BEEF 'n BIRD

FAMILY BUFFET

27411 SOUTHFIELD

(3 SUM N. Of 11 NUJ

559-1091

$ 1.99

RELISN BAR FREE

ROAST
BROILED
R OAST HADDOCK
W/DR ES S

27701 ()Mood Lek. Rood

Near 12 TAL.

COUNTRY
INN
RIPS • 11-1 MCKIM

•
•
•
•

$185

Bar litzus • Skew
Sweet Sixteen
Discs Parties
Other Parties, etc.

— BEER

ASK FOR MARTY
353-4070

GREEK SALAD MID SPINACH PIE DAILY

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

& WINE —

451 49 CASS • UTICA
731-4440
"I: Tho Big Rod Nogg."

_

r

1 FREE DINNER

I

EL JARDIN I

863 - 0011 I
. 5:30-9:30, Tues. Ulm Sat. 1
• Now Serving Margaretas

.1

CHINA
GATE

AN ADVENTURE IN
MID-EASTERN CUISINE

• Eggplant Dishes

• Potato Chops • Cracked Wheat

Businessmen's Luncheons

Open Mon.-Fri., 11:30 tit 2 a.m.

Dinners

Sat., 5 p.m. tit 2 a.m.

MID-EASTERN ENTERTAINMENT, THURS., FRI. & SAT.

PRIVATE BANQUET FACILITIES
SUNDAY ALL DAY
AND MON. & TUES.

at

25060 Southfield Rd.

I

I 7114 W. 7 NILE RD.

I.

• Lamb Shish-Kabab

am
I

WITH THIS AD
AND A PAID DINNER

I

OPEN
I MOTHER'S DAY

IS OPEN AT
Pine Lake Mall

4343 ORCHARD LAKE RD.
SAT.- LONG LAKE
& LONE PINE

851-5540

11/31L-TNURS.„

11 Lags 11 p.m

FRI. t SAT..
- Kass. 1e12 Md.

SUN A NOCIDA'fl,

12 sew Ps 11 p.a.

(N.E. Corner of 10 Mile Rd. & Southfield

Call For Reservations: 557-5035

LUNCHEON SPECIALS

COMPLETE CARRY-OUT
AVAILABLE

Your Host: Sarky Michael

FRI., SAT. & SUN. SPECIALS!

1111 0111111111

Ir

Regular

PriCe $4.49

/2 LB.T-BONE STEAK

1

BOTH SPECIALS COME COM-
PLETE WITH BAKED POTATO,
CRISPY TOAST & ALL THE
SALAD YOU WANT.

$ 99

BONANZA

11 MILE & GREENFIELD
557-3237

OPEN 7 DAYS

11 a.m. to 9 p.m.

W. 8 MILE & BEECH
IN THE 11-MART SHOPPING CENTER
358-4088

OPEN 7 DAYS

SUN. THRU THURS.,
11 a.m. to 8 p.m.
FRI. 8 SAT. 11 a.m. to 9 p.m.

The Be st of Everything

inside, the new Antonio's of

• 1-1

• ITALIAN DISHES

Danny Raskin's

THE OUTSIDE looks it,
a free-standing building on
Vernier across from East-
land Shopping Center, but

553-2191

OPEN
24 HOURS

I UP TO 150 I

ROAST BEEF
PLATE

$189

OLD TIME DELI

24901 IMITIMESTER/IHWY.
NOW AVAILABLE
FOR
•
PRIVATE PARTIES
TIL 6 p. ■ .
▪
SUNDAYS 111 2 a.m.

COMPLETE DAILY SPECIALS

ALL DAY-LUNCH OR DINNER

NOT HUNGRY?
DON'T COME TO

THE
PERFECT
BLEND

Chef Rudy's New

$2110

i

THE DETROIT JEWISH NEWS

X Friday, April 7,-1978

Harper Woods belies the
fact that it seats 325 people
. . : 10,000 square feet up-
stairs and 2,500 downstairs
are divided into three
private-like dining areas

through which you enter by
mirrored doors.
Remember the old Ves-
uvius on Gratiot in the early
40's? . .. You might recall

