raskin the best of everything Heart of the Sea H Danny Raskin Senior Columnist Fresh is king at O’Brien’s Crabhouse. Dan Dunksy e has had many tempting offers to move his fine seafood restau- rant to other sectors, but owner Dan Dunsky’s O’Brien’s Crabhouse continues to be among Michigan’s finest fresh seafood restaurants on his 28th anniversary at the same location … And proof again that a restaurant name is only as good as its reputation … That of O’Brien’s Crabhouse is excellent. Located on South Opdyke Road in Aub urn Hills, it maintains a favored seafood reputation as a gathering place for lovers of its large and fine selection of fresh seafood favorites … That word “fresh” is extremely important in sea- food … and Dan is noted for his fresh- ness obsession. The traditional East Coast seafood restaurant has few equals when it comes to freshness … But Dunsky considers this very important word in a big way when it comes to his catches … To call itself a very good seafood restaurant, it must also have excellent favorites like O’Brien’s seafood sauté of fried Ipswich clams and shrimp Mozambique … And its best sellers of perch piccata, stuffed flounder and seafood diablo continu- ously go over in a big way … as do the preparations of catches that are only obtainable in season. There may be many seafood restau- rants … and those that call themselves such, but a true sea-farin’ eatery must have a large selection to be noted as such … O’Brien’s prides itself on this and true freshness … No overly fancy “When we are no longer able to change a situation — we are challenged to change ourselves” frills … just a very good seafood dining operation that is concerned only with service and stocking of a full comple- ment of fresh seafood … emphasis on fresh. Dining hours at O’Brien’s Crabhouse are … Lunch, Monday-Friday, 11 a.m.-4 p.m., dinner, 4-9:30 p.m. … Saturday, dinner 4-9:30 p.m., Sunday, 4-8:30 p.m. READER MINI REVIEW … from Jerry Silecchia … “My wife, Doreen, daughter Andrea and her husband, John Papadopoulos, went to Ottava Via in the Corktown section of Detroit. Arriving early, we waited at the bar and ordered some of their specialty cocktails. We had two fine appetizers of Caprese salad with a house mozzarella, seasonal tomatoes, basil, balsamic glaze and extra virgin olive oil, and the flour-dusted calamari with lemon caper aioli and house tomato sauce. Both were delicious. We shared a chopped salad with mixed lettuce, cucumber, garbanzo beans, aged pro- volone and Finocchiona salami with drizzled vinaigrette dressing. Next, we ordered a Salsiccia pizza featuring sweet Italian sausage, aged provolone and bell peppers. We tried the Truffle Butter Pasta, consisting of Bucatini noodles, a mushroom blend and creamy truffle butter sauce. It was outstanding! Our last dish was Ragout a la Bolognese, a pappardelle pasta with tomato-braised veal and pork along with ricotta cheese. This, too, was great!” QUESTION & ANSWER DEPT. … “Is one of the owners of Pepino’s the N OT T I N G H I L L of W EST B LOOMFIELD - Viktor Frankl Danny’s email address is dannyraskin2132@gmail.com. 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