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
.