26 Friday, February 4, 1977
THE DETROIT JEWISH NEWS
By DANNY RASKIN
From His
New Menu
ROAST RACK OF LAMB
PERSILLADE
In a crust of herbs, garlic
and bread crumbs. For two.
10 Mile at Southfield Rd. 559-4230
11•111 ■ 111111111111
27822 ORCHARD LAKE RD.
At 12 Mile, Just
851-4094
Open. Mon. thru Sat.
11:30 a.m.-2:30 a.m.
Off U.S. 696
cot
ITALIAN-AMERICAN FOOD
.
PRIVATE CATERING AND BANQUET FACILITIES
■ Businessmen's Luncheons • Dinners
After Theater.
Menu
CHARLES
BOLES
At The Piano Bar
FOR COCKTAIL HOUR
MON. THRU FRI.
4 P.M. TO 7 P.M.
Piano Stylings
of
RAY KING
'8:30 p.m.-1:30 a.m.
RID CEDARS
The Best of Everything
Chef Milos
Recommends
PROBABLY THE best
recommendation a new
restaurant can have is
that of being owned and
operated by restaurant
people.
In the-case of Frederico
Fettucini's, full-service
Italian dining spot re-
cently opened on Orchard
Lake Rd., one mile west of
Telegraph in Sylvan
Lake, there is this. and
much more at stake . . .
the fine 18-year reputa-
tion amassed by Mike
Ilitch and Larry
Sheehan.
This new Little Caeser
enterprise is very far
from being another pizza
parlor . . . it has an ele-
gant menu stacked with
complete Italian dishes
such as veal picante, veal
tosca, veal parmigiana,
etc.. . . plus steaks, fish,
seafood . . . and oodles of
pasta favorites.
The prices are unbe-
lievably low . . . Imagine
having, for example, a
complete 'veal picante di-
nner for $5 . . . including
minestrone soup, salad,
potatoes and hot rolls di-
rect from the oven.
We had this veal picante
in lemon- butter along with
the above dinner items and
were quite amazed at its
goodness . . . That is, until
we found out who was in
the kitchen . . . Head chef
Stan Johnson has been
around some of the
northwest area's top Ita-
lian restaurants.
Charles Lochman, one
of the assistant mana-
gers, waited on us before
opening time, which is 4
MICHIGAN'S
NEWEST
ITALIAN
RESTAURANT
FULL DINNER
MENU
OPEN DAILY FROM 4 p.m.
SUNDAYS FROM 2 p.m.
2380 ORCHARD LAKE ROAD
ONE MILE WEST OF TELEGRAPH, SYLVAN LAKE
682-3500
p.m. . . . and you could
tell that the training he is
receiving at Henry Ford
Community College,
noted nationwide as hav-
ing one of the finest res-
taurant courses around,
was most prominent.
The waitresses are all
fresh faces eager to
please . . . and between
Stan, Charles and Man-
ager Larry Adusky,
they're trained to be "on
the ball" . . . It was only
five years ago that Larry
started with Java Junc-
tion, another Little
Caeser enterprise, on
Woodward, as a grill clerk
. . . Today, he is a very
valued member of the or-
ganization.
Frederico Fettucini's is
a free-standing building
of knotty pine, with the
only sign being that in -
front with Frederico's al-
ready famed caricature
. . . It has no windows
and is completely new
from the ground up.
Seating is for 160, with
a waiting area accom-
modating 30 people.
About this sector, it is a
totally new and most in-
teresting concept that
takes the grim lip out of
waiting for your table . . .
It is on varied, low-step
levels with comfortable
seats . . . A cheese bar,
compliments of the house,
includes six whipped
cheeses among the 15 or-16
various kinds . . . plus
fruits, vegetable sticks,
olives, walnuts, crackers,
etc. . . . Continued activ-
ity also has large color
slides of interesting paint-
ings constantly changing.
The restaurant, Michi-
gan's newest Italian eat-
ery, is set on five levels
with beautiful stereo
music from an elaborate
system a most pleasant
background.
A portrait of Frederico
Fettucini is on the wall
for all to see . . . seated in
casual clothes. with hat
and cigar in hand.
Plus the gourmet Ita-
lian dishes and other fine
choices, you can have
bar-b-q bones . . . not
necessarily what the
name implies . . . but an
actual prime rib bone
with plenty of meat orb it
. . . and served with a
especial sauce.
You can also have
shrimp de . jonghe, chile
. . and even pizza for
two, three or more . . . or
the new, popular Mexican
pizza called Howard
Hugh . . . with nachos,
ground beef, green pep-
per, tomatoes and spices
all under mounds of moz-
zarella cheese.
A restaurant owned by
restaurant people .
and operated by restau-
rant people, is a very
added plus . . . But we
reiterate . . . When a
long-standing reputation
is at stake . . . this is an
asset money cannot buy
. . . take it from Mike
Ilitch and Larry
Sheehan.
You'll enjoy Frederico
Fettucini's . . . It's a to-
tally new and enjoyable
experience in Italian di-
ning.
(Continued on Page 28)
CHEF SPECIALS
MONDAY THRU SATURDAY NIGHTS
12 OZ. BROILED
NEW YORK STEAK
$595
Served On A Sizzling Platter
OR
BROILED FLORIDA RED SNAPPER
95
$
Both Complete Dinners Inc.
French Onion Soup or Juice, Salad, Hot
Garlic Bread, Potato or Vegetable, Fresh
Baked Loaf of Bread.
JOSE R1OJAS, Song Stylings, Mon. thru Sat.
23055 TELEGRAPH AT 9 MILE RD.
w
,
,
.........
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,...
R
9
353-5176
•
,,,,,,,
,........
.
.s.
4 .s.,,.
22740 WOODWARD
at 9 Mile
Ferndale • PARKING IN REAR • 544-7933
ONE OF MICHIGAN'S OLDEST RESTAURANTS
"We Say Good Food And We Mean It!"
BROILED FRESH
WHITEFISH Or
LAKE TROUT
OPEN 7 DAYS
SERVING A
COMPLETE MENU
INCLUDING FAVORITE
SPECIALS F O R
BREAKFAST, L UNCH
•
OR DINNER
Salad, Rolls
& Bur
tt e
$ 275
,
\
,
•
•
• STEAKS • CHOPS • SANDWICHES • SEAFOOD
• CHILDREN'S MENU • GREEK SPECIALTIES
• BAR-B-Q RIBS • BAR-B-Q CHICKEN • ETC.
MON.-THURS., 11 a.m. to 9 p.m.
SUN., 8 a.m. to 9 p.m.
FRI. & SAT., 11 a.m. to 11:30 p.m.
HOME COOKING • BANQUET FACILITIES
COCKTAILS — BEER — WINE
Stephan Becharas
and
{Z-2?,E
19460 W. 10 MILE RD.(1
BIk. E. of Evergreen)
352-7466
has what you want
for
• Breakfast • Lunch • Dinner
days a week .. .
when you want
Enjoy Our Fine Dinner Specials .. .
Different Each Day
In The Casual Elegant Atmosphere
You Want For Enjoyable Dining
—Hours-
MON.-THURS., 7 a.m. to 9:30 p.m.
FRI. & SAT., 7 a.m. to 11 p.m.
SUNDAY, 9 a.m. to 9:30 p.m.
Join Us For A Pleasant
Surprise and
Discover That
There Is A
Difference
■