OCTOBER 17 • 2019 | 53 M enu items drawn on a blackboard got me anticipating the new deli coming to West Bloomfield. With Val’ s Delicatessen, immigrant Val Uzilov is climbing the next rung of his American dream ladder. This time, he has a business partner in Carey Gerchak. Members of both families fill out the team that will oper- ate what Carey called a “ casual, New York- style deli.” The location is Crosswinds Mall, on Orchard Lake Road at Lone Pine. Chef Val worked 25 years previously at Steve’ s Deli in Bloomfield Township, becom- ing famous for his chicken soup. Brimming with noodles, white chicken and carrots, Chef Val’ s soup has won nine trophies in the professional category of Congregation Shir Shalom’ s annual Chicken Soup Cook-off in West Bloomfield. Born in Azerbaijan, in the former Soviet Union, Val continues a family tradition of chefs with their own restau- rants. At age 13, he began working in Uncle Lazar Uzilov’ s “big restaurant in Russia.” After this uncle moved to West Bloomfield, he sponsored Val and family to join him in 1993. “He came for a better life, bigger opportunities,” said Val’ s daughter, Shifra Uzilov. At first, Chef Val assisted his uncle at Orchard Family Restaurant, now Greek Islands Coney Restaurant, in West Bloomfield. Two more uncles, both local, have owned restaurants. Val’ s Delicatessen will have a scratch kitchen. Breakfast will be big with a separate menu and items throughout the day. On weekends, “we’ ll feature spe- cial things Val’ s going to cook, so there’ s always something differ- ent,” Carey said. The website and a chalkboard will list specials. Hot and cold display cases will contain carryout entrees. Among the rotating choices will be more Chef Val spe- cialties: stuffed cabbage, short ribs, lamb chops, chicken pot pie, gefilte fish, and chicken baked with cranberry, apricot or lemon. Besides daily soups, regular choices will include beef bar- ley, mushroom barley, chicken noodle, chicken rice, matzah ball and kreplach. Dinners consist of entrée, soup or salad and two sides, such as vegetables, potatoes and rice. Prices should be affordable for middle-class diners. Chef Val will cater Jewish and non-Jewish holidays and events. “Customers with big carry- out orders can pull up in front or around the back for easy access,” Carey said. At the new deli, Toma Uzeli will again serve as her hus- band’ s sous chef, son Erik will do back inventory, prep and cleanup, and Shifra will be a server and co-manager with pastry chef Alexis Gerchak. The crew delivering through- out Metro Detroit are Erik, Carey’ s husband, Richard, and Alexis’ boy- friend, Alan, who is design- ing the website. “We’ ll all be doing a little bit of every- thing,” said Carey, who met Chef Val at Steve’ s Deli. She will continue teaching at nearby Doherty Elementary, where Shifra’ s two children attend. The 3,000-square-foot space still being put together features an open kitchen and a grab-and-go case. Black and white were chosen for a sim- ple, elegant look. Val’ s Deli opens the end of October. Hours will be from 8 a.m.-9 p.m. daily. Nosh dining around the D Val’s Delicatessen 4301 Orchard Lake Road, West Bloomfield (248) 973-8037 Business partners Val Uzilov and Carey Gerchak BY ESTHER ALLWEISS INGBER I t turns out that even if you can’ t make the trip to Ireland, it’ s possible to experience true Irish hospital- ity right here in Michigan. Sullivan’ s Public House, known for its farm-to-table menu and dedication to Irish food, beer, whisky and tradi- tion, just earned the highest honor possible. It has topped the list of the world’ s best Irish Pubs — located outside of Ireland. IrishCentral.com shared the news recently, which followed a poll of more than 5 million readers. “What makes an Irish pub so special?” the article on IrishCentral.com reads. “No matter where you are in the world the Irish pub is like an unofficial embassy, a bastion for Irish people abroad and a haven for those who love the Irish, their food, drink and culture … Our poll in search of the best Irish pub outside of Ireland had a clear winner with entrants from all over the world. And the winner is … Sullivan’ s Public House, in Oxford, Michigan.” Husband and wife Jerry and Jamie Cremin opened Sullivan’ s Public House five years ago with a strong emphasis on hospitality. Sullivan’ s Public House is ocated at 23 N. Washington St. in downtown Oxford. Visit sullivanspublichouse.com for more information. Esther Allweiss Ingber Contributing Writer JERRY CREMIN/SULLIVAN’ S PUBLIC HOUSE Val’s Delicatessen Sullivan’ s Public House Named “Best Irish Pub”