15%
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OFF
TOTAL FOOD BILL
UP TO $30.00
Expires 3/31/17
#ROOKS 2D .ORTH OF ,ONG ,AKE 2D 4ROY -) s
0QFOEBZTBXFFLGPSMVODIBOEEJOOFS 4BUBOE4VOEJOOFSPOMZtPrivate room available for up to 85 people
OPEN 24 HOURS
Pita Sandwiches
Chicken Pita
$7.99
Grilled chicken with melted Jack
Includes
Salad
cheese, shredded lettuce and
or Potato
!
tomatoes, served with ranch dressing
Veggie Pita Melt
Fresh Veggie sautéed and covered with melted
Jack cheese
Chicken Strip Pita
Fried tenders with melted Jack cheese, shredded
lettuce, tomatoes served with ranch dressing
OF SOUTHFIELD
0O.JMF3E&BTUPG/PSUIXFTUFSO)XZt
2IIHUQRWYDOLGZLWKDQ\RWKHUFRXSRQGLVFRXQW
2QHFRXSRQSHUSHUVRQSHUWDEOH
([SLUHV -1
2IIHUQRWYDOLGZLWKDQ\RWKHUFRXSRQGLVFRXQW
2QHFRXSRQSHUSHUVRQSHUWDEOH
([SLUHV -1
31646 Northwestern Hwy., Farmington Hills 248.855.4600
$XEXUQ+LOOV%ORRPILHOG+LOOV'HDUERUQ'HWURLW/LYRQLD3RLQWH3OD]D5R\DO2DN6KHOE\7ZS1RYL:DUUHQ
“For 40 years, Gallery Restaurant has served up masterpieces”
~ Danny Raskin
THE GALLERY RESTAURANT
Daily Special to choose from for lunch & dinner…
Dinner specials come with complimentary rice or chocolate pudding or jello
10% OFF
OPEN 7 DAYS:
.0/4"5BNQN
46/BNQN
Now Serving
Beer & Wine
Total Food Bill
After 5PM With Coupon.
Dine-In Only. Expires 3/25/17
#MPPNGJFME1MB[Bt5FMFHSBQI3PBEBOE.BQMFt
www.thegalleryrestaurant2.com
52
March 9 • 2017
jn
Going Beyond
Your Basic “Dive”
T
he Bronx Bar in Detroit is not your average “dive.” Its
bright neon signage and simple facade are nothing
out of the ordinary, but the interior tells a different
story.
Since its opening in 1938, this spot has been a clas-
sic hangout for Detroiters. In 2001, owner Paul Howard
stepped in and replaced the tired-looking decor with an
eclectic mix of standard tables, high-tops and couches.
Allison Jacobs
While the Bronx Bar still retains its hardcore vibe, it has
without a doubt become one of the most tempting joints to
have a drink and a bite to eat in Midtown.
Strings of twinkling Christmas
lights and colorful hanging lamps
dangle from the ceiling, casting a
warm glow across the wooden bar
and surrounding tables.
The bar is stocked full of liquor, but
don’t expect a craft cocktail menu.
The bartenders like to keep it simple.
Better yet, well drinks are only $3.50
and call drinks are just a dollar more.
Beers are by far its true claim to
fame and also come cheap. The beer
list and the occasional snarky quip are
scrawled across two large chalkboards
hanging across from the bar.
Adjacent to the bar, the cooks flip
burgers and man the fryer with ease.
Manager and menu creator Paul Flis
will tell you the food is almost more
popular than the drinks these days.
“We’ve always been known to have
a decent burger,” he says.
Flis himself is the mastermind
behind the current menu, which con-
sists of fresh burgers, sandwiches on
fluffy white bread and a smattering
of fried snacks. The perfectly crisped
onion rings and deep-fried portobello
THE BRONX BAR
mushrooms slices are the stars of the
476 2nd Ave., Detroit
show.
(313) 832-8464
To appeal to veggie lovers, Flis
Mon.-Fri. 11:30 a.m.-2 a.m.
invented a hearty black bean patty
Sat.-Sun. noon-2 a.m.
topped with fresh avocado. The Clean
Veggie Machine is equally tasty, load-
ed with seasoned cucumbers, tomatoes, baby spinach and provolone.
The kitchen stays open until midnight, and the music continues to flow
through the speakers until 2 a.m. seven days a week.
Patrons can even provide input with the music genre — The Bronx Bar
has been forever famous for its jukeboxes in the back end.
With its no-frills reputation, there’s no better place for a stiff drink and
above-average bar eats. •