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.