TOO.
>> Tati: A LITTLE FUN, POKING
FUN AND A LITTLE BANTER IS FUN
TO WATCH.
>> Jason: A TRADITIONAL DELI
SHAKING THINGS UP.
>> Tati: STAYING UP TO DATE,
OFFERING HEALTHY OPTIONS, GLUTEN
FREE AND VEGETARIAN OPTIONS
WHILE KEEPING THE CLASSICS.
>> Jason: IN WEST BLOOMFIELD OFF
OF ORCHARD LAKE ROAD, MICHELLE
OLIVER IS TAKING US TO PICKLES
AND RYE.
>> Reporter: LOCATED AS THE
FORMER POPULAR DELI, YOU MAY
RECOGNIZE SOME OF THE FRIENDLY
FACES, PICKLES & RYE.
>> IT WAS FORMERLY DELI UNIQUE.
AND WE WORKED HAND IN HAND, AN
S.W.A.T. TEAM.
WE WOULD WORK TOGETHER IN
RESTAURANTS THAT NEEDED
TWEAKING.
>> Reporter: BOTH HAVE WORKED IN
THE FOOD INDUSTRY FOR A LONG
TIME BUT NEVER OWNED THEIR OWN
PLACE.
>> I WAS IN LAS VEGAS AND I WAS
ITCHING TO GET HOME.
YOU KNOW WHAT?
I'M GONNA CALL MY FORMER
COLLEAGUE LINDA AND ASK HER IF
SHE WAS INTERESTED, LIKE IN OUR
YOUNGER DAYS?
AND SHE SAID I WOULD LIKE TO
TRY, I'M IN.
>> Reporter: SO THEY OPENED
PICKLES & RYE IN 2014.
>> HOW CAN WE BE DIFFERENT FROM
THE FINE DELIS THAT ARE ALREADY
HERE?
WE CAME UP WITH FRESHER FOODS.
WHEN YOU GET TOAST OR A BAGEL,
IT WILL BE FRESH BLUEBERRY
PRESERVES OR FRESH STRAWBERRY
PRESERVES.
>> Reporter: THEY HAVE CLASSICS
LIKE MOTT DOES A BALL SOUP A
LATKES.
P>> YOU CAN EAT GOOD HEALTHY FOOD
IN THE DELI AND WE COO WITH AS
LITTLE OIL AS POSSIBLE.
AND WE HAVE THE DO-IT-YOURSELF
SALAD MENU.
SOME ARE VEGAN, SOME ARE
VEGETARIAN.
>> Reporter: AND THEY LISTEN TO
CUSTOMERS, ADDING MENU ITEMS
THEY REQUEST.
LIKE THE PIZZA OMELET.
>> IT'S LIKE A PIZZA AND AN
OMELET HAD A BABY?
>> ABSOLUTELY.
THE FIRST THING, PUT A LITTLE
OIL IN THE PAN.
THIS IS AN OLIVE OIL/CANOLA OIL
BLEND.
THEN A MUSHROOM MIX.
>> Reporter: THEN A HANDFUL OF
BROCCOLI AND CARAMELIZED ONIONS.
>> WE'LL TOSS IT UP TO THEY'RE
MORE TENDER WHEN YOU EAT THEM.
>> Reporter: WE POUR IN THE EGG
WHITES AND ONCE THEY COOK, YOU
HAVE TO FLIP IT.
WHAT'S THE KEY TO FLIPPING AN
OMELET.
>> THEY TRY TO FLIP WITH A
WRIST, IT CAN HELP BUT MOSTLY
IT'S THE CENTRIFUGAL FORCE FROM
THE CURVE ON THE EDGE OF THE
PAN.
>> Reporter: IS IT READY?
>> YOU DO IT RIGHT, WE'LL GIVE
YOU AN APPLICATION.
OH, MAN, YOU'RE A NATURAL.
HIT IT ON TOP WITH THE MARINARA.
AND THEN SPREAD IT WITH THE
LADLE.
>> Reporter: AND THEN THE LOW
FAT MOZZARELLA CHEESE AND INTO
THE BROILER IT GOES AND THE
CHEESE IS PERFECTLY MELTED,
SERVED WITH FRUIT AND A BAGEL
WITH FRESH PRESERVES.
