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For Great Seafood, Head For The Hills!

Dine at O’Brien’s Crabhouse in Auburn Hills for unique ocean delights.

A

fter purchasing the restaurant
outright as only a 26-year-old,
he was given all the keys by his
partner at the time, Al Werthman, who said
to him, “Well, Dan, now you can be the new
busboy.”
But Dan Dunsky was already its only
operator … plus being the maintenance
man, bookkeeper, head chef, market-
ing director, host, etc. … And still is …
However, today it is also with the dedicated
major help of a 16-person staff of employ-
ees.
First thing Dan did was change the name
from Fran O’Brien’s Crabhouse to plain
O’Brien’s Crabhouse … in the Auburn Hills
Plaza strip center on Opdyke between
South Boulevard and Auburn.
“While doing all those
chores, I never could believe
how complicated it was run-
ning a restaurant almost by
yourself,” says Dan. “One
might think that the restau-
rant business is only about
food. As I have come to learn,
it is also so very much more.”
O’Brien’s Crabhouse, now
celebrating its 26th anniver-
sary, has long been considered
among the tops in Michigan
Dan Dunsky
for smaller-sized seafood din-
ing establishments, especially
with menu items not seen
anywhere else … And since his takeover,
Dan has done the necessary remodeling to
make up for any neglect that might have
happened earlier … New men’s and wom-
en’s restrooms, new dining room furniture,
silverware upgrades, use of cloth napkins
instead of paper, etc.
Even dishes like stuffed shrimp, Shrimp
Mozambique, deviled stuffed clams, which
have been upgraded, etc. … Best-sellers

still include perch piccata,
Steven Lelli’s Inn On the Green,
Seafood Diablo, baked scal-
between Halsted and Haggerty,
lops and other desired seafood
Farmington Hills … First one
cuisine … Customers also love
will be seafood … followed
O’Brien’s Trout Siciliano, and
by Northern Italian, Southern
sauteed shrimp with garlic and
France, etc. …June 27 theme
its side of pasta provencal.
will highlight a Shore Dinner …
O’Brien’s Crabhouse, by the
with the courses including oys-
way, is the only restaurant
ters, soft-shell crab, lobster and
Danny Raskin
in Michigan that serves real
a blueberry dessert.
Senior Columnist
Ipswich clams like the ones
MAIL DEPT. … “A short
found in Boston … Mondays
while ago, a new ice cream shop
and Tuesdays are big feature days that so
[Cool Jacks] opened in Sylvan Lake, about
many people longingly await with salivat-
a quarter block from the new Pepino’s loca-
ing taste buds … Its Snow Crab Feast of
tion. Mary Lou and I live in Sylvan Lake,
2½-pound succulent beauties that Dan
and all the neighbors have been talking
has on those days for the same price as
about it. We went there recently, and it was
1½-pounders.
packed. We split a home-baked oatmeal
O’Brien’s Crabhouse
cookie with homemade banana cake ice
is a big favorite by many
cream, and it was incredible.
during the soft-shell crab
“I introduced myself to the owners, Josh
season, which runs each
and Jill Charlip, who were working the
year through Aug. 15 …
counter, and he remembered me from Beau
Lobsters fresh from the tank Jack’s. Mary Lou and I ran into a bunch
are served in June, July and
of former Beau Jack’s customers who had
August … Folks can also
come there after dinner at Pepino’s and
get smoked baby back ribs,
everyone was commenting on what a hit
New York strip steak, grilled this place is!” … Gary Cochran, owner of
chicken breast, etc.
former Beau Jack’s, Bloomfield Hills.
Seating is still less than
REMEMBERING ALI … “In the late
100 plus 12 stools at the bar
1980s, I owned a pizza, pasta and ribs car-
… seven-day-a-week hours
ryout in Troy. I delivered a huge order to
are Monday-Friday, 11 a.m.- the Boston Celtics basketball team staying
10 p.m., Saturday, 4-10 p.m., at the DoubleTree Hotel. While in the eleva-
Sunday, 4-9 p.m.
tor, someone said, ‘Wow, that food smells
O’Brien’s Crabhouse seafood restaurant is awfully good.’
striking with its mostly authentic artifacts
“Without looking up, I handed him my
of truly interesting adornment … Many of
card and a menu. When I got back to the
the decor items have been brought up from restaurant, Muhammad Ali had personally
diving expeditions … surrounding a won-
placed an order for himself and his entou-
derfully good-tasting adventure.
rage. I brought it to him at the hotel, and
FOUR-COURSE THEME DINNERS
he later called to tell me that it was the best
will be featured twice monthly, as of June
barbecue ribs he’d ever had. Would I give
27, by Executive Chef John Somerville at
him the recipe so he could have it made

Fresh, Hand-Rolled,
Kettle-Boiled Bagels
Hand-Sliced Lox
Fully Loaded Deli & Grill

the same way where he was going, and at
Muhammad Ali’s favorite barbecue place in
his hometown.
“I took it to him personally and discov-
ered a wonderful human being so very
genuine and humble, much different than
what people read about him.” … Mark
Zarkin, owner of Steven Lelli’s Inn On the
Green, Farmington Hills … (Mark still owns
the legendary Checker BBQ recipe.)
“I MET MUHAMMAD ALI when his
name was still Cassius Clay,” says Dino “The
Tailor” Metropoulos. “He came to see Harry
Kosins and buy some clothes at Kosins
Clothes on Griswold.
“When Harry introduced us, he wanted
something that nobody had ever worn on
the Johnny Carson show. I made him a loud
sport jacket with wide lapels and side vents,
a style I brought here from Europe. They
were in fashion there but not here.
“Carson made fun of the loud jacket, wide
lapels and bell bottom slacks I made … After
that Tonight Show, they became such huge
fashion rages here that Harry and I had to
hire more tailors to help me make them!”
OLDIE BUT GOODIE … Herman’s
business was struggling, and he was very
offended to receive a letter from his sup-
plier. “We regret that we won’t be able to
fill your recent order for 3,000 men’s dark
brown suits until full payment has been
received for your last order.”
Herman wrote back, “Dear Supplier,
Please cancel my recent order for 3,000 men’s
dark brown suits. I cannot wait that long.”
CONGRATS … To Jerry Naftaly on his
birthday …To Ed Rapoport on his birthday
… To Bonnie Nosanchuk on her birthday
… To Seymour and Irene Burg on their
67th anniversary … To Millie and Aaron
Berg on their 76th anniversary.

*

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

Fine Italian Dining in a Casual Atmosphere

SPOSITA’S

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OUR PETITE FILET DINNER
IS HAPPENING AGAIN!

Sunday, June 26 through Thursday, June 30

3 off

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8ZWe4RcUd_`hRgRZ]RS]VHVRcV_`hTReVcZ_X

33220 W. 14 Mile Road, West Bloomfield MI (At 14 & Farmington)

2108690

60 June 23 • 2016

$ 22.95

Includes Petite Filet, antipasto plate, side of pasta,
salad, soup, potato and vegetable.
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(248) 538-8954

33210 W. 14 Mile Rd
In Simsbury Plaza, just east of Farmington Rd.
West Bloomfield

Mon-Thurs: 4pm-10pmtFri: 11am-11pm
Sat: 4pm-11pmtSun: 4pm-9pm

2071840

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