arts & life

the b e s t o f
e ve r y t h i n g

Ribs As They Should Be

Boneyard of Farmington Hills does ribs just right.

T

here was a time when good,
has been able to properly add
the new restaurant in Great
dependable neighborhood res-
beef ribs to its list of barbecued
Lakes Crossing, second
taurants prided themselves on
items … Barbecued lamb ribs,
named Mex by Zack Sklar,
being impartially judged with much favor
pork ribs and numerous varied
Josh Humphrey and Jim
because of various assets … Among them
combinations.
Bellinson, are the same two
… in no small way … was doing its own
The Farmington Hills
fellows who operated the
butchering … Because of this, many still
Boneyard, owned by Danny and
now-closed Au Cochon in
give their customers the advantages of this Gail Djordjevski, has seating for
Birmingham and its next-
sometimes lost art that also includes get-
about 170 guests … and hours
door neighbor, Edward
ting rid of unnecessary fat.
of Monday-Thursday, 11-10;
Avenue by the same three
Danny Raskin
Neighborhood restaurants like the
Friday and Saturday, 11-11;
owners… Au Cochon and
Senior Columnist
Boneyard, Orchard Lake Road, south of 14 Sunday, noon-10.
Edward Avenue shared a
Mile, Farmington Hills, continue to pres-
Although barbecued ribs
general manager, executive
ent this important facet of customer sat-
are a mainstay at the Farmington Hills
chef, kitchen, etc. … General Manager
isfaction … Doing its own butchering by
Boneyard, big sellers, too, like chicken are
Bill Butler is a fine former Las Vegas din-
having a personal rib master who removes a hugely popular order with more than 10
ing stalwart, and Executive Chef Mark
excess fattiness enables a restaurant like
options from which to select … delicious
Bararich is remembered from Tribute
Boneyard of Farmington Hills to rightfully barbecued, roasted and broasted chicken,
in Southfield and Rick Halberg’s former
add this to its many avenues of consumer
chicken whole and half, pieces, breasts,
Emily’s in Northville … Au Cochon, which
pleasing.
chicken tenders, etc. … Also, cheese fries,
only lasted a year, combined both French
The Boneyard eatery in Farmington
buffalo wings, salads galore, butterfly
and American menu selections … Edward
Hills prides itself on barbecued beef ribs,
shrimp, lake perch, salmon, whitefish,
Avenue served Italian food and also was
etc., as they should be served … the right
scallops, burgers, many sandwiches …
open about one year.
way … with low, little or no fat … and
Even New York strip and charbroiled por-
GOOD WAITPERSON DEPT. … She
exactly the right size … The one-time
terhouse steaks … Being a family dining
comes to your booth or table at Shangri-La
former E. G. Nick’s on Maple in West
spot, it is significant, too, for the young-
Chinese restaurant on Orchard Lake Road,
Bloomfield introduced its own barbecued
sters to have their own menu … with fish
West Bloomfield … You say wai yew (“why
beef ribs with a proud flourish but may
and chips, burgers, grilled cheese, chicken you?”) and she gives you her big smile in
not have had too much success … They
strips, legs and wings, ribs, etc.
a major treat of wonderful service … Wai
had the taste, but the overly big beef ribs
Boneyard of Farmington Hills is the
is in her 22nd year at Shangri-La following
could not be handled with
kind of clean and whole- a stint at the former Wing Hong Chinese
comfort because of their huge
some neighborhood
Restaurant and Tokyo Steak House in West
dimension … Boneyard of
restaurant that you are
Bloomfield.
Farmington Hills is success-
so happy to appreciate at
QUESTION & ANSWER DEPT. …
fully able to hew them in two
your convenience for the “You sound like someone who has always
for much easier holding …
entire family or arrival
wanted to own your own restaurant. If you
among a large variety of deli-
of guests … dine in or
did, what kind would you want to have?
cious ribs that have all been
carry-out … It is like
Or maybe you have already had one? If so,
dry rubbed and slow baked
a coveted standby you
what kind was it? … Ernestine Melman.
for about three to four hours
know is there … and are
(No, Ernestine, I would be a terrible
before being finished on the
so glad to have.
restaurant owner. I’m much too particu-
grill.
PERSONABLE
lar. But if I did, it would be a good, solid
Because of this, Boneyard
GENTS
now
running
neighborhood dining spot like so many
Danny and Gail Djordjevski

fine ones today. I really mean that. Most
neighborhood restaurants are getting to be
so good now that it is almost unnecessary
to go to far-off regions like Downtown
Detroit, outlying areas, etc. … Unless, of
course, persons work around there, are
shopping or visiting in the area or just
desire to try out a heavily hyped new res-
taurant, etc. … It seems to be getting to
the point where there is really little need to
buck heavy traffic when many neighbor-
hood eateries offer the same or better fare
and numerous times at more reasonable
prices.)
OLDIE BUT GOODIE DEPT. … Here
are a few that always went over big years
ago in New York’s Catskill mountains by
great comics of vaudeville, and you never
heard a swear word in their routines …
Joey Bishop, Victor Borge, Woody Allen,
Carl Reiner, George Burns, Mel Brooks,
Alan King, Phil Silvers, Jack Carter,
Rodney Dangerfield, Don Rickles, etc. …
“The Harvard School of Medicine did a
study of why Jewish women like Chinese
food so much. The study revealed that this
is due to the fact that Won Ton spelled
backward is Not Now.” … And how about
one of the comics saying, “Someone stole
all my credit cards, but I won’t be report-
ing it. The thief spends less than my wife
did.” … and the classic beauty, “She was at
the beauty shop for two hours. That was
only for an estimate. She got a mudpack
and looked great for two days. Then the
mud fell off.”
CONGRATS … To Georgia “Gigi”
Fournier on her birthday … To Randi Brown
on her birthday … To Paulette Koffron on
her birthday … To Mert and Helene Robbins
on their 58th anniversary.

*

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

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