THE DETROIT JEWISH NEWS
PRE-CHRISTMAS - POST NEW YEAR'S SPECIAL
Danny Raskin's
iThe Best of Everything
AS THE EXPRESSION
goes, "Good things come in
small packages" . . . And so
it is with the new ultra
gourmet restaurant,
Raphael's, which quietly
opened about three weeks
ago in the Sheraton-Oaks
Hotel across from 12-Oaks
Mall on Novi Rd.
Here is truly exquisite
dining in a very elegant at-
mosphere . . . with French
cuisine for only 42 diners at
one time . . . booths and ta-
bles . . . Those who go to
Raphael's must expect to
spend at least three hours of
epic moments in the annals
of gastronomy.
It is a high gourmet res-
taurant that does not place
all the emphasis on show at
the expense of its food .. .
Surely elegance symbolized
only by fire and ice is fake
elegance . . . This, Raphael's
is not guilty of . . . the total
concentration is on perfect
quality food . . . excellently
prepared . . . and impecca-
ble service.
at
Raphael's
Sheraton-Oaks is classic
cuisine ... with prepara-
tion by youthful Chef de
Cuisine Keith Famie, well
noted in fine dining cir-
cles, and for his many
appearances on WXYZ-
TV's "Kelly & Co." among
others ... Of Chef Keith
Famie, he is like a good
bottle of wine that gets
better with age.
Paul Terzano, maitre
d'hotel, was Keith's in-
structor at Southwest Oak-
land Vocational Center,
where he still teaches cook-
ing.
Also in the Raphael's
kitchen is Sous Chef Glen
Gariepy, an agressive
worker with a certificate in
the culinary arts from
Schoolcraft College.
Executive chef for the
entire Sheraton-Oaks,
Remy Berdy, certainly
needs no introduction.
Everything is made
from scratch at
Raphael's ... No such
thing as powders or star-
ters .. unheard of things
by someone justly pride-
ful of his fine-dining
preparations as is Chef
Keith Famie.
There were four in our
party that was graciously
greeted and seated by Paul
. . . so very attentive and
r warm.
No small surprise . . .
very pleasant and without
limit . . . was the discovery
of our waiter . . . Achille
Bianci . . . whose courteous
and utmost-efficient ways
were standouts while wait-
ing on us at another local
dining spot . The charm
and grace of Achille adds
much for an enjoyable eve-
ning.
Our superb, elegant din-
ing experience at Raphael's
was further enhanced by
the wonderful presentation
of foods, gorgeous color pat-
terns . . . on the exquisite
platinum - and - eggshell
bone china ... with Ittala
crystal service pieces and
silver place settings.
Following a fine bottle
of Dom Perignon cham-
pagne, the parade of high
gourmet cuisine followed
with fabulous results.
Appetizers incltided .. .
Escargots en Croute, game,
poultry and meat pates, a
four-tiered seafood mousse
of sea scallops, salmon, lobs-
ter and conch served with a
lemon balm sauce . . . the
herbs from Chef Keith's
own garden at the hotel .. .
and sweet breads sauteed
with celery, carrots, dijon
mustard and glace de Via-
nde.
Our Potage Parmentier
was excellent . . . Morrie
Epstein of Allied Paper
Products enthused that his
cream of potato soup easily
ranked as the best he has
ever had . . . My game lentil
soup was superb.
Chef Keith's champagne
grapefruit sorbet followed
. . . and then on to the main
courses.
Three in our party had
the same entree, Homard
Raphael . . . shelled 11/2 lb.
Maine lobster, poached
mussels and delicious sea
scallop mousse . . . served in
a Sorrel dill sauce . . . This
dish is truly a masterpiece
. . . Morrie preferred his
Dover Sole, which is
flown in on a regular
basis, served dry . . . It
comes, however, in a
herb butter and cham-
pagne sauce that virtu-
ally tingles the taste buds
. • • The sauce was
brought on the side and I
savored a nectar of ele-
gant character.
The desserts were
heavenly . . . white choco-
late mousse with pistachio
nuts and a sauce of fresh
raspberries oozed with culi-
nary greatness . . . French
flourless chocolate cake .. .
and poached egg whites
with a coffee sauce.
