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August 17, 1984 - Image 52

Resource type:
Text
Publication:
The Detroit Jewish News, 1984-08-17

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



52 Friday, August 17, 1984

THE DETROIT JEWISH NEWS

RED DEVIL

letYcww°rds
dothetalldng
inthe

Italian-American Restaurant
19131 FEINER, 1 BLK. E. OF &DEERFIELD
273-8844

,(

HIGHLY RATED BY DETROIT'S LEADING NEWSPAPERS
VOTED DETROIT'S BEST ROUND PIZZA

Department at

1.=.............

THOSE WHO HAVE

THE

FIDELITY BANK BLDG. (Heritage Plaza)
EVERGREEN & 10 OFF NORTHWESTERN HWY.

6 1 1 :4 hITP

353-0206

BREAKFAST SPECIALS

7 a.m. to 11 p.M.
• 2 EGGS (any style)
• TOAST
• FRESH PIECE OF MELON
AND OTHERS STARTING AT 99°

Since 1914
FRANKLIN SHOPPING CENTER
NORTHWESTERN, if 12 Mile
358'2353

I 0°/

2 4 NYTININISIION OINVZIS ENU
w ANY HOURIANY DAY!
BREAKFAST — LUNCH — DINNER SPECIALS

-
CTIZIPIONS

r"----
1-
I

I

• BROILED WHITEFISH • BAR-B-U RIBS
• BROILED OR BAR-B-0 CHICKEN
• LOX & SABLE PLATES • BROILED LAMB CHOPS
• VEAL CUTLETS • FRESH FISH • VEAL CUTLETS • ETC.

Mon.-Sat. 7 a.m.-11 p.m,

424-8833

OFFICE RESTAURANT

LUNCHES • DINNERS • BANQUETS . . . COCKTAILS
OP
S'
FAST TA-Q1if
EN 7 DAY WE HONOR ALL
DAILY SPECIALS
MAJOR CREDIT CARDS

29221

DANNY RASKIN

Call The Jewish News Advertising

LIGHTED PARKING WITH ATTENDANT

SPECIALIZING IN
VEAL DISHES • PIZZA • PASTA • STEAK
ANTIPASTO • SEAFOOD • CHOPS • AND MORE

BEST OF EVERYTHING

JEWISH
NEWS

;


Sun. _ 7 a.m.-11 p.m.

I .

COMPLETE CATERING & CARRY-OUT I OPEN 1 DAYS

........

BUY 1 DINNER

mili

GET 2nd AT 1/2 OFF

1

EQUAL OR LESSER VALUE
II
' 3 p.m. to 6 p.m. Mon. Thru Fri.
JN
INCLUDING SALAD BAR

.....muu mom mum umiumill

Since 1939

IP
• /

49 INN

7618 Woodward Ave.

871-1590

Extends Its Quality To
Special Parties Up To 200

ON YOUR NEXT PARTY TRAYS

Specializing In: Bar Mitzvahs, Sweet 16s,
Showers, Anniversaries, Retirement
Parties, Birthdays, Weddings, Etc.

Special Appetizer Parties
Available.

CALL ERNIE OR SCOTT . . . AND ASK
ABOUT OUR LOW BANQUET RATES
FOR ALL OCCASIONS.

LOOKING FOR A
SPECIAL PLACE

$5.00 OFF YOUR NEXT PLAZA PARTY
TRAY. WITH THIS AD. 10 PERSONS MINIMUM.

MUST PRESENT COUPON

TO HAVE YOUR NEXT PARTY?

o

DELIVERY SERVICE AVAILABLE.

COUPON NOT VALID AFTER
PLACING ORDER
ONE COUPON PER CUSTOMER.
Expires 9/30/84

plaza -
deli

ri•torf,fr

of Farmington Hills

Will Cater To Your Every Need

Our Specialties include:
• Bar Mitzvahs • Bat Mitzvahs • Birthdays
• Reunions • Company Parties • Weddings

FRANKLIN SHOPPING PLAZA
29145 NORTHWESTERN HWY.
(AT 12 MILE) 356'2310

Limousine Service Available
For More Information

TRAY CATERING FOR
ALL OCCASIONS
OPEN EVERY DAY 7 a.m.-9 p.m.

Call

851-2990

Monday through Friday, 9 a.m. to 5 p.m.



