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SUNDAYS AT SCHULER'S...
THE DETROIT JEWISH NEWS
Danny Raskin's
BRING YOUR
BUNCH TO
BRUNCH!
This Sunday take 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.
6066 West Maple
2601 Rochester Rd.
851-8880
852-8330
Brunch: 10:30 a.m.-1:30 p.m. Brunch: 10:30 a.m.-1:30 p.m.
•
RIALTO
D
ay
22740 WOODWARD
firer _ ndale
Just S. of 9 Mile
544-7933
YOU'LL LOVE OUR SUMMER SALADS
GREEK, JULIENNE & TUNA
SALADS EVERYDAY
FREati BROILED
WHITE FISH •
INCLUDES 9 COURSES!
• FRUIT CUP • SOUP OR JUICE
• CHOICE OF POTATO • SALAD • VEGETABLE
95
• GREEK BREAD & STICKS • COFFEE OR TEA
• CHOICE OF DESSERT
Strawberry Cheesecake, Butter Pecan
Or Vanilla Ice Cream, Rice Pudding
Or kilo
BAKED MEAT LOAF (mon,Thurs.)
$4.75
CORNED BEEF & CABBAGEor. & n•rs )$4.85
10 OZ. PRIME N.Y. STRIP STEAK$7.95
1 /2 BAR-B-Q FRESH CHICKEN
$4.75
ROAST FRESH TURKEY w/Dr...ing $4.75
a $4.75
BABY BEEF LIVER wo.i..s Of Bacon
$4.75
VEAL CUTLETS
$4.75
VEAL PARMESAN
$4.50
FRESH FISH & CHIPS
CHOPPED SIRLOIN Wikhrshrodm Sauce $4.85
$5.75
ROAST SIRLOIN OF BEEF Au Jus
1/2 FRIED FRESH CHICKEN
$4.85
$6.75
BAR-B-Q RIBS
$4.95
MOUSAKA (Baked Egg Plant)
$4.95
SPINACH PIE
All INCLUDE ABOVE LISTED 9 COURSE ITEMS!
SERVED_ANY HOUR! ANY DAY!
COCKTAILS
BEER WINE
• Children's Menu • Diet Dishes • Ala Carte Menu
Specializing in Authentic
Italian-American Dining
Lunches and Dinners
The Best of Everything
Open Sundays, 2 to 9:30 —Closed Mon.
THIS WAS A NEW ex-
perience . . . since Chuck
Muer's Top Of The Pontch
. . . 25th floor of Hotel
Pontchartrain . . . is now
about 50 percent tableside
flamed dining . . . without a
doubt establishing a more
firm grip on its reputation
as Detroit's dinner club
showplace.
Jerry Logue, new man-
ager at Top of The Pontch, is
from Glasgow . . . but prior
to coming here for Chuck,
was at a Cayman Island in
the Caribbean . . . and is an
expert at tableside dining
. . . as evidenced by the
excellently-trained waiters
and waitresses who flame
the many dishes with "old
hand" adeptness . . .
graceful even when putting
out their fires with napkins.
I started with a Curried
Crab Bisque soup that in my
opinion easily ranks among
the best . . . Then we "chose
our weapon" by selecting
one of the chilled forks of-
fered for a La Boheme Salad
(romaine and iceberg let-
tuce, mushrooms, tomatoes,
cheese, vinaigrette dres-
sing) .. . An elegant touch
next . . . of lemon sorbet
(sherbet) to cleanse the pa-
late.
Then the main entree
cooked at tableside
and glad I had the
Scampi, Scampi ...
jumbo Spanish red
shrimp in an herb sauce
flamed with Pernod.
The wine selected was
Macon Blanc Village, Louis
Jadot, 1979 . . . an exquisite
bouquet, but a mite too dry.
For dessert, our selection,
was flambe'd bananas with
ice cream . . . and a -really
delicious treat!
