THE DETROIT JEWISH NEWS
34 Friday, October 15, 1982
I
STEPHENSON
CLUB
24912 N. CHRYSLER DR. (1-75 at 10 Mile) I
Hazel Park PRIVATE BANQUET FACILITIES
542-9196
FOR 25 TO 300
• Anniversaries • Bar Mitzvas • All Parties • Showers
• Banquets •• Bat Mitzvas •• Reunions •• Weddings
OPEN MON. THRU SAT. . . . Featuring Fine Steak, Noble Wines,
Casual Elegance & House Specialties Including Fresh Fish
NOW APPEARING
KENNY STONE TRIO
.
DANCING TUES.-SAT.
NOW
OPEN
SUNDAYS
4 to 10
1 FREE sCOCKTAIL
WITH THIS AD
FOR THE CONVENIENCE OF OUR CUSTOMERS
WE ARE ALWAYS OPEN
7 DAYS A WEEK
-Also -
"STRINGS" - STROLLING VIOLINS ON SAT. EVE.
Mon.-Fri. 11:30 a.m. to 1 a.m.
Sat. 5 p.m. to 1 a.m.
Sun. 2 p.m. to 1 a.m.
DETROIT
Italian-American Dining At Its Finest
4222 Second Blvd.
Bet. Willis & Canfield
Valet
Parking
833-9425
Danny Raskin's
The Best of Everything
MANY TIMES, the
changing of chefs in a suc-
cessful restaurant opera-
tion has created adverse ef-
fects . . . To the fingers-
crossed pleasure of owners
Harry Eisenberg and Mark
Papazian, this has not been
the case at Maximilian's,
Woodward just south of 11
Mile Rd.
If anything, it seems to be
better with the addition of
Chef Jose Gonzalez, whose
main forte is a creativity of
seafood dishes along with
his Mexican and American
fare . . . Jose's preparation
of Acupulco Red Snapper,
which we tasted, is superb.
Also, being somewhat of a
Mexican-oriented restau-
rant, this acquisition of a
Mexican chef has its most
decided advantages . . . Not
that the former kitchen
head was lacking . . . It's
just the fact that Jose seem-
ingly has a fuller knowledge
of the preparation on things
that folks would be most apt
to order at Maximilian's .. .
His not so strange but most
admirable quirk about hav-
ing a dislike for frozen or
canned items can be greeted
..44
:GRAND OPENING.
4
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I
Metropolitan Detroit's Newest & Finest
Oriental Restaurant
Specializing In
# MANDARIN, SZECHUAN AND CHINATOWN
•
CANTONESE CUISINE
•
THE
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0
GOLDEN BOWL
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22106 COOLIDGE At 9 MILE In The A&P Shopping Center
398-5502
Proudly Introducing Famous
Hong Kong Chef
MR. FRANK ENG
1950-1960: Imperial Garden, Hong Kong, Head Chef
1960-1968: Sampan Restaurant, San Francisco, Head Chef
1968-1975: China Palace, Seattle, Head Chef
1975: Chinese Cooking Professor, Redford High
1975-1982: Leading Metro Detroit Oriental Restaurants, Head Chef
Featuring
• Sizzling Szechuan Rice Soup • Hot & Sour Soup
• Wor Mein • Szechuan Beef • Szechuan Shrimp
• Sai Fai • Silver Noodles (Hong Kong)
• Lemon Chicken • Sizzling Steak • Black
Pepper Steak (Hong Kong Style) • Szechuan Fish
• Cantonese Style Steamed Fish • Peking Duck
• Cashew Chicken, etc., etc. etc.
OPEN 7 DAYS
MON.-THURS. 11 to 10, FRI. & SAT. 11 to 11, SUN. 1 to 10
• Businessperson's Luncheon • Dinner
I Complete Banquet Facilities
Everything On Our Menu Available For Carry-Out
Ample Parking
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with nothing but open arms.
Among the signs of a
good chef is his or her
ability to adapt ... Being
brought up in Mexico,
where his family owns a
Spanish and French res-
taurant, Joe is accli-
mated to hot, spicy foods
. However, this is not
the case at Maximilian's
unless customers desire
it ... His culinary sense
brings out a taste and
flavor somewhat unique
in its lack of being overly
spicy.
To be sure, Jose can make
foods as hot to the taste buds
as people wish . . . or can
stand . . . and then some ..
People south of the border
hive their food hot and spicy
. . . But this is the United
States . . . and it is much to
Jose's credit as a total chef
that he can adjust his food in
any way . . . without loss of
taste.
Harry and Mark had put
an ad in a San Diego news-
paper among others, look-
ing for a chef . . . Mark went
there to interview Jose,
called Harry and said,
"We've got ourselves a
chef!" Jose has been with
Maximilian's about six
weeks . . . owns a degree in
culinary arts which he re-
ceived while in college at
Mexico City . . . and every
onece in a while has the help
of wife Laura in the restau-
rant kitchen.
Jose makes his own
soups ... Also rice and
beans twice a day ... and
uses fresh tomatoes for
sauces since his dislike
for frozen or canned
goods is so intense ... He
buys his own seafood ...
picks out the fish himself
... lake • perch, cod
(served almondine), sole,
,red snapper (served
whole or individual),
scrod (served almon-
dine), scampi the size of
lobster tails and jumbo
shrimp.
