March 7 • 2019 49
jn

Danny Raskin
Senior Columnist

raskin
the best of everything

Brunch Bonanza!
B

ack in 1895 “merry ol’
 England,” 
writer Guy Beringer came up with 
his thought of there being something 
for folks who drank heavily on Saturday 
evening having a light repast to eat on 
Sunday like tea and pastries … And he 
called it “brunch.”
But jolly ol’
 Guy never envisioned that 
some day it would be laden with oodles of 
goodies … and certainly not like it is covet-
ed today … or even when it gained further 
popularity in the United States in the l930s 
… not counting those at gambling casinos 
where they are daily offerings.
And, for sure, not that some restaurants 
would also have it for both Saturdays and 
Sundays … Like the two-day, all-you-can-
eat weekly extravaganzas at 5th Tavern on 
Telegraph Road, Bloomfield Hills, across 
from Costco … Sunday, 10-3, with more 
than 100 lavish items from which to select, 
including a carving station with prime 
rib and brisket of beef, $18.99 per person, 
children 5-12, $9.99 … Saturday, 10-2, 
(no prime rib or brisket), $16.99, children 
5-12, $8.99. 
First-timers are awed at 
the amazingly large selec-
tions of mouth-watering 
goodies that stare at them 
with “take me, I’
m deli-
cious” looks at 5th Tavern 
… salmon, chicken picca-
ta, macaroni and cheese, 
ribs, Asian pasta, omelets, 
salads, crepes, pancakes, 
French toast, bacon, sau-
sage, ham, bagels, fruit, 
cookies, rice pudding, etc., 
etc.

A huge bevy of goodness from which to 
select fill the tummies of those seated at the 
flagship 5th Tavern’
s huge 350-person dining 
room.
All this wonderful dining experience 
with the dedicated and cordial assistance of 
servers like first-timer Alex Lavigne, whose 
sharp and pleasing dedication is always 
such pleasure.
It has gotten to the stage where some 
restaurants are coming up with many diver-
sified ways of presenting their wares … and 
giving their chefs bonuses if they can come 
up with different ideas.
Brunches have certainly grown up … 
and the future, no doubt, will include 
varied ideas in the presentation of their 
brunch or brunches … It seems like it’
s 
getting to that stage.
The relaxed, casual crowds of people at 
the weekly dining extravaganzas at Station 
Square in Troy and its two sister brunches 
at 5th Tavern are certainly large testaments 
of the many come-back experiences by so 
many much-satisfied customers who are 
enjoying what also includes constant chang-
es … something that good ol’
 Guy Beringer 
certainly never envisioned would ever hap-
pen.
WHEN HE GETS BACK in action and 
takes over the present Three Cats Café 
on West 14 Mile Road, Clawson, which 
should be around June 1, Matt Prentice 
will keep the name and add “
and a Cook” 
… It originally was the old Clawson 
Theatre, built in 1941 that closed in the 
1960s and became a Goodwill Industrial 
store … Matt will open as a casual fine 
dining restaurant focused on small plates 
with a price structure from $6 to $20 … It 

is named after the present owner’
s cats and 
will remain open until Matt takes over in 
a bold but interesting deviation from his 
deli and fine-dining glory years
REARVIEW MIRROR … When Bob 
Sosnick bought the Jewish Home for the 
Aged with Fred Gordon and made it into 
a private home for the elderly, he used to 
get to his office in the early morning and 
started his day by always calling his very 
sleepy mother, Ruth Sosnick … When 
Leonard Herman was successful at carv-
ing a turkey, but not a piece of cheese, 
resulting in his wife, Sondra, a former 
Providence Hospital volunteer, proudly 
sewing up his finger. 
QUESTION & ANSWER DEPT. … 
From Harriet Schiff … “What was the name 
of the restaurant on Jefferson other than 
Little Harry’
s? It was high-end and just a 
wonderful place.
”
ANSWER … “Harriet, it could be any of 
six that I can think of … Van Dyke Place, 
Joey’
s Stable, Brownie’
s, Roostertail, Sid’
s or 
Benno’
s … If not, I’
ll keep thinking.
” 
OLDIE BUT GOODIE … Yaakov was 
taking an oral exam applying for his citizen-
ship papers and was asked to spell “
cultivate.
” 
He spelled it correctly. He was then asked to 
use it in a sentence. 
Yaakov thought for a moment and then 
said, “Last vinter on a very cold day, I vas 
vaiting for de bus, but it vas too cultivate, so 
I took the subvay home.
” 
CONGRATS … To Frank Ellias on his 
birthday … To Ben and Janet Korn on their 
65th anniversary. ■

Danny’
s email address is 

dannyraskin2132@gmail.com.

Don’
t miss the 
weekend spreads 
at 5th Tavern.

Partners George Lukaj and brothers 

Jerry and Luis Sanchez

FOOD PHOTOS COURTESY OF 5TH TAVERN

Monument Center Inc.

Monuments and Markers
Bronze Markers
Memorial Duplicating
Cemetery Lettering & Cleaning

“Same Location Over 80 Y
ears”

www.MonumentCenterMichigan.com

 

32906 Middlebelt Rd (at 14 Mile)
(248) 855-0007

Please see our menu at 
www.johnnypomodoros.com

DAIRY TRAY
FRUIT TRAY
MEAT TRAY

Johnny Pomodoro’
s is your ONE STOP SHOP for all of your needs!

MEDITERRANEAN TRAY
MARTY'S COOKIES

Delivery Available
Shiva Trays, Deli Nosh Dairy & Deli Trays, Marty’
s Cookie Trays, Johnny’
s Signature Fruit & Veggie Trays

CALL JOHNNY’S FOR TRADITIONAL AND NON-TRADITIONAL SHIVA TRAYS. 

