42 Friday, December 2, 1983
THE DETROIT JEWISH NEWS
SUNDAY
BRUNCH
Danny Raskin's
The Best of Everything
12 p.m.-3 p.m.
THE NAME'S THE
SAME ... but there's a dif-
ferent look . . . new owners
. . . and totally operated by
restaurateurs.
This is the Vineyards on
Franklin and Northwestern
. . . re-opened recently
without so much as a feath-
ered fanfare announcement
. . . A word here, a word
there and suddenly on a
Sunday evening, this al-
ways popular dining and
watering spot had opened.
It's still called the Vin-
eyards . . . but that's the
complex name fashioned
years back by Freddy Grac-
Children $495
Adults $795
BUFFET SUPPER
4 p.A.-10 p.m.
Selection of appetizers
Soup - Salads,
Entrees of Seafood,
Beef, Chicken & Veal
Adults $11 95
Children $795
the meatinq 'ploace
Orchard Lake Road at Pontiac Trail
851-0060
.
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SUNDAY BRUNCH
Served from 10 am to 2 pm
Adults $7.35 Children under 5 $4.95
Jinn
Make.'ReserVations . -Nour For Brunch
Woodward at Long Lake Road
Bloomfield Hills 642-0100
Buses Available For
All Detroit Lions
Home Games
•
• ••
•••••
Wishing
Our
Customers
And
Friends
A
Joyous
And
Healthful
Hanuka
The
Management
And
Staff
Of
Kingsley
Inn
,
- V
■■
' ,
areati6ur
One of Metropolitan Detroit's
Most Beautiful and Exciting
Restaurant-Lounges
NOW AVAILABLE
FOR YOUR FAVORITE OCCASION
EVERY SUNDAY
SATURDAYS ALSO ... 12 Noon to 6 p.m.
• Bar Mitzvah
• Shower
• Birthday
• Bat -Mitzvah
• Banquet
• Sweet 16
• Wedding
• Anniversary
• Reunion
We Also Make Party Trays
Call Your Host, PAT ARCHER: 358-3355
28815 FRANKLIN ROAD AT NORTHWESTERN & 12 MILE • Southfield
zyk . . . Today there's Con-
stand's upstairs, Franklin
Grille downstairs . . . and
opening this Wednesday is
Marlowe's, formerly known
as The Annex.
Even the lobby has
been changed ... much
better looking ... and
perfect as a .holding area
with sofa, table,
chairs, brass railing ...
and well-appointed
counter along wall for
folks to sit and drink
while waiting for their
tables to be readied.
Franklin Grille
downstairs seats 85 . . . with
a menu that will soon be
changed daily . . . Emphasis
is on Mesquite cooking and
pan-fried delights in fish,
seafood and steaks . . . with
specials on a wall
blackboard.
Upstairs in the new Con-
stand's, a class operation
has been renewed . . . and
the styling is elegant
simplicity . . . No more pad-
ded tapestry walls, no more
garish glass booth dividers
. . . Seating all at tables
with armed chairs is for 70
. . . while another room of
booths within three alcoves
seats 50.
Constand's upstairs,
where we recently dined; is
now tastefully done with
wood trim on the soft green
walls and beautiful pictures
selected from DuMouchelle
Galleries . . . No more noise
. . . The high ceiling is
equipped with a deadening
material . . . This was a
Tuesday evening . . . and
the place was crowded .. .
but people could hear each
other talk . . . At Con-
stand's, too, the menus will
soon be changed each day.
Even the men's restroom
is softly colorful with
fieldstone, blue vanity and
partitions and red tile walls.
Chef Rick Stephens is
from Brisbane, Australia
... a true find trained by
Chef Claudio, Italy's
famous master chef ...
The menu is Northern
Italian cuisine ... and
Chef Rick has woven a
One pattern.
All waiters are in tuxedo
and our server, Bob
Kraemer, was very polite,
personable and most effi-
cient . . . bringing dinner
onto beige crocheted doilies
atop a beige tablecloth .. .
The Creme Di Zucchini
(chilled zucchini soup with
pine nuts) was a delicious
treat . . . Also our entree of
Trotella Di Fiume in Sfoglia
(delicate filet of trout in puff
pastry, topped with a mus-
hroom gravy) . . . As is the
custom in Europe, our salad
followed the entree. The
salad was Mista
Primavefile (Romaine let-
tuce), endive, tomato and
avocado pear).
