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Stately
Sophistication

T

Danny Raskin

Senior Columnist

The Whitney
celebrates
32 years.

Pat Liebler and Bud Liebler

here are two words thath would aptly
apply to this legend … True elegance
… But there are so many more that
can also relate to this legendary restaurant
… Sophisticated class indeed!
This is the 32nd anniversary of The
Whitney, Woodward and Canfield, Detroit,
for which simple words about it would not
be enough as it continues to drip with ele-
gance since opening on Dec. 12, 1986.
Various people have taken over The
Whitney throughout the years, and it is
highly creditable that they have maintained
the dignified elegance of this iconic restau-
rant.
Owned today by Bud Liebler and son
Pat, with general manager Dave Duey, it is
important that the dignity of this esteemed
124-year-old, 21,000-square-foot former
mansion be maintained in all its gracious
finery … This has been upheld by Bud,
Pat and Dave, whose aims are solely for
maintaining the dignity of its “Old Detroit”
persona.
Keeping its original look is important …
Stained-glass windows, elevator, fireplaces,
mahogany floors and walls … Daily tours
are offered.
The rebirth and recovery of Detroit
demands a pride that The Whitney’s grand
architecture has so elegantly displayed
… with the addition of renewed interior
replacements.
Upscale dining at The Whitney is a thrill
to enjoy … and the food is still superb …
Its signature dish of Beef Wellington with
accompaniments of foie gras, carmelized
garlic and truffle oil duxelle has few equals
… Also, tea-poached salmon, seafood saute

with shrimp, scallops and Maine lobster
served over toasted orzo, chateaubriand for
two, etc.
Executive Chef Natasha Vitte is outstand-
ing, and the fulltime pastry chef Eric Bunge
is superb … Chef Vitte’s deft presentations
of 1.5-pound lobster tails and Alaskan king
crab bring only rave notices … as do so
many other selections from the menu.
The Whitney’s daily teas at 2 p.m. include
soup and salad, tea sandwiches and canapes,
miniature pastries and seasonal truffles …
Dinners are seven evenings from 5 p.m. …
Brunch is both Saturday and Sunday, 11
a.m.-2 p.m. … Live piano music is in the
Ghost Bar 4 p.m.-1 a.m., and live jazz from
10 p.m.-midnight on Thursdays, Fridays and
Saturdays … Enjoy live piano music nightly
and during Sunday brunch.
“We want to improve a little bit every day,”
says a most proud Bud Liebler. “We’ve made
huge progress with the mansion itself, our
food, our service team, etc. We love it when
people tell us how much they appreciate The
Whitney and the fact that it is still going
strong. We want to keep making it better
every day, keep making guests happy. We
want to grow with Detroit!”
The Whitney, a wonderful dining experi-
ence in its historical surroundings.
A crowning tribute to the return of a great
and wonderful Detroit … on The Whitney’s
32nd anniversary.
REARVIEW MIRROR … When the
late David Hermelin took one of his trips
to Israel … and his flight was delayed as
security dogs at the airport went bananas
yelping crazily at one of David’s suitcases
… Investigation found it to be loaded with

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salamis he had purchased from Sid Neuman
at Star Deli to pass out … Sid always had the
Wilno-Koshers around in case David needed
them … David would take salamis with him
on the jet in his travels and cut them on the
plane to give to passengers.
OLDIE BUT GOODIE … Two Jewish
men are eating at a kosher restaurant. A
Chinese waiter comes up and in fluent
Yiddish asks them if everything is OK.
The men are dumbfounded. “My God,
where did he learn such perfect Yiddish?”
they both think.
After paying their bill, they ask the owner,
an old friend of theirs, also fluent in Yiddish,
“Where did your waiter learn such fabulous
Yiddish?”
The owner looks around and leans over so
no one will hear and says, “Shhhh. He thinks
we’re teaching him English.”
CONGRATS … To Dr. Glen Gardner on
his birthday … To William “Bill” Nosanchuk
on his birthday. ■

Email Danny at dannyraskin2132@gmail.com.

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December 13 • 2018

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