THE DETROIT JEWISH NEWS Friday, January 20, 1978 29
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ROZZY'S MINI DELI
543-6073
27701 Orchard Lake Road
553-2191
Near 12 Mile
,„--
e
SERVING ITALIAN-AMERICAN
CUISINE IN THE FINEST
TRADITION
OVER
40 YEARS A
DETROIT DINING LANDMARK
(YOUR HOSTS: DAN &MARCELLA MOODY)
• Luncheons • Dinners • Cocktails
•
Late Evening Menu • Private Banquet Facilities
OUR NEW HOURS
MON. THRU SAT., 11 a.m. to 10:30 p.m.
SUNDAY BUFFET DAY. 11 a.m. to 7:30 p.m.
-(4 Blks. N. of 6 MAO
869-3988 ,,
ATTENDANT PARKING
PLAN Y UR N XT
AFFAIR AT
a .
Wittg5teu inn
Specializing In:
•
•
•
•
•
•
Bar Mitzvas
Bat Mitzvas
Sweet SiXteens
Banquets
Showers
Parties For All
Occasions
Excellent Facilities Available For
Wedding Ceremony and Reception
Bloomfield Hills, Michigan
644-1400
'th oiutai
lerra•e
11
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
S
ITALIAN-AMERICAN FOOD
PRIVATE CATERING AND BANQUET FACILITIES
• Businessmen's Luncheons • Dinners
TOM
TABLESIDE
GOURMET ALTENBURG
AT THE PIANO BAR
COOKING
TUES. THRU SAT.
two can have fun... for the price of one.
(up to the value of the pass)
Buy one dinner, receive one "compliments of the house"
• •••••••••••••• ,..•i •
The Best of kveryth ing
(Continued from Page 28)
tering, table cloths have a
floral design in black and
white with a rust color over-
lay, predominant col-ors
around the room are rich
brown and burgundy. The
crystal is sophisticated; the
carpeting specially made in
England.
Joseph has built service
teams consisting of a cap-
tain, a waiter, a waitress
and a busboy ; each team
serving a limited number of
tables, each table watched
by the entire team. Table-
side cooking is featured dur-
ing the week but not offered
on weekends so as not to
present serving delays at
peak hours. The chef, Joe
Bean, is from their restau-
rant cousin, the Bijou.
And the food — flambe'—
is the most noticeable ele-
ment among_ numerous of-
ferings; Steak Diane,
French pepper steak, flam-
ing desserts, and coffees.
But let's start with the
appetizers—avocado anti-
pasto (Riviera style), fettu-
cini Alf redo, smoked
shrimp, homemade pate,
quiche. Entrees — Dung-
eness crab; trout poached in
Reisling wine ; Dover sole
stuffed with crab, lobster
and shrimp with a -sauce
bonne femme; veal with
several different varieties
of mushroom in a creamy
white sauce; veal a
l'orange; demi rack of lamb
(pink) baked in a pastry
shell.
Vegetables—elaborate
•and wide ranging. Salads—
Caesar salad, wilted spin-
ach (flambe' ), salad fruites
de mers. Desserts—crepes
suzette, creme carmel,
peach cardinale, beautiful
pastries. The wine list is
extensive and is being but-
tressed with a wide selec-
tion of good Californias.
Prices are high—all a la
carte with entrees (includ-
ing vegetables of the day)
ranging from $5.50 to $12 at
dinner and $2.50 to $5 at
lunch. Jacques' is open
Tuesday-Saturday for lunch
from 11:30 a.m.-2:30 p.m.,
for dinner. Tuesday-
Thursday 6-10:30 p.m. and
Friday and Saturday from
6-11:30 p.m. or midnight;
closed Sunday, Monday and
holidays ; reservations are
required.
NEMO'S, one of the best
old-fashioned saloons in
town, has long been the first
choice of Tiger Stadium
fans for a good drink, excel-
lent ground rounds, chili
and fine conversation.
Nemo's son, Pat has opened
one new place downriver
and_ is about to open a sec-
ond at Renaissance Center.
The downriver Nemo's at
2922 Biddle Ave, (Between
Oak and Eureka), Wyan-
dotte, is a turn-of-the-cen-
tury English Pub that's
housed in a building that's
been operating in Wyan-
dotte for about 90 years.
They offer a family menu
that features special com-
bination sandwiches and
hearty soups each day,
steak sandwiches, strip
steaks, ground rounds and
chili, pan-fried perch (on-
Fridays). The key here is:
comfort, relaxation and he-
man chow.
Downtown at "Ren-Cen"
Nemo's will provide a
unique food and booze em-
porium for visitors and
semi-resident business
people—it will open Feb. 6.
It's on the street level near
the 300 tower and can most
easily be reached from the
central rear (river side) en-
trances, where there's valet
parking.
The atmosphere is turn-
of-the-century saloon (look
for the wood panelled exte-
rior and stained glass win-
dows proclaiming
"Nemo's" and "Saloon"—
oakwood, brass rails, lots of
marble, From 4 p.m. there
will be a mix and mingle
barroom atmosphere de-
signed to attract the busi-
ness crowd in their 30's and
40's.
All day (from 11 a.m. -
midnight, possibly later),
Monday through Saturday,
this Nemo's will serve an
Continued on Page 30)
lex124.. BAR -B - Q " •
2 la
■
S
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,
■ ENTERTAINING? . LET US DO IT FOR YOU! •
Heaping Trap of Luscious Hot Ribs — Chicken —
is Shrimp
111 French Fries or Potato Salad — Cole Slaw — Relishes
■ — Rolls
Hot Hors d' Oeuvres Also Available
■
■ EVERYTHING COMPLETE ... PLATES— FORKS — NAPKINS
■
.
CALL 968-1100
3
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26076 GREENFIELD RD. IN LINCOLN CENTER
■
Home, Office & Factories
• • •
• ■ • ■ ■ ■ ■ • ■ ■ ■ ■
kir-gym vrorint***********************
*
*
COMPLETE DINNER
BOILED BEEF
IN THE POT
50
(CHICKEN SOUP. KREPLACH,
MATZO BALL, CARROT,
BOILED POTATO, BOILED BEEF.)
INCLUDES: SALAD & COFFEE OR TEA
ONE WEEK ONLY—JAN. 20 THRU JAN.
ROSE and
IRVING GUTTMAN
Invite You
To See Why
We Are #1
In The Metropolitan
Detroit Area
4.
*
27167
GREENFIELD
1 BIk. N. of 11 Mile
*
Next to Great Scott Mkt.
TRY ROSE'S
559-1380
* BLINTZES & PANCAKES
v**-*****************************
of Southfield
29161 NORTHWESTERN, North of 12
Tues.-Fri., 11:30 to 1 a.m.
Sat., 11:30 to 2 a.m.
Sundays, 11:30 to 11 p.m.
• The Same Spare Ribs Used At Our Windsor Locations
SUNDAY BRUNCH 11:30 a.m. to 2:30 p.m.
Fabulous Pastries...
prepared and
imported daily from our own pastry shop. Using
Mother Nature's Finest Ingredients..
NO CHEMICALS, PRESERVATIVES OR ADDITIVES!
PERSONALIZED CATERING SERVICE
Office, Plant, Home or Hall
All Occasions
SEPARATE
CARRY-OUT DEPT. ,
OR CALL AHEAD
358-FOOD
In Windsor, visit our other locations