100%

Scanned image of the page. Keyboard directions: use + to zoom in, - to zoom out, arrow keys to pan inside the viewer.

Page Options

Share

Something wrong?

Something wrong with this page? Report problem.

Rights / Permissions

The University of Michigan Library provides access to these materials for educational and research purposes. These materials may be under copyright. If you decide to use any of these materials, you are responsible for making your own legal assessment and securing any necessary permission. If you have questions about the collection, please contact the Bentley Historical Library at bentley.ref@umich.edu

September 02, 1977 - Image 27

Resource type:
Text
Publication:
The Detroit Jewish News, 1977-09-02

Disclaimer: Computer generated plain text may have errors. Read more about this.

THE DETROIT JEWISH NEWS

CARRY-OUT ONLYI

The Best of Everything

INCLUDING LUNCHEON COMBINATION PLATES
thi.m. TO 4 p.m.
• souPs• APPETIZERS • ALL CANTONESE ENTREES

A- LADY WHO left her

purse

OPEN 7 DAYS...MON.-SAT., 11 a.r0.-,10 pT.m.FASUN-.-.12 noon-10 p.m.

KWANG'

19961 W.12 MILE RD.

569-6448

EVERGREEN SHOPPING PLAZA
On Evergreen Side

■-■■■■■-■-■■■■■■■■■■■■■■ -i
WHEN IN WINDSOR EVERYBODY'S FAVORITE IS

HUNGARIAN VILLAGE •

'4.95
'6.95

VEAL PAPRIKAS
FILET MIGNON
TRANSYLVANIA MEAT PLATTER

11.95
12.95

FOR 2
FOR 4



ALL ABOVE INCLUDE:
SOUP. SALAD.
BREAD & BUTTER
MON.-SAT., 12 NOON-12 MID.

ALL OUR FOOD IS HOME-MADE

SUN.. 12 NOON-10 P.M

1665 OTTAWA ST.

Forties.

1-519-258-3212

Right Out of Tunnel to Goyeau. Right To Wyandotte. Left 7 Lights to Gladstone. Right To
Ottowa.

We Honor Major Credit Cards

1••awaseemes•I•il Ear

-





52-

It



CZ C A #

ENTERTAINING? . . . LET US DO 'IT FOR YOU!



Heaping Tray of Luscious Hot Ribs — Chicken —
111 Shrimp
III French Fries or Potato Salad — Cole Slaw — Relishes
■ — Rolls

Hot Hors d' Oeuvres Also Available



• EVERYTHING COMPLETE ... PLATES — FORKS — NAPKINS



CALL 968-1100

al 26076 GREENFIELD RD. IN LINCOLN CENTER









Home, Office & Factories

• ■ ■ ■ ■ ■ II ■ ■ ■ • ■ ■ ■ ■ ■ .• ■ • It

Je. :{7,G(t-C?Wif

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

Fruit Cake

nanny Raskin's

COMPLETE CHINESE MENU

on the ledge where
we dined recently probably
found it on the other side of
the room...The revolving
Summit Restaurant on the
71st floor of Detroit Plaza
turns very slow—hardly no
ticeable...unless you reach
down for something like the
gal did...The ledge is sta-
tionary and 'our table
turns ever so slowly to get
in the most sumptuously
breathtaking view to be had
anywhere.
It was a;.Clear night...and
the large sunset was a pic-
ture of beauteous ele-
gance...When the lights
came on throughout the
city and suburbs. it was
like Las Vegas at night or
flying low by LaGuardia
Airport in New York.
The Summit crowns the
73-story. 740-foot Detroit
Plaza Hotel...It is the
world's largest counter-re-
volving restaurant-lounge
complex...The top-most re-
volving area is reserved for
cocktails while the lower
counter-rotating level is a
dining room...In between
the two is The Summit
entry-level with its station-
ary cocktail pods suspended
in mid-air.

One of the most beautiful
sights while dining at The
Summit is to look down and
see Detroit's waterway...No
artist that ever lived could
capture this delightful
scene.

Mike Peyovich (remem-
ber him from The Bijou?)
is manager of the Summit.
while Felipe Arambula
heads the entire three-floor
sector.. Charles Sarre is in
charge of the Summit com-
plex as assistant to Food
and Beverage Director
Kuno Fasel.
Another friendly face was
pleasant. effervescent Ei-
leen Ryan. dining room cap-
tain who used to bounce
around with unlimited
energy at the former Nickv
Poo's on Southfield and 10
Mile.
Our attentive waiter.
Carlos Martinez. also
worked at The Bijou...He
brought us mushroom bar-
ley soup. most interesting
Antalouse Salad and broiled
whitefish. anchovy butter
topped and served with
fried rice.
The salad is made with
diced cucumbers. egg-
plants. tomatoes. marinated
in olive oil and served in a
bell pepper with mild garlic
croutons.

Dessert was The Summit
Orbiter... Harvey Wall-
banger ice cream with the
gallino seemingly missing.
melba sauce. a sprinkling
of chocolate chips and some
whipped cream...It comes
smoking from water and
dry ice in a false bottom.
plus antennae-like sticks on
each side.

You'll thoroughly enjoy
the elegant scenery.
The evening wasn't over
vet...In all the ballrooms.
Ford dealers from around
the world . were having a
banquet...and we would
have been remiss in our
visit had we not gone in to
see Ella Fitzgerald...Only
one word can describ&this
phenomenon of vocal artist-
ry...great.

