32 Friday, May 16, 1980
THE DETROIT JEWISH NEWS
20% OFF
WITH THIS AD
(1 Coupon Per Family)
BREAKFAST, LUNCH OR DINNER
AND ALL DAY SATURDAY
5 p.m. to 9 pm. ANY EVENING MON. THRU FRI.
Not
I Expires:
Advertised
ve=d edF( S )r pecials
24901 NORTHWESTERN AT
EVERGREEN
Heritage Plaza Bldg.
356-7470
YOUR HOSTS: SEYMOUR & LINDA MARKEY
This location only.
DIXIELAND
AT SCANDALS
EVERY SUNDAY 1:30 p.m. to 11:30 p.m.-
With
BOB MILNE
AND THE SCANDALOUS FOUR
BOB MILNE ALSO APPEARS
TUES. THRU FRI. 5
p.m. to 8 p.m.
AT OUR PIANO BAR
IN SCANDALS' LOUNGE
, • Cocktails • Complimentary Hors d'Oeuvres
R" "A
INN
28225 TELEGRAPH RD.
Just South of 12 Mile
Across From Tel-12
355-2929
9etotely
Vega,
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
$3.75
BROILED FRESH WHITE FISH
BROILED FRESH LAKE TROUT $3.75
STUFFED FLOUNDER
$3.50
BROILED HALIBUT
'x
$3.50
'MOILED PICKEREL
$3.75
- $4.85
SEAFOOD PLATTER
FRIED SCALLOPS
$3.95
JUMBO SHRIMPS.
$4.95
FRESH FISH & CHIPS •
$2.85
BAR-B-a RIBS
ROAST PRIME RIB
$5.45
OF BEEF
BAR-B-0 CHICKEN
$5.45
$3.50
$4.50
ROAST SIRLOIN OF BEEF
$3.50
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 MEATS
• PINEAPPLE RING
• HOME-MADE AMERICAN FRIES
• TOAST &
JELLY
$2.85
• 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 WINE
st
The Be Da
ty) f
o
THE BASIC INGRE-
DIENTS of a bona fide sea-
food dining house are not
many . . . but they are strict
. . . Firstly and most impor-
tant is that its menu must
be geared mainly toward
the watery delights.
Some seafood places on
the East Coast refuse to
have any meat whatsoever
. . . This, according to all
who would write about din-
ing out, is stretching things
much too far . . . Basics are
of the major importance.
The northwest area of
Metropolitan Detroit has
consistently been among
the staunchest supporters of
seafood . . . and yet very few
places in the region have
reared their faces . . . caus-
ing so many people to go so
far . . . With the gas situa-
tion as it is, the need for one
has become even more ap-
parent.
And so we come to a
place that has been open
quietly since Oct. 19, 1979
. .. and worthy of some
deserving fanfare . . .
Fogo's on the former site
of Scotch 'n Sirloin,
Greenfield and James
Couzens Hwy.
Seating 130 at tables and
booths in the dining room
. . . and all-told about 180
that includes 16 seats at an
oyster bar . . . and more at
the same long bar as before
. . . plus areas for standing
or seating, Fogo's is— a
seven-day operation with so
much emphasis on seafood
that one might expect a
mermaid to be seated at one
of the tables.
It's a complete family af-
fair . . . owned by David and
Marie Fogo . . . and sons
Dave and Chris . . . Dave's
wife, Amy, is the book-
keeper and spends most of
her time in the kitchen . . .
She also likes to check the
food . . . Chris' wife, Shirley,_
is waitress during lunch.
The dining room seating
is of tables with wicker
chairs and booths . . . Its
New Orleans look and
colorful-but-soft brown and
beige earthtones add much
to the decor . . . along with a
bevy of Lucite seashell out-
lines . . . The patterns for all
shells in the restaurant
were made by another
brother, Dennis, a former
missionary in Africa who
each year would receive the
proceeds from a seafood
dinner given for about 50
people at Dave's and Amy's
home.
Head chef at Fogo's is
Roger Bush, who worked
at Fox & Hounds while
Chris was in charge of the
oyster bar for four years.
Our waiter, Eddie Pow-
ers, was a Scotch 'n Sirloin
stalwart for 10 years .. .
courteous, efficient and al-
ways friendly . . . Eddie
likes the transformation .. .
as does eager-to-please
Tyree Jones, at the former
Scotch for 17 years . . . three
months after it opened .. .
Both show the earmarks of
class waiters as they ply
their trade in the evenings
with the professionalism
Ev erything
that comes with expertise in
waiting on tables . . . Little
things too . . . like Eddie
making sure the table is
clean at all times. . . or
Tyree bringing coffee in
fresh cups.
