34 Friday, January 21, 1983
THE DETROIT JEWISH NEWS
Those who get through
the world without enemies
are commonly of three
classes: the supple, the ad-
roit, the phlegmatic. The
leaden rule surmounts obs-
tacles by yielding to them;
the oiled wheel escapes fric-
tion; the cotton sack escapes
damage by its impenetrable
elasticity.
—Whately
You know and I know . • .
r'
q:1:611
Still has the world's Finest "Ribs" and "Onion
Rings" so why torture your taste buds at other restaurants. Settle
only for Michigan's original hickory smoked baby back ribs at
Michigan's number one rated rib
OPEN, DAYS
4 Mile at Crooks . Royal Oak, MI .280-0050
• breakfast • lunch • dinner
• after-theater • kiddie menu
Piet
open tuesdays thru sundays
10 a.m. to 11 p.m.
3020 GRAND RIVER Free Parking TE 3-0700
Private Banquet Rooms for wedding parties.
Serving the World's Finest Steaks, Chops and
CHOP HOUSE Sea Foods for more than 50 years. All Beef aged
in our cellars.
CARL'S
CHINA CITY
GOLDEN BOWL
Restaurant
22106 COOLIDGE AT 9 MILE In A & P Shopping Center
DINE IN & CARRY-OUT
398-5502 or 398-5503
OPEN 1 DAYS—Mon.-Thurs. 11-10, Fri. & Sat. 11-11, Sun. & Holidays 1 p.m. to 10 p.m.
• Banquet Facilities
- Your Chef: FRANK ENG
Open Daily 11 to 10:30, Sat. 11 to 12 Mid., Sun. 12 to 10:30
Carry Out Service
Free Parking
13715 W. 9 MILE ROAD. OAK PARK
547-4663
Owned & Operates
By May I.
Stephen Tow Hon
Mandarin, Szechuan & Cantonese Food
Carry Out Service
Catering To Parties Available
354-9077
at
the
SERVED ANYTIME
7 DAYS
A Tradition
Since 1934
Jine 2)ining and Cociztuild
ENGLISH DOVER. SOLE
KINGSLEY INN 642 - 0100
KOW KOW INN
OPEN 1 1 2 1 . - 1 1 .: 4 4 5 5 aa:mm.
.-SAT.
SUN
Famous Chop Suey • Cantonese Food • Steaks • Chops • Sea Food
CARRY OUT SERVICE
EASY PARKING
322 W. McNICHOLS. Bet. Woodward & Second
868-7550
SHANGRI-LA WEST
Fred Bayne at the organ nightly
1128 E. Nine Mile Road (1 1/2 Mile East of 1-75)
(313) 541-2132
NOW OFFERING
CANTONESE, MANDARIN & SZECHUAN FOODS
Also Featuring Our
FLING LIM'S
ALL YOU CAN EAT
SZECHUAN, MANDARIN, CANTONESE & AMERICAN
CHINESE BUFFET
MON.-THURS. 1 1-1 1, FRI. & SAT. 11-12 Mid. SUN. 12-10
CARRY OUT • CATERING
wow
8410 W. NINE MILE, W. of Livernois
3350 Auburn Rd.
852.8280
Exotic Cocktails
FLOWN IN FRESH
350
Recommended by AAA & Mobile Guides
-
EXPRESSLY FOR YOUR DINING
COMBINATION PLATE
ALMOND
BONELESS t CHICKEN
WITH WON TON SOUP, EGG ROLL,
4J (34146
,....,.
LIM'S
968-3040
Mon.-Thurs. 11 to 10:30
Fri. 11 to 11. Sat. 11 to 12
Sun. 12 noon to 10
SPECIAL
tittTakw,
1
KING LIM'S GARDEN NEW KING
26196 GREENFIELD, LINCOLN CENTER, OAK PARK
COMPLETE CARRY-OUT
FRIED RICE & TEA
PLUS OTHER SPECIALS FROM $2.50 to $3.85
Spg
e cializin in
Cant onese Food
HOA KOW INN
OPEN 7 DAYS
A WEEK
24535 W. 12 MILE RD. AT TELEGRAPH
• Private Dining Room • Businessmen's Luncheons
MON.-THURS. 11 a.m.-10:30 p.m.
