THE DETROIT JEWISH NEWS

I NOW OPEN

A NEW
RESTAURANT

The Best of Everything

(Continued from Page 27)

soup for $1.99 ... Vienna
corned beef or pastrami
$4.49 a pound ... and Irv-
ing's cheesecake home-
made by Rose is $1.29 per
thick slice.

devilishly fine dining and spirited drink

Hart Plaza

963 - 3131

\Downtown Detroit

ALEXANDER THE
GREAT on Warren west of

Telegraph, is Caterer Wally
Weinhart's high recom-
mendation for "terrific fam-
ily dining and great bar-b-q

GREEKTOWN IN BIRMINGHAM!

The

LEMON PEEL

Elegant Greek & American Cuisine

• Steaks • Lobster Tails • Veal • Etc.
• Breakfast • Lunch • Dinner
• Cocktails • After-Theater

Kitchen Open 7 Days A Week

Mon.-Sat. 7 a.m.-1:30 a.m. Sun. 8 a.m.-4 p.m.

515 S. HUNTER BLVD. (weedhvarm
Carry-Out
• 644-0588
Available

I ASK ABOUT OUR DAILY SPECIALS

Cbateaubriatid
is riot a fipe wipe.

It's an extraordinary
entree served for two.
A center cut of beef
tenderloin amid a
bouquetiere of
vegetables, Sauce
Bearnaise. Carved
at your table.
But like a
vintage wine,
Chateaubriand
is at its best
when shared.

][

NORTHFIELD HILTON INN
5500 Crooks Rd. at 1-75
Troy, Michigan 48098
(313) 879 -2100

When was the last time
you did it in a car?

Debi invites you to
. .
a classic dinner
in a classic car at

baby ribs at unbelievably
low prices." ... It's owned
by Walter Stevanovich.
MORE OLDIES from
the menu of Lindy's in New
York . . . Drunk (leaving
Lindy's): "Shay, call me a
cab, willya?" Admiral
Nimitz (who was standing
at the entrance): "My good
man, I'm not a doorman, I'm
an admiral." Drunk: "Aw-
right, then call me a boat, I
gotta get home." .
Customer: "What does
this mean? There's a fly in
the bottom of my teacup?"
Lindy's waiter: "How would
I know? I'm a waiter, not a
fortune teller." . . . Head
waiter at Lindy's in 1921:
"Sir, you have to wear a tie."
Customer: "If I go out and
buy a tie can I get a good
table?" ... Headwaiter:
"No, I don't like your pants
either." ..
Customer: "Four cokes,
and make sure my glass is
clean." Lindy's waiter (re-
turning with the order):
"Who gets the clean glass?"
According to Lindy's
menu, Harpo Marx's favo-
rite dish was cooked spinach
with a scoop of vanilla ice

cream on top!

WHAT HAPPENS
AFTER all those disco les-

sons? ... So many have
taken disco lessons only to
find great difficulty inter-
preting other types of
music, and today's music is
changing faster than ever
before, one kind merging
into another. -
Jack Barnes, dance mas-
ter of 33 years, says, "With
the right kind of instruc-
tion, most disco patterns
can be adapted to rock,
swing, jitterbug or slow
dance, and can benefit you
for the rest of your life." r
The constant evolution of
music and dance will feel
the influence of disco fbr
years to come, says Jack
Even today's rock, jazz and
big band sound have more
danceable beats than just a
few years ago.
According to Jack, he has
developed a style that has
created a demand for his
services throughout the
country teaching on profes-
sional faculties ... Called
integrated instruction, it
combines basic steps in a
way that makes interpret-
ing music types much
easier.
The ease and flexibility
of his method has brought
thousands into his West
Bloomfield and Birming-
ham schools ... Most of to-
day's classes are expressly
designed to introduce disco
students to the versatility of
integrated instruction no
matter where the student
has taken lessons prev-
iously.

THE
MYSTERY
MUNCHER WRITES:

Entertainment in the "Grease Pit" Wed., Fri. & Sat. 9 pm-
2 am the fantastic ORTHEIA BARNES and MILDRED
VANEY
reservations suggested

399-1040

HOURS: LUNCH Mon.-Fri. 11:30-3:00P.M.
DINNER Mon.-Thurs. 5:00-10:00P.M.
Fri. & Sat. 5:00-11:00 P.M.

22061 WOODWARD, FERNDALE, MICHIGAN

"Dining at the Vineyards on
a Tuesday night was quiet
elegance. The hostess, the
waitress and the hat check
girl were exceptionally gra-
cious as they greeted the
mini number of guests.
"The restaurant on
Franklin Rd. is beautiful
and conducive to relaxing.

