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