June 27 • 2019 45
jn

Danny Raskin
Senior Columnist

raskin
the best of everything

Multi-Faceted
F

rom when it originally opened many 
years ago as a little eatery noted for 
its breakfasts, it has jumped numeous 
leaps and now is also a seafood and many 
other food-faceted eatery.
Imagine dining on Maine lobster … 
where, too, for a slight nominal sum, it may 
be ordered outside of the shell … or sautéed 
perch served unheard-of with or without 
skin … These are now featured at the Village 
Palace restaurant on Orchard Lake Road, 
just north of Pontiac Trail, Orchard Village 
… which can certainly call itself the new 
Village Palace … with its seafood selections, 
too, like white fish, salmon, crab cakes, 
shrimp, cod, etc. 
Plus, an executive chef steeped in past 
performances at Charley Trotter’
s Seafood, 
Chicago, Farmer’
s Table, Boca Raton, Fla., 
and Bar Boulud in New York … Prestigious 
restaurants indeed where Chef Victor 
Malaric plied his dining magic.
Other ethnic favorites … Mexican, Italian 
(including all-you-can-eat spaghetti on 
Wednesdays) and corned beef sandwiches.
Now on Saturdays and Sundays from 7 
a.m.-3 p.m., a seated brunch with home-
made gravlax, smoked lox, five different 
cream cheeses, eggs, etc.
Village Palace is open seven days a week, 
7 a.m.-9 p.m. serving breakfast, lunch and 
dinner … with indoor seating for 120 … 
outdoor seating accommodations for 25 and 
ample private parking.
To say the Village Palace has reached 
another pinnacle in wanted dining is not 
saying enough!

YES, THERE STILL is a very popular 
 
Hunter House in Birmingham … Big reason 
why so many don’
t hear about it is probably 
because it doesn’
t have to do much holler-
ing … All it needs are customers like Barry 
Solomon to smack their lips a million times 
on those juicy sliders … Ask the loads of 
people who line up along Woodward for the 
annual Dream Cruise every year. 
ALL THIS TALK about now having a 
new Detroit-style pizza is strange … Buddy’
s 
has been calling its pizza “Detroit-style,
” 
which it invented, since 1946.
FIRST TIME SINCE opening, Pepino’
s 
on Sylvan Lake has added a third appetizer 
to go with its offerings brought to the table 
at no charge … It is the calamari, a delicious 
beginner … Little wonder why Pepino’
s usu-
ally seems so busy … It is always thinking of 
ways to make its customers happy.
WHAT HAPPENED to all those live 
whole lobster specials we ate at Rochester 
Chop House on Main in Rochester so many 
times? … When Vince Clark was there, he 
and Bill Kruse had lobsters in just about 
every way imaginable … appetizers, salads, 
bisque, pan-roasted, steamed, broiled, with 
pasta, in bouillabaisse, stuffed with crab 
meat, etc. … They were at what was called 
“Lobster Main-ia.
”
RESTAURANT OWNERS have asked 
why they cannot find a chef proficient on 
Jewish-style cooking … Probably some-
one like Keith Supian when he was at the 
prestigious fine dining Van Dyke Place on 
Jefferson … He had a special menu of Jewish 
dishes and, if he had the the ingredients, 

would make whatever the customer desired 
… Keith made luscious rugelach and man-
delbrot, and both Jews and non-Jews loved 
his chicken soup with stuffed matzah balls 
… Also, Keith’
s vegetarian chopped liver, 
blintzes with corned beef, schmaltz herring 
croquettes with wine sauce, baked whitefish 
crusted with kasha meal, stuffed cabbage, 
potato knishes, apple strudel, rice kugel, etc. 
… I recall that Keith made a terrific chat-
zilim (eggplant caviar), too.
GRAD TIDINGS … Mumford class of 
’
64/’
65, 55-year reunion is Saturday, July 13, 
at Athenium Hotel, Brush St., Detroit … Call 
Andrea Lewiston, 248-318-9575.
OLDIE BUT GOODIE … The drunken 
fellow walks into a bar and orders a drink.
“Sorry,
” the bartender says, “you’
ve already 
had too much to drink.
”
Fuming mad, the drunken gent walks out 
the front door and goes in the side door. 
“
Can I have a Scotch, please?” he asks. 
“Sorry,
” says the bartender, “you’
ve had 
enough. You can’
t have another drink here.
”
The drunk walks out and goes in through 
the back door. “
Can I please have a drink?” 
he asks. “Enough!” the bartender screams, “I 
told you no more drinks!” 
The drunk looks closely at the bartender 
and exclaims, “Dang! How many bars do 
you work at?”
CONGRATS … To Lillian Stoner on her 
birthday … To Jerry Naftaly on his birthday 
… To Sidney Gersman on his birthday. ■

Email Danny at dannyraskin2132@gmail.com.

Village Palace 
expands options 
with many 
seafood items.

Managing partner Robert Lukaj and 

Executive Chef Victor Malaric

COURTESY OF VILLAGE PALACE
COURTESY OF VILLAGE PALACE

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