ad reading "place your ad in this space call Keith: 248-351-5107. kfarber@renmedia.us"
shaved Brussels sprouts salad with toast

Danny Raskin: The Secret Is Out

The ‘new’ Fork n’ Pint keeps people coming back.

New guys ’n gals on the block have sort of kept it quiet … or it seemed so … for three years … Those who have been to the “new” Fork n’ Pint have finally failed in keeping it to themselves … The word is out … by Gary and Mary Lou Cochran, Herman and Sally Gordon, Jon and Lorrie Isenberg, etc. … that the “newcomer” is much better than just another good restaurant to enjoy. … As it celebrates its third anniversary.

Doug YoungNewsroom | Detroit Jewish News

Doug Young

Many folks may remember Executive Chef Ted Teeter and General Manager Jay Andrews from P.F. Changs, Somerset in Troy … and now being here with Fork n’ Pint owner Doug Young, have brought glimmering smiles to more faces and yums to new palates … It is the former Mitch’s and three others that followed … between Cass Elizabeth and Cooley Lake in Waterford.

You now might call it a “gastropub,” a specialized type of dinner house that focuses on fresh, house-made food and a very strong, eclectic craft menu … Including five-course Beer Dinners and Whiskey Dinners throughout the fall, winter and spring seasons … Many of the standard American fare food items on the regular menu seem to have been taken into Fork n’ Pint’s own realm and prepared in special and unique ways … With a chef like Ted Teeter, folks can certainly enjoy that feeling of being pleasantly surprised … Even the Brussels sprouts, burgers and other sandwiches … Many of the entrée items, too, like its interesting Cass Lake Veggies with Tofu … Owners Doug and Burgess Young, General Manager Jay Andrews and Chef Ted Teeter … along with their staff … have good reason to be proud of it being far other than another one of those mundane menus people might find at many places today.

Signature dishes like Cass Lake Chicken, Crispy Brussels Sprouts, Rustic Ribs, Ying Yang Shrimp, Barnyard Burger, Shaved Brussels Sprout Salad, and many more in Ted’s and his kitchen staff’s innovative ways. … Best sellers also include the fresh walleye and fries … Much of the baking is done in house, like the focaccia breads and pizza dough … Yes, it has pizzas, too.

Seating at Fork n’ Pint is 169 in the rustic chic setting, 28 at the bar … and when available, 120 on a long outdoor patio … It is open seven days a week … Monday-Thursday 4-11 p.m., Friday 4 p.m.- midnight, Saturday noon-midnight., Sunday 11 a.m.-10 p.m. … Live music entertainment on Wednesdays and Thursdays.

The secret is out … but Fork n’ Pint is certainly here … And in a big way!

Cass Lake Chicken sandwich on burger bun with olives on top.Newsroom

TO THOSE WHO have asked … Impressionist supreme Bob Anderson, who wowed them this year when Joe Vicari and his Andiamo restaurants brought him and his Frank Sinatra impressions to a crowded Detroit Opera House, will need a much larger venue … Joe may bring Bob into the Fox Theater in spring 2019.

TIME WAS WHEN most Japanese sushi restaurant chefs were almost all of Japanese or Korean origin … Not so today, with many proving that being of another culture is not a barrier.

WHAT GUESTS WOULD like to see and hear … Folks not bellyaching about the food they didn’t enjoy after devouring it … Restaurant heads not bawling out employees in front of customers … Ordering an Arnold Palmer drink and the server not asking, “What’s that?”

OLDIE BUT GOODIE DEPT. … Isaac is shopping and sees a window sign saying, “Jacob’s Custom-Made Clothing.” He’s not sure about going in because it looks so expensive. But owner Jacob sees him hesitating and quickly invites him in.“What are you looking for?” Jacob asks.

“A suit for my grandson’s bar mitzvah.”

“You’ve come to the right place,” Jacob says. “You’ll be surprised at how we go about it. First, digital cameras take pictures of every muscle in your body, and we download the pictures to a special computer. Then we cultivate sheep in Australia for the best cloth. For the silk lining we contact Japan for their deep-sea divers to get the pearl buttons. When do you need it?” asks Jacob.

“This week,” says Isaac.

“You’ll have it!”

BECAUSE OF OVERLY false requests about birthdays and anniversaries, the column’s “CONGRATS” may discontinue as of the Dec. 27, 2018, issue.

CONGRATS … To Karrie Slominsky on her birthday … To Paula Grandon on her birthday … To Jon and Lorrie Isenberg on their 33rd anniversary … To Pamela Smith on her birthday … To Nicholas Berglund on his birthday … To Wendy Flusty on her birthday.

Danny’s email is dannyraskin2132@gmail.com.

Danny Raskin

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Newsletter

Stay up-to-date with the Detroit Jewish New! Subscribe to our Newsletter.

Newsletter

ad reading "place your ad in this space call Keith: 248-351-5107. kfarber@renmedia.us"

Support the Detroit Jewish News Foundation

Support the educational mission of the independent, nonprofit Detroit Jewish News Foundation.

%d bloggers like this: