menummew

THE DETROIT JEWISH NEWS

The Best of Everything

(Continued from Page 32)
to have dinner at Mer-
cury Fish and Chips. My
husband and I sat down
and ordered two fish
dinners and an order of
onion rings.
"Abotit 10 minutes later
our waitress brought the
onion rings, but not the fish.
My husband asked her how
long it would be before the
fish was ready and she said
about five minutes. He then
said that the onion rings
would get cold and she said
glar he would take them back
Wand bring them with our
fish, no problem.
"The owner did however
think it was a problem. She
wanted to know why the
waitress had returned the
onion rings and she said be-
cause we wanted them with
our fish. The owner got
really upset and said loudly,
`They'll be cold by the time
your fish is ready.' My hus-
band replied back that that
was exactly why we didn't
want them now. She got
very mad and threw the
onion rings back into the
fryer.
"When the waitress re-
turned, my husband told
her he was very disap-
pointed in the ovkitier and
that he had been coming to
her restaurant for years.
The waitress told the owner
this and she said loud
enough to be heard across
the restaurant, 'If they don't
like it, they can leave.' This
Is exactly what we did.
"I am totally astounded
that a businesswoman
would conduct herself that
way. My husband and I will
never again eat in her res-
taurant, nor will the mem-
bers of our family who also
eat there. Of all the bad
things that we have put up
with in Cleveland, we have
never been treated rudely
and I don't intend to be
treated that way in my
home town. It's back to
Susie Q for us."
Sharon Kresch
THE LOVING CUP is
appearing through May 31
._ at Henry's Place, Ford
Rd. just west of the South-
field expressway.
READER CALLS to tell
that he too complained to
the heads at Detroit Plaza
about its $1 charge . . . tak-
ing the elevator for dining
at the 73rd floor Summit
Restaurant . . . He was told
that the ticket could soon be
used in its gift shop! (Still
can't understand why they
Oust don't take it off the res-
aurant bill.)
ABOUT 230 PEOPLE
attended the pre-opening
iparty of Charley's Crab in
?alm Beach, Fla. . . . by
Chuck Muer . . . His new
seafood restaurant is on the
site of what was formerly
two eateries
Willoughby's and Wertz's
. . . It is a free-standing
building owned by Harold
Kaplan.
Across the beach from the
Atalntic Ocean, at 456 S.
Ocean Blvd., the restaurant
is "just around the corner"
from world-famous Worth
Avenue, with its classic

,

tr

shops and new Esplanade
Marketplace.
This is Chuck's second
Charley's Crab in Florida,
but somewhat upscale in
menu, decor and style of
service from the more
casual Charley's Crab on
fashionable St. Armands
Key at Sarasota.
Still informal, the new
Charley's Crab blends a
sophistication with its
light and airy ambience
that is Palm Beach.
Classic prints of boats
and birds and antiques
are reminiscent of New-
port, but the basic cool
shades of blue, green and
coral and clean design
are definitely "today."
A bar area offers picture
windows facing the ocean,
and its own brief menu of
hors d'oeuvres and light
dinner selections.
Imaginative fresh seafood
dining, however, is the
main ingredient in Chuck
Muer's recipe for success
that has led him to expand
to 17 restaurants from his
beginning in Detroit in
1964.
Fresh fish and shellfish
are flown in from Boston,
the Great Lakes and
Canada to supplement fresh
Florida favorites like porn-
pano, swordfish and red
snapper.
Char-grilling of fish is a
Chuck Muer innovation
that works well with fish
like swordfish, salmon and
stripped bass.
A "signature item" on
Chuck Muer seafood menus
at all his spots is Charley's
Chowder . . . a Mediterra-
nean fish soup created by
Corporate Executive Chef
Larry Pagliara.
Luncheon service at the
Palm Beach restaurant is
scheduled to begin in the
fall.
Among the guest list at _
the pre-opening were .. .
Lois and Bill Bachman, Lou
and Vivian Berry, Gertrude
and Fred Perlberg, Joan
and Fred Siegel, Adele and
Mac Siegel, Rose and Mort
Sachs, Fran and Lou Cohen,
Marjorie Fisher (Max's
wife) and daughters Mary
and Margie Fisher, Miles
and Shirley Fiterman, Mike
and Shirley Hyman, Mickie
Leibowitz, Flora Abrams,
Janet and Nate Applebaum,
Joe and Corinne Barr,
Stella and Dave Katz,
Helen and Jack Lazar,
Louis and Janet Leibovit.
QUESTION AND AN-
SWER DEPT. . .. "During
the wedding ceremony,
other than Lohengrin's Bri-
dal March, is it in good taste
to play, for example,
`Serenade' from 'Student Pr-
ince?' "
Although Mendelssohn's
Wedding March has been
traditional, it is not in poor
taste to choose a medley
which might have some sen-
timent to the bride or family
. . . Always remember, how-
ever, when choosing your
music to keep in mind the
dignity of the -wedding.
LOOKING BACK on
Columns Of Yesteryears ..
(Continued on Page 34)

Bagel Book Tells It All

The bagel, believe it or
not, represents many differ-
ent things to different
people. _
To New York Times food
critic Mimi Sheraton it is a
"tough, firm, slightly
doughy delicacy that should
lie in your stomach for at
least five hours after it has
been consumed."
Bagels saved the life of
one soldier in Korea. Ac-
cording to doctors, six
bagels, sent to the soldier by
his mother and stuffed in
his pockets for nourishment
while in combat, deflected
three enemy bullets.
And to some people, the
bagel remains "just a
doughnut with rigor mor-
tis."
"Bagels! Bagels! and
More Bagels!" (Rand Mc-
Nally) is a recently pub-.
lished, 128-page volume
promoting one of Jewish
America's favorite de-
licacies.
Primarily a cookbook
loaded - with bagel recipes,
the volume also gives the
reader a brief history and
some delightful anecdotes
dealing with bagels, those
who bake them, and those
who eat them.
One chapter, "A History
Full of Holes," depicts the
strange and fascinating
genealogy of the bagel; be-
ginning as far back as 1610
in Cracow, Poland, when
the bagel was thought to
have had magical powers.
As an informal introduc-
tion to the sections contain-
ing recipes and serving
suggestions, a "Bagel Ad-
viser" column gives an-
swers to 31 -frequently

asked questions concerning
the art and etiquette of eat-
ing bagels. The questions,
which go from serious to
sarcastic, from whether it is
advisable to heat bagels in
microwave ovens to "Is
there such a thing as an il-
legitimate bagel?"
The book, which takes on
a cheerful, whimsical for-
mat, is a joint venture of
Rand McNally and Lender's
Bagel Bakery Inc. of Con-
necticut.
—T.S. -

tr

.

Friday, May 9, 1980 33

BE MY GIPENT

RESTAURANT-LOUNGE

29505 W. 9 MILE RD., SW Corner Middlebelt474-4650

WHOLE SLAB OF RIBS

SUNDAY, MONDAY & TUESDAY

$6 5 0

Includes
Cole Slaw, Cottage Fries
and Garlic Bread

Your Host: Mike Watzman

Follow A Tradition .. .

Treat Her To A
Wonderful

.

MOTHER'S
DAY SUN., MAY 11 at

111•11, ..

ing5tep 3inn

Bloomfield Hills

WOODWARD S. OF LONG LAKE RD.

644 1400

For Reservations:

-

OUR DINING ROOMS OPEN
12 noon to 10 p.m. WITH
SPECIAL DINNER MENU From $8.95
OUR FAMOUS ,BRUNCH WILL BE FROM

9:30 a.m. to 3:00 p.m.

Reservations Accepted

$ ASO
■ Iff per person

IN OUR BALLROOMS

Featuring One -Of Michigan's Most
Elegant Arrays of All-You-Can-Eat Delights

a i l

Why travel 2,000 miles to eat at .. .

TONY ROMA'S
BBY RUBINO•S

When you can eat the same

Bar-B-Qued Baby Back Ribs and Onion Rings
at . . .

COCKTAILS

1824 W. 14

Mile (at Crooks)

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BANQUETS

Royal Oak, MI

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280-0050