Friday September 2, 1977 27

Then to The Celebration.
an intimate. semi-circular
lounge on the hotel's prome-
nade level. featuring contin-
uous entertainment a la Las
Vegas lounge-style...There
is no cover or min-
imum...The drinks are S2.50
but good back-to-back. non-
stop entertainment makes
the difference...Between :5
and 8 p.m during the week.
drinks are half price and
folks can still see a com-
plete show...Tomorrow is
the last day to see the Julie
Miller Show. a high-pow-
ered. five-girl musical varie-
ty group...and the talented
Roger Vasquee quartet.

THE BIG BAND SOUND

for listening and dancing is
being highly accepted at To-
pinka's Country House. Tele-
graph and Seven Mile
Rd...Matt Michaels' eight-
piece orchestra. featuring
Jack Brokensha on vibes.
do a fine job of playing
songs that keep people hum-
ming throughout the
vears...It's great to see a
dance floor packed again
with folks dancing close to-
gether...and its pleasant to
hear a group of fine musi-
cians show their ability by
playing arrangements with
customer-pleasing togeth-
erness.
Topinka's Country House
has always been a good
food spot...excellent prime
rib that other restaurant
owners who know food can
tell is choice meat (we've
never had a had piece
vet )...turtle soup that tastes
just like it always has
been famous for so many
years... presented by Cliff
Bell. the late Ken Nicholson
and now AI Ba-
looly...service you won't
find better anywhere...and
an atmosphere of refined en-
joyment.
LOOKS LIKE A second
Larco's will be
opened...Site slated is the
Lone Pine Mall on Orchard
Lake Rd. and Pontiac
Trail.
It'll be another family op-
eration...with Pete taking
over the kitchen
here...while brother Nick

oughly. Add fruit and nuts,
blending well. Add honey and
jelly, mixing thoroughly. Add
flour mixture about a third at a
time, blending well each time.
Bake in well-greased paper-
lined cake pans, filling each
about 2/3 with batter. Weigh
each filled pan. Bake in a slow
oven (250 degrees F.) allow-
ing 11/2 hours for the first
pound and 3 /4 hour for each
additional pound. Yield: 5 lbs.
of cake.

3 cups flour
1/2 tsp. baking soda
1 /2 tsp. salt
1 tsp. cinnamon
1 /4 tsp. cloves
1 cup margarine
1 cup Domino Brown Sugar
4 eggs
1 /2
cup each: citron, orange
and lemon peel, candied
cherries. All sliced fine.
1 cup seedless raisins
1 cup currants, washed and
dried
1 /2 cup almonds, blanched and
sliced
1/2 cup honey
1 /4 cup plum or currant jelly

To decorate fruit cakes and
honey cakes, prepare a frost-
ing by mixing Domino Con-
fectioners' Sugar with water
or fruit juice to make a mixture
that can be spread. Then dip a
toothpick into the frosting and
inscribe the cake with
"L'shana tova likatevu"
"May you be inscribed for a
good year."

Take flour, baking soda, salt
and spices..,and sift together.
Cream the margarine. Add
sugar. ? little at a time, mixing
until lig-ht and fluffy. Add eggs
./And at a time, mixing thor-

LUNCH & DINNER

SPECIALS

MON. THRU FRI.

DAILY HOURS:
HON. THRU THURS.,

11 a.m. to 11 p.m.
FRI., 11 a.m. to 2 a.m.
SAT., 4 p.m. to 2 a.m.
SUN., 4 p.m. to 11 p.m.

ITALIAN RESTAURANT

Pizza rated Na. 1 by
Channel 7 News
BEER & WINE

CARRY-OUTS AVAILABLE

NORTHWESTERN HGWY. AT 12 MILE & FRANKLIN
IN FRANKLIN SHOPPING PLAZA

Chef Rudy's New

. BEEF

357-3280

BIRD

In

FAMILY BUFFET
27411 SOUTHFIELD (3 MS. N. OF 11 MILE)

559-1091

COMPLETE DAILY SPECIALS
ALL DAY--LUNCH OR DINNER
9. 99

RELISH BAR FREE

ROAST
TURKEY

W/DRESSING

(Continued on Page 28)

2"

BROILED
HADDOCK

$

1"

ROAST BEEF
PLATE

$185

GREEK SALAD AND SPINACH PIE DAILY

OPEN 7 DAYS, 11 a.m. to 8 p.m.

ae
6114sk

BROADWAY MARKET'S
FAMOUS

SINCE 1896

TRAY CATERING

A SPECIALTY

DELICATESSEN CARRY-OUT INCLUDING
• SANDWICHES
• COMPLETE LINE
• SMOKED FISH
OF CHEESE
• LOX
IMPORTED &
• HERRING
DOMESTIC
•• POT. SALAD
• GIIICKEN SALAD
• COLE SLAW
• TUNA SALAD
• FRESH TURKEY BREASTS
• EGG SALAD
(Boneless)
• BAR-B-0 BEEF

12 MILE & SOUTHFIELD

In Mike's Market

569-6115
COMPLETE CARRY-OUT

AGAIN BY POPULAB DEMAND!

CORNED
BEEF

AND

PASTRAMI
$349

Lean

SORRY, NO COUPONS
FOR THIS SPECIAL

lb.
$3 99 1b.

Offer Expires

Sept. 11, 1977

Back to Top

© 2021 Regents of the University of Michigan