 DECEMBER 17 • 2020 | 53

W

hen it originally 
opened in 1988, it 
was written about 
… and lauded … for its striking 
beauty, ultra-cleanliness and 
good neighbor-
hood presenta-
tions of whole-
some food.
The Gallery 
Restaurant … 
moved years ago 
from Southfield 
and located 
with high appeal today to the 
Bloomfield Plaza on the south-
west corner of Telegraph and 
Maple … continues to satisfy 

many with much appeal.
Signature dishes include a 
tuna salad considered among a 
top feature … along with fresh 
fish, its own barley soup, corned 
beef hash, cream cheese and 
chives, a wonderful prime burg-
er, stuffed cabbage …. and so 
much to be proud of, including 
half-broiled chicken and Belgian 
waffles.
Owned and run by Stefan 
Becharis and son Bill Becharis, 
The Gallery restaurant has the 
look and feel of a much costlier 
dining spot … with walls cov-
ered by oil paintings, vases, etc., 
in a traditional style.
Among things that also bring 
out its unique look are so many 
favorite dishes still on the menu 
… Throughout the years in 
dining, carryout and curbside 
convenience, The Gallery has 
become a part of many families’ 
lives.
Important, too, is not only 
an extensive menu, but also 
health-conscious suggestions in 
comfort food … and the making 
of its own desserts like rice pud-
ding, chocolate pudding, baking 

its own pies, etc. … plus much 
attention to its reasonable prices.
Obtaining high value and 
cleanliness scores in the restau-
rant business is extremely 
important … These are and 
have been top priorities with 
The Gallery Restaurant … and 
they show in no small measure. 
The Gallery is open 7 a.m. 
to 9:30 p.m. Monday through 
Saturday … Sunday 8 a.m. to 9 
p.m.
Stefan’s departure years ago 
from the coffee business to 
launch his own restaurant has 
brought many smiles of dining 
contentment.
SEEMS LIKE THERE is 
no limit to what most people 
today call a Caesar salad … In 
most cases, originator owner/
chef Caesar Cardini wouldn’t 
recognize his original concoc-
tion … Adding chicken to a 
Caesar salad is tame compared 
with some variations … Like 
one restaurant in New York 
with creamed pickled herring 
… Olives and mustard … 
Or another eatery in the Big 
Apple with Thai chilies and 

aged Gouda cheese … Another 
restaurant, smoked sable and 
parmesan … One in Long 
Island adds herring with red 
vinegar, olives and mustard … 
And, according to one article, 
another puts in tomato sauce 
and Bartlett pears … Yuck!
OLDIE BUT GOODIE … 
Little Yossi and his family were 
having dinner at his grand-
mother’s house … When every-
one was seated, the food was 
served … As soon as little Yossi 
got his plate, he started eating 
from it right away. 
“Yossi, please wait until we say 
our prayer,
” said his father. 
 “I don’t have to,
” Yossi replied.
 “Yes, you do,
” said his moth-
er. “Don’t we always say a prayer 
before eating at our house?” 
“Yes, but that’s our house,
” 
Yossi explained. “This is grand-
ma’s house, and she knows how 
to cook.
”
 CONGRATS ... To Howard 
and Linda Nudel on their anni-
versary. 

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

RASKIN
THE BEST OF EVERYTHING

Danny Raskin
Senior Columnist

Gallery Restaurant continues 
to wow patrons with great food 
and fair prices.

A Work of Art

Stefan 

Becharis and 

his son Bill

FACEBOOK

ANTONE, CASAGRANDE & ADWERS, P.C.

www.antone.com or email at law@antone.com

Representation in 

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JUSTIN D.
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31555 W. 14 Mile Rd., Ste 100 • Farmington Hills, MI 48334
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Congratulations, 

Jessyca Hannah Blase 

for graduating with a Masters of Social Work 
from the University of Michigan. 

Good luck in your new position as a 
Clinical Social Worker at Rochester 
Center for Behavioral Medicine.

We are so proud of you!

Love,
Mom, Dad, Bryan, & Shayna

Congratulations!

