JULY 8 • 2021 | 53

W

hile the JN’s premier 
columnist, Danny 
Raskin, is speedily 
recovering from rib injuries suf-
fered in a fall, we’ll be offering 
highlights of Danny’s columns 
until his return. 
 If you’d like to send him 
greetings, email Danny at 
dannyraskin 
2132@gmail.com 
or send mail to 
Danny Raskin 
c/o The Jewish 
News, 32255 
Northwestern 
Hwy., Suite 205, 
Farmington Hills, 
MI 48334.
Here are some of Danny’s classic 
“Question & Answer” exchanges 
with readers from 2014:

QUESTION & ANSWER 
DEPT. … “Is it true that you used 
to own a delicatessen? Where 
was it located, and when did you 
have it?” … Sylvia Soloman.
[No, I never owned a deli. 
The closest was back in the '60s. 
There was a Danny’s Delicatessen 
on Greenfield and 10 Mile Road 

co-owned by George Fink, for-
mer owner with Ben Epstein 
of Ben & George’s years ago 
on Dexter Boulevard. Also, I 
understand, that in Chicago, one 
of the owners or sons working at 
Manny’s Deli there is also named 
Danny Raskin. These are the full 
extent of my delicatessen con-
nections other than chewing on 
a good corned beef or whatever 
sandwich.]
QUESTION & ANSWER 
DEPT. … “My husband says 
that he was told that fine dining 
is on the way out. And no more 
dress codes. I can’t believe this. 
Have you heard anything about 
this?” … Selma Goodstein.
[No, and I do not believe it to 
be true, either. There will always 
be upscale dining. It is definitely 
a way of life. Too many people 
still enjoy dressing with shirt 
and tie for the men, and smart 
hairstyle and dresses for the 
women.]
QUESTION & ANSWER 
DEPT. … “I have a bet with Alvin 
Selegman. He says he remem-
bers when Sonny Eliot was in 
the restaurant business. Where 

should he take me for a good 
Greek dinner in Greektown?” 
… Sam Tuchman.
[You’re taking him, Sam. 
Sonny used to have Sonny’s 
Weather Station Lounge & 
Restaurant at Detroit’s City 
Airport. Pegasus and Santorini, 
both on Monroe, are a couple of 
Greektown favorites of many.]
QUESTION & ANSWER 
DEPT. … “Where can we get 
lake perch without skin?” … 
Eleanor Mendler.
[Off hand, I can’t think of 
anyplace that skins the beautiful 
little devils. Last person that I 
know of who made a specialty 
of it was Chef Dennis Lindiger 
at the former Kingsley Inn in 
Bloomfield Hills. Others have 
also asked, and I sure wish I 
could have the answer for you 
as well as them. If I find out, 
I’ll let you know. Seems like 
chefs today just don’t want to go 
through the trouble of skinning 
perch when it is requested.]
QUESTION & ANSWER 
DEPT. … “Where did the name 
Darbys come from? My wife, 
Lil, says it is a place in England.
” 

… Jack Sedgeman.
[According to owner Sam 
Boesky’s stepson and general 
manager, Bernie Kerner, five 
names were put into a hat and 
this is the one picked. Other 
stories said it was taken from 
the Darbys in England or the 
Darbys in Florida.]
QUESTION & ANSWER 
DEPT. … “Years ago, our dad 
used to tell me and my sister 
about a delicatessen in Detroit 
where people ate for free. Did 
you ever hear about it?” … 
Solomon Emmers
 [Can’t say that I have. The 
only one that he might have 
been jokingly talking about 
could be Modern Delicatessen 
on Fenkell, where owner Max 
Kruegel’s mother was cashier 
and used the honor system. 
Nobody got a check, just told 
her what they ate.] 

RASKIN
THE BEST OF EVERYTHING

Danny 
Raskin
Senior Columnist

Serving Up Questions 

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