FRI. & SAT. 11 a.m.- 12 mid.
SUN. 12 noon-10:30 p.m.
LE
SZECHUAN, MANDARIN, CANTONESE & AMERICAN CUISINE
968-00
22 2
lincoln shopping center. 101/2 mi. & greenfield. oak park
iThe Best of Everything)
BACK IN 1938, Fotos
"Nick" bought the old
Kingston Inn, closed during
the Depression, and
reopened it as Kingsley Inn
. . . This was about 100
yards away and across the
street from the present one
he so masterfully had con-
structed in 1941 . . . at a cost
of over $1 million . . . an as-
tronomical figure in those
days.
Kingsley Inn was noted
as the cream of elegance .. .
few places had been built
with such imagination and
style.
Today Nick is 96 or 97
years old . . . and although
I
dining room, carry-out and trays
Danny Raskin's
&arum]
544-1021
FROM 5:30 P.M. FRI. & SAT—FROM 11:30 P.M. LUNCH WED
SERVING CHOICE COCKTAILS
OPEN 7 DAYS
TELEGRAPH AT SQUARE LAKE RD.
THE GOLD COIN
CHINESE-AMERICAN CUISINE
(IN TEL-EX PLAZA)
353 - 7848
West of Telegraph
24480 W. 10 MILE
ra
NOW SERVING COCKTAI
LS
MPLE– T71
CARRY-OUT
— Mon. - Thurs. 11 to 11 p.m., • Fri. & Sat. 11 to 12Mid..• Sun 1 16973-0 p.m.
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▪ SERVING YOUR FAVORITE EXOTIC';
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DRINKS & CHOICE COCKTAILS 7,
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PRIVATE DINING ROOM
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BANQUETS • PARTIES • BUSINESS MEETINGS I ' ::7
m
L
Your host . . . HENRY LUM
Businessmen's Luncheons • Carry outs • Catering
35135 Grand River, Farmington
(Drakeshire Shopping Center)
476-9181
I.'
1111
1=1
Id
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gel
Across from Showcase Cinema
FOR FAST CARRY OUT
335-8060
Credit Cards Honored
IN THE MIRACLE MILE SHOPPING CENTER
PANCAKE
HOUSE
10001 TELEGRAPH, S. of Plymouth
UNCLE JOHN'S
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
VINC1 (4a46
SOUTHFIELD
FARMINGTON
18203 W. 10 MILE RD. & SOUTHFIELD RD.
31455 W. 14 MILE RD. & ORCHARD LAKE RD.
JAPANESE STEAK HOUSE
569-5527
Mon.-Fri., 11 to 10:30
Saturday 11 to 1
Sunday 12 to 10
Banquet Facilities Available
851-8600
M-Th. Lun. 11:30-2:30. Din. 5:30-10
Fri. & Sat. Dinner tit 12 Mid.
Sun. 12-9
CANTONESE
Sun. 11:30-4. Fri. & Sat. Din. 4 to 2 a.m
- -
• 851-7400
•
no longer in the restaurant
business . . . still comes
around to Kingsley Inn
every so often making sure
"his baby" is being cared for
properly . . . tasting food,
approving or disapproving
of renovations, etc.
He is happy ... The
people running Kingsley
Inn today are conscien-
tious, with the
customer-care that Nick
had been so adamant
about throughtout the
years.
After Nick came Curt
Terova . . . and Kingsley
Inn has been owned by Sam
and Gabe Zawideh since
1977 . . . with members of
their younger generation
helping run operations .. .
Gabe's son, Ramsey, and
Sam's son, Jerry, are both
general managers . . . while
Layla, Sam's daughter, is
assistant manager.
