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July 30, 1982 - Image 30

Resource type:
Text
Publication:
The Detroit Jewish News, 1982-07-30

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

THE` INTROIT JEWISH NEWS

30 Friday, July 30, 1982

The Best of Everything

for

o

ON ANY OMELETTE
ao Buy one of our 47 varieties of omelettes and get a



second omelette of equal or lesser value FREE_

GOOD FRI, 3 p.m. to 9 p.m., SAT. & SUN. 9 a.m.-3 p.m.

SOUTHFIELD LOCATION ONLY '

July 30, 31 & Aug. 1

Look Over Our 47 Varieties
aireieffe6 ,06i- uff-' -

Made with 3 eggs. served with fresh hash browns or American Ines,
toast. biscuits or bagel. Gritted oi.. in on request

'50

Guacamole
Sour Cream
Home Made salsa
Cream Cheese :

KIBBUTZ Pastrami and Swiss cheese
VEGETARIAN

ZUCCHINI

3 75

SPINACH Tender spinach. Jack cheese
VEGETABLE MEDLEY

375

Tender zucchini, with a touch of garlic

395

ASPARAGUS

Tender asparagus, Jack cheese

3.95

BROCCOLI

Steamed with cheddar cheese
MUSHROOMS Swiss Cheese

3 95

365

RATATOULLE

Egg plant. Zucchini, tomatoes, parmesan. a hint of
garlic

-



3 95

HOm2 made salsa. Jack cheese. onions, topped

wtih guacamole and sour cream

ORTEGA

-

3 40

Green chills smothered in melted Jack cheese

with salsa, if you please

Ground beet, onions, apinach, gravy

CONEY ISLAND

Chaddai cheese

3 65

Roast beef. gravy. mushrooms. sour cream

SAUSAGE Cheddar cheese
FARMERS

and pineapple. Jack cheese topped

cre am

VEAL PARMESAN

'Grilled with onion.' mushrooms.' sauce Jack

Cheese

ITALIANO

4 25



4.50

GOBBLER

3 95

CHICKEN LITTLE

4 50

Italian sausage. mushrooms. onions. peppers
Jack cheese and sauce

PIZZA

Pepperoni, mushrooms. lack cheese and sauce

Turkey, mild green chills, Jack cheese. A gold -
medal winner,. gobble. gobble. gobble

LOX With cream cheese.
ALASKAN KING

4 25
4 95
5 95

onions

• -

Crab. meat sauteed in butter with a touch of garlic,
Swiss cher .e and sour cream

• . 5.95

Shrimp. sprouts. Swiss cheese and sour cream

375

CHINA TOWN

Oriental vegetables with a teriyaki flavor. egg roll

EGG FOO YOUNG

3 75

CHICKEN CHOP SUEY

4 25

Oriental vegetables. 6 oz. chicken breast, egg
roll... Elaine's favorite, sorry no pan In. noodles

STROGANOFF

DENVER Ham, green pepper. onions
With Cheese
HAM Cheddar cheese

4 25

HAWAIIAN ()ELITE

• Chilled
Gri4,11, so

Pancake style. win gravy. .egg roll. Ah sob-oo!

Fea (Meese. black olives. tomatoes. onions.
Hope—to a gbod life

3 75
3 95

JACK AND JILL Jelly and peanut butter

CHEESE Chedcsr. Swiss and Jack

NAPOLEON

Fruit, Jack cheese topped with yogurt

Ham. onions. wrapped around tangy cheddar
•cheese with hash browns tucked away

RUEBEN
Comed beer. sauerkragt. Swiss cheese

Diced

3 95

Tomato. bacon. Jack cheese topped with sour

cream

3 75. - SHRIMP

Selverman's

CHILI Cheddarcheese. salsa
GREEK -

PORKY PIG

sausage. green peppers, onions.
with Swiss ch4se

DELI Corned beef, green pepper. onion

3 95
3 95

SALAMI Onions, peppers
PLANTATION

BACON

Polish

Checker, breast sauteed M butter with onion green
pepper and Jack cheese

NACHO

Chips. ground beet. salsa. cheddar cheese.
Topped.with Jack cheese and guacamole.

hot dog. cheddar cheese.
special way -

Grilled

GUACAMOLE

Tender sauteed vegetables in season, cheddar
ch..

SPANISH

3 95
3 93

3 95 LIVER & ONIONS Carefully stuffed
3 75 KOWALSKI'S KREATION

Sprouts. tomatoes, Jack cheese. Mushrooms .

3 95 PLAIN NO FRILLS

CHEF'S CREATION

3 95

3 95

hem. bacon and sausage with American

Or your own creation... You'll be surprised .