one of the chefs, Lou Tam-
burini, now among the
bossmen at Antonio's . . .
although he looks quite a bit
different now.
We had a gracious, pleas-
ant and smiling waitress in
Maria Rivera, who did her
work most professionally
except for one little error
. . . warming our coffee
without asking . . We
hate our coffee warmed . . .
Other than something
which an overloaded crowd
of waitresses are guilty of,
Maria bordered on the edge
of excellence in her service
ways.
The food is what you
might call gourmet-style
Italian . . . Our Veal Pic-
cante in lemon and wine
sauce may not have
looked like others we've
had, but it sure tasted
good . . . Antonio's salad
bowl was excellent .. .
the minestrone soup
quite different . . . Side
orders of Eggplant Par-
migiana and Mostoccioli
Alfredo with broccoli
tantalized the taste buds.
These dishes, in-
terspersed with glasses of
Canei Rose wine, Canei
white wine and Asti
Spumonte, topped off with
black coffee and anisette,
made for a fine meal . . .
not to forget, also, the spu-
moni swimming in gall iano.
Antonio's is one of many
restaurants owned by the
family . . . all of who come
to help whenever the others
open a place.
The decor is elegant . .
dimly-lit, semi-enclosed
booths for lovers, maroon
carpeting and brown carpet-
ing, fireplace, cloth paneled
walls alternating maroon
and blue, wood walls, and
other appointments that ac-
cent it's being very well put
together.
Antonio's boasts one of
the few fully computerized
liquor systems anywhere
. . . with wires strewn from
the huge basement to up-
stairs .. . drinks: singles,
mixed or not listed, are
made all by touch of the
finger, and working only
after a bar check has been
put into it.

Twenty-four-year-old
Jimmy Tamburini, Lou's
son, started out as a 12-
year-old in the restaurant
business . . . washing
dishes, etc.. . . and today
is head chef at what has
to count as one of the best
Italian restaurants on the
east side of Detroit.
An ice machine, also

computerized, is five in one
. . . the ice programmed to
fit different glasses for dif-
ferent drinks.
The kitchen is very clean
and big . . . You wouldn't
think anything of seeing a
wok in a Chinese kitchen
. . . but an Italian? . . .
Many of the gourmet dishes
here are prepared in a
Chinese wok adapted to Ita-
lian cooking.
Opened since last
November, Antonio's has
yet to have a grand opening
. . You'll enjoy its Italian
dishes, and the meal will be
reasonable if you do the or-
dering yourself.
THE SUPER JOB done
by Las Vegas Hilton with its
fine dinner for the Sid Hud-
son City of Hope testimo-
nial, included something we
never saw before . . . a
sweet table with coffees
from the world over . . . not
just a few places . . . but
many.
DID YOU KNOW . . .
that a stale egg won't poach
properly? . . . The white no
longer has the elasticity to
form a neat cocoon around
the yolk and will perversely
and untidily float away
from the yolk in the sim-
mering water.
If you're not certain your
eggs are really fresh, place
them in a bowl and cover
them with cold water . . If
they lie flat at the bottom,
they're fresh . . . If they
rise up on their points, like
ballerinas, they're not.
There's a little trick that
-helps when using eggs that
aren't as fresh as they
should be . . Before break-
ing them prior to poaching,
place them in very hot
water (not boiling) for about
10 seconds . . This brief
immersion helps set the
whites somewhat and they
will poach more neatly.
NEW GRATE STEAK
restaurant pre-opening in-
augural on W. Maple at
Farmington Rd. on Monday,
will have a helicopter
trapeze artist delivering the
first Grate Steaks and per-
forming without a net in
front of the eatery . . . a
Win and Hans Schuler op-
eration.
GOLF DOESN'T solely
own the term Hole-In-One
. . There's also a"arink by
that name . . . two ounces
Scotch, one ounce French
vermouth, dash of lemon
juice, dash of orange bitters.
There's even a drink cal-
led "Bughouse" . . . one
ounce Italian vermouth,
three ounces cognac, one
teaspoon absinthe. Stir.
NO CHINTZY all-you-
want salad bar with dinner
at Bonanza on 11 Mile and
Greenfield . . 17 items
and three dressings at two
salad bar setups.
Get, well wishes to
Bonanza manager Pat
Brennan at St. Mary's Hos-
pital in Livonia.
IF YOU LIKE rum and
know anybody going to St.
Thomas, tell them to bring

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