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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