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Friday, September 19, 1980 31

THE DETROIT JEWISH NEWS

I

Specializing in Authentic
Italian-American Dining
Lunches and Dinners

7225 W. McNichols (6 blks. W. of Uvernols) UN 2-6455

WE WILL CLOSE TODAY AT 3 p.m.
AND REOPEN SUNDAY AT 6 a.m.

WITH OUR FAMOUS $1 .45 . BREAKFAST

• • FRESH ORANGE JUICE • 2 EGGS (any style)

• ROLL OR BAGEL • COFFEE OR TEA

SEE WHY WE ARE NO. 1 IN METROPOLITAN DETROIT!

DELICATESSEN-RES:TAMA 'T

559-1380

27167 GREENFIELD

r

1 131k. N. of 11 Mile

Open Tues.-Sun.
6 a.m.-9:30 p.m.

BEEF 'n BIRD

HOME COOKING FAMILY BU FFET

_

(3 BLKS. N. OF 11 MILE)

559-1091
COMPLETE DAILY SPECIALS

27411 SOUTHFIELD

ALL DAY — LUNCH OR DINNER

-

$ 2 95

FRESH
ROAST TURKEY

BROILED
HADDOCK

ROAST BEEF
PLATE

$ 2 55

$ 2 55

$ 2 55

W/ DRESSING

SERVED 1 DAYS ,

Tues., Thurs., Sat. & Sun.

FREE

SERVED 1 DAYS

RELISH BAR ANYTIME

OPEN 7 DAYS, 11 a.m. to 8

RIALT OD

22740 WOODWARD

at

9 Mile

Ferndale • PARKING IN REAR • 544-7933

ONE OF MICHIGAN'S OLDEST RESTAURANTS
Say Good Food And We Mean It!"
OPEN 7 DAYS--BREAKFAST • LUNCH • DINNER

"We

OUR FAMOUS SPECIAL DINNERS
BROILED FRESH QC ROAST
PRIME $c
I

Ac

WHITE FISH .... -‘,/ ■
1 1/ RIB OF BEEF .. 4. 61Pa
BROILED FRESHso nc BAR-B-0
LAKE TROUT .. .0•U‘i RIBS
STUFFED
BAR-B-Q
FLOUNDER ....3.9a CHICKEN
BROILED
ROAST SIRLOIN $A
PICKEREL
50
OF BEEF
SEAFOOD
BRAISED
PLATTER
$ 4.85 SHORT RIBS
FRIED
NEW YORK
, -CALLOPS
■ •
STRIP STEAK
JUMBO
SHRIMPS
$ 4.95 LASAGNA
FRESH FISH
VEAL
& CHIPS
PARMESAN
$3.95

$5.45
$3.50

$3.95

3.95
$4 95
3.95

50

$2.95

ALL ABOVE SERVED WITH SALAD, VEG., POT. OR

SPAGHETTI, 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 ' • if/ 10 1 0 D

I
GREEK SALAD j•
SPINACH PIE
COCKTAILS • BEER • WINE I
1.25
5 3.95

Danny

The Be

of

HERE FOR THE Holi-
days from Miami, Fla.,
former Detroiter Ed Wolfe
yearned for a "good `ol
Lafayette Coney Island". . .
his first in 25 years . . . And
so we went to the corner of
Lafayette and Griswold .. .
to sadly discover that those
big juicy Lafayette Coney
Islands are no more . . . In
their stead are tiny hot dogs
covered with a chili that
looks and tastes like it has
been watered.
No more are they one of
our city's busiest and tas-
tiest dining spots . . . The
gleaming steel and tile res-
taurant with the improb-
able dimensions of 20 by 30
feet and a seating capacity
of 24 is no more . . . Instead,
it has become larger and as
Ed sorrowfully noticed, very
lacking in the delight of yes-
teryears.
We can remember when
even though its menu was
very short, the Lafayette
had a national reputation.
Late evening or at noon
hour we may rub elbows
with assorted athletes,
millionaires, paupers
and officials from city,
state and federal gov-
ernment.
The bill of fare listed
hamburgers, hot dogs, chili
as entrees and pie and bev-
erages . . . It was in com-
bining these ingredients as
entrees that the gourment
or gourmand got his
greatest thrill.
Take the hamburgers .. .
they were ground beef from
a very esteemed animal .. .
gently stirred in loose form
in a great pot with a secret,
ancient Grecian spice until
it was all cooked into
thousands of crumbly little
pieces of deliciousness .. .
This was spooned out with a
wooden spoon onto a hot dog
bun and served up to the un-
thinking customer . . . But
the man who thought for
himself would have the cook
ladle out some of the singu-
lar chili as a dressing for the
hamburger.
This same process was
followed when dealing
with the hot dogs . . . They
used to be fried 'di golden
and succulent on the
griddle, topped with the
chili and served piping
hot to the customer .. .
This was important, as
there was not 15 seconds
from the time they left the
grill until they were
placed before you .
Many found that these
tasty little devils were
heightened by the addition
of onions, relish, mustard or
catsup.
An era in dining seems to
have ended on Lafayette.
BILLY ROSE Quartet is
now appearing W e dnesday
through Saturday for listen-
ing and dancing at Gotsis
Food & Spirits on
Middlebelt between Five
and Six Mile Rds. . . owned
by John Gotsis and parents
Sylvia and Jim Gotsis . . .
one of whom you'll always
see in the family-operated
endeavor . . . It seats 132 in
an intimate, soft atmos-

