Issue link: https://viewer.e-digitaledition.com/i/739920
I t was just six or seven years ago when he came up with the brilliant idea that has vaulted his restaurant into another realm of deserved dining esteem. Eighteen years ago, Mario's on Second, between Willis and Canfield, Detroit, enjoyed a large 50th birthday … Now celebrating its 68th anniversary as one of Detroit's premier culinary stops, Mario's shines even brighter with owner Vince Passalacqua's brilliant foray into the world of dining entertainment. At the time, Detroit's Broadway was just the name of another street Downtown … Why not, thought Vince, consider the local namesake avenue a replica, of sorts, of the exalted New York wonder? … And so was born his idea of bringing like-Broadway- style entertainment and dining together- ness to Detroit via his restaurant. Many restaurants around the country may have tried this in some way but on a much smaller scale … His deal included dinner, main floor show tickets and shuttle service to and from the venue. And most others may not have had Vince Passalacqua's continued persis- tence … His foresight in convincing the Nederlander family's right- hand gent, Alan Lichtenstein, was a major coup for Vince … Advertising the shows in Mario's ads … The end result included giving Mario's a discount on tickets that Vince gives back to customers toward the food bill. And also, Mario's lobster deal every Tuesday … a pound-and-a-quarter beauty including redskin potatoes and a half corn-on-the cob … $14.95 … or home baseball and football packages that include Grand Buffet, tickets, shuttle to and from the parks … among other promotions from Vince's mind. Mario's is not just another Italian restaurant … dancing with live entertainment every Friday and Saturday, 8-11 p.m. … tableside cooking, both on and off premises catering, etc. Vince's dad, the late Frank Passalacqua, bought Mario's in 1981 and discovered that owning and run- ning two restaurants, Carl's Chop House and Mario's was too much … He sold Carl's and its five acres of land, slated to but never to become the site of a new Joe Louis Arena. Vince was only 14 years old at the time and worked in the kitchen making fet- tucine, etc. … To this day, Mario's still makes its own pasta except, of course, spaghetti. Mario's Restaurant has always been one to want its own individual identification … All Mario's sauces, except those with meat, are made to order … The minestrone soup takes a back seat to few, full-bodied with oodles of goodies … the 12- to 14-ounce whitefish is in a class of its own, as is the Dover sole almandine … and so many more items served by the competent, tuxedoed wait staff … Including, too, being among the scarce places left that serve chicken livers with mushrooms, properly prepared in sherry wine and a light tomato sauce … Or its Veal Oscar or linguini with white clam sauce. Mario's continues to serve all dinners with antipasto, salad, soup and pasta … A light por- tion menu is also still available … Plus tableside preparations of Cherries Jubilee, Banana Tropicale, Peach Flambeau and Macedonia. Big sellers still include Mario's tender filet mignon, shrimp scampi, veal marsala and other fine Northern Italian dishes. Seating at Mario's main dining room is 108, but including other rooms, is about 400 … There are 25 seats in the bar lounge plus 19 stools … Hours are Sunday through Thursday, 11:30 a.m.-10 p.m.; Friday and Saturday, noon-midnight. Mario's Detroit's 68 years have been wonderful ones … Truly a priceless Detroit culinary gem. QUESTION & ANSWER DEPT. … "Where is Dynamite Sushi Roll served?" … Bertha Greenberg. (Yu Feng Cao, owner of Feng Taste on Orchard Lake, between 12 and 13 Mile, Farmington Hills, created his version of the Dynamite Sushi Roll, made with spiced crab on shrimp, avocado and cucumber. I don't know if any other Japanese restau- rant makes it just like this.) READER MINI REVIEW … by Susan Sherbow … "A great dining experience was had recently by Mark and me from the small, but filled with fine choices, menu at Chartreuse, East Kirby, Detroit. "Mark had a cap steak, and I chose whitefish. His cap steak was a thin sirloin very tender cut. It was cooked perfectly and served with mushrooms, roasted carrots, grilled beets and a wild ramp Boursin. Our ramps had a garlic and onion flavor and, when pureed with Boursin, made a smooth and creamy sauce. "My whitefish was nicely browned and moist and served on a bed of couscous flavored with pesto. Mark and I shared a sweet potato dish with smoky ham and jalapenos. The pate was spread with a green onion sauce and a red pepper sauce called muhammara. The sauces on all of our dishes were unusual and very tasty." MAIL DEPT. … "In regards to Joe Cornell not being recognized by the California doctor who had his bar mitzvah party emceed by Joe years ago, I just had my 50th high school reunion and did not recognize several people. People do change in 50 years! … He hadn't seen Joe since he was 18." … Marci Schulman. OLDIE BUT GOODIE Dept. … Aboard El Al Airlines from Israel to America, the elderly woman was taking her first flight. They were in the air only a few minutes when the woman complained to the stew- ardess that her ears were popping. The flight attendant smiled and gave her some chewing gum, assuring her that many people experienced the same dis- comfort. When they landed, the woman thanked the stewardess and asked, "The chewing gum worked fine, but tell me, how do I get the gum out of my ears?" CONGRATS … To Larry Dictor on his birthday … To Sharon Schultz on her birthday … To Barbara Wauldron on her birthday. * Danny's email address is dannyraskin@sbcglobal.net. On With The Show! Mario's restaurant scores a hit with dinner/entertainment packages. Vince Passalacqua 54 October 20 • 2016 Danny Raskin Senior Columnist arts & life t h e b e s t o f e v e r y t h i n g 1300610