Persons who enjoy the
choice delicacy of fine din-
ing will be enthused with
Raphael's . . . and its ele-
gant yet simple, uncrowded,
easy-to-read single-page
menu.
Joel Gordon, chef du pro-
vision (purchasing agent)
buys food from all over the
world ... If strawberries are
wanted in winter, he'll get
them from New Zealand .. .
Fresh raspberries will come
from Chile.
Sheraton-Oaks is de-
signer Steven Mitchell's
first hotel, and as a result of
his fine work he is now part
of the design staff for Shera-
ton International . . . cur-
rently working on a new
hotel in Jamaica.
Larry Wisne, one of the
principals at Sheraton-
Oaks, and the person
who initially conceived
the idea for Raphael's,
combined with Steve to
promote one goal in mind
. .. providing the finest
possible ... in an atmos-
phere of subtle elegance.
Plum suede walls are
highlighted with a touch of
brass . . . and complemented
Friday, November 26, 1982
by taupe, grey and plum
carpeting.
A lucite serving cart and
appetizer show table helps
to enhance the excitement
of beluga caviar, salmon
mousse or any of the exotic
desserts.
Handmade custom Ita-
lian art deco chandeliers
were created and imported
especially for Raphael's to
highlight the aubergene-
colored Belgium-cut velvet
booths.
2
"
CANADA'S UNIQUE HOTEL RESORT
CHATHAM, ONTARIO
• 13 Racquetball and
Two Swimming Pools
Squash Courts
Six Indoor Tennis Courts • Saunas and
Whirlpools
Bowling and Fitness Gym
3 Restaurants and
• Huge Tropical
5 lunges
Inner Court
I HOUR FROM DETROIT
PACKAGES FROM
December 1-25/82
January 2-15/83
Deluxe Style
Rooms Only
Comfortable arm chair
dining at tables tends to
relax and help one enjoy
a leisurely dinner ...
(Continued on Page 30)
00
Canadian
RESERVATIONS
plus Tax
1-519-351-1100
Reservations 2 days
in advance
Per Room /Per Night/Double Occupancy
ih
Rooms Still Available at Reg. Rates Dec. 26-30/82
70.ic
LA TT ER
dining room, carry-out and trays
• lunch • dinner
•breakfast
•after-theater • kiddie menu
open tuesdays thru sundays
10 a.m. to 11 p.m.
968-0022
lincoln shopping center, 101/2 mi. & greenfield. oak park
STYLE
GREEK-AMERICAN RESTAURANT'
• SALAD BAR (All You Can Eat) noon to close • FAMILY DIMING .
• DAILY LUNCH & DINNER SPECIALS • LO-CAL MENU
OPEN 7 DAYS — MON.-SAT. 7 a.m.-10 p.m., SUN. 7 a.m.-9 p.m.
35227 GRAND RIVER NEAR DRAKE
477-3111
DRAKESHIRE SHOPPING PLAZA
--•■■•■■•■'
3020 GRAND RIVER Free Parking TE 3- 0700
CARL'S
Private Banquet Rooms for wedding parties.
Serving the World's Finest Steaks, Chops and
Sea Foods for more than 50 years. All Beef aged
in our cellars.
CHOP HOUSE
■ 11•• ■■ •••11 ■
CHINA CITY
Owned L Operates
ty May L
Ste.. Tem H.
MON.-THURS. 11 a.m.-10:30 p.m.
FRI. & SAT. 11 a.m.- 12 mid.
SUN. 12 noon-10:30 p.m.
