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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