The expanded Top of The
Pontch waitstaff also pre-
pares a very delightful Veal
Picata in lemon butter and
wine at tableside . . . and
Boneless Breast of Duck
flamed with honey and
brandy . . . Chuck Muer's
famous Roast Rack of Baby
Lamb, marinated with
herbs and mint sauce, is
carved at the table.
There's now tournedos
(petite tenderloin steaks
served in wine sauce),
broiled USDA prime New
York Strip Sirloin Au
Poivre served with
crushed peppercorns
and Saddle of Provimi
Veal, sauteed ... Top of
The Pontch now also has
Chateaubriand with a
Bearnaise sauce and
bouquetiere ... and, of
course, Chuck Muer's
always popular fresh
fish.
Among the new desserts
is Strawberries, Pepper and
Asti (strawberries mari-
nated with sugar, crushed
peppercorns, Grand Mar-
nier and cream, accom-
panied by a glass of Asti
Spumanti).
With the elegant dining
now at Top of The Pontch is
elegant music for dining
and dancing ... Presently
appearing is the excellent
Peppi Morreale Trio . . .
playing a lively blend of bal-
.
-e
Friday, August 21, 1981 31
-
lads, standards, oldies and
Latin . . . all great for danc-
ing as it should be.
Following Peppi will be
Johnny Guarnieri, one of
the most recorded pianists
of the 1940s . . who brings
his trio for the third season
in a row, beginning Sept. 8.
Top of The Pontch is
open 6:30 to 1:30 a.m.
Tuesday through Thurs-
day ... and 6 to 2 a.m.
Friday and Saturday.
It is one of the most beau-
tiful rooms in Detroit .. .
overlooking the Detroit
River and Canada and De-
troit skylines.
Now with its elegant tab-
leside dining, Chuck Muer
has given his Top of The
Pontch another added di-
mension . . . for even
greater enjoyment.
EXCEPT FOR ONE
wall, the entire decor at Sil-
verman's Restaurant on 10
Mile and Meadowbrook in
Novi is completely modern
. . . That one wall in the
back has a late 1890s stove
bought by Bob Silverman
from Barbara Krekun . .
It's an antique wall . . . with
an old Quaker Oats ad, pot-
tery collection of chickens,
etc.
Nothing old about the 43
kinds of omelettes at Sil-
verman's . . . In fact, his
omelette and hamburger
(Continued on Page 36)
EXCELLENT BANQUET
FACILITIES
a rco's
7225 W. McNichols (6 blks. W. of LIvermis) UN 2-6455
COOL-9
RESTAURANT-DELICATESSEN
(Formerly Esquire Two)
22110 COOLIDGE AT 9 MILE
In A & P Shopping Center
399 - 4440
LUNCH & DINNER SPECIALS
Oak Park
11 a.m. to 9 p.m. — 7 DAYS A WEEK
$3.50
$3.95
$3.50
$3.50
$3.50
$3.50
$3.95
$3.75
$4. 25
STUFFED CABBAGE OR PEPPER
BOILED BEEF FLANKEN
BABY BEEF LIVER w/Grilled Onions
ROAST FRESH TONGUE w/Brown Gravy
CHOPPED SIRLOIN STEAK w/Onion Gravy
BREADED VEAL CUTLETS w/Brown Gravy
BRAISED SHORT RIBS OF BEEF
1/2 BAR-B-Q CHICKEN
BOILED CORNED BEEF & CABBAGE
ALL ABOVE INCLUDE: VEGETABLE, POTATO,
CHOICE OF COLE SLAW, APPLESAUCE OR COTTAGE
CHEESE, AND BREAD & BUTTER
COMPLETE
_ CARRY-OUT
TRAY F SATERING
ALL
OCCASIONS
Fine Dining In The Elegant
Vineyard's Tradition
In The Beautiful and Intimate
54X>
Steak Bar
Including . . . Spinach Salad,
Seafood Saute, Fresh
Chicken Saute, Etc.
29230 Franklin Road
at Twelve Mile and Northwestern Hwy.
357-3430