busy making restaurant rounds,
food made from scratch.
so appreciated … and,
enjoying the food at Beau’s, loving the new
Assaggi is among
still,
much
in
demand.
Pepino’s now in Sylvan Lake, Lakes Bar &
Josie Knapp and George Gize
those beloved dining
WHEN IT COMES
Grille in Union Lake for its turkey burger
spots that are not only
to entertainment and
and Angelina’s Downtown near the Music
known for good food and service, but
fine dining, again there is no stopping
Hall in Detroit for its all-homemade Italian
also for the highly desired ability to eat in
Joe Vicari in his ambitions … Now he
food.
relaxed comfort … Because of this, their
has become a world-wide impresario …
“While in Chicago recently, we ate lunch
excellent presentations of duck, Chicken
In addition to Joe’s Andiamo Celebrity
at Zack Sklar’s new chicken concept called
Francese, lamb chops, calamari, mussels
Showroom, Freedom Hill and Andiamo
Gus’s Chicken. Deep-fried chicken in the
and cioppino are customer favorites, along Restaurants, his new entrance into the
old meat-packing district warehouse. He’s
with gluten-free and vegan dishes … and
global world of entertainment will soon
bringing this operation to Detroit very
other fine entrees.
take place in the Detroit Opera House on
soon.
Few places serve duck … let alone
Broadway, Detroit.
“Beau’s now has a nice outdoor patio
twice-cooked Moroccan-spiced duck with
Joe’s initial experience will be the pre-
seating about 20-30 people with tomato-
pomegranate barbecue sauce and sesame
sentation of award-winning movie star
red umbrella tables, which I was going to
seeds … Also, weekly specials that include Sophia Loren in a one-woman perfor-
have.”
seafood, varied pasta styles, soup du jour,
mance … Wednesday, Sept. 14 … Her
WHO’S WHERE DEPT. … Nikki
etc. … Daily menu features include house- appearance will include personal accounts
Strohs, my wonderful waitress of the early
made potato parmesan gnocchi, Scottish
of life in Italy and Hollywood, her film
1980s at the Red Devil Restaurant, Fenkell,
salmon, veal, scallops, flatbread pizza from career and private memories … Also, she’ll Detroit … Nikki is now behind the wheel

of a U.S. Postal Service truck, with her
usual bright smile … delivering the mail
instead of Yahia Mawari’s delicious food.
QUESTION & ANSWER DEPT. … “Do
you know where we can get a good duck
confit?” … Erwin Emmerman.
(Among my personal favorites locally for
this French classic is the one made by chef/
owner Paul Grosz at his Cuisine restaurant
on Lothrup, Detroit.)
WHILE IN SAN FRANCISCO visit-
ing son Scott, I was told of a Jewish-style
Chinese delicatessen that might be open-
ing there … Something like New York’s
years-ago Bernstein’s on Essex Street … I
recall Joe Chue, owner of former House of
Hunan, 12 Mile, Southfield, when asked
why he doesn’t open one, remarking, “Did
you ever hear of an egg roll made with
chopped liver?”
I can’t recall the one made by Schmulka
Bernstein, but he did have an egg roll
made with a Jewish-recognized ingredient,
and it wasn’t gefilte fish either.
OLDIE BUT GOODIE DEPT. … During
Shabbat services, the rabbi kneels and puts
his forehead to the floor and says, “Before
you, O Lord, I am nothing.”
The cantor looks at him, thinks it
couldn’t hurt, and kneels, puts his forehead
to the floor and says, “Before you, O Lord,
I am nothing.”
Julius Shapero in the fifth row is watch-
ing this and thinks that it was a pretty
good idea, so he goes in the middle of the
aisle, kneels and puts his forehead to the
floor and says, “Before you, O Lord, I am
nothing.”
The rabbi nudges the cantor, “Look who
thinks he’s nothing!”
CONGRATS … To Yetta Weintraub on
her birthday … To Jerry Chudler on his
75th birthday … To Alvin Frommer on his
80th birthday.

*

Danny’s email address is dannyraskin@sbcglobal.net.

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138 May 26 • 2016