32 THE DETROIT JEWISH NEWS Friday, July 11, 1%1 STEPHENSON CLUB 24931 N. CHRYSLER DR. (1-75 at 10 Mlle) d eft... 1 Danny Raskin's The Best of Everything OP Hazel Park PRIVATE BANQUET FACILITIES 542 9196 - FOR 25 TO 300 •Showers •All Parties •Anniversaries •Bar Mitzvas •Bat Mitzvas •Reunions *Banquets nes, Casual Wi OPEN MON. THRU SAT. . . . Featuring Fine Steak, Noble Wines, Elegance & House Specialties Inclu CHATEAUBRIAND S2195 FREE FOR 2 JAM'S 111ES. 111111 SAT. BR 'II NEU • iiHnti mp2mcomm um • AND THIS NI THE FABULOUS' STEPHENSON CLUB SALAD BAR 'MS BOY SHE WOODWARD het. 8 & 9 MILE • Valet Parking • 319-1040 INVITES YOU TO ENJOY OUR SPRING SPECIAL TUES., WED. & THURS. ALASKAN KING CRAB LEGS ALL-YOU-CAN-EAT $ 1.0 95 Includes: Salad, Choice of Dressing, Baked Idaho Potato, Roll & Butter Please Call For Reservations IN SO MANY instances, when a person hears the mention of Mexican food, he or she almost immediately thinks of hot spicy cuisine . .. To some, it's great . . . To others, it's a turnoff . . . The happy in-between medium has often been attempted but over-zealous chefs who think that Mexican food must be spicy to be good, are little more than cooks who should but don't know bet- ter. Along comes a place like Maximilian's . . . on Wood- ward near 14 Mile in Royal Oak . . . on site of the former Yassoo Greek Village .. . where the happy in- between medium has been achieved . . . People who love Mexican food but not too spicy can have this .. . Those who like it spicy can also have their desire . . . In fact, there's a bottle of spicy stuff at each table or booth for folks who want a burn- ing glow. As for myself, I don't like it too hot, and so the experi- ence at Maximilian's was an interesting and enjoyable one . . . The menu may be Musical Cabaret Now Appearing VINCENZO'S "BLUE MOON" 18211 JOHN R Italian-American Cuisine Bat. 6 & 7 Mil. Rds. In The Beautiful and Intimate Including . . . Spinach Salad, Seafood Saute, Fresh Chicken Saute, Etc. 29230 Frariklin Road at Twelve Mile and Northwestern Hwy. 357-3430 869-5674 limited, but everything is made properly and delici- ously delightful. And if you're expecting to go to a strictly Mexican restaurant, Maximilian's is not that place ... The emphasis is on south of the border dining . . . but some of the American cuisine is also quite good . .. Filets with made to order Bearnaise sauce are most popular ... Once a week there's liver and onions or Crab Louie ... and every couple of weeks are chicken and spinach crepes and Eggs Benedict. I had a delicious corn chowder soup . . . and tasted some of the excellent, full bodied cold Gazpacho soup . . . Then some real good cheezy flavored potato skins with small quantities left in them.. . . a mute but strong reminder that these are freshly cut potatoes . . . not frozen shells . . . You'll love the Cheese Crisp . . . not found anywhere else . . . It looks like a small pizza and can be gotten with or with- out Mexican sausage since everything at Maximilian's is made to order . . . If you've never had Cheese Crisp, it is a very delightful taste ex- perience in itself . . . Guacamole and sour cream is served with all starters (appetizers) . . . some of which almost look like meals themselves. Maximilian's seats 90 in the restaurant and 40 in the bar with standup finger ta- bles . . . The dining room decor is an outdoor garden atmosphere to give a patio effect with lattice work made of reeds . . . booths and tables . . . and hanging plants. My main entree was Chimichanga with chicken (it can also be gotten with beef) . . . and Maximilian's is one of the few places that makes it right . . . Mind you now, none of the food is '.overly spiced . . . That's up to you with hot sauce on the table. And if you've heard that this is strictly a Mex- ican restaurant . there's nothing more American than the ham- burgers galore ... or scrod in white wine saute. Maximilain's was open April 10, by attorneys Harry Eisenberg and Mark Papazian and restaurateur Mike Green. Their chef, Craig "Skip" Julius is well-known to many Detroiters . . . A member of Michigan Chefs de Cuisine, he had prev- iously only made a couple of Mexican dishes . . . How- ever, after going to' the li- brary and reading book after book, there's very lit- tle "Skip" can't now make in the way of Mexican food .. . He's a good kitchen master because no matter how much he knows, "Skip" is still willing to learn . . . Too many chefs set in their own (Continued on Page 33) SERVING GREAT MEXICAN & AMERICAN FOOD LUNCHES & DINNER I HAPPY HOUR 11 p.m. to 1 a.m. 4 to 7 & MON.- FRI. 4616 N WOODWARD 1M irks. s. of 14 M11.1 549-2323 Royal Oak 0.0 41. The New Your Nests: Jack Baiter and Al Winkler PIC KL E , EP 12 MILE & EVERGREEN, Southfield IN THE EVERGREEN PLAZA WEEKEND SPECIAL FRI., SAT. & SUN JULY 11, 18 & 19 PICKLE BARREL'S NEW BAR-B-Q CHICKEN Includes: Salad, Potato and Bread Basket $4 25 10- CARRY-OUT SPECIALS JULY 17 THRU JULY 23 NOVA LOX PASTRAMI $950 lb. $499 lb. POTATO SALAD & COLE SLAW BUY ONE GET ONE FREE HOURS: Man. 11-3, Taos. thru Than. 11-9, Fri. 11-12, Sat. 10-12, Sun. 10-9 • BRING YOUR BUNCH TO BRUNCH! This Sunday tak#the whole family to a delicious Win Schuler's brunch. It includes • all your favorites that make Sunday a very special family day. We're waiting for you... so call us now for reservations. Children under 10—$2.95, adult's check includes children under 6. ROCHESTER WEST BLOOMFIELD 2601 Rochester Rd. 852-8330 - Brunch: 10:30 a.m.-1:30 p.m. 6066 West Maple 851-8880 Brunch; 10:30 a.m.-1:30 p.m.