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. 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