raskin

the best of everything

Here’s To More Moro’s!

O

Danny Raskin

Senior Columnist

Honored Italian

restaurant

celebrates

38 years.

Karen and Tom Moro

ne of the finest res-
taurants in this region
of the state … Moro’s
Dining … is celebrating the
38th anniversary of its wonder-
ful choice culinary experiences
… on Allen Road, Allen Park,
just west of the Southfield
Expressway.
The high-quality serving of
international cuisine Monday
through Friday 11 a.m.-10 p.m.,
Saturdays 4-10 p.m., Sundays
2-9 p.m. … has quietly been
lauded many times with elo-
quent words.
Regardless of what the
customer may order, upon
completion of a delicious meal,
everyone receives fresh fruit
and walnuts in a yesteryears’
presentation seldom seen
today … A choice restaurant
where fresh garlic and onions
are peeled every day … Where
the old way of doing things
like butchering its own meats
is done … Where a good stock
pot for its soups and sauces
comes from cooking all night
that also brings such great
color … All certainly mag-
nificent tributes to everything
good in wonderful culinary
delight.
Moro’s impressive desserts
flambeed at the starched
white tableclothed tables by
eloquently tuxedo-wearing
and efficiently polite servers
are huge treats … Wonderful
Strawberries Romanoff,
Bananas Foster, Cherries
Jubilee that put Moro’s Dining
on TV’s Food Network, yel-

low cake for its flaming
Macedonian, a flambeed des-
sert and carrot cakes from a
recipe that dates back to 1880
… baked by Tom Moro and
his wife, Karen … and salads
mixed fresh at the table with
olive oil and red wine vin-
egar by expert waitpersons
… at no extra charge … Plus,
dishes prepared tableside like
Chateaubriand, Beef Maison,
Veal Olympic and Shrimp
Bordelaise.
Its luscious rice and bread
puddings are made by Mark
Luecke, a dining room ser-
vice captain who has been at
Moro’s since its beginning … as
has pastry cook Debra Brown,
who is responsible for mak-
ing the elegant, richly layered
Tiramisu dessert.
Featured signature dishes
include veal scaloppini and a
variety of other veal dishes,
perch, salmon, lobster tail,
cannelloni, etc., including a
Veal Cutlet Maison and Pesto
so deliciously different than
others … The cannelloni pasta
is seasoned with ground veal
and beef … A stuffed pasta
shell egg noodle, made in-
house, is topped with a little
mozzarella and Moro’s own
house-made Bolognese sauce
… among so many choice dish-
es from which to select.
Moro’s lays claim to hav-
ing served enough spaghetti
to cross the Atlantic Ocean
four times over … and suf-
ficient minestrone soup to
fill the Rose Bowl stadium in

@]pflXi\efkn\Xi`e^`k¿j\cc`k%%%
fi9FIIFNfe`k

each at his Sidebar, next door
to Pat’s Beans & Cornbread
on Northwestern, is going big
Mondays through Fridays, 4-7
p.m. … He calls it his Happiest
Hours … Salmon Croquette,
Harlem burrito, chicken wings,
catfish strips and barbecue rib
tips.
MAIL DEPT. … “We loved
Carl’s Chop House. Will it ever
come back?” … Ann and Lonnie
Berman.
(Hard to tell, but one never
knows in today’s restaurant-
opening market … It was built
by Carl Rosenfeld in 1951 and
closed, I think, around 2008,
the property on Grand River
being sold to the Ilitch family
in 2010.)
OLDIE BUT GOODIE … A
husband was in big trouble
when he forgot his wedding
anniversary.
“Tomorrow,” his wife angrily
told him, “there had better be
something in our driveway
that goes from zero to 200 in
two seconds flat!”
The next morning, the wife
looked outside and saw a small
package in the driveway. She
brought it inside, opened it
and found a brand-new bath-
room scale.
Funeral services have been
set for Sunday.
CONGRATS … To Steve
Pardo on his birthday …To
Ilene Saperstein on her birth-
day. •

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

REMODELING
INC.

Pfl can’t enjoy jewelry if it’s sitting in your safe
deposit box. Sell or borrow on it for immediate cash.
We deal in jewelry, watches, diamonds and coins.

COMPLETE INTERIOR CUSTOM
REMODELING/REPAIRS AND DESIGN

YOU’RE GOING TO LOVE
WHAT WE DO!

A Service to
Private Owners,
Banks & Estates

10%

Coins & Jewelry
Contact Larry Allan

DISCOUNT

**.''Nff[nXi[8m\%›9\kn\\e(+D`c\8[Xdj›9`id`e^_Xd#D@

248-644-8565

California.
Seating is for only 80 … there
is no bar, but a hostess will
serve customers alcoholic bev-
erages in a small waiting area,
if desired … From the outside,
it looks like an old storefront
… But, oh, what food and ser-
vice inside!
Just about everything Tom,
Karen and staff members do is
old-fashioned remembered …
Tom’s Hungarian grandmother
even taught him many things
about other cooking styles …
like making stuffed cabbage,
dumplings, paprika, Jewish
potato pancakes, etc.
The only thing they don’t do
is chop wood for the stove …
even on Moro’s Dining’s 38th
birthday … Is it worth the
drive? … And how!
BEWARE OF EATERIES
that use the word “authentic”
or a derivative of it … As exam-
ple, Bar-Le-Duc is not a fancy
name for a peanut butter and
jelly or whatever sandwich….
Bar-Le-Duc is jam in French.
NEW EXECUTIVE Chef at
Norm and Bonnie LePage’s
Big Rock Chophouse, Eaton
Street, Birmingham, Eric Voigt,
is remembered by many as
the fine pastry chef working
at the former upscale Tribute
with its Executive Chef Takashi
Yagihashi and followed by
Executive Chef Don Yamaguchi
when Takashi left to open
his own restaurant in Las
Vegas.
PATRICK COLEMAN’S
tapas-style soul food for $5

2141080

248-476-0816

Cell: 248-508-1975
Email: kandkremodelinginc@yahoo.com
www.kandkremodelinginc.com

Family Owned, Licensed & Insured Since 1992

jn

August 30 • 2018

77