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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