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September 18, 1981 - Image 38

Resource type:
Text
Publication:
The Detroit Jewish News, 1981-09-18

Disclaimer: Computer generated plain text may have errors. Read more about this.

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THE DETROIT JEWISH NEWS

38 Friday, September 18, 1981

MO'S BODY SHOP
wound bet. 8 & MILE • Valet Parking • 399-T40I

INVITES YOU TO ENJOY OUR

SUMMER SPECIAL
TUES. THRU SAT.

ALASKAN KING
CRAB LEGS

ALL-YOU-CAN-EAT $

1

1 95

Includes: Salad, Choice of Dressing. Baked
Idaho Potato, Roll & Butter

Please Call For Reservations

Musical Cabaret

Now Appearing
Fri. & Sat.
"LE BREL CAROUSEL"

COOL-9

RESTAURANT-DELICATESSEN

(Formerly Esquire Two)

22110 COOLIDGE AT 9 MILE
In A & P Shopping Center

399 4440
LUNCH & DINNER SPECIALS

Oak Park

-

1 1 a.m. to 9 p.m. — 7 DAYS A WEEK
5 3.50
5 3.95
5 3.50
BABY RIF UYER w/Grilled Noes

STUFFED CABBAGE OR PEPPER
BOILED BEEF FLUIKDI

ROAST FRESH TONGUE w/Brawa wavy
CHOPPED SIRLOIN STEAK w/Olin Gravy
BREADED VEAL CUTLETS warm Gravy

$3.50

5 3.50

1.50
5 3.95
5 3.75

BRAISED SHORT RIBS Of BEEF
1/2 BAII-B-11 =MB

4.25
BOILED comm BEEF & CABBAGE
ALL ABOVE INCLUDE: VEGETABLE, POTATO,
CHOICE OF COLE SLAW, APPLESAUCE OR COTTAGE
CHEESE. AND BREAD & BUTTER

COMPLETE

CARRY-OUT

TRAY CATERING
OCCASIONS

Danny Raskin's

WHAT IS A SMOKE-
HOUSE oven? . . . The dic-
tionary won't give you the
answer . . . Nor will just
about anybody you ask . . .
Truth is there never was
such a contraption until Les
Taubman got an idea and
put together all those
thoughts that usually waft
through his ever-working
mind.
It's the real key to Hic-
kory's Chick 'n Ribs owned
by Taubman and Frank
Flack . . with two locales
already . . Number one is
at the former site of Tunnel
Bar-B-Q on Northwestern
near 12 Mile . . and the
other recently opened in
Dearborn's Fairlane.
Ribs, chicken and turkey
breasts rotate inside the
huge ovens cooking both by
convection, speeding up the
cooking time, and radiant
heat retains the natural
Juices . . While the rotis-
serie elements are going
around, a huge bed of
honest-to-goodness hickory
wood chips produces the au-
thentic and unique taste
from real hickory smoke.
In many bar-b-q spots,
ribs are partially cooked
hours before they are to
be served and then set
aside . . . When the cus-
tomer orders, the ribs are
usually re-heated under a
broiler . . . This alter-
nate, cooking - cooling -
re-heating process dries
out the meat and makes it
tough . . . The ribs are
then often smothered in
sauce in an effort to bring
some flavor to what has
now become a rather
bland product.
At Hickory's, the ribs,
chicken and turkey are
either served directly from
the spit or from special hold-
ing ovens which keep the
meats at a constant tem-
perature and proper humid-

"notep

• 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.
p.m. to 1 a. a.
LATE NIGHT ALA CARTE KIM MON.-SAT