Couldn't pass up the
Crostata Di Ricotta made by
Chef Rick (creamy ricotta
cheese cake) . . . topped with
raspberries . . . All the des-
serts sounded yummy .. .
Zabaglione Al Marsala
j
.
(saboyon with a berry
puree, Gelato Della Casa
(homemade ice cream) and
Macedonia Di Frutta (fresh
fruit salad with orange
liqueur).
Another table had Car-
paccio Alla Moda D'Alba
appetizer (thin slices of ten-
derloin beef, with mustard
vinaigrette) and entree of
Lombata D'Agnello Alla
Salvia (loin of lamb an-
nointed with Dijon mus-
tard, sage and deglazed
with vermouth) . . . Every-
thing looked so good, and
from the satisfied faces, ob-
viously tasteful too.
Jim Constand and Bob
Carmichael are gents
held responsible for the
entire operation ... with
Les Kahrnoff, food and
beverage director plus
being in charge of Mar-
lowe's ... Tom Constand,
Jim's son, heads
Franklin Grille ... Eve-
ning manager both up-
stairs and downstairs is
John Muster ... with
Shirley Rathje up and
down day manager.
The Vineyards complex is
owned by Richard Kuhn,
E.J. Etkin, Phil Fisher and
Marvin Alexander . . .
whose emphasis most obvi-
ously is on having the finest
obtainable at prices cer-
tainly not out of line .. .
Comments by persons hav-
ing drinks were of their
being the best they'd had in
a long time.
An indication of good
things to come 'was having
Italian bread with two types
of butter . . . olive oil, chop-
ped olives and anchovies .. .
and regular in beautiful
shell shape . . . The table
settings with European sil-
verware . . . -overly-large
spoons . . : and fresh silver-
ware with each serving.
Constand's is open Mon-
day through Sunday . . . and
Franklin Grille Monday
through Saturday . . . Mar-
lowe's will be Monday
through Saturday with
pianist for cocktail hour and
live musical entertainment
for sopisticated dancing.
This is Vineyards number
three . . . and perhaps the
best of them all.
NAME WILL BE Dimit-
ri's Wild Flower on Walnut
and Drake in Drake Sum-
mit Shopping Center .. .
new restaurant opening in
February by Dimitri "Jim"
Syros . . . Won't be anything
like his eatery on Southfield
and 10 Mile . . . although
there'll be some Greek dis-
hes . . . Also assorted fruit
salads, at least five gourmet
hamburgers, some sauteed
in onions, in tomatoes, in
mushrooms, with sour
cream and chives,
Roquefort cheese and more.
In fact, there will be no
limit to the hamburgers .. .
People can ask for whatever
concoction they desire .. .
and it'll be made . . . There'll
also be a lot of fresh fish and
quiches on the menu .. .
which will be so diverse,
folks can eat a large dinner
or light snack with selection
of about 12 appetizers .. .
Light dining or lamb chops
or sandwiches or salads.
Homemade pastries will
be made at Dimitri's Wild
Flower . . . plus soups pre-
pared daily . . . Theme will
be casual dining in an eleg-
ant garden atmosphere .. .
and low prices . . . The re-
staurant and lounge will
have a Florida decor .. .
with live plants and trees
growing out of the floors .. .
Also a glass skylight.
Colors selected for the
new spot are rose, bur-
gundy and beige ... The
dining room will be on
two levels ... both look-
ing out of big bay win-
dows on three sides of the
restaurant.
Dimitri's Wild Flower
(there's a Wild' Flower re-
staurant in Boca Raton,
Fla.) will be a seven-day-
a-week operation . . . run by
Louie Bricolas, now general
manager at Dimitri's of
Southfield . . . He is the son
of Steve Bricolas, one of the
•
I
(Continued on Page 44)
Specializing in Authentic
Italian-American Dining
Lunches and Dinners
.
Open Sundays 2 to 9:30 — Closed Mondays
lin
CELLENT BANQUET I
FACILITIES
7225 W. McNichols (6 blks. W. of Livorno's) UN 2-6455
VALET PARKING •
itdiftw,d9
tobor
a celebration of Kurt Weill's music
a tribute to Lotte Lenya
ow
t otixtt ate, New Center Theatre
3rd ave at west grand boulevard
tickets available at C.T.C. outlets
call 872 3200
Parking Across 3rd Ave.