STEAK RANCHEROS

6 oz Rebeye. diced with onions, green pepper
salsa. Jack cheese Served with guacamole and

SOW

cream

Now Serving 2 or 3 Homemade
Specialties Daily fits- Lunch
and Dinner

Don't orget Our

Daily All You Can Eat Specials

Open: Mon.-Thurs. 7 a.m. to 8 p.m.
Fri. 7 a.m. to 9 p.m. Sat. & Sun. 9 a.m. to 3 p.m.

x.v..••• •

(Continued from Page 29)
rooms as Saganaki (flaming
cheese) brought sizzling de-
lights of sudden fire . . .
Naturally, we started our
Grecian adventure de
cuisine with this most popu-
lar appetizer . . . plus
Loukaniko (flamed Greek
sausage), somewhat with
the flavor of orange peelings
ground over it.
Then a sumptuous ap-
petizer plate with Dol-
mathakia (tiny grape
leaves stuffed with chopped
lamb), marinated artichoke
hearts, Oktapodaki (mari-
nated baby octopus), excep-
tionally fine feta cheese and
vegetables, Tzadiki
(cucumbers in yogurt, much
like the wonderful Jewish
dish of cucumbers and sour
cream).
zucchini,
Fried
Tyropitskia (feta cheese in
diamond-shaped filo
dough), Keftethakia (Greek
miniature meatballs with a
deliciously unique flavor)
followed.
Fonda tossed a Greek
salad at our booth . . . with
crisp lettuce, fresh vegeta-
bles . . . served on cold
plates . . . Greek salads at
Dimitri's of Southfield will
be tossed at tableside for
two or more upon request.
Then came the Dimit-
ri's Super Platter . .
specialty of the house
. . . with broiled prime
lamb chops flavored and
cooked with succulent
goodness, spinaCh
cheese, London broil,
baked chicken, jumbo
shrimp, feta cheese and
rice . . . It also comes
with mousaka and veget-
ables.
Passing up the pastries
would be like a hitchhiker
refusing to take a ride .. .
The Greek delicacies are
made by Dimitri's of South-
field chefs . . . The Ameri-
can pastries (napoleons, ec-
lairs, assorted miniature
goodies, cakes, etc.) are
made by "Willie The Won-
der," former pastry chef at
Raleigh House.
Having had some of
Willie's great things before,
we tried the Greek pastries
. . . brought on a tray by
Fonda . . . Bougatsa (cus-
tard filling in filo dough),
baked caramelo (baked cus-
tard) and baklava with its
paper-thin dough.
Then brewed decaf-
feneited coffee in fresh cups
by Jose . . . and a good
cigar . . . to round out one
of the finest Greek dining
experiences encountered in
many a moon.
At the, request of cus-
tomers, Dimitri's of
Southfield will have a
complete dessert and
sandwich menu for
after-theater dining in
the fall . . "A pastry case
with lights will be on dis-
play as people enter.
The Sunday brunch, 11 to
3 . . . (new hours, 10 to 2:30
begin next week) . . . has
already gained much fame
as one of the finest brunch
bargains in the nation.
Lunches have become a
big thing because of the var-

ied menu, reasonable prices
and good service.
Hardly much doubt but
what Dimitri's of Southfield
has already won its place in
the sun among diners-out
. The friendly, congenial
atmosphere, excellent food
and service and will to
please have all combined to
give the northwest area a
winning combination.
There will always be a
Greektown in downtown
Detroit . . . It is an over
40-year institution . _ .
Dimitri's of Southfield is
also in the midst of achiev-
ing a class all its own . . .
and it took but 16 months.
PLAZA DELI is under
same ownership, Steve
Hurwitz, as opening Feb. 1,
1976 . . . It's now open
Saturday evenings til mid-
(Continued on Page 22)

Some 5,000 photographs
were submitted in the re-
cent "Jewish Heritage in
the Eye of the Camera"
competition sponsored by
the Friends of Beth
Hatefutsot museum in Is-
rael.

4 11*.t

569-7135
Complete

C l

Peke

CONEY ISLAND
RESTAURANT

24752 SOUTHFIELD RD
1 BLOCK SOUTH OF 10 MILE RD.

Open Mon.-Sat. 6 a.m. to 8 p.m.

• Breakfast • Lunch • Dinner

BREAKFAST SPECIAL DAILY

• GREEK SALAD • -GYROS
• SHISH KEBOB • FISH & CHIPS
• OMELETTES
• TUNA SALAD
• SANDWICHES_
Your Hosts: SAM & JERRY FIORD

,

$10.00 OFF YOUR NEXT PLAZA DELI PARTY
TRAY. WITH THIS AD. 10 PERSON MINIMUM.
PRESENT COUPON BEFORE ORDERING.

ONE COUPON PER CUSTOMER'
Offer Expires 10/15/82

plaza
deli

FRANKLIN SHOPPING PLAZA
29145 NORTHWESTERN HWY.
(CORNER OF 12 MILE)
356-2310

TRAY CATERING FOR ALL OCCASIONS
OPEN EVERY DAY 8 A.M. — 9 P.M.
SATURDAY TILL AFTER MIDNIGHT

.

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