32 Friday, June 6 1980 / WHEN DOWNTOWN VISIT DETROIT'S NEWEST, MOST FASHIONABLE RESTAURANT devilishly fine dining and spirited wink Hart Plaza 963 3131 V owntown Detroit - THE DETROIT JEWISH NEWS Pianist Performs in OP Concert Concert pianist An- drew Axelrod will perform selections from Scriabin, Haydn, Schumann, Faure, Bartok and Rachmaninoff 7:30 p.m. Sunday at the Oak Park Library. The concert is sponsored by the Friends of the Oak Park Library and the arts and cultural commission. The concert is open to the public free of charge. Re- freshments will follow. BONS BODY SHOP HAS A FANTASTIC NEW MENU! MICHIGAN'S MOST UNIQUE. RESTAURANT (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 NEVER BEEN TO DOUG'S AT THESE PRICES YOU HAVE TO TRY IT! OPEN FOR LUNCH & DINNER COMEDY Fri. & Sat. 9:30 & 11 $3 cover HOURS: LUNCH, Met Fri. 11:30-2 p m. DINNER, Tues.-Tburs. 5-10 p.m. Fri. & Sat. 5-12 Mid. - Valet Parking WOODWARD bet. 8 & 9 MILE 1399-1040 Danny Raskin's The Best of Everything TRUTH IN MENU is categories of typical very important for consum- menu inaccuracies in an ers but, sorrily, not highly effort to focus increased enforced by the government consumer attention on . . . However, restaurant the 'truth-in-menu' issue. customers have become "The new Commerce more and more aware of menu accuracy update is menu falsehoods . . . and are gentle on food service oper- shying away from places ators, concluding that with them . . . the feeling `wherever an organized at- being that if they'll lie on tempt has been made to es- their menu, it's highly tablish menu accuracy, the probable that they're not food industry has complied doing so right in the voluntarily." kitchen. "But the report, con- Restaurateurs, especially tained in the department's those who have never been latest National Food Re- in the dining game before, view, nevertheless contends should take heed and be- that 'consumers are no' ware of menu falsehoods .. . doubt being misled in some it can ruin their business eating establishments, and . . . This is' also, of course, are paying for things they very true for experienced do not get.' restaurateurs who should "Specifically, Commerce know better. officials identified the fol- If restaurants want to lowing areas as potential stay in business today, of `truth-in-menu' trouble prime importance is_ to re- spots: member that -saying about ". Quality — When of- being able to fool some of the ficial government grade people some of the time .. . standards such as 'Prime Use of plain, common sense roast beef' or 'chopped in preparing menus is an - choice sirloin' are used in especially good rule . . . In menus, only food prod- other words . . . say it as it ucts meeting those fed- is. eral standards should be Regarding this topic, served. But there are Nation's Restaurant some exceptions, Com- News of May 5, 1980, re- merce noted. The term ports ... "U.S. Commerce `prime rib' is 'an estab- Department researchers lished and understood have isolated 11 separate description for a particu- lar cut of beef rather than a grade quality, unless "USDA" is used." Kingsley Inn Takes Great Pleasure in Welcoming Jim Coleman as Our New Banquet Director. "4, Quantity — It is ac- ceptable for menus to indi- cate the weight of a food product before cooking, rather than the served weight, but other types of quantity descriptions may be misleading. 'For exam- ple, a bowl of soup should hold more than a cup of soup, and a double drink should be twice the size of a regular drink.' . Product Identification — Although restaurants are often forced to substi- tute menu item ingredients because of delivery prob- lems or sudden cost in- creases, 'any substitution made without notification to the consumer is mis- representRtive and decep- tive. Specifically, patrons should be able to expect that maple syrup not merely be maple-flavored, cream not be half-and-half and ground sirloin of beef will not be regular ground beef or ground beef with a protein extender.' "• Price --- Service or cover charges should be closely disclosed on the menu, and 'if any extra charge for special requests is not brought to the atten- tion of the consumer at the time of the request, the con- sumer will not expect to pay extra for the order.' "• Merchandising Terms — 'Finest quality of beef should refer only to USDA prime cuts, 'fresh ground' coffee should not be commer- cially ground, and 'our own special sauce' should not • be (Continued on Page 33) E RID k,, rt DARS Chef's Specials 06 , %i Onv e6t.a. 2: ti • Served Mon. Thru Sat. Nights %cis" ---"c”' ''.1* NEW YORK STEAK ON A SIZZLING PLATTER or BROILED FLORIDA $6 95 RED SNAPPER COMPLETE. DINNER INCLUDES. SOUP, SALAD, VEGETABLE OR "POTATO 40 OTHER ENTREE ITEMS ALSO AVAILAB anononm Live Entertainment & Dancing Monday Thru Saturday _ 3055 TELEGRAPH AT 9 MILE RD. 353-51V 1 , THE DELI UNIQUE! 967-3999 25290 Greenfield Invites you to try our New Concept In Deli Dining If you are eating at other Delis now, ASK YOURSELF THESE QUESTIONS Are you served fresh vegetables? Can you get a double-baked potato with your dinner? Are you offered French and flaming dinner specials? Do you have a choice of 12 homemade desserts and pastries? Are You Paying Only $3.95 to $5.95? " RENEW OLD ACQUAINTANCES BY CALLING JIM AT 644-1400 DOLLAR FOR DOLLAR YOU CANNOT FIND A RESTAURANT WITH A FINER LUNCH OR DINNER I GUARANTEE Total Satisfaction With Any Meal I Serve. If You Are Not Totally Satisfied I WILL PAY YOUR BILL Matthew Prentice CHEF/MANAGER We Also Offer: THE FINEST SUNDAY BRUNCH IN TOWN Includes: Lox, Smoked Fish, Quiche Lorraine Chicken Champagne, Fresh Fruit $5.25 ADULTS - '1.95 Children (under 12) 10%0FF Senior Citizens 4-6 P.M.