 NOVEMBER 28 • 2019 | 69

the best of everything
Raskin

Johnny’
s Italian Steakhouse 
pleases plenty of palates.

Steak … It’s 

What’s for Dinner

T

rue steak houses, not 
those with minor menu 
mention, have again hit 
the taste buds of many restau-
rant patrons … Not that steak 
sales are down, 
but dining spots 
that concentrate 
on them seem 
to give the meat 
added attention.
Like two that 
opened in this 
area and are 
making their 
presence known … Johnny’
s 
Italian Steakhouses, Farmington 
Hills (Hamilton Court between 
12 Mile and Farmington Road) 
… and Livonia (in the Holiday 
Inn on Laurel Park Drive) … 
Both had openings in 2018 with 
the same menus of which they 
consider to be like those of the 

one-time, years ago Rat Pack-
era of Las Vegas … Both are 
celebrating their first anniversa-
ries, creating a lot of noise from 
steak chompers.
Their steaks, Italian selec-
tions, etc., dishes and cocktails 
are served in upscal 
e, supper 
club environs that includes 
sleek bars.
Both make their own fresh 
Focaccia breads and desserts 
like crème brulee, tiramisu and 
limoncello cakes, along with 
a roasted banana cheesecake, 
warm chocolate cake and tur-
tles.
Appetizers are those you’
d 
expect an Italian steakhouse to 
feature … like the Italian sau-
sage stuffed with mushrooms, 
toasted ravioli, etc. … as are 
the salads of shrimp Frangelico 
with toasted hazelnuts, sirloin 
steak tribute with 
gorgonzola cheese, 
etc.
The numerous 
styles of steaks are 
choice selections 
that come in varied 
sizes … The pasta 
dishes are true 

Italian … as are the stuffed 
meatloaf with chopped mush-
rooms, steakhouse spaghetti 
and other varieties.
Hours for both are … 
Farmington Hills, Monday-
Thursday 4-10 p.m., Friday and 
Saturday 4-11 p.m., Sunday 
4-9 p.m. … Livonia, Monday-
Thursday 4-10 p.m., Friday-
Saturday 11 a.m.-11 p.m., 
Sunday 11 a.m.-9 p.m.
You might want to try 
from among Johnny’
s Italian 
Steakhouse best sellers … 
Chanel No. 5, Filet Oscar, 
Filet with Seafood Rockefeller 
or Johnny’
s Steak de Burgo, 
Crusted Steak and Shrimp … 
or the Seafood Pasta Pomodoro.
ANY THOUGHTS THAT 
frozen food would never attain 
the heights it has reached in 
making mega billions of dollars 
and still growing sure have 
changed … Even in France, 
where an operation like Picard 
grocery has nothing but fro-
zen food in its 900 stores, with 
nearly 2,000 items from which 
to select … This may sound 
strange because France is con-
sidered a culinary leader … 

and includes large numbers of 
elegant food for every meal of 
the day … With the fast pace of 
today, numerous people, both 
men and women, seldom cook 
much anymore … Eating for-
merly frozen food has become 
a much-wanted way of life for 
many.
OLDIE BUT GOODIE … 
(Repeat by request) … Fellow 
goes into a restaurant and looks 
over the menu. After a few 
minutes, the waitress comes 
and asks him what he’
d like. 
The guy says, “I’
d like a quickie.
” 
The waitress flushes and says, 
“That’
s not funny sir. What 
would you like to order?” 
The fellow says, “I’
d really like 
a quickie.
” 
The waitress slaps him and 
storms off angrily. 
Another customer, overhear-
ing the conversation, leans over 
and says to the guy, “I think 
that it’
s pronounced ‘
quiche’
!”
CONGRATS… To Amanda 
Andres on her birthday. 

Danny’
s email address is 
dannyraskin2132@gmail.com.

Danny Raskin
Senior Columnist

VIA JOHNNY’
S ITALIAN STEAKHOUSE FACEBOOK

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 (313) 832-5700

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9
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