 NOVEMBER 5 • 2020 | 45

A 

couple of guys had 
never been in the 
restaurant business 
together and were correct 
when they thought people 
would like 
their offerings 
… especially if 
they didn’
t give 
folks too big of 
a menu and the 
customers could 
have what they 
liked without 
searching for it … and finding 
out what came with it and the 
cost.
The only reason they went 

there was because Hazel and 
Ted Moss and Morrie Gruskin 
were so well liked and knew a 
lot of people … But the place 
was a mess … even after they 
fixed it up the first time.
However, once you had 
supped at their Belmont 
Lounge on Calvert and 
Woodward, chances were 
great that you would be back 
for lunch or dinner …many 
times.
The secret of the Belmont’
s 
appeal was roast beef or one 
of the big favorites … even 
sliced corned beef … And a 
different special every day 
… tenderloin tips, fish on 
Fridays, etc. … But much 
of the hungry hordes that 
descended on it had prime 
rib.
Folks entered the place by 
the front door on Woodward 
and almost always found a 
fast-moving line had formed 
around the square bar in 
the middle of the room … 

Perhaps you’
d refresh yourself 
with a cold beer while waiting 
to wend your way through the 
line.
Within minutes, the 
moment of truth arrived … 
That is when you step up to a 
table filled with the above and 
goodies … The line moved 
fast … No time to dawdle 
here. 
“Roast beef rare,” you might 
have blurted out, and seconds 
later you were seated in the 
comfortable dining room … 
While passing through the 
line, you have made your 
selection or selections of a 
main course and loaded up 
with one or more of the tasty 
relishes.
You might have had a good-
sized cut of roast beef on a 
large dinner plate, mashed 
potatoes, choice of vegetables 
and a plate heaping with rel-
ishes.
If you were not quite that 
hungry, perhaps you chose the 

roast beef sandwich … This 
snack consisted of an equally 
large slice of beef between 
white, rye or pumpernickel 
bread and the usual relishes.
Top this all off with a slice 
of its home-made pie, or an 
apple a la mode and you have 
dined wisely, well and very 
economically.
OLDIE BUT GOODIE … 
Woman goes to the butcher 
and asks the price of ground 
chuck … “$4.50 a pound,” he 
tells her.
“The shop across the street 
sells it for $3.50 a pound,” she 
says.
 “So, go buy from across the 
street,” says the butcher.
“He’
s all out,” she says.
“Oh,” says the butcher, 
“when I’
m all out of ground 
chuck, it’
s only $l.50 a pound.”
CONGRATS … To Jeff 
Metzger on his birthday. 

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

RASKIN
THE BEST OF EVERYTHING

Danny Raskin
Senior Columnist

Remembering
the Line at
the Belmont 
Lounge

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