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January 04, 1980 - Image 28

Resource type:
Text
Publication:
The Detroit Jewish News, 1980-01-04

Disclaimer: Computer generated plain text may have errors. Read more about this.

THE DETROIT JEWISH NEWS

28 Friday, January 4, 1980

Danny Raskin's

RtD CtDARS

»..:

Chef's Specials

RAOUL DE MORCIA,

Served Mon. Thru Sat. Nights atasa. - _4',25c,w,

INEW YORK STEAK

ON A SIZZLING PLATTER
or

BROILED FLORIDA

RED SNAPPER

COMPLETE DINNER INCLUDES: SOUP, SALAD,
VEGETABLE OR POTATO
40 OTHER ENTREE ITEMS ALSO aVAILABL::

Live Entertainment & Dancing
Monday Thru Saturday
23055 TELEGRAPH AT 9 MILE RD.
353-5170

the
stoman
leriwee

27822 ORCHARD LAKE RD.
AT 12 MILE OFF 686 851-4094
Open Mon. thru Sot.
11:30 a.m.-2:30 a.m.

IS COOKING UP SOMETHING
SPECIAL fOR THE
MONTHS OF
JANUARY AND FEBRUARY

SPECIAL DINNERS FOR TWO
MON. & TUES. EVENINGS UNTIL 11 p.m.
WED. TRU SAT. BEFORE 1 p.m.

VEAL SCALLOPINI • VEAL FRANCESCO
• VEAL PARMESAN

$16

Ask about our
complimentary
lunch drawing

Includes:

per
couple

Antipasto &

Fio
l i2uLsiete;:,10f
Wine

RIALTO L:

22740 WOODWARD at

Ferndale •

PARKING IN REAR •

9 Mile
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

$3.75
$3.75
$3.50
$3.50
$3.75
$4.85
$3.95
$4.95

BROILED FRESH WHITE FISH
BROILED FRESH LAKE TROUT
STUFFED FLOUNDER
BROILED HALIBUT
BROILED PICKEREL
SEAFOOD PLATTER
FRIED SCALLOPS
JUMBO SHRIMPS
FRESH FISH & CHIPS

ROAST PRIME RIB
OF BEEF

$2.85

7 I

BARB-0 RIBS

;

BAR-B-0 CHICKEN

$5.45

ROAST SIRLOIN OF BEEF

I

1 i

$5.45

$3.50

$4.50
$3.50

BRAISED SHORT RIBS

ALL ABOVE INCLUDE SALAD. VEG.. POT..
GREEK BREAD 8 BUTTER

RIALTO'S SPECIAL BREAKFAST

SERVED AT ALL TIMES!

• 2 EXTRA LARGE EGGS
• 3 BREAKFAST MEATS
• PINEAPPLE RING

• HOME-MADE AMERICAN FRIES
• TOAST &
JELLY

$2.85

• STEAKS • CHOPS • GREEK DISHES • ITALIAN DISHES
• CHILDREN'S MENU • HOME COOKING
1 HRU TMURS 10:30 a.m to 10 p m .FRI 8 SAT 10 30 a m to II 30 p

SUN 8 a.m. to 10 p m.

• COCKTAILS BEER

prnir

The Best of Everything

WINE•

Agoh.
m

owner of the new Chez
Raoul, on site of former Al-
fredo's, Eight Mile and Berg

(Sign hasn't been changed
yet) fought with the Free
French Forces during World
War II as a liaison officer
helping to organize resis-
tance in France against the
Nazis ... The Free French
were part of the Maquis
forces who worked on the
inside . . . both saving as
many people as possible
from the Gestapo ... Jews
or whoever said anything
against the Nazis . . . Raoul
and the Free French Forces
were known for stopping
trains on their way to con-
centration camps long
enough for children to be
thrown out of the boxcars by
their parents and saved.
Most of Raoul's family
perished at Dachau and
Bergen-Belsen.
Chez Raoul's Executive
Chef Christian Miller,
studied French cooking in
France . . . worked at the
Troy-Hilton Haymarket
restaurant two years . . .
and then three years at De-
troit Athletic Club as head
garde manger, in charge of
the kitchen for all cold
foods, dressings and soups.
It seats 120 in an at-
mosphere of much wood
lattice work decor ... and
features a varied menu
with reasonable prices
Provini veal, the finest
available, is served along
with fresh fish, chicken,
steaks and othei• dishes.
The Chez Raoul kitchen is
open 11 to 10 Monday
through Thursday, Friday
til 11 and Saturday 5 to 11.
ANOTHER POINT
BAR-B-Q has been opened
. .. at 611 E. 12 Mile Rd.,
just east of the 1-75 ex-
pressway ... Original one is
on E. Warren, east of
Cadieux.
OWNERS OF THE
Bagel Basket
Delicatessen-Restaurant,
Richard Steinik and Jerry
Neff, now have their third
carry-out deli ... It's at
their Detroit Bagel Factory
on Orchard Lake, south of
14 Mile in the K-Mart
Shopping Center ... a mile
south of the Bagel Basket
Deli ... The other two are
on Woodward and Square
Lake Rd. and Rochester and
Hampton Rd.
The Steinik and Neff
carry-out delis have Kosher
Zion and Wilno and Vienna
corned beef, salami, pas-
trami, hot dogs, etc.. .. also
homemade salads ... The
above Detroit Bagel Fac-
tories also include a com-
plete Sunday morning
brunch carry-out . . . lox,
sable, kippered salmon,
smoked chubs, cream
cheese, etc.
PLANS FOR Rosebud
Cabaret to open in the
American Motors Bldg. on
Franklin Rd. are still very
much alive ... Opening of
Rosebud's doors by Rose
Lieberman will definitely
be a reality.
NEW NAME OF restau-
rant on site of former Al-

