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Bottle of
t
Caber ne
continued from page 47
$19.99
7 oz. Filet
Chicken Lelli
14.95
$
$
Spaghetti or Penne
15% off
22 95
choice of sauce (garlic butter, meat sauce,
marinara) with or without meatballs
includes potato,
vegetable, soup or
salad, garlic bread
basket & butter.
Not valid holidays, or Saturdays.
No sharing. Minimum purchase
of a soft drink on all coupons.
Expires 4/07/17
Not valid holidays, or Saturdays.
No sharing. Minimum purchase
of a soft drink on all coupons.
Expires 4/07/17
14.95
$
Any Food Purchase
*Not to be used with any other offer.
Excludes Saturdays & Holidays. Expires 4/07/17
nosh
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2134290
2158320
$
48
1 HOUR MASSAGE
OR LUXE FACIAL
Gift Cards
Available In-Store!
FREE HYDROLUXE MASSAGE
WITH PURCHASE
Consists of a 50-minute service and
time for consultation and dressing.
Normal rate $89. New clients only.
See spa for details. Expires 3/31/17.
99
$
WEST BLOOMFIELD
248-716-7760
6563 Orchard Lake Rd.
West Bloomfield, MI 48322
NOVI
248-826-2629
43296 11 Mile Rd.
Novi, MI 48375
REVIVE SPECIAL
1 Hour Standard Massage
1 Hour LuXe Facial
Eye and Scalp Treatment
The Gift of Luxury!
STAR
DELI
See spa for details. Expires 3/31/17.
“…one of America’s finest
carryout-only delicatessens!
Star’s reputation
has never wavered!”
— Danny Raskin
COMPARE OUR LOW PRICES WITH ANY DELICATESSEN IN TOWN!
MEAT TRAY
DAIRY TRAY
SALAD TRAY
$10.99 per
person
person
$22.99 per
$12.49 per
person
SALAD TRAY W/ LOX & CREAM CHEESE
$16.99
per
person
Order Your
Passover Favorites Now!
Matzo Balls, Gefilte Fish, Potato Kugel,
Chicken Soup, Chopped Liver, Vegetarian
Chopped Liver, and GREAT desserts
including 7-Layer Cake
AND MORE!
)0634.0/4"5".1.t46/".1.
24555 W. 12 MILE ROAD
+VTUXFTUPG5FMFHSBQI3PBEt4PVUIGJFME
248-352-7377
www.stardeli.net
Prices subject to change
$ 5
OFF
On Star’s beautiful already
low-priced trays
Expires 4/30/17. One Per Order. Not Good Holidays.
10 Person Minimum. With this coupon.
DELIVERY AVAILABLE
“I always enjoyed making
and creating things — some-
thing I learned from my par-
ents — and, over the years,
it has evolved into concepts,
menus, hospitality and
overall experience for my
customers,” he said. “At the
end of a meal, having cus-
tomers stop and thank me
for their dining experience
David Kraus and Executive Chef Rafael Esparza
— that’s what energizes me
and brings me tremendous
satisfaction.”
Over the years, he’s held a variety of positions ranging from
chef and manager to consultant and owner, and his work has
earned him numerous accolades across the country.
Much of his early success came in Chicago, where he was gen-
eral manager of Monsoon, named by Bon Appetit as best new eth-
nic restaurant; and he opened Parlor, which won several awards
on both the local and national levels. In 2014, he helped launch
smoke.oil.salt., which quickly became a nationally recognized
Spanish restaurant in Los Angeles. Most recently, he served as
the restaurant consultant for the opening of Shibumi, which was
named as the second-best restaurant in all of Los Angeles last
year, and last month, he was nominated for a James Beard Award
for the Best New Restaurant in the country.
It was on the West Coast where Kraus met Chicago native
Rafael Esparza, the executive chef at Maccabees Traders. With a
shared love of Asian cuisine, they revamped the menu, which is
defined as “Asian-inspired with a Detroit flair.” It features sharable
starters and sides, salads, sandwiches and entrees with promi-
nent Southeast Asian influences such as Vietnamese fish-sauce
chicken wings, vegan, po rk or duck buns, shrimp bahn mi, green
papaya salad, chicken and jasmine rice dumpling soup with
several nods to Detroit, including Vernor’s glazed thit kho (pork
belly) and grilled tofu steaks with zip sauce.
Watching the burgeoning food scene happening in Detroit,
the opportunity to bring his expertise here came when a mutual
friend introduced him to Maccabee’s Midtown owner Peter
Berishaj who was looking to bring new life into the restaurant.
Berishaj, who also owns the famed Gateway Deli in Troy and
Detroit, met Kraus and it clicked.
Returning to Detroit is a defining moment for him profession-
ally and personally.
“I’ve worked in many major cities with established food repu-
tations like L.A., Chicago and Las Vegas, and now Detroit is right
up there as a dining destination. I couldn’t be prouder to be part
of it,” he said. “There’s nowhere else I’d rather be right now, sur-
rounded by my family and lifelong friends, working and repre-
senting this city. It’s everything to me.” •
2140950
For more information, visit www.maccabeestraders.com or call (313) 831-9311.
48
March 23 • 2017
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