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June 15, 1984 - Image 32

Resource type:
Text
Publication:
The Detroit Jewish News, 1984-06-15

Disclaimer: Computer generated plain text may have errors. Read more about this.



32 Friday, June 15, 1984

THE DETROIT JEWISH NEWS

c
c

BEST OF EVERYTHING

DANNY RASKIN

E T

a•

handy sed a Skit

DISCOVER .THE BEST
IN AMERICAN CUISINE

Family Dining

21411 SOUTHFIELD (t .It 1114
559-1091

BREAKFAST SPECIAL

11a

7 .m. to
a.m .

Executive Chef and
1984 U.S. Culinary Olympic Team Member
Dan Hugelier
captures the essence of American cuisine
with menu creations that change daily.

i n

$ of

• I

• 2 Eggs (any style)
• 3 Strips of Bacon or
3 Unks of Sausage
• Potatoes, Toast & Jelly

IONN 1 DAYS —1 a.m.-11p.al

LUNCH & DINNER
SPECIALS

WEST BLOOMFIELD
6066 W. Maple Road • (313) 851.8880

5

FROM $ 3.1
NINES: 5111P, POT., VEL
NMI & MTH

0

GUIDE TO DINING

3020

CARL'S

CHOP HOUSE

RIVER Free

GRAND

Parking TE

3- 0700

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.

Act
deli

• breakfast • lunch • dinner
• after-theater • kiddie menu

,... S
Toxim, 44 04.bie,

`''.

Specializing in

HOA
KOW INN Cantonese Food
Open Daily 11 to 10:30, Sat. 11 to 12 Mid., Sun. 12 to 10:30

Carry Out Service
13715 W. 9 MILE ROAD, OAK PARK

Free Parking
547:4663

•111 ■ 111ili I

E GMAT WA

Ill
OM

• BANQUETS • PARTIES • BUSINESS MEETINGS

1•1

. 1( THE GOLD COIN

a-.

%0

OPEN 7 DAYS — YOUR HOST: HOWARD . LEW
SZECHUAN, MANDARIN, CANTONESE
AND AMERICAN FOOD

COMPLETE
CARRY-OUT
AVAILABLE

24480 W. 10 MILE (IN TEL-EX PLAZA)

West of Telegraph

353-7848

- GOLDEN BOWL

Restaurant

nios COOLIDGE' AT 9 MILE In A & P Shopping Center

DINE IN & CARRY-OUT
,
398-5502 or 398-5503
SZECHUAN, MANDARIN, CANTONESE & AMERICAN CUISINE

OPENI DAYS-61.-Thus. 11-10, Fri. 3 Sat. 11-11, Sm. I Holidays 1 p.•. to 111p.m.

PRIVATE INNING ROOM

1111••

CARRY OUT • CATERING
1:T. r..1'114111i. ro://i1A
8410 W. NINE MILE, W. of Livernois • 544-1021

• Banquet Facilities

SERVING YOUR FAVORITE exancf,
DRINKS & CHOICE COCKTAILS 7,

lel:

,

Mon.-Thurs., 11-10, Fri. & Sat. 11-11, Sun. 12-10

988-0022

A Tradition
tict
ince 1934
sine ailing and Cockaii;
II
Fred Bayne at the organ nightly
w
1128 E. Nine Mile Road (1 1/2 Mile East of 1-75)
....
1313) 541-2132
Receammudedly AAA It Mile Guides

1■ 1

•FUNG LIM'S

SZECHUAN, MANDARIN, CANTONESEI AMERICAN

open tuesdays thru sundays
10 a.m. to 11 p.m.

lincoln shopping center, 1014 mi. & greenfield, oak park

a :m
m : PsAgi.-SAT.
OPEN 1
12 12 4

Famous Chop Suey • Cantonese Food • Steaks • Chops • Sea Food
EASY PARKING
CARRY OUT SERVICE
868-7550
322 W McNICHOLS, Bet, Woodward & Second
,

dining room, carry-out and trays

the
b it

.