There's no more menu
placemats at Maximilian's,
with its 100 dining room
seating and 50 cocktail
lounge capacity . . . A menu
to hold has taken its place
. . . plus a bottle wine list
from Mexican to cham-
pagnes.
Dinner was a conglomer-
ation of good things to taste
for all . . . chicken fingers
appetizer (breaded chicken
breast), guacamole with
tortilla chips, breaded ten-
derloin, a dish called
Camarone's Maximilian
(jumbo shrimp sauteed in
white wine), huge scampi
sauteed in white wine and
sherry, whole Acupulco Red
Snapper . . . and of course,
what has become somewhat
of a Maximilian's house
dessert . . . its delicious Mud
Pie sensation . . . frozen
chocolate ice cream, Oreo
cookie crust, fudge and
whipped cream topping.
New innovation at
Maximilian's . . . two for one
cocktails "All-Day Escape"
11:30 a.m. to 7 p.m. and 7
p.m. to 1 a.m. Monday
(Confirmed on Page 35)
OMELETTES STUFF
•
• $3.50 ALL YOU CAN EAT $3.50
•
SPECIALS
• MONDAY . . . DAILY
VEAL PARMIGIANA
•
•
BATTER DIP'D FISH & CHIPS
•
•
• '1
•
•
•
•
•
•
• • TUESDAY . . . FRIED CLAMS & CHIPS
•
•
•
•
•
LIVER & ONIONS
•
•
•
•
•
• WEDNESDAY . . . SPAGHETTI
•
•
•
•
•
HONEY
DIP'T
FRIED
CHICKEN
•
• o
•
•
•
•
• • THURSDAY . . . LIVER & ONIONS
•
•
• FRIDAY . . . BATTER DIP'T FISH & CHIPS
•
•
•
•
•
• SAT. & SUN . . . HONEY DIP'T FRIED CHICKEN
•
•
•
•
•
•
TOWER 14 BLDG. (Delta Dental) •
•
•
Corner Northwestern Hwy. & J. L. Hudson Dr.
•
Southfield
552 8360 •
• •
•
THESE $3.50 ALL YOU CAN EAT SPECIALS
GOOD AT ALL 4 SILVERMAN'S LOCATIONS
•
•
NOVI • LIVONIA • WESTLAND • SOUTHFIELD
•
• • • • • • 0 • • •_• • • • • • • • • • • • • •
Choice of bowl of soup, salad or slaw.
Spaghetti or potato. Includes veg. & bread basket
Choice of bowl of soup, salad or slaw.
Includes bread basket.
Choice of bowl of soup, salad or slaw.
Includes bread basket.
Choice of bowl of soup, salad or slaw.
Includes potato, vegetable & bread basket.
Choice of bowl of soup, salad or slaw.
Includes bread basket.
Choice of bowl of soup, salad or slaw.
Includes potato, vegetable & bread basket.
Choice of bowl of soup, salad or slaw.
Includes potato, vegetable & bread basket.
Choice of bowl of soup, salad or slaw.
Includes potato, vegetable & bread basket.
Choice of bowl of soup, salad or slaw.
Includes potato, vegetable & bread basket.
-
WE
SAVE
YOU
DOLLARS
-1 WE
SERVE
THE
BEM,
9
n'otiot9- 1 DAYS!
22740 WOODWARD lust S. of 9 Mile
AIIMME
OR OM
OPEN
Ferndale
"sr
544-7933
YOUR CHOICE OF
SMALL GREEK OR TOSSED SALAD
AT NO EXTRA CHA RGE
WITH ALL REGOR 9-COURSE MEALS!
REG. MEAL - 9-COURSE MEAL
FRESH BROILED WHITE FISH
STUFFED FLOUNDER
FRESH BROILED PICKEREL
FRIED JUMBO SHRIMP
FISH & CHIPS
BAKED MEAT LOAF ort-Tkors.)
CORNED BEEF & CABBAGE (MN. s Iwo
10 OZ. PRIME N.Y. SIRLOIN STEAK
BAR-B-0 FRESH CHICKEN
34 FRIED FRESH CHICKEN
ROAST FRESH TURKEY wAhssieg
BAR-B-0 RIBS
BABY BEEF LIVER winos r wew
VEAL CUTLETS
ROAST SIRLOIN OF BEEF as jus
CHOPPED SIRLOIN wiwwwww
VEAL PARMESAN
BAKED LASAGNA
RAVIOLI moms
MOUSAKA Nam su plat)
•SPINACH PIE
$4.25
$4.50
$5.25
$5.25
$3.25
$3.75
$3.95
$6.95
$3.50
$3.75
$3.95
$5.85
$3.95
$3.95
$5.25
$3.95
$3.95
$3.95
$3.25
$4.25.
$4.25
$4.95
$5.50
$6.25
$6.25
$4.50
$4.75
$4.85
$7.95
$4.75
$4.85
$4.95
$6.95
$4.95
$4.95
$6.25
$4.95
$4.95
$4.95
$4.25
$4.95
$5.95
REG. MEAL INCLUDES:
9-COURSE MEAL INCLUDES:
CHOICE OF SALAD,
POTATO OR VEGETABLE
OR SPAGHETTI, GREEK BREAD
& STICKS
FUT CUP, ffICE N SNP, COO RF SALO,
MATO, VICETABLE, NIB11U1I Sl1CIS,
CfffEE a TEA, COKE If KURT
(Strairry Mundt Mr her r Varna Ice
Crum, Ike hillag MIN)
•
• COCKTAILS • BEER • WINE