28 Friday, August 11, 1919
,...•• ■ 7•111.
RY INN
COUNTRY
• B-B CHICKEN
COUNT
•
• ITALIAN DISHES
THE DETROIT JEWISH NEWS
VINCENZO'S
Danny Raskin's
Italian-American Cuisine
—BEER & WINE-
The Best of Everything
18211 JOHN R
45199 CASS' UTICA
Be. 6 Ii 7 Mile Rd..
731-4440
"In The Big Red House"
869-5674
Marie and Edie
throw the
greatest parties.
Great parties...the kind people
remember and talk about...
don't just happen. Marie and Edie,
our two party planning experts,
make them happen. And it all begins
the minute you call to tell them
the why, when and how many of
your next get-together. They'll make
sure the drinks are dynamite. The
food is just as you want. The
service is something special. The
surroundings, rooftop high, are
exactly right. And everybody has a
high old time. Including you. Start
putting your best party ever together
right now. 21000 Northwestern
Highway. 569-4700.
THE
MYSTERY
MUNCHER WRITES .. .
"Windsor, Ont., will never
make it as a mecca for
gourmet dining spots. But
then it's different yummies
for different tummies.
"We had met a young
couple who gave rave
notices to the Italian cuisine
at Mario's and took their
word for it since they live in
Toronto where you can eat
your way through dozens of
outstanding restaurants,
gain 20 pounds and never
complain.
"With great expectations,
we tried Mario's. On tiny
tables dotting the veranda,
folks were tippling al fresco
(Italian for fresh air, not a
native liquor).
"Inside, it was attrac-
tive. We ordered escar-
got. It came with an in-
strument with which to
crack the shells. This was
superfluous because the
snails were nestled in
mushrooms.
"I was reminded of the
first. time I ordered escargot
in a private hotel dining
room in San Juan, complete
with strolling violin
players. Trying to appear
suave and sophisticated, I
poured garlic butter over
one shell, cracked it and it
splattered all over my new
clothes.
"But getting back to
Mario's, in our opinion the
snails and the veal were
disappointing. The maitre
d', however, tossed a great
Caesar salad at our table,
pressing garlic, sprinkling
grated cheese, capers and
anchovies and breaking an
egg with a flair. I recom-
mend the salad, which had a
To Lis,
EveryFunction Is
An Occasion
Whether it's business or social, large or small,
our catering consultants will make your event a
memorable one. Call Tim O'Connor our Director of
Catering who will be pleased to plan your function and
suggest an appropriate menu for the occasion.
]
NORTHFILLD HILTON INN
8) t175
Crooks
R(41,1(98
1 5500 N,l
l
(313) 879-2100
distinct lemony flavor, and
the chef very highly.
"At a table next to ours, a
waitress was cooking Steak
Diane with Bernaise Sauce
and flaming brandy and it
looked like something I
wish I had ordered.
"If you ever feel like
getting away from it all
on a minimum of gas, try
The Other Place in
Windsor, owned by the
same folks who own
Tunnel Barbeque.
"The Other Place is large,
nicely decorated and offers a
menu with almost as many
chapters as a best selling
novel. The spare ribs and
tole slaw are excellent and
so are the banana cream
pies and the Strawberries
Romanoff. We enjoyed them
as well as the homemade
chicken-rice soup, the pre-
lude to a good, hearty meal.
"When we got home, we
happened to find the book,
`Triumph Over Disease By
Fasting And A Natural
Diet' by Dr. Jack Goldstein
(Arco Publishing Co.). It
was like an omen since I
gained four pounds over the
weekend. If Windsor's claim
to fame were a bevy of
gourmet eateries, I would
have gained 10.
"I'm sure most of you
know that full, bloated and
gassy feeling after eating a
large meal which violates
the principles of proper food
combining — was the first
paragraph that hit me as I
leafed through Goldstein's
book though I read it before.
"Goldstein talks about
his triumph over the dis-
ease of colitis. But eating
natural foods isn't a bad
idea for anyone.
" 'Very few people go
away from the table feeling
comfortable,' he wrote. 'In
fact, most people get that
tired, heavy, sluggish feel-
ing that makes them
drowsy after a graciously-
prepared meal.'
"For breakfast, Goldstein
recommends melon,
grapefruit, or oranges,
dates, bananas, berries,
cheese, nuts, fresh carrot
and celery juice or tomatoes.
"Lunch could be a fresh
salad, brown rice and
steamed vegetables. Dinner
is much the same plus
eggplant parmigiana, len-
til stew, soy bean loaf and
baked potatoes.
"After all that good ad-
vice, I can't help thinking
about the Steak Diane
with Bernaise Sauce
which I have thoroughly
enjoyed at Jim's Garage
and the pasta I loved in
Italy. It's more likely I
will go back to Jim's Gar-
age. There's no place like
home.
"From Red Barn to Mer-
ricks to Golden Mushroom
and ad infinitum, salad bars
are popular features. They
appeal to epicureans and
creative diners who enjoy
concocting their oven com-
bink, tions of raw vegetables,
garnishes and all the trim-
mings. Add spicy onion soup
or creamy clam chowder,
(Continued on Page 29)
RID CEDARS
Chef's Specials
Served Mon. Thru Sat. Night;
NEW YORK STEAK
ON A SIZZLING PLATTER
or
BROILED FLORIDA $6 95
RED SNAPPER
COMPLETE DINNER INCLUDES: SOUP, SALAD,
VEGETABLE OR POTATO
40 OTHER ENTREE ITEMS ALSO AVAILABLE
Live Entertainment & Dancing
Monday Thru Saturday
23055 TELEGRAPH AT 9 MILE RD.
353-5170
the
finnan
lerswee
27822 ORCHARD LAKE RD.
AT 12 MILE OFF 6% 851-4094
Open —Mon. ihru Sot.
11:30 a.m.-2:30
a.m.
IS COOKING UP SOMETHING
SPECIAL FOR THE
SUMMER MONTHS OF
JULY AND AUGUST
SPECIAL DINNERS FOR TWO
MON. & TUES. EVENINGS UNTIL 11 p.m.
WED. THRU SAT. BEFORE 1 p.m.
VEAL SCALLOPINI • VEAL FRANCESCO
• VEAL PARMESAN
5
Per
couple
Ask about our
complimentary
lunch drawing
Includes:
Antipasto &
1/2 Liter of
House Wine
22740 WOODWARD
at 9 Mile
Ferndale • PARKING IN REAR • 544-7933
ONE OF MICHIGAN'S OLDEST RESTAURANTS
"We Say Good Food And We Mean It!"
OPEN 7 DAYS--BREAKFAST • LUNCH • DINNER
OUR FAMOUS SPECIAL DINNERS
$3.50
$3.50
$3.50
$3.50
$3.50
:$4.75
:$3.50
:$4.75
:$2.85
BROILED FRESH WHITE FISH
BROILED FRESH LAKE TROUT
STUFFED FLOUNDER
BROILED HALIBUT
BROILED PICKEREL
SEAFOOD PUTTER
FRIED SCALLOPS
JUMBO SHRIMPS
FRESH FISH & CHIPS
ROAST PRIME RIB
OF BEEF
$4.55
BAR-B-0 RIBS
$4.75
BAR-B-0 CHICKEN
$3.25
ROAST SIRLOIN OF BEEF
$3.75
$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 ME ATS
• 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.m
' SUN. 8 a.m. to 10 p.m.
•COCKTAILS BEER WIRE.