varo's, 14 Mile and Crooks
Rd., is Leo Tapperoney's ..
owned by Leo and Tom Tap-
perooney . with a limited
menu . . . Daily specials for
lunch and dinner ... about
six regular entrees, includ-
ing its specialties, bar-b-q
baby ribs and chicken, and
seven types of sandwiches.
PAT ARCHER, Ex-
calibur nitery bossman, and
Shirley Eder, Free Press
columnist, were guests at
Las Vegas' Caesar's Palace
birthday party for Frank
Sinatra. It also marked
Frank's 40th anniversary in
_
show business.
FROM THE BACK OF
Topinka's "Tempting Des-
serts & Dessert Coffees"
menu . . . explaining es-
presso ... "One of the Ita-
nians' greatest contribu-
tions to the world was the
invention of the espresso
machine. Inventor and cof-
fee fanatic Achille Gaggia
perfected the espresso
machine in 1946 in Italy.
Soon they were found in the
bars and cafes of every
European city. Now in
Europe espresso is served in
the chicest restaurants and
the average home.
"Espresso is made by
passing pressurized boiling
water through finely
ground, dark-roasted coffee
beans. This way, it takes
only about 10 seconds to
make a cup hence the name
'espresso,' which is usually
double the strength of
American-style coffee, but
not bitter. The result is a
cup of thick, rich coffee that
lends itself perfectly to
blending with cream, choco-
late (mocha), or just about
any flavor spirit."
AT WOLFE'S DELI-
CATESSEN on 57th and
6th in New York, Brian Be-
resh handed the cashier
$10.01 . . . and was given
back the penny for another
one . . . "We don't accept
Canadian money here," said
the girl.
THERE'S A LOT of new
looks at Dubbs Country
Kitchen, 10 Mile and
Greenfield, in the New Or-
leans Mall . . . The place is
cleaner, employees are
being shuffled in and out for
better service . . . and the
cooking is better.
Jimmy Fefopoulos, now
an all-day and evening chef
at Dubbs, used to own and
operate his own business
and is well-known to
northwest area folks who've
tried his Greek-American
cuisine . . . It's a know fact
that if the ingredients are in
Dubbs' kitchen, Jimmy will
make anything — anytime
. . . including items not on
the menu ... breakfast,
lunch or dinner.
Dubbs is now owned by
conscientious Bill Kolias
. . . and managed by Pat
Steele, who has made a big
transition from being a tel-
ler at Michigan National
Bank on 10 Mile and South-
field . .. Pat worked with
Bill about three years ago at

another eatery ... as wait-
ress and cashier ... She has

(Continued on Page 29)

NOW OPEN
SUNDAYSk-

4 p.m. to 12 Mid.

From A Snack To A
Complete Dinner

ALSO OPEN SATURDAYS FOR LUNCH

1402 S. COMMERCE

(Near the
intersection at Ntartle/15& Porttiac Tnil)

v4,4

7 L

w

I

.

44 t Ati :

U1U4Ik1

624-6660

itethorholidtwihirine Phu

I

*yr * ** * * * * * * * * * * * * * * * * * X **

*

*

*

OUR FAMOUS BREAKFAST

* TUES-SAT. 6 to 11 a.m.

• FRESH ORANGE JUICE
• 2 EGGS (Any Style)

• ROLL OR BAGEL
• COFFEE OR TEA

WE ARE OPEN

ROSE and
* IRVING GUTTMAN

6 a.m. - 9:30 pm.
Tues. thru Sun.

Invite You

To See Why

We Are #1

In The Metropolitan

Detroit Area

*
*
* * *
*
* *
*
*

27167
GREENFIELD

* TRY ROSE'S PICKLED TROUT
AND GEFILTE FISH
* * * * * * * * *

1 Blk. N. of 11 Mile
559-1380

* * * * * * * * * * * * * * *

yip

war t,0%. 1, 4,4„

Join Us For
NA.
A Pleasant Surprise and
Nhql
Discover That THERE IS A DIFFERENCE!

40, die

Ie

iv it

a t

Stephan Becharas'

v3

%49%
411),

• :1: I

(L./

Oft7-G(
19460 W. 10 MILE RD. (1 elk. E. of Evergreen)
352-7466
Breakfast • Lunch •

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.

-

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