HOA KOW INN
Open Daily 11 to 10:30, Sat. 11 to 12 Mid., Sun. 12 to 10:30
Carry Out Service
Free Parking
547-4663
13715 W. 9 MILE ROAD, OAK PARK
KING LIM'S GARDEN
26196 GREENFIELD, LINCOLN CENTER, OAK PARK
968-3040
3350 Auburn Rd.
Catering To Parties Available
Exotic Cocktails
COMPLETE CARRY-OUT
COMBINATION PLATE
ALMOND
BONELESS CHICKEN
WITH WON TON SOUP, EGG ROLL,
$350
SERVED ANYTIME
7 DAYS
tite,Tioum. —14 N146
,r
,
-
A Tradition
Since 1934
gine aning and Cockaild
• (313) 541-2132
FUNG LIM'S
SZECHUAN, MANDARIN, CANTONESE & AMERICAN
MON.-THURS. 11-11, FRI. & SAT. 11-12 Mid. SUN. 12-10
CARRY OUT • CATERING
8410 W. NINE MILE, W. of Livernois
544-1021
THE GOLD COIN
CHINESE-AMERICAN CUISINE
(IN TEL-EX PLAZA)
24480 W. 10 MILE
383-7848
West of Telegraph
MI5
NOW SERVING COCKTAILS
CARRY-O
OUT
FO
— Mon.-Thurs. 11 to 11 p.m., • rd. & Sit -. 11 to 12 Mid. • §u7) 1 to 9:30pTm.
LETE
Allillillillitili _IEllilliiillaillilliiilliii11::
ta I
Th E GPEAT WALE_
I SERVING YOUR FAVORITE EXOTICii
NMI
M as i
Uri
MI
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is,
us
DRINKS & CHOICE COCKTAILS
,.,
...
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=I
ItIi
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Hot
No
1.1:
on
1.1
PRIVATE DINING ROOM
71
.
lei
BANQUETS • PARTIES • BUSINESS MEETINGS 1 um
i a 1
so
EXPRESSLY FOR YOUR DINING
at
the
ENGLISH DOVER SOLE
KINGSLEY INN 642 - 0100
1 2 1 :11 2 2 .4 45 5 aa.mmi SUN..-SAT.
KOW INN OPEN
Famous Chop Suey • Cantonese Food • Steaks • Chops • Sea Food
EASY PARKING
CARRY OUT SERVICE
868-7550
322 W. McNICHOLS. Bet. Woodward & Second
KOW
I UNDER NEW MANAGEMENT
NOW OFFERING
CANTONESE, MANDARIN t SZECHUAN FOODS
Also Featuring Our
ALL YOU CAN EAT
CHINESE BUFFET
FROM 5:30 P.M. FRI. & SAT—FROM 11:30 P.M. LUNCH WED
SERVING CHOICE COCKTAILS
TELEGRAPH AT SQUARE LAKE RD.
Arras
hi
Showcase' Clem
FOR FAST CARRY OW
Credit Cards Honored
3354060
PANCAKE
HOUSE
UNCLE
JOHN'S
10001 TELEGRAPH, S. of Plymouth
1360 S. WOODWARD, B'HAM
644-2727
Serving Breakfast, Lunch & Dinner
538-0440
OPEN 7 DAYS 6:30 a.m. to 10
p.m.
Banquet Facilities Available
WICT P a N6
FARMINGTON
SOUTHFIELD
182113 W. le MILE RD. & SMITHFIELD RD.
iL
569-5527
Businessmen's Luncheons • Carry outs • Catering
m is
Mon.-Fri., 11 to 10:30
Saturday 11 to 1
Sunday 12 to 10
Banquet Facilities Available
l el
1.•
476-9181 la
OPEN 7 DAYS
IN THE MIRACLE MILE SHOPPING CENTER
Yotir host . . . HENRY LUM
35135 Grand River, , Farmington
(Drak eshire Shopping Center) .
852.8280
SHANGRI-LA WEST
Fred Bayne at the organ nightly
1128 E. Nine Mile Road (1 1/2 Mile East of 1-75)
Recommeaded by AAA & Mobile Guides
Carry - Out Service
FLOWN IN FRESH
54-9077
SPECIAL
FRIED RICE & TEA
PLUS OMER SPECIALS FROM $2.50 to $3.85
A WEEK
NEW KING
LIM'S
Mandarin. Szechuan & Cantonese Food
Mon.-Thurs. 11 to 10:30
Fri. 11 to 11. Sat. 11 to 12
Sun. 12 noon to 10
W. 12 MILE RD. AT TELEGRAPH
• Private Dining Room • Businessmen's Luncheons
24535
Specializing in
F od
C a ntonese o
31455 W. 14 MILE RD. & ORCHARD ME RD.
JAPANESE STEAK HOUSE
851-8600
M - Th. Lun. 11:30-2:30. Din: 5:30-10
Fri. & Sat. Dinner til 12 Mid.
Sun. 12-9
CANTONESE
Sun. 11:30 - 4, Fri. & Sat. Din. 4 to 2 a.m.
851-7400
•-.
,
•