THE DETROIT JEWISH NEWS
32 Friday, June 8, 1979
Specializing in Authentic
Italian-American Dining
Lunches and DinnerS
()pan Sundays, 2 to 9:30 —Closad Mon.
EXCELLENT BANQUET
FACILITIES
a rcos
7225 W. McNichols (6 blks. W. of LivornoIs) UN 2-6455
15% OFF
FAMILY
SPECIAL
MON.-SAT. 4
to 6 p.m.
INCLUDING GOURMET SELECTIONS,
ALA CARTE, APPETIZERS, DINNERS, ETC.
Sorry. No Entertainment 79 Coupons or Credit Cards For This Great Special ,
.
RIKSHAW INN
IN THE ORCHARD MALL
6407 ORCHARD LAKE RD. AT MAPLE
851-6400
Carry Outs
Available
CEDARS
Chef's Specials
Served Mon. Thru Sat. Night;
NEW YORK STEAK
[EW
ON A SIZZLING PLATTER
BROILED or FLORIDA $
95
RED SNAPPER
COMPLETE DINNER INCLUDES: SOUP, SALAD,
VEGETABLE OR POTATO
40 OTHER ENTREE ITEMS ALSO AVAILABLE
Live Entertainment & Dancing
Monday Thru Saturday
353-5110
V3055 TELEGRAPH AT 9 MILE RD.
RIALTO
votor9
22740 WOODWARD
at 9 Mile
Ferndale • PARKING IN REAR • 544-7933
ONE' OF MICHIGAN'S OLDEST RESTAURANTS
We_Mean It!"
OPEN 7 DAYS BREAKFAST • LUNCH • DINNER
OUR FAMOUS SPECIAL DINNERS
$3.50
BROILED FRESH WHITE FISH
$3.50
BROILED FRESH LAKE TROUT
$3.50
STUFFED FLOUNDER
$3.50
BROILED HALIBUT
$3.50
BROILED PICKEREL
$4.75
SEAFOOD PLATTER
:$3.50
FRIED SCALLOPS
:$4.75
JUMBO SHRIMPS.
:$2.85
FRESH FISH & CHIPS
"We Soy Good Food And
-
ROAST PRIME- RIB
OF BEEF
$4.55
BAR-B-0 RIBS
$4.75
BAR-B-0 CHICKEN
$3.25
$3.75
ROAST SIRLOIN OF BEEF
$3.25
BRAISED SHORT RIBS
ALL ABOVE INCLUDE: SALAD, VEG., POT.,
'
GREEK BREAD & BUTTER
RIALTO'S SPECIAL BREAKFAST
SERVED AT ALL TIMES!
• 2 EXTRA LARGE EGGS
• 3 BREAKFAST MEATS
• PINEAPPLE .RING
• HOME-MADE AMERICAN FRIES
• TOAST &
■
JELLY
$2 . 75
• STEAKS • CHOPS • GREEK DISHES • ITALIAN DISHES
• CHILDREN'S MENU • HOME COOKING
MON. THRU THURS. 10:30 a.m. to 10 p.m., FRI. & SAT. 10:30 a.m. to 11:30 p.
SUN. B a.m. to 10 p.m.
•C O
T AILS BEER WINE• I
Danny Raskin's
The Best of Everything
A LOT OF HARD
WORK . . . and the culmi-
nation of a burning ambi-
tion . . . that's the 20-
month-old Caradonna Ita-
lian restaurant on Mora-
vian Dr.'between Van Dyke
and Groesbeck (M-97) .. .
about a block south of 16
Mile Rd.
Most of the food is
home-made . . . and you
might also say the 200-seat,
beautiful dining spot is
hand-made.
Owners Frank and Char-
lene Caradonna did most of
the interior building and
decorating . . . He hung the
many chandeliers from
Spain . . . the mirrors on red
velvet were made by Char-
lene . . . and they nailed up
110 sheets of dark wood
paneling . . . Charlene also
hung 120 rolls of wallpaper.
The comfortable-
looking and intimate
room with its soft, pleas-
ant background music
and relaxed atmosphere,
has a softness that comes
with dark wood, red styl-
ings and candlelight . . .
Plus the crystal chan-
deliers and others of
glass with copper or
brass corners, is a ceiling
sea of recessed lighting
... A brick fireplace on a
brick wall highly com-
pliments the dining room
as do the black soft-
tufted heavy leather-like
booths . . . and dark wood
chairs with black
leather-styled backs and
seats.
A separate cocktail
lounge has its own brick
wall behind the bar . . .
large red leathery cocktail
booths and red bar stools.
Our waitress was smil-
ing, efficient and polished
personality gal Sally Tod.
