THE DETROIT JEWISH NEWS
26 Friday, October 15, 1976
immoimip
Chef Milos
Recommends
From His
New Menu
FLOUNDER
STUFFED WITH
MOUSSE OF LOBSTER
White wine sauce
10
Mile at Southfield Rd. 559-4230
Rib
CIDARS
CHEF SPECIALS
MONDAY THRU SATURDAY NIGHTS
12 OZ. BROILED
NEW YORK STEAK
Served On A Sizzling Platter
595
OR
BROILED FLORIDA RED SNAPPER
Both Complete Dinners Inc.
French Onion Soup or Juice, Salad, Hot
Garlic Bread, Potato or Vegetable, Fresh
Baked Loaf of Bread, Coffee, Tea or Sanka
$59 5
JOSE RIOJAS, Song Stylings, Mon. thru Sat.
23055 TELEGRAPH AT 9 MILE RD.
353-5170
The Best of Everything
FIRST THING AFTER
being amazed at the new
Charley's Crab interior
next to the Northfield
Hilton on Crooks Rd. and
1-75, is to receive your
"fishing license" with a
numbtr on it for the hos 7
tess to come and get you
when your table is ready.
Then you are even more
amazed at the interior,
which is probably one of
the most interesting re-
staurants around any-
where.
The large 275 seating
capacity.is broken up into
a variety of rooms, all so
very interesting.
Nestled in the hub of
the restaurant is the raw
bar, a diminutive- eatery
unto itself, with its own
menu . . . Here is the
traditional down east raw
bar with heaps of fresh
Chatham oysters, cher-
rystone and little neck
clams, and shrimp buried
in crushed ice . . . But
here is also a new twist
. . . a steam bar with
three trunion kettles for
steaming clams and mus-
sels to order, aild
cooking-off oysters, stews
and pan roasts in full
view of the bar patrons
. . . They can eat it all at
the bar or at tables.
Behind the baby grand
piano in the raw bar are
two of the top ragtime,
boogie and stride piano
players in this part of the
country, Bob Seeley and
Bob Milne . . . They alter-
Where can you get
a complete
Metro 76 Passbook
Free
with *10 worth of Great Deli?
AT
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Passbook good 'til December. \ i.
Just bring this ad and make a purchase of $10
or more! Offergood while supply lasts. One book
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c0
) e!
Metro 76 Passbook includes fabulous Mini-Vaca-
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Plaza Deli . . . there's
nothing quite like it!
TRAY CATERING IS OUR SPECIALTY
COMPLETE SELECTION OF BEER 8 WINE
356-2232 or 356-2238
Franklin Shopping Plaza, Northwestern
(corner of 12 Mile)
Hours: 8:00 om - 10 pm • 7 Days a Week
:
By DANNY RASKIN
nate during cocktail hour
boats.
and dinner hours seven
From the old. Charley's
days a week, between
Crab on Pine Lake,
Charley's Crab and Clam-
there's the huge anchor
diggers restaurant in
that hung over the foyer
Farmington.
. . . and the original hos-
When our "fishing
tess stand is there, serv-
license" number came up,
ing again at its post . . .
we went into one of the
Largest of the wood carv-
rooms for dinner . . .
ings is a Neptuye-like fi-
That "unfinished" look
gure receiving a bounty
of seafood from a mer--
we 'saw . . . ducts, pipes,
maid . . . It is in the raw
etc. . . . is part of the at-
mosphere.
bar . . Gargoyle-like cat
Our waitress, Diane
heads and fish heads are
Lazaras, was an excellent
carved at the ends of huge
one . . . smiling, conge-
beams in the MaCauley
nial, pleasant and ever
Room . . . Other restaur-
attentive . . . After a sea-
ant decor makes exten-
food platter hors
sive use of stained glass
d'oeuvres, Diane brought
windows, ship and nauti-
us a pot of Charley's
cal theme pictures, ship
Chowder, full bodied and
models and live green
delicious . . . General
plants . . . From the
whaling ship Wanderer,
manager Steve Schulman
built in 1878, the last
said that to really taste
something good, you
square-rigged sailing
must accidentally drop ship to hunt whales out of
the cracked wheat bread New Bedford, Mass.,
in the soup . . . He sure
Chuck has collected do-
was right . . . and the zens of relics . . . There's
second time wasn't. acci- the huge iron anchor, the
dental.
try pot for rendering
Charley's Crab is one of blubber, handmade tools
the very few restaurants and rope. blocks, solid
we know of in town that bronze chain and sea-
serves Paella, a seafood man's chests.
One of several innova-
specialty of Spain . . .
This is what we ordered tive .features of construc-
(sausage, baby shrimp, tion in the restaurant is
chicken, mussels, crab the use of artistic varia-
and blue fish, simmered tions in brick patterns of
with rice and spices . . . interior walls . courses
of brick "feathering out"
Frieda had baked stuffed
Lobster Larry which is and disappearing, bricks
one of the many kitchen on edge, on various ang
les, projecting out from
highlights.
Perfect with seafood the wall and a mixture of
exterior and interior
was the bottle of Mosel
Zeller Schwartze Katz grade bricks . . . The
Rhine wine . . . and a specialized brick work
beautiful eight-inch Wel- lends a textured, crafty
and informal look which
lington cigar.
