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';
..
DRINKS & CHOICE COCKTAILS 7,
▪

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PRIVATE DINING ROOM

Hsi
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

i

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)