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

Pacific Coast Red Snapper, Almondine

iThe Best of Everything

Plan Your Next Affair .At

Call
644-1400

SPECIAL DINNER THIS WEEK

$695

per pc
. Teen

Reservations Accepted

642-0100

ity to maintain both the
flavoi and juiciness . . It's
a fact that not too many
places have turkey because
of the danger of it being
dried out.
None of the foods at Hic-
kory's are prepared with
sauces, sugar or salt . . .
either before or during the
cooking process . . . What
is tasted is the natural
hickory-smoked and bar-b-q
flavor . . . an important
point for those who want to
experience the real taste of
hickory . . . For those who
enjoy an added flavor, two
private recipe sauces, mild
and hot, are available at the
tables.
The onion rings are great
. . . freshly sliced very thin
and served like a pancake
. . . ordered as an Onion
Loaf . . . And what would a
good ol' Western place be
without chili . . . At Hic-
kory's it's called Branding
Iron Chili, served Texas-
style with chunks of meat
. . . topped by sour cream,
cheddar cheese and chopped
onions . . full-bodied and
delicious.
All orders come with
cole slaw, baked beans,
fresh baked sourdough
roll and choice of
potatoes . . . French fries
or Texarkana spuds
(French fried strips with
skins and cheddar cheese
sauce.)
The cheese cakes at Hic-
kory's are exceptional . .
Pina Colada, Black Forest
with cherries, Walnut
Apple, Brandy Alexander
with sliced almonds, and
Amaretto.
Prices are surprisingly
low for complete meals . . .
and big emphasis is placed
on family dining . . . There
is a special children's menu,
with price cleverly deter-
mined upon multiplying the
child's age by 15 . . . For
example, a six-year-old
could have a nutritious and
filling meal, including des-
sert, for 90 cents.
Hickory's on Northwest-
ern opened July 10 very
quietly . . . Now remodel-
ing will take away the prev-
ious dinginess of no win-
dows by the addition of very
much needed glassed aper-
tures for looking in and out
. . plus a more wide and
airy look . . . fresh plaster
and straw walls, blonde
knotty pine, red-and-white
checked tablecloths, hang-
ing saddles and to top off the
western theme, piped in
country-western music.
Seating will be increased
to 120 within a month.
Our waitress, Fay
Oliver, is one of the hol-
dovers from Tunnel . .
courteous, efficient and
smiling . . . Since service
is a big feature at Hic-
kory's, the need for a
waitress training pro-
gram is all the more im-
portant. . . . This is
where people come in
like Beth Crookston,
manager on Northwest-
ern; Gary Lokar, opera-
tions manager with Mid
(Continued on Page 40)

Broiled to perfection and garnished with almond
butter. Served with a salad. rice pilav or baked

potato, fresh vegetable, and our own
Teacup Bread.

$7.50

[Cam.' Ihmugh

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RED CEDARS

Chef's Specialsziggs Witig,

Served Mon. thru Sat. Nights sw-'

NEW YORK STEAK

ON A SIZZLING PLATTER

95

Of

BROILED FLORIDA `P

RED SNAPPER

COMPLETE DINNER INCLUDES: SOUP, SALAD,
VEGETABLE OR POTATO
40 OTHER ENTREE ITEMS ALSO AVAILABLE-
UYE ENTERTAINMENT I DANCING MON. TRIM SAT.

SANDWICH MENU AVAILABLE

353-5110

23055 TELEGRAPH AT 9 MILE RD.

DIMITRI'S NIKO'S SPECIALS

BREAKFAST ANYHOUR — ANYDAY

• 2 EGGS with 2 Sausage or 2 Bacon
• Slices & 2 Wheat Cakes
• STEAK & EGGS
8 OZ. N.Y. Strip Sirloin, 2 Eggs,
Hash Browns, Toast
• FARMER'S OMELETTE
3 Eggs, Swiss Cheese, Ham, Green
Peppers, Onions & Potatoes
-
• CHILDREN 12 & Under
French Toast, Sausage, Pancakes or Eggs

$159

$425

$295

99c

LADIES SPECIAL MON. THRU FRI.

CHEF'S SALAD BOWL or GREEK
SALAD or JULIENNE SALAD, INCL. SOUP
or TOMATO JUICE. COFFEE or HOT TEA

$295

L--SPECIAL THURS. & SAT. ONLY—

SHORT RIBS OF BEEF

With Potato Latkes

INCL. SALAD or VEG.. BREAD & BUTTER
(COMPLETE DINNER
AVAILABLE, 51 EXTRA)

$37 0

EVERYDAY SPECIALS

INCLUDE: SOUP. SALAD OR TOMATO JUICE.
POTATO. CHOICE OF DESSERT
(Ice Crum. Shubert. JeSo. Rice Pucl•no or Tapioca)
BREAD & BUTTER. COFFEE OR HOT TEA

• 10 OZ. DELWOHICO STEAK. WM Onion Rings

• 10 OZ. BROILED WHITEFISH
• BROILED OR CAKED CHICKEN
• SPINACH PIE OR MOUSSAKA
• FRIED LIVER With Onions a. Bacon
• VEAL PATTIES

— FRIDAY —

I

• SALMON PATTIES With Macaroni
awes
• FISH DINNER With !Macaroni
Cheese

— SUNDAY —

• ROAST CHICKEN. Complete Dinner
• ROAST PRIME NM With Soup, Salad • Baliad Potato
• 24 OZ. STUFFED CORNISH HEN WIN Orange Sauce
• Iti oz. LONDON SROIL WIN Mushroom alum
• ROAST TURKEY -NMI Celery

(CORNISH HEN. LONDON BR D OT:12AITC"nbatr
TUINCEY SE RV
POTATOES. VEGETABLE. BREAD. BUTTER & BREAD STICKS)

COMPUTE

$4.25
$425

.$4.50

46.95
43.75

$4.75

75



MEMS LIEN — DAILY — $

H UNICA DINNER. DESSERTS
DIMIT RI g s NiKo g s

WEIGHT WATCHERS BREAKFAST.
SENIOR CITIZENS T% OFF

,

34.95
$4.50
34.95
34.75
34.85

34.85

• CHOPPED SIRLOIN With Mushroom Sauce



45.95

NI KO'S

316 I. WOOINVAIM, 11/2 ilk. N. 0 11 Mils
-
Open 7 Days
542-4880

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