raskin 75

th

an

the best of everything

niversary

No Skimping —
And It Shows

Celebrating another anniver-
sary … some say 59th and others
60th … the quietness about it
among many people continu-
ally becomes more pronounced
… But again, probably only
because so many who have been
there would rather keep it to
Danny Raskin
themselves … their own excel-
Senior Columnist
lent dining secret.
The reasons are quite simple
… Continuous good food, easy
Clawson Steak pricing, wonderful service, gra-
cious atmosphere amid clean
House celebrates and comfortable surroundings,
live music and dancing.
Clawson Steak House on
another anniversary.
the corner of 14 Mile and S.
Rochester Road, Clawson, owns
a growing reputation of total
satisfaction and all-around
menu goodness, efficient ser-
vice and welcomed congenial-
ity … As well as much enjoyed
live music and dancing every
Wednesday through Saturday
evening … So good that it
reminds numerous smiling and
nostalgic customers of yester-
year days.
These in them-
selves are huge
reasons for why
Clawson Steak
House is con-
stantly achieving
a more and more
prominent reputa-
tion for well-spent
time.
The food by
Executive Chef Jim
Owner Jim Alex and wife, Kim, and Polk and his fine
Jodie Polk and Chef Jim Polk kitchen staff is no

small reason why with delicious
presentations of “The Sizzler”
Delmonico steak served on a
sizzle platter and finished with
tasty au jus, char-broiled lamb
chops marinated with olive oil
and choice selected mixture of
herbs, pan-fried perch, among
so many daily dining feature
selections.
Even additions of gluten-free
options like char-grilled New
York steak with pan-seared sea
scallops served over steamed
spinach, pan-seared scallops
with a balsamic reduction
served over fresh, wilted spin-
ach, salmon filet stuffed with
spinach, artichokes and crab,
oven-broiled and topped with a
choice Hollandaise sauce.
Also, choice desserts that
include those by Chef Polk’s
wife, Jodie Polk … Key lime pie,
crème brulee, brownie sundae
and peanut butter mousse pie …
among others.
Every week, Chef Polk and
his staff go through more than
200 pounds of beef filet, over
200 pounds of chicken, 50 or
more pounds of salmon, over 50
pounds of steer liver, 40 or more
pounds of frog legs, almost 70
pounds of white fish, etc.
Chef Polk is a 22-year Clawson
stalwart who once roamed the
kitchens of Golden Mushroom
with Master Chef Milos Cihelka,
Beverly Hills Grill and Eaton
Street Station restaurant, today’s
renamed Big Rock Chophouse.
No penny-pinching at
Clawson Steak House … Entrees

PASTA FAGIOLI

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DINE-IN
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1 coupon per table.
Coupon must be presented before ordering.
Cannot be combined with any
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include soup and salad, starch
or vegetable and bread basket
that includes homemade rolls
that don’t last long.
Open Monday through
Saturday 11 a.m. to 2 a.m. … It is
so very easy to see why Clawson
Steak House, owned by Jim Alex,
continues to gain in culinary
and most congenial happy times
as it fetes another anniversary.
CLOSING OF ROMA CAFÉ
on Riopelle and Erskine, Detroit,
has brought back many memo-
ries of the former restaurant
noted as the oldest in this region
… It was where Marie Anstandig
and Marvin Rich, former
Detroiters now of San Diego,
Calif., met each other while both
worked at the nearby Eastern
Market, were making purchases
at the same place, talked about
their bargains, had lunch
together at Roma Café and were
married a month later … Louise
and Irving Mandell remember
the Monday night Italian buffets
“where we always went to gorge
on its veal parmigiana, chicken,
antipasto and other delicious
stuff ” … Sid Krohn worked at
the Eastern Market and fondly
recalls always having lunch with
the firemen across the street at
the fire station.
REARVIEW MIRROR … The
only one who didn’t like him
might have been the overly
soused trouble-making person
he may have asked to leave …
But the big guy was liked by
everyone … Abe Chaben was the
likeable owner of Uncle Abe’s

LUNCH
SPECIALS

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t Monday Closed t

Danny’s email address is
dannyraskin2132@gmail.com.

Awesome Lunch Specials!

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248-332-1111

Tavern in the Seward Hotel on
Seward, Detroit, doing the carv-
ing of food himself … The genial
Abe slicing corned beef, roast
beef, etc., himself because he
wanted to make sure the carv-
ings were thick, generous slabs
to accompany the pickle and
condiment trays at the tables
… Abe loved his food, and the
Abe’s Tavern victuals had to be
as he himself like them … plenti-
ful and very tasty … Lunch was
usually Abe’s biggie time at the
restaurant … when the New
Center and Downtown business
people and shoppers packed his
place … Many times oodles of
them came back after work and
shopping for the evening piano
bar entertainment … and to
hear Abe tell stories.
OLDIE BUT GOODIE … The
new lion in the zoo was fed a
few bananas while the old lion
in the adjoining cage was fed big
chunks of juicy red meat.
The new lion finally asked the
older lion, “How come I only get
bananas while you get steak?”
“This zoo,” explained the old
lion, “works on a low budget.
They’ve got you registered as a
monkey!”
CONGRATS … To Lila
Lazarus on her birthday … To
Howard Kane on his 14th birth-
day … To Jean Abrams on her
birthday … To Lillian Bello on
her birthday. •

Personal Pizza

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Monday-Friday 11am–3pm

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antoniosrestaurants.com

jn

August 3 • 2017

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