JULY 29 • 2021 | 43

“OUR SESAME 
CHICKEN IS OUR 
MOST POPULAR 
ENTREE, WHICH IS 
CRISPY BATTERED 
CHICKEN TOSSED IN 
OUR HOUSE-MADE 
SWEET AND SAVORY 

SAUCE.”

— CHEF CARI HERSKOVITZ

continued on page 44

Jerusalem Pizza’s breadsticks and bagel 
trays, Jacobs adds, are also some of their 
biggest hits.

WOK IN CARI OUT
15600 W 10 MILE ROAD, SOUTHFIELD
As a clever play on owner and chef Cari 
Herskovitz’s name, Cantonese-American 
carryout restaurant Wok In Cari Out cel-
ebrated its third birthday this summer. 
It’s Herskovitz’s newest project, which 
offers the area’s first fully kosher menu 
featuring classic Chinese dishes.
With more than 15 years of cooking 
experience under her belt, Herskovitz 
serves up chicken, beef, vegetarian and 
vegan options, plus traditional soups and 
appetizers. On top of carryout, Wok In 
Cari Out also offers curbside pickup and 
delivery (when available).
“Our sesame chicken is our most 
popular entree,” Herskovitz describes, 

“which is crispy battered chicken tossed 
in our house-made sweet and savory 
sauce.” Wok In Cari Out’s sticky summer 
Chinese barbecue rib special ($29.99) is 
another bestseller this season, she says.

SOUL CAFE
5586 DRAKE ROAD, 
WEST BLOOMFIELD
This Friendship Circle project brings 
a diverse kosher foods option to the 
West Bloomfield area. Its kosher menu 
includes gourmet soups, salads, sand-
wiches, pizzas, pastas and more.
Soul Cafe also gives back to the 
community by providing creative and 
vocational opportunities for individu-
als who have special needs. They teach 
adults how to prepare food, cook, host 
and serve.
Friendship Circle director of food 
operations Shalom Shomer says almost 

WOK IN CARI OUT FACEBOOK

Chef Cari Herskovitz offers 
Contonese-American cuisine 
at Wok In Cari Out.