Mind you now, Fogo's is a
bona fide seafood house .. .
which is why a combination
appetizer plate had Clams
Casino, Oysters Rockefel-
ler, Oysters Florentine and
Deviled Oysters . . . then
Escargots in delicate garlic
butter . . . Saute Supreme, a
specialty at Fogo's (gulf
shrimp, crabmeat, scallops
and langostinos — all indi-
vidually pan sauted in
drawn butter and Sauterne
wine, with spring onions
and mushrooms) .. .
Then Crab Orleans (usual
order has two bell peppers
stuffed with a Cajun-style
mixture of crabmeat, to-
matoes and seasonings —
baked and served with a
rich-but-light sauce) .. .
then Fried Shrimp with a
light batter . . . and creamy
cheese cake made by Chris
who guards his recipe with
epicurean caution.
Even our busboy was
congenial and good .. .
Anthony Powell didn't
just take things off the
table . . . he made sure the
brown table cloths with
beige napkins were clean
at all times.
Another combination ap-
petizer plate we enjoyed had
clams, oysters, jumbo
shrimp and the meat of king
crab legs.
Everything is so very
fresh at Fogo's predomin-
antly so in fact . . . Ever
have clams with that fishy
taste that makes you not
want them anymore? .. .
That's probably because
they weren't fresh . . . This
you'll never experience at
Fogo's . . . You can tell the
oysters are the real thing
. . . not planted within .. .
when you have to pull them
away from the shell.
The atmosphere at Fogos
is clean and airy . . . with an
all-fresh look you would
want for the enjoyment of
fine dining . . . There's even
fresh flowers on the tables.
Fogo's is strictly a food
house . . . no entertain-
ment to take your mind
off the food or service,
which some places use to
hide inadequacy.
Although its well-
organized menu is almost
all seafood . there are also
five meat dishes . . . two
types of steak, prime rib and
chicken, barbeque or
broiled.
On specials, Fogo's has
barbeque ribs . . . and ex-
pect to have them soon on a
regular basis because of the
demand from so many who
remember those at the old
Scotch 'n Sirloin.
A lobster tank is
scheduled to be put in this
weekend . . . the definite
sign of a real good seafood
house.
So why would people
want to travel distances
today for good seafood
(Continued on Page 33)
(
RID CEDARS
Chef's Specials
v•we' Ls')
e
Served Mon. Thru Sat. Nights %Ezs 0.
'r
-
(5s;-
NEW YORK STEAK
ON A SIZZLING PLATTER
or
BROILED FLORIDA $
95
ED 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.
353-5110
BOWS 1361/Y SHOP
HAS A FANTASTIC
NEW MENU!
MICHIGAN'S MOST UNIQUE RESTAURANT
OPEN
MOTHER'S
DAY
MAY 11
(Where else can you eat in an Edsel?)
IS OFFERING GREAT FOOD & DRINKS AT
LESS THAN MODERATE PRICES
EVENING PRICES From $3.25
Now serving Burgers, Crepes, Hot Sanwiches and
Salads, Plus Your Old Favorites . . . Steak, Fish,
Crab Legs and Our Special Body Shop Combination Tray
IF YOU'VE MYER BEEN TO WOG'S
AT THESE PRICES YOU HAVE TO TRY IT!
OPEN FOR LUNCH & DINIER
COMEDY
Fri. & Sat.
9:30 & 11
$3 cover
HOURS: LUNCH, Men.-Fri. 11:38-3 p m.
DINNER, Tees.-Thers. 5-10 p.m.
Fri. I Sat. 5-12 Mid.
Valet Parkiig
WOODWARD bet. 8 & 9 MILE
[399-1040
NOW OPEN
THE ALL NEW
STAFFORD'S
OF OAK PARK
542-2799
COOLIDGE AT 9 MILE
OUR ORCHARD MALL
STAFFORD'S OF W. BLOOMFIELD
HAS PRIVATE BANQUET FACILITIES
FOR
• Bar Mitzvas
• Weddings
• Showers
• Reunions
• Banquets
• Sales Meetings
• Anniversaries
• Confirmations
• All Occasions
ORCHARD LAKE RD.
AT MAPLE
In the
851 -8952 Orchard Mall
RESTAURANT SERVING COMPLETE
• BREAKFAST • LUNCH • DINNER
SUNDAY BRUNCH
PLUS PIZZA AND BEER & WINE
ENTERTAINMENT WED. THRU SAT.
AT STAFFORD'S OF WEST BLOOMFIELD
ONE MAN BAND
DENNIS VERNIER