Hollywood Market, located in the former Farmer Jack’s building on Lapeer and Clarkston Roads, opened last week.
The grocery store, known for its quality meat and fresh produce, is open everyday from 8 a.m. to 9:30 p.m.
The store is still accepting applications for all positions.
For more information about Hollywood Markets, visit www.hollywoodmarkets.com.

By Cathy Kimmel and Colin Baumgartner

Sagebrush customers need not worry, as the doors of the downtown Mexican eatery will remain open.
In a story first reported in last week’s Lake Orion Review and updated at lakeorionreview.com, owner Dia Zaraga has met the deadlines for submitting the necessary paperwork to have the building permit transferred into his name.
Zaraga had been given a deadline of Feb. 28 by Village Council members last week. He submitted the paperwork, but according to Village Manager JoAnn Van Tassel, some aspects of it needed to be corrected and the deadline was extended for one day to allow for these changes to be made.
The paperwork was completed in the correct fashion the following day (March 1). Van Tassel said she hand-delivered it to the township offices after she received it from Zaraga.
‘As far as I am concerned, and the village is concerned, Mr. Zaraga did what he was supposed to do to have the Temporary Occupancy extended,? she said.
According to Van Tassel, now it is just a matter of the weather warming up so the necessary items can be completed outside, and then Zaraga can receive his certificate of occupancy.
‘He is square with the village,? she said. ‘He just needs to make some site plan corrections, but that’s just a matter of dotting the i’s and crossing the t’s.?
For his part, Zaraga said the issue was blown out of proportion and was just a simple matter of transferring the permit to his name and paying the costs associated with the transfer.
‘Everything is done,? he said. ‘Because we are in the village, we have to submit it to them and then they take it to the township.?
‘My building has been inspected through the township and everything is finalized,? he added.
Zaraga said that because of some outdated ordinances, there is a lot of work required of someone building in the village, but added that he’s very pleased with the progress being made in the downtown area.
‘I don’t have any issues with the village,? he said. ‘I’m happy I’m open and the customers are coming in.?
Zaraga added that he is looking forward to continued teamwork with the village, as it can benefit more than just his business.
‘I think it’s a win-win situation for everybody,? he said of being on the same page.
In the spirit of working together, Zaraga noted that he’s even agreed to help pave the adjoining alley-way in the rear of his building even though it is not his responsibility.
He said that is one of the projects he will be taking on when the weather warms up.

With five months left until the first anniversary of his purchase of the Clarkston Caf?, Curt Catallo may already be sick of paper.
Paper coverings, which draped the windows of the 1928 building for the past six months while restoration took place, were finally removed on Wednesday afternoon.
‘They quietly removed the paper and called it open,? Catallo said.
‘I was going to leave it, but I was ready to see the light, it was time. We quietly unlocked the doors and let the people of Clarkston find us.?
The Caf? was open for business mere hours later, serving up their new-French cuisine from a menu designed by Executive Chef Aaron Cozadd.
‘It was exciting to see the idea come to fruition and the time and care that everyone put into it shows,? Catallo said.
Catallo purchased the building in June from Sign of the Beefcarver Inc. and immediately shut it down for renovations. The paper held firm in the window through the changing seasons. In November, Catallo joked that the crew was hoping to open in late November’the 40 or 45th.
The time gave Cozadd, Catallo and others time to fine-tune their menu, he said.
‘We let him go no-holds-barred with the type of quality he wants to deliver,? he added.
‘There are several standouts and I’m very proud of that menu.?
The 5,000-square-foot main floor of the building is divided into the supper club, which seats nearly 175 people, a ‘pizza and coco? area as it is called, features a full bar. The area can seat 50 guests.
‘It’s amazing. It’s more beautiful than I had anticipated and the food looks better than I could have imagined,? Cozadd said.
‘I’m really excited to be a part of a restaurant like this.?
Cozadd, has worked for Catallo for an extended period in the past decade, starting as a line cook at the Clarkston Union, Catallo’s first renovated restaurant, in high school. He was surprised when he was tapped to be the chef of the Caf?.
‘I didn’t expect an opportunity like this for another five years, I was certainly floored,? he said.
‘I’m certainly glad to take on this challenge.?
Cozadd said the cuisine at the Caf? will be part of a seasonal, constantly evolving menu.
‘I can’t wait until the craziness settles down so we can step back and create new things,? he said.
Catallo said he plans to have an official grand opening ceremony in the coming weeks.
The Clarkston Caf? is located at 18 South Main Street in downtown Clarkston and can be reached at 248-625-5660. The supper club at the Caf? will be open at 5 p.m. every day of the week, closing at 10 p.m. Mon.-Thurs., 11 p.m. Friday and Saturday, and 9 p.m. on Sunday. The pizza and coco side of the Caf? is open from 11 a.m.-11 p.m. Mon.-Sat. and 11 a.m.-9 p.m. on Sunday.