KOW KOW 'INN

I.'

KING LIM'S GARDpi

Mandarin, Szechuan & Cantonese Food •

261% GREENFIELD, LINCOLN CENTER, OAK PARK
Mon.-Thurs 11 to 10:30
968-3040
Fri, 11 to 11. Sat. 11 to 12

(Brake:MN SheppiNg Center) -

Catering To
. . Parties Available

lel

lel

lel

Metro Detroas Finest Dall-Rsetaurant

Y1111111111Tt JACK SM.= & AL 1111110.01

WiNCA-Put46
?

NOW

AT BOTH LOCATIONS

COMPLETE CARRY-OUT

354-9077

SPECIAL

COMBINATION. PLATE
AlMOONE!i giggPS CHICKEN

FRIED RICE & ' TEA
PLUS MEI SPECIALS FROM 251 Is 13.15

$3 ti 2ED ANYTIME
7 DAYS

EATURING

MANDARIN & SZECHUAN SPECIALTIES

24S3S W. 12 MILE RD. AT TELEGRAPH
• Private Dining Room • Businessmen's Luncheons

MON.-THURS. 11 a.m.-10:30 p.m.
*FRI. & SAT. 11 &m.- 12 mid.
SUN. 12 tact-10:30 p.m.

• 852.8280
Exotic *Cocktails
_......._ _ _ _._ .

• ENGUSH DOVER SOLE

Mon. 11-3, Tues.-Thurs. 11.9, Fri. 11.10 Sat. 10-10, Sun. 10-9
• HOME COOKING • EAT IN & CARRY OUT
• TRAY & HOT CATERING

CHINA CITY

NEW KING
; LIM'S
3350 Auburn Rd.

at • •
• KINGSLEY INN' 642-0100 .
the

NOME OF
"BUBOES
BUFFET"

1 21111111111111111111M111111111111111PUIZA

OPEN 7 DAYS
A W UK

EXPRESSLY FOR YOUR DINING

-

CM!

_

FLOWN - IN FRESH
. .

US •

476-9181

Carry-Out Service

Sun, 12 noon to 10

Your host . . . HENRY LUM

Businessmen's Luncheons • Carry outs • Catering
35135 Grand Rim, Farologtem
'

Your Chef: FRANK ENG









SIZZLING RICE SOUP
HONG KONG STEAK
MONGOLIAN BEEF
TWICE COOKED BEEF
SZECHMAN ElgEg.

SOUTHFIELD
Ica 1.11 ILL N. I SIVRIFIELO N,
569-5527

Mon.-Fri.; 11 to 10:30
Saturday 11 to 1
Sunday 12 to 10

ALSO OUR CANTONESE FAVORITES







SZECHUAN CHICKEN
SZECHUAN SHRIMP'
SZECHUAN SCALLOP
HOUSE SPECIAL BEEF
HOUSE SPECIAL CHICKEN

FARMINGTON

31651.
14 ME 11/* I IC"
UR "'
JAPANESE STEAK
HOUSE

-

851-8600'

M-Th. Lun:11:30-2:30, Din: 5:30-10
Fri. & Sat. Dinner to 12 Mid.
Sun. 12-9•
CJUITONEOE & NORM !NESE
Sun. 11:30 - 4, Fri. & Sat. Din. 4 to 2 a.m.

