STAR
DELI

“…one of America’s finest
carryout-only delicatessens!
Star’s reputation
has never wavered!”

nosh

COMPARE OUR LOW PRICES WITH ANY DELICATESSEN IN TOWN!

MEAT TRAY

DAIRY TRAY

SALAD TRAY

$11.99 per
person

person
$22.99 per

$12.99 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!

Best Deli Trays
In Town!

)0634.0/4"5".1.t46/".1.

24555 W. 12 MILE ROAD

+VTUXFTUPG5FMFHSBQI3PBEt4PVUIGJFME

248-352-7377

www.stardeli.net

$ 5

OFF

On Star’s beautiful already
low-priced trays

Expires 4/12/18. One Per Order. Not Good Holidays.
10 Person Minimum. With this coupon.

DELIVERY AVAILABLE

Prices subject to change

2140950

"UY  WORTH OF GIFT CARDS AND GET A  #OMPLIMENTARY GIFT CARD FOR YOURSELF

Kids
Eat Free
Monday

 /FF
7INE
7EDNESDAY

2ESTAURANT

)TALIAN #UISINE

248.476.0044

"UY ONE LUNCH OR DINNER ENTR£E
AND GET THE SECOND OFF

 OFF

/F EQUAL OR LESSER VALUE

TOTAL FOOD BILL

Not good with any other coupons.

Not good with any other coupon.

Not good on holidays. One coupon per couple. Up to $30

Not good on holidays. One coupon per couple. Up to $30

Expires 3/31/18

Expires 3/31/18

Off

&ARMINGTON (ILLS s #ORNER OF 'RAND 2IVER  (AGGERTY 2OAD
!UBURN (ILLS s   /2 MILES SOUTH OF THE 0ALACE OF !UBURN (ILLS

10% OFF

TOTAL BILL

Excludes tax, tip and beverages. With this ad. Banquet Services not included.

Dine in or Carry out. Expires 4/5/18

The

Brass Pointe Food & Spirits

 /RCHARD ,AKE 2D .% CORNER OF  -ILE s  
/PEN  $AYS A WEEK FOR LUNCH  DINNER

54

March 1 • 2018

jn

Vinotecca Wine
Bar & Restaurant

W

ine comes first — for inspiring menus and educat-
dining
ing palates — at Kristin and John Jonna’s intimate
around
and very cool Vinotecca Wine Bar & Restaurant.
Open
since
late January across from Birmingham 8 Movie
the d

Theater, Vinotecca is a delicious addition to the Oakland
County dining scene. The on-premises Elm Room provides
banquet and event space for up to 300 guests.
Kristin Jonna worked since childhood at her father John
and Uncle Ed Jonna’s former business, The Merchant of
Vino, purveyors of gourmet food and wine. After gradu-
ating from Michigan State University, she spent a year
at Benziger Winery in California’s Sonoma Valley. She
tasted wines and learned about the wine-making process
Esther Allweiss
throughout
the state before returning to help run John’s
Ingber
Merchants Fine Wine.
Contributing Writer
She lives with her husband, Dave Eifrid, and children,
Maya and Luke. The little ones inspired the name of the
restaurant Kristin and John previously co-owned at this
location. The Bird & the Bread had a “European comfort
food-inspired concept,” including visible pizza ovens.
Ron & Roman, architecture/design firm, worked with
Eifrid, a professional “green” builder, as contractor for the
original restaurant. Reused, repurposed and reclaimed
items and materials were adopted wherever possible.
Deconstructed red pine wood, salvaged from an 1880s
house, surround Vinotecca’s “wine barrel” separate dining
room.
More decor features are stainless cocktail squares
anchored to black pipeline stands and drop lights fashioned
from John’s vintage wine bottle collection. Hanging above
the dominant bar are different mugs hand-blown at Glass
Academy in Dearborn.
Vinotecca continues a family tradition of offering excel-
lence in wine, food and hospitality — all found at a former
Vinotecca restaurant, wine bar and retail store the Jonnas
had since 2005 in Royal Oak. Their Vinology Wine Bar and
Restaurant, open 12 years, remains in downtown Ann Arbor.
Father and daughter delight in suggesting wine pairings
with food. Pairings are also recommended on digital order-
ing pads. To enhance Red Shrimp, an irresistible shell-on
appetizer prepared with garlic, chorizo and ancho chile,
John gave me “off-dry” Riesling and drier Albarino of Spain
white wines.
Vinotecca presents wine-tastings and “Wanderlust” events
monthly that “explore the culture of a region through a clas-
sic food and wine pairing.”
Kristin samples wines and a complementary menu flows
from there, under the direction of Executive Head Chef
Adam Galloway. Portuguese wines are highlighted during
March. April will focus on one grape, Pinot Noir, from every-
where. A benefit for Juvenile Diabetes is scheduled April 13.
Eating my way through the Vinotecca menu — comprised
of globally influenced small plates, “shareables,” salads and
entrees — I give highest marks to Dirty
Vinotecca Wine Bar Pleasure Burger, with 30-day aged prime
& Restaurant meat; Beets & House-Made Ricotta Salad;
210 S. Old Woodward and a customer favorite, Curried Scallops
Birmingham and Pork Belly. Cowboy Steak, bone-in rib-
(248) 203-6600 eye for two, also is popular.
Open 4 p.m. daily except Monday, with
vinotecca.com
10 a.m. weekend brunch, Vinotecca offers
$$$$ out of $$$$$
blues and jazz music Thursday-Saturday. •

PHOTO COURTESY OF VINOTECCA

— Danny Raskin