raskin 75

th

an

the best of everything

niversary

Improving On
A Classic

Danny Raskin

Senior Columnist

Buddy’s

Pizza keeps

innovating.

Wesley Picula

It seems like some of the
pizza restaurants that continu-
ally open bring more aware-
ness of a larger emphasis on
the goodness of many older
standby pizza operations …
Some of the owners of newly
opened pizza sites must think,
too, that there is easy gold
waiting for them in doing so.
It’s true that Billy and
Shirley Jacobs, owner Robert
Jacob’s parents, were custom-
ers and not restaurant owners
when they fell in love with
the Buddy’s Rendezvous on
Conant and bought it … But
it had been a very successful
business with people working
the restaurant who were tried-
and-true pizza makers.
Very few today can boast
of having someone as profi-
cient as Wesley Picula, vice
president of operations, whose
pizza business talents are
undeniably among the best …
Not only is he steeped in the
making of good pizzas, but also
continually on the lookout for
ways and means for new ideas
in the presentations of pizzas
and various Italian dishes for
tasty and healthy consump-
tion.
“Buddy’s Pizza is 71 years
old,” Wesley says. “We’ve been
around so long that our style
of making pizza started a new
trend/category for pizzas

called ‘Detroit Style.’ There is
Chicago Style pizza and New
York Style pizza. However,
when we became a national
story, a new category emerged,
using our way of making it, to
craft versions of Detroit Style
pizzas. We now serve an ‘Old
World’ pepperoni in natural
casing as an alternative. When
it is ordered on top of the
pizza, it curls up and crisps
providing an extra spicy flavor.”
Regarding Wesley’s Crisp
& Curl pepperoni, Buddy’s
Original pepperoni is placed
under the dough to add flavor
to it and keep the pepperoni
from charring … Since its deli-
cious pepperoni in all Buddy’s
pizzas contains pork, and many
persons are allergic or dietary-
restricted, sliced turkey or diced
chicken may be substituted at
no extra charge, says Wesley
… In the meantime, he says
Buddy’s is also looking into
turkey pepperoni … It is notable
that Buddy’s is very oriented in
public satisfaction … and is one
of the very few pizza operations
that has square thin crust …
Most are round.
Always on the lookout for
newer and better additions,
Wesley is working, too, on a
new garlicky Greek dressing for
its salads that is expected soon
and will be made by Buddy’s
… Also introduction of its 12th

OPEN 24 HOURS
Steak Sizzlers

Come and enjoy
our newly remodeled
Ram's Horn!

OF SOUTHFIELD

CHOICE NY STRIP STEAK
Topped with mushrooms and
grilled onions $11.99

location; this one in Ann Arbor
is expected to be open soon if
not already open.
There is no stopping Wesley,
Robert Jacobs and their staffs
from continuance in huge rec-
ognition … Now add Gail King
to the multitude of critical
writers who keep raving about
Buddy’s Pizza … Her rave was
in a recent issue of O the Oprah
Magazine.
Good pizza operations may
also have acknowledgment…
but few have a Wesley Picula!
REARVIEW MIRROR … Long
before the 12th Street uprising
in 1967, Boesky’s Delicatessen
on 12th and Hazelwood, owned
by Sam Boesky, with employee
brothers Abe and Harry Boesky
behind the counter (a third
brother, Bill, had the Brass Rail
on Adams), had already had
its share of national note …
Boesky’s was widely known as
the restaurant where dapper
gangster Harry Millman was
shot and killed by bullets from
a passing car … Next to him at
the bar, Boesky’s customer Abe
Butansky, was wounded but
lived.
MANY FOLKS WHO see
her for the first time may say
that she looks familiar … Tina
Sarcovich, owner of Knox
Beauty Salon on West Maple,
Commerce Township, might
have waited on them while

a waitress years ago at 1940
Chop House, Ginopolis’ On
The Grill or Vargo’s … Want her
to wait on you again? … Tina
misses her former avocation
and is now also waitressing
on Wednesday, Saturday and
Sunday evenings at Uptown
Parthenon in Crosswind’s
Center, Orchard Lake Road,
West Bloomfield.
OLDIE BUT GOODIE … At a
dinner party hosted for people
from work, everyone was
encouraged to bring their chil-
dren. All during the sit-down
dinner, one co-worker’s 4-year-
old daughter kept staring at
the man sitting across from
her. He checked his tie, felt his
face for food, patted his hair in
place, but nothing stopped her
from staring at him. He tried
his best to just ignore her, but
finally it was too much for him.
“Why are you staring at me?”
he asked her. Everyone at the
table had noticed her behavior
and the table went silent for
her response.
The little girl said, “I just want
to see how you drink like a fish!”
CONGRATS … To Serena
Fournier on her birthday … To
Paula Grandon on her birthday
… To Jon and Lorrie Isenberg
on their 32nd anniversary. •

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

Now open Sundays 10-4
and enjoy $20 Tuesdays every week

Includes
potato an
d your
choice o
f on
soup, sala e:
d or
coleslaw

CHOICE NY STRIP STEAK
Charbroiled to Perfection $10.99

CHOICE NY STRIP STEAK TERIYAKI STYLE
Stir fried vegetables sautéed with teriyaki
sauce served over rice pilaf and topped with
choice NY strip steak. Includes choice of
one: soup, salad or cole slaw. $12.99

32956 Woodward Ave.
Royal Oak, MI
248.268.2590
www.aridblowdrybar.com

0O.JMF3E&BTUPG/PSUIXFTUFSO)XZt

jn

October 12 • 2017

69

