April 25 • 2019 61
jn

Danny Raskin
Senior Columnist

Authentic 
Lebanese
F

amily members working at the restau-
rant most times give true meaning 
to the domestic reality that means so 
much in the operation of a dining spot … 
Various cultures have their own specialties, 
which have through the years meant so 
much to appreciative audiences who enjoy 
the true styles of their particular ethnic 
menu selections.
Such is why dining spots like Grape 
Leaves Restaurant in the Franklin Plaza, 
Northwestern Hwy., just north of 12 Mile, 
Southfield, are so popular … And so dif-
ferent from many other cultures … For 
instance, the grape leaf itself, offered by both 
Greek and Lebanese cuisine, among others, 
is prepared and served much differently in 
each culture’
s presentation … with the use of 
different spices i 
n varied recipes.
Those at Grape Leaves are rolled with 
meat and rice, or vegetarian, and use spices 
of their own creations … The fine Lebanese 
dishes are available amid a bevy of healthful 
dining selections.
Owner Mike Chalhoub is among those 
blessed with the on-premises assistance 
of his brother Ibrahem, sons Youssef and 
Mahdi, and wife, Lina.
Being his own executive chef, Mike, of 
course, spends a lot of time in the kitchen 
that sends out his dishes … These include 
the sea-farin’
 delights that Grape Leaves 
has become highly noted for as well as the 
Lebanese fare, with entrees including rice 
or fries, soup or salad and house-made 
bread.
Seafood dishes like swordfish sautéed with 
mushrooms, five shrimp dishes, including a 

shrimp scampi with onions, green and regu-
lar, olive oil, natural herbs and a hint of gar-
lic, along with big favorites like the original 
creation by Mike called Chicken Shata, char-
broiled breast topped with sautéed tomato, 
jalapeno, garlic and olive oil.
Being his own chef is a huge plus in itself 
and many times goes a long way in the 
goodness of ethnic preparations … Mike is 
highly noted for his ingenuity.
Time spent dining at Grape Leaves is 
worth the visits for authentic favorites and 
Mike’
s own preparations … Grape Leaves 
hours are Monday to Fridays, 11 a.m.-10 
p.m., Saturdays, noon-10 p.m., Sundays, 4-9 
p.m.
MAIL DEPT. … “My wife and I were 
weekly dinner eaters at Roma’
s for many 
years and miss it terribly. We are moving 
back to the Detroit area and were wondering 
if you knew any place that was like it?” … 
Earl and Jean Caster. 
(Roma Café on Riopelle is still there and 
in business … Just another name and owner 
… It is now named Amore de Roma … and 
owned by its former executive chef, Guy 
Pelino, who might have made those great 
dishes you remember.) 
NOTE TO DAN GILBERT … Now that 
you have sold your Jack Casino in Cincinnati 
and still have a Jack Casino in Cleveland, 
how about a Sam’
s Lounge honoring your 
father, Sam Gilbert … That name doesn’
t 
sound so bad for use in one of your build-
ings in Detroit or wherever … Naming it 
after your father, former co-owner years ago 
of Saksey’
s Lounge in Detroit, would sure 
make a lot of people happy … He was very 

well liked … If you can’
t use the Sam’
s name, 
Sammy’
s Lounge would be just as good.
SHE IS HELD in such high esteem that 
Vera Rizer, general manager at Big Rock 
Chophouse, Eton Street, Birmingham, has 
been named to the Birmingham Bloomfield 
Chamber of Commerce.
OLDIE BUT GOODIE … A fellow takes 
a seat at the lunch counter and orders a 
corned beef sandwich. 
“
Corned beef is not on the menu today 
because we are running short, but I can give 
you a sandwich with some corned beef in 
it, like our Midnight Special,
” says the guy 
behind the counter.
“What’
s a Midnight Special?” the custom-
er asks. 
“
A triple decker with some corned beef, 
tongue, bologna, tomato, lettuce, onion, 
pickle and mayonnaise on toasted raisin 
bread,
” says the deli gent.
“
Could you just put some corned beef 
between two pieces of rye bread?” asks the 
customer. 
“Sure,
” says the deli gent. He then turns 
to his sandwich man and sings out, “
One 
Midnight Special. Make it one deck, hold 
the tongue, bologna, tomato, lettuce, onion, 
pickle and mayonnaise, and make the raisin 
bread rye, untoasted!”
CONGRATS … To Alex Kovnat on his 
70th birthday … To Sid Newman on his 
birthday … To Jimmy Gottfurcht on his 
79th birthday. ■

Danny’
s email address is 

dannyraskin2132@gmail.com.

Grape Leaves in 
Southfi
 eld offers 
fi
 ne Lebanese 
dishes.

Mike Chalhoub

raskin
the best of everything

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