851-7400

MYSTERY
THE
MUNCHER writes . . .
Max & Erma's on Orchard
Lake Road and 14 Mile in
Hunter's Square Shopping
Center is Farmington Hills'
answer to TGI Friday's but
with its own unique flavor.
The restaurant is
targeted for the 21-45 age
' ily cu os f-
t the
l family
o uep r and io
tgor m
seeking a avariety
creative cuisine at reason-
able prices, good service
with a flair and a smile and
a fun, attractive atmos-
phere.
Operators tout the casual,
popular new eating spot as a
fun place for fun people.
This is evidenced through-
out from the unique pasta
bar with pile-it-on-yourself
sauces and raw seafood bar
decorated with black, red
and white stained glass and
tile to the dining room with
its upbeat atmosphere.
Hanging Tiffany lamps,
red checkered tablecloths,
candles, and walls dotted
with old, interesting, if not
authentic, family portraits
create the warmth lacking
in some of the more contem-
porary restaurant decors.
Max & Erma's caters to
kids who are treated to
colorful balloons, enjoy the
video games and partake of
the do-it-yourself ice cream
sundae bar where small fry
and parents too can build
their own caloric dessert.
Max & Erma's re-
staurateurs pride them-
selves on seving fresh,
natural, home-made prod-
ucts instead of freezing food
ahead of time.
We were impressed with
the vodka and grapefruit
juice which is fresh instead
of bottled or canned. You
could tell the juice was
freshly squeezed by the
morsels of grapefruit in the
cocktail.
The menu also features
Max's Special Swizzlers in-
cluding such specialities as
'Kahlua, cream and Coke,
Pina Colada disguised with
vanilla ice cream, vodka,
cranberry and apple juice
and Strawberry Colada
with coconut, strawberries,
rum and pineapple juice.
Appetizers, billed as
"Munificent Munchies" are
Mexican nibbles, baked
brie, potato skins stuffed
with you name it, fried
mushrooms and zucchini,
chicken fingers and Orien-
tal sesame fried chicken
wings.
We skipped the munchies
but enjoyed a crock of
French onion soup au gratin
with a thick, gooey crust of
Swiss cheese.
We chose the fried clam
dinner which is one of the
few items Erma allows to be
frozen. She says they're bet-
ter than she could make
herself. They come with
onion rings, French fries
and creamy tole slaw.
The menu offers a variety
of dishes ranging from St.
Louis style bar-b-que spare
ribs to turkey and avocado
croissant sandwiches with

homemade potato chips to
stir fried chicken and veg-
etables.
If you're hungry, you can
have filet mignon or New
York strip steak. Salads are
humungous and so are the
dozen different hamburger
combinations. For an
Oriental flavor, there's
shrimp tempura and tem-
pura fried kabobs.
The chocolate chip cheese
cake sprinkled with fresh
German sweet chocolate
shavings looked so inviting
we couldn't resist ordering
it. We weren't disappointed.
If you're so inclined, you
can top off your meal with
your choice of a variety of
dessert coffees spiked with
almost any kind of liquor
you can imagine.
Adding to the upbeat at-
mosphere are waiters and
waitresses who have a
light-hearted, energetic,
cheerful attitude.
Speaking of service, sour
lemons to over-zealous bus-
boys in some restaurants
who ask you if you're
finished when half way
through your soup or salad
so they can grab your dishes
and silverware right from
under you.
We went to a well-known,
suburban dining spot where
the busboy removed our sil-
verware before we were
served the main course. He
kept butting in all through
the meal with "Are you done
yet?" almost ruining an
otherwise good dinner.
More sour lemons to wait-
resses who start off with,
"I'm Suzie and I'll be your
waitress tonight." After
that hearty introduction
she disappears for a good 30
minutes while you.sit there
twiddling your thumbs
without so much as a glass
of water to drink.
Suzie finally returns, no
longer smiling, and mum-
bles something that sounds
like, "Well, have you made
up your mind yet?" If you
commit the faux pas of ask-
ing her what she recom-
mends, she glares at you
and replies, "It depends on
what you like. Everybody
has different tastes."
If you're undecided, she
impatiently says she'll be
right back and keeps you
waiting another 30 min-
utes. She grimaces as
though her feet are aching
and never says another
word that's decent until she
gives you the check and tells
you she'll take your money
whenever you're ready.
Some waitresses have
practically ignored us until
the check comes and then
hover over us because it's
late and they're anxious to
go home.
We've been served by
waitresses who rush us
through the meal, turn us
over to another girl becliuse
it's the end of their shift and
then sit at a table smoking
cigarettes with other em-
ployees.
Sour lemons to waiters
and waitresses who don't

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