'7.44AMEYTTe

And Ask for Tish

always wanted to be on the
stage . . . have their oppor-
tunity . . . but in a different
way . . . Attic Theater's cur-
rent production, Strider, is
at the Fox Theater, down-
ttWn Detroit . . . with At-
tic's intimate togetherness
re-created by putting per-
formers and audience to-
gether on the 3,500 square
foot Fox stage . . . Seating
for over 200 tops the Attic's
own 190 capacity . . . Strider
is performed Thursday, Fri-
day and Saturday, 8 p.m.,
and Sunday, 2 p.m.
The musical adapted to
story by Leo Tolstoy is
scheduled to close Aug. 26,
but its run may be extended
. Food For Love by Sam
Shepard is still slated to
open Sept. 7.
The Attic Theater, which
suffered a fire July 29, is
committed to a downtown
residency and hopes to move
back to its current Greek-
town location as soon as
possible . . . Several other
locales are being considered
if this becomes impractical
. . . The decision to renovate
present location will be
made in conjunction with
building's owner, Trapper's
Alley Limited Partnership.
The Attic is a non-profit
institution which relies on
tax-deductible contribu-
tions from the community.

SCOTCH 'N SIRLOIN

will rise again . . . with
same name to be used for
third time . . . at same site,
Greenfield and Northwest-
ern . . . Word is that Mayor
Coleman Young friend will
open the Scotch.
popular
STENIS,
pianist-songstress for so
many years, is appearing at
Punchinello's in Birming,
ham . . . Tuesday, Wednes-
day, Friday and Saturday
evenings ... Her large re-
pertoire, talent and bubbly
personality are big attrac-
tions.

RECENT DOM AND
DOM salute to Detroit Ti-

gers at Red Parrot, party
sponsored by WCZY-FM in
conjunction with the Michi-
gan Inn nitery on J.L. Hud-
son Drive, drew about 1,000
funfesters . . . who ate
DOMino's Pizza (owned by
Tiger's boss Tom
Monaghan) and drank
DOM Perignon champagne.
NAME OF Union Junc-
tion on Greenfield and Lin-
coln will soon be changed to
Paradise Garden . . . New
owner is Victor Moubarak,
with 12 years of restaurant
know-how.

THE
MYSTERY
MUNCHER WRITES ...

"The world of Chinese eat-
ing doesn't have to include a
trip to the Orient or visits to
the many famous
'Chinatowns' across the na-
tion.
"The world is at your
doorstep in at least 200 De-
troit area restaurants, ac-
cording to Elizabeth Chiu
King in her book, Eating

the Chinese Way in Detroit.
"The cuisine of Shanghai
is exquisite and refined,"
says King. Some of her favo-
rites are been curd, boneless
fish, white chicken mari-
nated in wine, stir-fried fish
with Chinese greens,
shrimp fried rice, bamboo
shoots and Chinese mush-
rooms.
"Cantonese cooking is
well-known in America. It
is considered to be the most
diverse of the regional
cuisines, King says. Stir-
frying is one of the cooking
techniques in which the
Cantonese excel.
"The Polynesian style of
cooking, which uses a
variety of fruit and sweet
sauce, is a variation of Can-
tonese cuisine adapted to
the Western flair for sweets.
"Among King's favorite
Cantonese dishes served in
Detroit area restaurants
are crispy chicken, egg drop
soup, Ho You Beef (stir fried
beef with oyster sauce), Hoi
Sen Kow (lobster, shrimp,
scallops and vegetables),
pineapple chicken, Steak
Kow (tenderloin steak with
vegetables and oyster
sauce) and steamed fish.
"Szechuan cuisine has
been described by an
American gourmet as 'bold,
original and exciting.' Szec-
huan dishes are spiced with
hot pepper, fennel, cloves,
cinnamon, garlic, salt and
vinegar. The texture, says
King, is dry and chewy.
Smoking and steaming are
pouplar cooking techniques.
"Seafood isn't as readily
available in Szechuan as it
is in east and south China.
Vegetables are substituted
for fish. King suggests
specifying your preference
when ordering because if
the food is too hot, you may
find yourself extinguishing
the fire in your throat with
many pitchers of ice water.
"King likes hot and sour
soup, Kon Siu Beef (spicy
hot beef), Kung Pao Chic-
ken (stir-fried chicken in
hot bean paste), Kung Pao
Scallops (scallops spiced
with hot sauce and stir-
fried), Szechuan Duck and
Szechuan Spicy Shrimp.
"The cuisine of Peking is
often referred to as the
Mandarin style of cooking.
The staple food is wheat, not
rice as in Canton, King
sayS. There's more meat in
the Peking diet, especially
lamb and beef. Flavorings
are soy and sesame, wine,
scallions, leeks and garlic.
The style is simple, yet su-
perb, according to King.
Favorite northern dishes
are Peking Duck, Mongo-
lian Barbecue and Mongo-
lian Fire Pot.
"Some of King's choices in
Detroit area restaurants
are Fried Pot Stickers (fried
Chinese raviolis), Mongo-
lian Beef (stir-fried beef
served with special sauce),
Peking Duck (spit-roasted
duck served with scallions,
thin pancakes and hoisin

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