Everything

phere of beige and brown
earth tones . . . with
California-style architec-
ture.
From the outside, Gotsis
looks like a cute little house
with a canopy over its door-
way . . . Parking your car,
you can see that it is larger
. . . The warm interior with
its soft lighting and com-
fortable look is delightful
. . . and from what we hear,
so is the food . . . from escar-
gots to prime rib to steak to
crepes and sandwiches to
individual pizzas .. .
At lunch the 1/2 lb. ground
round is called "The Substi-
tute Steak ($2.25).
Dinner time at Gotsis
brings out a diversified
menu . . . boneless chic-
ken in champagne sauce
... tournedos of beef .. .
skewered seafood ...
veal volari barbeque
ribs . . . roast duckling
with lime sauce . . . etc... .
dishes seldom seen plus
regular favorites ...
French, Italian, Greek,
American.
The soups are home-made
. . . and one of them, - the
Gotsis Vegetable Soup, is
brought from their other
restaurant, the Golden Lan-
tern on Five Mile and Far-
mington Rd.
It's only been opened 15
months ; but Gotsis Food &
Spirits already has city-
wide notoriety . . . with con-
centration on pleasing
people a big thing.
BUD SHERBOW is day
manager at the London
Chop House on Congress.
IT'S NO RUMOR any-
more about Jakks on Green-
field and 10 Mile being sold.
EZZIE HOLYK, the
former Club Berkley chef
wiz for 14 years, is now
executive chef at
Dominico's on Coolidge just
north of 12 Mile . . . making
those wonderful baby frog
(Continued on Page 32)

NOW SERVING A
COMPLETE DELI MENU
11 a.m.-4 p.m.

Choice Cocktails

RIIISHAW INN

851-6400

IN THE ORCHARD MALL

6407 ORCHARD LAKE RD. AT MAPLE

Carry Outs
Available

VOTED NO. 1
SQUARE
PIZZA
By

Detroit Free Press
Detroit News
AAA Motor News

Carry- out
or
Diming

Buddy's Pizza

Locale No. 1
.
11125 COIUKT, Car. McNichols

892-9001

Carry-Ovt Daly Locale
14156 F. 12 Mile, Warren
777.3400

1

Locale No. 2
8100 Old 13 Mile Rd.

alt. E. Yes Dyke. 1 IV S. 13 Nile

574-9200

Scallops • Fried Fish
Continental Steak
Syle Chicken
try- t
Coun
mey
Veal Cutlet • Fried Clas

Virginia Ham • Roast Turk
& The Chef's Special of The Day!
Children under 12...$2.95

on

more...

HAPPY
NEW YEAR

A generous portion of

ALASKA% KING 00 • ?OK OS

IIGHTHOUSt 6 INN

24230 W. McNICHOLS

Now
Appearing
In Our loun ge

Jimmy Simpson

6 Mile just West of Telegraph
BUSMEN'S LOCH DAILY
Oil
From INESS
$2.95! • Cocktails available!

Pianist

Arlene King

Songstress

Hour 4-6pm
Mondays

PIANO BAll • Happy
Sunday 1pm-9pm • Closed
535-9A 11

Plan Your Next Affair At

"ngztep 3inn

• Bar Mitzvas • Bat Mitzvas • Sweet 16's
• Banquets • Showers • Parties For All Occasions

Excellent Facilities Available For
Wedding Ceremony and Receptions
Plus A 160 - Room Hotel For Your Guests

LUNCHEONS MON. THRU SAT. FROM 11 a.m.
DINNER MON. THRU SAT. FROM 5 p.m. SUN. 1 to 10 p.m.

LATE NIGHT ALA CARTE MENU MON.-SAT., 11 p.m. to 1 a.m.

SUNDAY IS BRUNCH DAY

Served From' 10 a.m. to 2 p.m.

One of Michigan's Most Elegant
Arrays of All-You-Can-Eat Delights,
Including 14 Hot Entrees

WOODWARD S. OF LONG LAKE RD.
Bloomfield Hills

$

6

50_
per person

Reservations Accepted

644-1400