The veal at Caradonna's
is their pride and joy . . . and
well it should be . . . Frank
and Charlene buy the very
primest . . . so tender . . . so
tasty.
Our table thoroughly
enjoyed the Veal Pic-
cante, Veal Tosca and
Veal Siciliano . . . plus
fresh garlic bread made
with parmigiana cheese
. . . and with granulated
garlic.
With the Veal Tosca and
Veal Siciliano came Am-
mougi, a home-made
tomato-garlic sauce.
Previously, we had had
the very tasty salad with
home-made house creamed
garlic dressing, flavorful
minestrone soup and the
home-made spaghetti.
Following the veal
entrees came one of the
great pastries made at
Caradonna's . . . by Char-
lene ... delicious cannoli
filled with custard in an ex-
cellently baked shell.
Compliments to our bus-
boy, Ron Klein, always
available and ready to as-
sist.
In the 1400-square-foot
tile all-around kitchen,
Matt Soulsby, night chef,
is a culinary master ...
During the day, Matt's
twin sister, Marcia
Soulsby, runs the
kitchen.
Completely stainless
steel with stoves and ovens-
galore, the 1400-square-foot
kitchen is very compact .. .
with a huge walk-in cooler
and refrigerated cases,
dough mixer . . . and four
pizza ovens moved from
Frank and Charlene's prev-
ious business . . . a carry-out
pizzeria across the street.
Caradonna's is a family
operation . . . the best kind
when it comes to Italian
food . . . especially with
most everything home-
made.
Son Frank works in the
kitchen cooking . . . and son
Joe is in the kitchen making
pizza, which many people
say is among the east side's
best.
Dad Frank and Mom
Charlene had a suc-
cessful carry-out pizza
spot on W. Nine Mile Rd.,
east of Coolidge in Oak
Park, before moving it to
the east side, closer to
where they all live.
The employees at
Caradonna's are all so very
pleasant, polite and eager to
serve . . . Andy Ingagiola is
a fine waiter . . . and dou-
bles as bartender in the cozy
cocktail lounge when its
barmaids are not on duty.
There's even a 70-seat
banquet room . . . with one
wall completely mirrored
. . . naturally by Frank
senior.
Caradonna's looks very
elegant . . . but it is for
everyone, from pizza to the
most lavish Italian dishes
. . . and the prices for com-
plete dinners are well
within line.
important
Most
thought is the knowledge
that so much is home-
made ... that the meats
used are top prime . . .
and that its service is the
kind you would want in
your own home.
From two carry-out piz-
zerias, Frank and Charlene
Caradonna have come a
long, long way . . . This is
their big dream come _true
. . . and it couldn't have
happened to a couple of
nicer people.
FROM ELIZABETH
FRUMKIN . . . "Dateline:
Jerusalem.
"Could it possibly have
been a dream, my one
month's vacation in the
States? Perhaps it was just a
sniff, a familiar smell that
reminded me of the good
restaurants I had enjoyed in
the Detroit area? No . . . the
memory of the tastes are all
too fresh. And though, pre-
viously, I had given Jewish
News readers a list of places
to eat at while in Jerusalem,
I must tell you — for excel-
lent restaurants, there is no
place like home.
"I had lost about, 40
pounds while being away
from the States and my
favorite foods. I had a hard
decision to make: whether
or not to partake of the
treats available in Detroit
— I chose to enjoy, enjoy,
(Continued on Page 33)
771e414
Recxxototeeldd
4,900-
(
SOMETHING DIFFERENT
From Chef Milos' kitchen comes
a different entree daily:
details from your server
10 Mile at Southfield Rd.
559-4230
JIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIL
NOW
- OPEN
HIGHWAY
RIBBERY
LIVE AFTER-HOURS ENTERTAINMENT
LOUIE MARR QUARTET
With Songstress CINDY WILLIAMS
FRI. & SAT. 2:30 a.m. to 5 a.m.
29261 SOUTHFIELD, N. OF 12 MILE
IN THE FARRELL PLAZA
557-RIBS
(7427)
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4■
. 41 %■ ArAlet:"I'
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4. 11
401111.P
4 .0,
11:0, •
■.■
Join Us For
A Pleasant Surprise and
Discover That THERE IS A DIFFERENCE!
at
Stephan Becharas'
19460 W. 10 MILE RD.
(1 BIk. E. of Evergreen)
352-7466
• Breakfast • Lunch • Dinner
In the Casual Elegant
Atmosphere You Want For
Gracious Enjoyable Dining
1 days a week
Enjoy Our Fine Dinner Specials . .
Different Each Day
—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.