Kingsley Inn is a beauti-
ful edifice . . . both outside
and inside . . . The interior
gives an impression of mag-
nificence . . . especially in
three formal dining areas
. . . One of the rooms, with
its elegant high-backed
booths and two chandeliers
from Vienna surrounded by
massive drapery, has the
look of old world charm with
a modernistic look . . . (a
third like chandelier is in
another dining room).
This is where we had
dinner . . . while the soft
piano strains of Charlie
Dubin drifted with relaxing
delight . . . Charlie has been
at Kingsley since Darby's
burned down in 1968 .. .
pleasing people with his
immense repertoire and soft
piano stylings.
Charlie Dubin has al-
ways been in a class by
himself ... from before
and after the Bowery
days to his present loca-
tion ... He doesn't drift,
either ... which is one of
the reasons owners have
wanted and liked him
through the years.
Charlie could write a
book of his experiences
about show biz people with
whom and for whom he ar-
ranged and played piano .. .
It would be an interesting
one.
Our waitress, Dottie El-
lis, has the kind of smile you
love to see when dining out
. . . Her politeness and
graciousness are also
exemplary assets . . . She
has been at Kingsley Inn
four years . . . following 10
years with Marcella and
Dan Moody at the former
Paridiso on Woodward.
Dinu Nigru, three
months at Kingsley Inn as
evening restaurant man-
ager, is from Knoliwood
Country Club . . . and was at
Mario's on Second in the
'70s . . . What Dinu doesn't
know about the restaurant
business and people
wouldn't be enough to fill a
thimble ... He's extremely
knowledgeable, conscien-
tious and eager to please .. .
Dinu's knowledge presenta-
ti on" - W6§ even further
enhanced by his making of
an excellent Caesar salad at
our booth . . . crisp and very
tasty.
When Nick had Kings-
ley Inn, he claimed being
the first restaurateur in
Detroit to introduce the
custom of baking all rolls
and pastries on the prem-
ises ... and the custom
still holds.
Captain Tom Feckov,
about nine years at Kings-
ley Inn, is an expert at tab-
leside cooking . . . and two of
his artistic culinary exper-
tise dishes were made by
him with much deftness and
the grace of a figure skater.
We had originally inte-
nded to enjoy a piece of
Dover Sole, which is flown
in regularly, but it goes fast
. . . and Kingsley was out of
the delicacy when we or-
dered.
However, all was not lost
. . . not by any means.
Tom's Shrimp Vla-
divostok is superb ...
made with melted butter,
chopped green onions,
red pimento, celery salt,
garlic, parsley, paprika
and fresh mushrooms ...
sauteed together ... and
the jumbo shrimp added
... sauteed again ... a
dash of red wine ... stir-
red ... then sauce Es-
panole and tomato paste
. . . all flamed with cognac
... and served over rice.
His Veal Alsace is an-
other classic . . . garlic, pap-
rika, powdered celery, fresh
mushrooms, chopped green
onions, tomatoes . . . mixed
with Provimi veal . . . each
piece individually and deli-
cately turned . . . dash of red
wine . . . and flamed with
cognac.
What could be better with
these super gourmet dishes
than a bottle of Alexis
Lichine Graves 1977 white
wine?
Salt put into the wine
bucket by Dinu is an ele-
ment used to release the
chilling of ice.
Tom's own style of
making Irish Coffee at
tableside is the recipe of
world-famous Cafe
L'Auberge in Montreal
... with brown sugar,
a pple and, although a
French recipe, Irish
whiskey.
Then the finale of this
dining elegance . . . after
dinner cognac . . . Cordon
Bleu Martell . . . and a good
cigar.
Following dinner it was a
trip to the cocktail lounge
where Ronnie Phillips has
the folks in good spirits with
his piano stylings . . . and
sing-alongs with words
flashed on a screen.
Kingsley Inn, with its
three dining rooms, 10
banquet-meeting rooms,
155 lodging rooms, coffee
shop, art gallery run by
Harry Weinsaft, outdoor
swimming pool that may be
enclosed, etc., is excellently
laid out . . . Much of the
woods, walls and leathers
•(Cdntinued cn Page 35)