>> IT'S A HUMBLING OPPORTUNITY
TO WORK IN A NEIGHBORHOOD WHERE
YOU KNOW EVERYBODY.
IT MEANS A LOT TO ME.
>> Jason: JOINING US LIVE IN
STUDIO ON OPENING DAY, THANKS
FOR COMING DOWN.
>> THANKS FOR HAVING US.
>> Jason: THE CO-OWNER AND
EXECUTIVE CHEF AT PICKLES & RYE.
AND YOU HAVE THE QUEEN MUM OF
ALL SPREADS.
IS THE WHOLE MENU HERE?
>> NO, AND I WENT THROUGH THE
WHOLE MENU ALL NIGHT, AND THIS
IS WHAT WE ENDED UP WITH.
>> Jason: LOOK AT THAT SPREAD!
LET'S GO SCREEN RIGHT TO LEFT.
WHAT DO WE HAVE HERE?
>> THE PASTRAMI BURGER WITH
COLESLAW, LETTUCE, TOMATOES,
PICKLES, ONIONS, MELTED SWISS
CHEESE.
WE HAVE OUR POTATO LATKES WITH
SOUR CREAM AND APPLESAUCE.
AND CHEESE BLINTZES WITH SOUR
CREAM AND APPLESAUCE.
>> Jason: IS THAT RUE BEN?
IT IS.
AND UP FRONT THE VEGETARIAN
OPTION WHICH IS EGGPLANT
LASAGNA, SELL A LOT OF THAT.
AND NEXT TO THA IS A POPULAR
SANDWICH, THE MIL MUSHROOM
SANDWICH ON NINE-GRAIN BREAD,
VERY POPULAR.
AND NEXT TO IT IS PASTRAMI,
TURKEY, AND COLESLAW, SWISS
CHEESE AND RUSSI DRESSING WITH
OUR FAMOUS FRIED PICKLES, AND
THEY'RE FANTASTIC!
AND A STANDARD DELI TRAY, VERY
POPULAR.
THIS FEEDS AROUND 12 PEOPLE.
>> Jason: AND SOMEBODY WATCHING
MAY HAVE A PARTY TO THROW AND I
HAVE 12 PEOPLE COMING OVER, HOW
MUCH IS THIS?
>> IT'S $10.99 A PERSON.
AND THEN THE KALE SALAD WITH AN
EDAMAME HUMMUS.
AND DOUBLE BAKED BREAD, AND IT
BRINGS BACK THE CRUST WHEN YOU
DOUBLE BAKE IT.
AND UP FRONT, THE GEFILTE FISH
APPETIZER.
AND WE'RE GOING INTO THE
PASSOVER SEASON AND WE HAVE
MANY, MANY PASSOVER OPTIONS FOR
SALE.
WE HAVE THE MATZO BALL SOUP
WHICH CURES THE COMMON COLD.
AND WE HAVE THE MUSHROOM BARLEY.
>> Jason: WATCH OUT, TATI HAS
MOVED HER WAY IN HERE.
>> Tati: I'M A HUGE DELI FOOD
FAN.
I CLAIMED THIS BEFORE THE SHOW
EVEN STARTED.
>> Jason: SHE LEFT ME A LOAF OF
BREAD!
YOU WERE TALKING ABOUT THE
CONSTRUCTION THERE ON ORCHARD
LAKE AND MAPLE.
GIVE EVERYONE YOUR LOCATION.
>> WE'RE SOUTH OF MAPLE ON THE
WEST SIDE OF ORCHARD LAKE, AND
THAT'S WHERE YOU CAN FIND US.
AND EVEN THOUGH THERE IS
CONSTRUCTION IN THE AREA, WE'RE
STILL VERY EASY TO GET TO.
>> Tati: ANY SPECIALS FOR
PASSOVER?
>> THE GEFILTE FISH AND A LOT OF
FRIED MATZO.
>> Jason: WE'RE GIVING AWAY GIFT
CARDS, HEAD TO OUR FACEBOOK PAGE
AND FOR THE RULES, GO TO TATI'S
DESK AND YOU'LL GET THE RULES
AND SOME LEFTOVER FOOD.