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 .