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continued from page 24
Adding to the diner’s enjoyment are the
bistro’s moderate prices.
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Debbie Migdal of West Bloomfield and her mother, Sharon Fleischman of Bloomfield Hills
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26
August 17 • 2017
jn
Adding to a diner’s enjoyment
are the bistro’s moderate prices.
Entrée salads, as well as the deli
and specialty sandwiches, are $5.
Tuna or egg salad sandwiches
cost $3, or $2.50 for half. It’s
$4.50 for a combo, two choices
among half-salad, half-sandwich
and cup of soup. Classic chicken
soup and Five Bean turkey chili
are menu staples along with a
rotating soup.
More popular food items are
Tuscan beef panini sandwich,
lox plate, chopped liver, Marvin’s
Traverse City cherry salad and
brownies. A daily special might
be barbecue chicken wrap with
fries. The bistro’s recipes are
developed by Executive Chef Ron
Colasanti, a Culinary Institute
of America graduate. His experi-
ence includes 15 years as direc-
tor of dining services at Henry
Ford Village in Dearborn. Kelly
Ala is the bistro’s chef, assisted
by Amer Romaya.
Marvin’s Bistro has seating
for 28 at tables and booths. The
room is light and bright with
some tiny blue and green tiles
on sand-colored walls.
Sharon Fleischman, a former
JSL auxiliary president, com-
mented after lunch in the bistro
named for her husband, “I think
it’s lovely here. It looks more like
a restaurant you’d want to go to.”
The public is welcome. •