-Steve is a most interest- blends well with the
ing young man . . . knows "open" style of interior
his business from top to construction . . . the
bottom . . . and is consi- aforementioned air ducts,
dered one of the best men metal braces, beams,
in Chuck Muer's opera- pipes, etc. being treated
tions . . . He is a restaur- as surface features, not
ant man throughout . . . hidden in walls.
For an interesting
but has a rabbinical
background . . . Steve evening, you'll enjoy the
studied for the rabbinate new Charley's Crab . . .
one-half year at Hebrew and a conversation with
Union College in Cincin- General Manager Steve
nati . . . and one year at Schulman.
H.U.C. in Jerusalem . . .
STEAK AND ALE is
Much a rabbinical loss
now owned by the
and a great restaurant Pillsbury Co.
gain, Steve chose the lat-
IF YOU READ OUR
ter as his avocation in life item wrong . . . very fine
. . . He lives in Southfield
accordionist-entertainer
with wife Dahlia and son
Frankie Paul HAS NOT
Michael.
RETIRED! . . . It is son
Frankie Paul Jr. whose
The new Charley's Crab
new career is in the shop-
menu has a. lot of old favo-
rites like Charley's buc-
ping center development
ket of lobsters, crab and
. . . Dad Frankie is still
shellfish, and all of the old
one of our community's
Charley's Crab .favorites
finest music and fun
. . . plus serving of a pot
makers.
of Charley's Chowder,
THAT'S A seven-day-
'cole slaw and cracked
a-week thing at the Bon-
wheat bread with every
fire Family Restaurant,
meal . . . like at the old
W. 8 Mile, west of Everg-
Crab . . . The new Crab is • reen . . . Bar-B-Q or
much more, however,
Southern Fried Chicken,
both in more-extensive
Perch, Popcorn Shrimp,
menu and in decor and
Spaghetti . . . $1.99, in-
service . . . Plus the
cluding garlic or regular
bread, fries and cole slaw.
paella we had, there is
NEW MEDIUM appear-
also bouillabaisse and
rack of lamb.
ing at the Monk's Cellar,
Keystone of the menu, as
12 Mile and Orchard Lake
Rd., through October . . .
in all of Chuck's seafood
three guys and a gal, led
restaurants, is the "Daily
Fisherman's Catch" of by big Jim Reed . . . offer
fresh. fish . . . It changes
much poise in the presen-
daily according to what is
tation of their easy-to-
Caught and flown in fresh
listen-to good sounds . . .
The very talented group
from Boston and trucked
sings with four-part har-
in fresh from Great Lakes
mony . . . and each can do
and Canadian fishing
solo . . All four music
makers use their ver-
satilities to a very strong
advantage . . . selling
music with feeling.
Monk's Cellar seats
about 130 people in com-
fortable, intimate, well
laid out surroundings
. . . We enjoyed some
Greek lemon soup with'-
rice, and calves liver witt,..
onions . . . A reality at
Monk's Cellar anyday
now (if not already) will
be the new menu policy of
three prices for just about
every complete meal_. . .
$3.95, $4.95 and $5.95.
ANGEL'S HOUR
GLASS name will remain
as is . . . Deal for its sel-
ling didn't go through as
expected although sup-
posedly 99 percent sure
. . . A real shocker for
hard working owners
Angel and Hank Panek
. . . Format may be
changed slightly . . . but
with the aid of their many
friends . . . and they are
many . . . the Paneks will
come back on top again.
CHEF MARCELLO
Giovanini at Gould's Beef
Buffet on Northwestern
and 12 Mile, was selected
by the committee to be
given chef of the year
honors by Chef's 200 Club
of Detroit . . . at a ban-
quet soon in the Fairlane
Club . . . Chef Marcello
has been head chef at
many local fine restaur-
ants and country clubs
. . . His father, John, who
taught him, has received
note - as a Northern Italy
chef . . . and will be pre-
- sent_ when son Marcello
gets his high honor.
- Gould's Beef Buffet
has only been open less
than two weeks, and is al-
ready receiving deserved
acclaim for the food, ser-
vice and buffet layout
. . The beef is prime . . .
roast turkey, stew and
other goodies very fresh
looking and most appetiz-
ing . . . We enjoyed the
beef and large, spacious,
very clean atmosphere of
220 seating capacity . .
Jerry Gould has a good
thing going for him . . .
The prices are right and
the food is far above par.
LELLI'S ON Woodward
now has indoor parking
plus free valet ser-
v
.
.
HAVE YOU HEARD
this one? . . . The Mar-
tian landed in Las Vegas
and watched one player-
hit the jackpot . . . Whit.
the cherries, pears ana-
peaches spun around, the
machine shook and sput-
tered and delivered an
outpouring of coins . . .
The Martian said to the
slot machinP sadly,
"Baby, you ought to do
something for that cold. -
WHO'S WHERE . . .
Bob Snyder and comp-any
at Golden Coach, Van
Dyke and 12 Mile in War-
ren . . Tom Saunders
and Surfside Six at. Presi-
dential Inn, 1-75 at North-
line Rd. in Southgate . . .
Mike Montgomery at
Dakota Inn, John R.
north, of McNichols . . .
Alex Kallao Trio with
Sharon Williams at Lon-
don Chop House on W.
Congress.