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 # ♦ I Metropolitan Detroit's Newest & Finest Oriental Restaurant Specializing In # MANDARIN, SZECHUAN AND CHINATOWN • CANTONESE CUISINE • THE • 0 GOLDEN BOWL ♦ ♦ ♦ - • ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ 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 ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ************************** 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