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The Secret
Is Out
N
Danny Raskin
Senior Columnist
The ‘new’ Fork n’
Pint keeps people
coming back.
Doug Young
ew guys ’n gals on the block have
sort of kept it quiet … or it seemed
so … for three years … Those who
have been to the “new” Fork n’ Pint have
finally failed in keeping it to themselves …
The word is out … by Gary and Mary Lou
Cochran, Herman and Sally Gordon, Jon
and Lorrie Isenberg, etc. … that the “new-
comer” is much better than just another
good restaurant to enjoy. … As it celebrates
its third anniversary.
Many folks may remember Executive
Chef Ted Teeter and General Manager Jay
Andrews from P.F. Changs, Somerset in
Troy … and now being here with Fork n’
Pint owner Doug Young, have brought glim-
mering smiles to more faces and yums to
new palates … It is the former Mitch’s and
three others that followed … between Cass
Elizabeth and Cooley Lake in Waterford.
You now might call it a “gastropub,” a
specialized type of dinner house that focus-
es on fresh, house-made food and a very
strong, eclectic craft menu … Including five-
course Beer Dinners and Whiskey Dinners
throughout the fall, winter and spring
seasons … Many of the standard American
fare food items on the regular menu seem
to have been taken into Fork n’ Pint’s own
realm and prepared in special and unique
ways … With a chef like Ted Teeter, folks
can certainly enjoy that feeling of being
pleasantly surprised … Even the Brussels
sprouts, burgers and other sandwiches
… Many of the entrée items, too, like its
interesting Cass Lake Veggies with Tofu …
Owners Doug and Burgess Young, General
Manager Jay Andrews and Chef Ted Teeter
… along with their staff … have good reason
to be proud of it being far other than anoth-
er one of those mundane menus people
might find at many places today.
Signature dishes like Cass Lake Chicken,
Crispy Brussels Sprouts, Rustic Ribs, Ying
Yang Shrimp, Barnyard Burger, Shaved
Brussels Sprout Salad, and many more in
Ted’s and his kitchen staff ’s innovative ways.
… Best sellers also include the fresh walleye
and fries … Much of the baking is done in
house, like the focaccia breads and pizza
dough … Yes, it has pizzas, too.
Seating at Fork n’ Pint is 169 in the rus-
tic chic setting, 28 at the bar … and when
available, 120 on a long outdoor patio …
It is open seven days a week … Monday-
Thursday 4-11 p.m., Friday 4 p.m.- mid-
night, Saturday noon-midnight., Sunday 11
a.m.-10 p.m. … Live music entertainment
on Wednesdays and Thursdays.
The secret is out … but Fork n’ Pint is cer-
tainly here … And in a big way!
TO THOSE WHO have asked …
Impressionist supreme Bob Anderson, who
wowed them this year when Joe Vicari and
his Andiamo restaurants brought him and
his Frank Sinatra impressions to a crowded
Detroit Opera House, will need a much larg-
er venue … Joe may bring Bob into the Fox
Theater in spring 2019.
TIME WAS WHEN most Japanese sushi
restaurant chefs were almost all of Japanese
or Korean origin … Not so today, with many
proving that being of another culture is not
a barrier.
WHAT GUESTS WOULD like to see
and hear … Folks not bellyaching about the
Classic Asian in a Modern Setting
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food they didn’t enjoy after devouring it …
Restaurant heads not bawling out employees
in front of customers … Ordering an Arnold
Palmer drink and the server not asking,
“What’s that?”
OLDIE BUT GOODIE DEPT. … Isaac
is shopping and sees a window sign say-
ing, “Jacob’s Custom-Made Clothing.” He’s
not sure about going in because it looks so
expensive. But owner Jacob sees him hesitat-
ing and quickly invites him in.“What are you
looking for?” Jacob asks.
“A suit for my grandson’s bar mitzvah.”
“You’ve come to the right place,” Jacob
says. “You’ll be surprised at how we go about
it. First, digital cameras take pictures of
every muscle in your body, and we down-
load the pictures to a special computer. Then
we cultivate sheep in Australia for the best
cloth. For the silk lining we contact Japan for
their deep-sea divers to get the pearl buttons.
When do you need it?” asks Jacob.
“This week,” says Isaac.
“You’ll have it!”
BECAUSE OF OVERLY false requests
about birthdays and anniversaries, the col-
umn’s “CONGRATS” may discontinue as of
the Dec. 27, 2018, issue.
CONGRATS … To Karrie Slominsky on
her birthday … To Paula Grandon on her
birthday … To Jon and Lorrie Isenberg on
their 33rd anniversary … To Pamela Smith
on her birthday … To Nicholas Berglund
on his birthday … To Wendy Flusty on her
birthday. ■
Danny’s email is dannyraskin2132@gmail.com.
OPEN 24 HOURS
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October 11 • 2018
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