Our waitress seemed to
sense our need to relax and
enjoy leisurely, unwinding
drinks before the delicious
lentil soup was served in a
tureen.
"Hot, fresh garlic bread
diminished the effect of the
hard stuff and heightened
our appetites for a delicious
salad and frog legs sauteed
in butter. They were tiny,
sweet and tasty, enhanced
by our waitress who catered
to our every need. Saturday
nights may be livelier, but
Tuesday night service at the
Vineyards is unique and
dining is an experience you
want to repeat. The refills of
fresh, hot coffee are the per-
fect ending.

"Dining out is increas-
ingly popular, but find-
ing a good place for lunch
when you're tired of
brown bagging can be a
hassle. Depending on
where you work or shop,
there are some restau-
rants that may satisfy
your mid-day hunger:
"Be My Guest on Nine

Mile and Middlebelt is great
if you have an hour for
lunch and you want to im-
press your boss that you can
make it 45 minutes. It's not
crowded so you can dash off
a Bloody Mary, a hearty
Greek salad, pizza or a
variety of steak sandwiches
in record time and satisfy
your hunger and your boss.

The Original Pancake
House on 10 Mile is a good

bet for munchers, lunchers
and brunchers alike. The
pledge to customers is that
all batters come fresh from
the kitchen daily, hand-
made, using only fresh
whipping cream, un-
bleached hard wheat flour
and farm fresh grade AA
eggs.
"Specialties of the house
are apple pancakes, Ger-
man pancakes and Dutch
Baby. You can order three-
egg, oven-baked omelettes
with mushrooms, salami,
cheese, ham, green pepper,
corned beef, bacon, onion,
Spanish or Western. Or you
can create your own.
"If you're out Livonia
way, try Gotsi's. It has a
touch of the gourmet and is
a cut above the average
luncheon spot.
"Poppin' Fresh in Bir-
mingham and on Greenfield
offers pies and sour dough
bread like mother tried to
bake. The luncheon menu
featuring chili and ham-
burgers at prices that can be
beat, leaves a bit to be de-
sired.
"For the weight con-
scious, Friar Tuck's Diet
Delite satisfies your sweet
tooth with desserts like fro-
zen yogurt, splits and
shakes. The restaurant on
Orchard Lake Rd. even of-
fers chili, pizza and sand-
wiches for calorie counters.
The Lemon Peel au
Woodward in Birmingham
is a big favorite with a lot of
people ... Try their Greek
salad and mousaka.
"Back to dinners, Crab-
bie Joe's out Dearborn way
is a fun, informal spot where

(Continued on Page 30)

Friday, January 11, 1980

Specializing in Authentic
Italian-American Dining
Lunches and Dinners

Open Sundays, 2 to 9:30 —Closod Mon.

EXCELLENT BANQUET

FACILITIES

a Imo's.

7225 W. Mdlielmis (6 Mks. W. at Uromois) UM 2-6456e

THE FINEST GOURMET
ORIENTAL CUISINE

• EXCELLENT COMBINATION FAMILY DINNERS • COCKTAILS

RIKSHAW INN

851 -6400

IN THE ORCHARD MALL
6407 ORCHARD LAKE RD. AT MAPLE

Carry Outs
Available

....

NOW OPEN
SUNDAY S'„ -

4 p.m. to 12 Mid.

From A Snack To A

Complete Dinner

ALSO OPEN SATURDAYS FOR LUNCH

1402 S. COMMERCE (Ikez

the

idirsation at Maple/15 & Pertiac Trail)

624-6660

LJAXILT TAVER

Nrietherboacidaltirring Plarr

NOW SERVING

DELICIOUS

CHARBURGER

OLD TYME DELI -
SANDWICHES
DESSERT FANTASIES

• BREAKFAST • LUNCH • DINNER
• LATE SNACKS
SUN. THRU THURS. 8 a.m. to 12 Mid.
FRI. & SAT. 8 a.m. to 2:30 a.m.

A Favorite Spot For Late
Eating And Meeting

4286 N. WOODWARD

I:Woven 13 & 14 Mlle

576-1588

the
lerswee

27822 ORCHARD LAKE RD.
AT 12 MILE OFF BEE 851-4094
thru Sot
0 p e

.

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. THRU SAT. BEFORE 7 p.m.

VEAL SCALLOPINI • VEAL FRANCESCO

• VEAL PARMESAN
Ask
Antipasto
d'8,
$11 6 per
lit e r

coupe
l

House Wine

our

inch kawill&