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) RTIIII11111111111111111111111111111111111111110 4■ . 41 %■ ArAlet:"I' ■1111' ,..INIP 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 . . 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