THE DETROIT JEWISH NEWS
Friday, December 12, 1980 35
' DETROIT
Danny Raskin's
The Best of Everything
THE BEST OF John Lar
frey ... This could be the
caption now at his Vine-
yards upstairs and Steak
Bar downstairs ... on
Franklin Rd. and North-
western Hwy . . . Seems like
John has saved his best for
this.
Quite a team . . . John and
wife Midge Laffrey, their
general manager, Norbert
Krygier, the excellent selec-
tion of employees ... and
wonderful food.
Many times, the second
to a place usually is
ti,
some feelings that it
couldn't possibly be as good
as the first time.
There we were again
at the Vineyards . . . to see
. amid the padded
tapestry walls ... hand-
crafted etched glass
booth dividers ... stucco
ceiling ... crystal chan-
deliers, dark wood and
brick fireplace ... an .ele-
gant setting indeed.
From the moment
French-Canadian hostess
Adele Barbe, here 25 years
from Montreal, so
graciously escorted us to our
booth, the time was once
more for an evening of sheer
pleasure.
First there was our wait-
ress, Sandy De Haan, only
five -months at John Laf-
frey's Vineyards ... and a
real dandy . . . cute as a
bug's ear and when she
smiles or laughs ... so very
courteous" and ultra-
efficient ... so pleasantly
> delightful in her bow tie,
white shirt and black sus-
penders.
The Vegetable Crock ap-
petizer was much more than
that ... a large platter of
scallions, carrots, cherry
tomatoes, celery, caulif-
lower, sliced green peppers
. all very crisp ... and a
delicious dip in the center.
When you have Par-
migiana Bread at The
Vineyards now ... that's
what you get ... the real
thing ... not some
baked-on sprinkles.
Even the salad dressing
was superb . . . an imported
creamed Roquefort on fresh
crisp lettuce and tomatoes
. . . Efficient Sandy, notic-
ing our like for chunks, was
quick to suggest that she
would also bring dry
Roquefort.
Then, of course, the
natural thing that only
comes with elegant gourmet
dining . . . sorbet to cleanse
the palate prior to your
`Tee.
.'or anything to be right,
it takes many moons of
preparation . . . John Laf-
frey being the fine re-
staurateur he is, doesn't be-
lieve in using his customers
as Guinea pigs . . . and so
the night we were there was
his first evening of serving
Beef Wellington . . . It was
excellent . . . an immediate
successful adventure in
great dining for our tingling
and delighted taste buds.
Another first also at
The Vineyards was for
char-broiled steaks ...
-
and so famous by John
Laffrey when he formerly
owned the operation on
W. Seven Mile Rd.. . . and
now his Steak Bar
downstairs ... Another
guest was overheard to
say she had never eaten a
better steak.
Then Apple Benet . . . of
which there is hardly an
ample taste description .. .
Deep-fried apples covered
with cinnamon and
Haagen-Dazs ice cream.
The Vineyards' turnab-
out back to the way it used
to be years ago . . . and even
better in so many ways .. .
is deserving of much credit
. . . Such a team as John and
Midge Laffrey, General
Manager Norbert Krygier
and the very efficient em-
ployees has returned a
legend . . . and John's exper-
tise as a premier re-
staurateur has also oozed
downstairs into his Steak
Bar .. which has also be-
come a very well and much
talked-about place to dine.
From the moment ydu
enter the castle-like build-
ing, the. immediate knowl-
edge is there that not many
people ever leave unsatis-
fied . . . John Laffrey's name
and knowledge, both of
which he vastly underesti-
mates, are predominant as
the valet takes your car .. .
and if ever there was any-
thing John couldn't
tolerate, it was a customer
not being satisfied com-
pletely . . . that's the only
way he knows how to play
the restaurant game.
And about wife Midge,
John's loving companion
of life . . . She's always
there with him . . . help-
ing any way she can . . .
doing everything . . .
even automatically bus-
sing tables and cleaning
ashtrays.
If you haven't had Beef
Wellington, you must order
it at John Laffrey's Vine-
yards . . . It is a tender filet
in a flaky pastry and served
with a Bordelaise sauce that
can only be described as
magnificent . . . The menu
says, "Rare or medium rare
— no exceptions" . . . which
is the correct way to prepare
Beef Wellington .. .
Strange as it may seem,
even if you like your meat
medium or well, you'll still
enjoy the taste experience
with John's Beef Wel-
lington . . . He may be best
known for his char-broiled
steaks, but John has come
up with another winner
here.
Even if he doesn't think
so, the name John Laffrey
means something to people
. . . What better phrase than
successful dining?
WONDER WHY ... Joe
Falls, columnist and new
sports editor of the Detroit
Free Press, doesn't like to
write about food . . . but
LOVES to eat it?
IF YOU GUESSED
Larry Santos as the voice on
7-Up and many Pabst com-
mercials, you were right .. .
The local-ite songster has
one of tne most wanted
voices,in America for radio
and television commercials
. . . But Larry's talents are
without limit . . . He's
among the best on club
dates . . . writes songs, pro-
duces, etc.
Larry writes the music for
the nationally syndicated
Hot Fudge TV show that
originates in Detroit with
Ron Coden and others .. .
Larry's song, "Candy Girl"
was recorded by the Four
Seasons . . . As a recording
artist, Larry had the hit
single, "We Can't Hide It
Anymore" . . . It's part of his
latest album called "Larry
Santos Interplay" on Over-
ture Records.
Included is the terrific
bubble gum song, "I Love
You More Than Anything,"
written here by local gent
Artie Fields . . . "Now That I
Have Found You" by Ricky
Dee (Drapkin) local theatri-
cal agent . . . three more
songs written by Larry,
"Sailing Away," "If I Could"
and "The Way I Love You."
Laura Santos, Larry's
daughter, debuts as a re-
cording artist with "I'll
Come Back To You."
INFLATION MAY BE
here . . . and strong . . . but
(Continued on Page 36)
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