W

hile many Jewish food tradi-
tions are based around special 
foods that we eat for specific 
holidays, many are also defined by foods 
that we abstain from eating. 
On the night of Aug. 12, 
we will begin observance 
of Tisha B’Av (the Ninth of 
Av), a fast day mourning 
the destruction of both 
the first and second Holy 
Temples. 
In preparation for the 
day of intense mourning, 
we traditionally engage in 
observances during the three weeks lead-
ing up to it, with increased observance 
during the final nine days. For the three 
weeks beginning on the 17th of Tammuz 
(this year, it started the evening of July 
22), which is a minor fast day, it is tradi-
tional in many communities to abstain 
from joyous activities like conducting 
weddings, playing musical instruments or 
listening to music and getting haircuts. 

As we enter the Hebrew month of 
Av on the night of Aug. 4, we intensify 
our mourning practices as we begin the 
period known as the “Nine Days,” during 
which we generally abstain from eating 
meat (including poultry) and drinking 
wine, among other prohibitions. 
While we go without the indulgences 
of enjoying meat and wine during the 
Nine Days, we still need to eat, and we 
can take advantage of the bounty of sum-
mer produce available locally. Because 
of the freshness and quality of produce 
available, it is possible to make a flavorful 
meal amplifying the flavors of the vegeta-
bles without many additional ingredients 
or effort and without turning on your 
oven on hot days.
One of my favorite summer recipes is 
for Ina Garten’s fresh corn salad. While, 
in my opinion, peak season corn doesn’t 
need much enhancement aside from 
some butter and salt, the addition of red 
onion, vinegar and basil balance the nat-
ural sweetness of the corn to elevate it to 

another level. 
Another summer favorite is a grilled 
peach, halloumi and mint “caprese.” I 
absolutely love the flavor of grilled hal-
loumi, a firm and salty cheese, and pair-
ing it with grilled peaches brings sweet 
and fresh flavors, and the mint provides a 
lovely bright contrast. 
Finally, I include a recipe for angel-hair 
pasta with fresh tomato sauce, which 
enhances peak-season tomatoes with a 
little garlic, lemon juice or vinegar and 
basil. Served on delicate angel-hair pasta, 
it feels perfect for summer.
 
FRESH CORN SALAD
Adapted from Ina Garten
Serves 4 to 6
Pareve 

Ingredients
5 ears of corn, shucked
½ cup small-diced red onion (1 small onion)
3 Tablespoons cider or white wine vinegar

Vegetarian recipes for the Nine Days.
Food for Thought

Joelle 
Abramowitz
Contributing 
Writer

32 | JULY 25 • 2024 
J
N

GUIDE

continued on page 34

T

he Beverly Hills Grill has 
been a cherished fixture in 
the community for over 36 
years, affectionately dubbed the 
“Cheers of Birmingham” because 
of its welcoming atmosphere 
where “everyone knows your 
name.”

In 2022, longtime owner and 
restaurateur Bill Roberts sold the 
grill to another seasoned pro-
fessional, Raphael Michael, who 
aimed to maintain the essence of 
the business while putting some 
polish on the neighborhood gem.

Now, almost two years later, Mi-
chael’s vision has come to fruition, 
and beyond.

“We’ve been able to really 
please the customers while inte-

grating some enhancements,” he 
said. “I attribute the grill’s ongoing 
success to the staff.”

A staff — by the way — that’s re-
mained fully intact throughout the 
change of ownership.

“When I took over, I hoped to 
retain a portion of this exceptional 
group, as turnover is typical with 
new ownership,” he explains. “I’ve 
been amazed by every staff mem-
ber —they’ve stayed, remained 
fully committed and continue to 
deliver superior hospitality every 
day.”

Michael, who started as an as-
sistant manager at Happy’s Pizza 
in Ann Arbor then went on to open 
his own pizzeria in Kalamazoo for 
12 years, returned to metro Detroit 

and, remembering his time spent 
with his father at the Beverly Hills 
Grill, sought out to purchase it.

Initially Roberts — who owns five 
other establishments in the area — 
was hesitant, until he met with Mi-
chael and heard his vision.

Since taking over the helm, Mi-
chael has integrated a few chang-
es to the restaurant’s offering, 
enhancing meal availability and 
even the menu. Two months into 
the new ownership, he launched 
a breakfast/brunch/lunch menu 
which had been absent since pre-
COVID. 

“People loved to have brunch 
at the grill and are thrilled that it’s 
back,” he said.

Michael also implemented a res-
ervation system, a departure from 
Roberts’ practices, which initially 
met with mixed reactions from 
customers. 

“Some longtime fans were hesi-
tant about the change, but they’ve 
come to appreciate the conve-
nience of avoiding wait times and 
planning their visits in advance,” 
Michael explains.

Michael also gave the chef more 
liberties, and things like octopus 
and other seafood have been add-
ed to the menu.

When asked what people can 
expect when they walk in, he says 
a warm greeting and an enhanced 
— and communal — experience.

“Customers will be greeted with 
a smile,” he says. “The staff will ask 
your name and remember it — for 
good. And something I don’t see 
in restaurants a lot happens here. 
The customers talk to one another. 
It’s really special.

Michael says his favorite thing 
about the grill is the atmosphere. 

“It’s fine dining that’s complete-
ly casual,” he explains. “It’s com-
fortable and warm.”

You’ll often find Michael at the 
grill, as he enjoys spending most 
of his time there and building rela-
tionships with regulars. “I’ve come 
to know our customers, and they’re 
an extraordinary group,” he re-
flects. “I genuinely enjoy meeting 
everyone who walks through our 
doors, forging lifelong friendships 
and meaningful connections.”

When asked what the future will 
bring, he says more of the same.

“As was my original vision, we 
will continue to elevate the grill to 
the highest level by providing the 
warm environment it’s known for 
— along with exceptional food and 
premier hospitality.”

