THE DETROIT JEWISH NEWS
Friday, August 17, 1984 53
CATERING FOR ALL
OCCASIONS
AT OUR FAMOUS LOW PRICES
French, Jewish, American, International Cuisine
auce), Scallion Beef, Sizzl-
ng Rice Soup and Shantung
eef (beef strips combined
ith soybean paste).
"Dessert isn't usually
erved after dinner in a
hinese home, says King.
ce cream, fortune cookies
nd almond cookies served
t Chinese restaurants are
oncessions to the western
weet tooth.
"King has chosen 66 res-
aurants for inclusion in her
ook. She excludes what she
calls chop suey offerings
and carry-out food and
American fare in most
Chinese restaurants.
"Prices are comparable in
the eating spots she selected
but there are variations in
ingredients, flavor and por-
tions. Many of the restau-
rants never close except on
Thanksgiving. Reserva-
tions usually aren't neces-
sary. Many restaurants
serve exotic Polynesian
drinks.
"If you want to go Chinese
all the way, King suggests
Wan Fu, a white wine,
Tsingtao Beer, Shaoshing, a
rice wine and Kaoliang, a
strong sorghum liquor.
"Chinese diners judge the
calibre of the restaurant or
the skill of the cook by the
flavor, aroma, taste and
look of the dishes. The
aroma must be appealing,
the color scheme pleasing to
the eye and the taste ap-
petizing and inviting. All
these combine to make the
dishes delicious and nut-
ritious, says King. .
"Ordering a Chinese meal
is an art in itself, King says.
A typical Chinese restau-
rant offers a confusing
variety of choices to the
novice. Many who aren't
familiar with Chinese food
simply order No. 1 or No. 2
on the printed menu. Some
diners will take the restau-
rant's suggestion for a
dinner for two or four.
"Ordering a balanced
meal in terms of ingre-
dients, flavor and texture is
a skill which can be easily
learned, says King.
"The Chinese eat a com-
munal meal of several dis-
hes shared by everyone.
One should never go to a
Chinese restaurant with
friends and order a separate
dish for each individual, she
says. Based on the many
types of ingredients, cook-
ing techniques, sauces and
cutting methods, an endless
variety of (fishes is possible.
"King suggests asking
the waiter or waitress for
assistance, order a variety
of cooking or cutting
methods and order meat,
seafood and vegetables ac-
cording to the sauces and
spices used."
NIGHT, MOTHER by
Marsha Norman, opens the
Birmigham Theater season
Sept. 25 . . . Also included in
the 1984-1980 season are
Do Black Patent Leather
Shoes Really Reflect Up? . . .
Detroit area's longest-
1967-39991
Deli Unique
running musical in a
much-looked-for return
engagement ... Noises Off,
hottest tickets on Broad-
way, Dames At Sea musical,
Broadway hit Painting
Churches and others in a fne
lineup of productions.
MORE BY THE Mystery
Muncher . . . "Onions to
waiters and waitresses who
argue when you send back
your roast beef because it's
cold and return it two sec-
onds later with the same
temperature.
"Orchids to restaurants
that do things just a little
bit nicer like serving slices
of fresh fruit on your plate
and after-dinner chocolate
mints on a silver candy dish.
"Onions to those cutesy,
gimmicky eateries with so
many gadgets they look like
over-stuffed museupas. Ev-
erything seems plastic from
the bric-a-brac to the food.
"Orchids to restaurants
with understated decors
where you're not distracted
by knicknacks and you can
enjoy your dinner in peace-
ful surroundings.
"Onions to chefs who
don't know the difference
between rare, medium or
well-done steaks. To some
it's either charred or raw — .
nothing in between.
"Orchids to waitresses
and waiters who don't make
a fuss about bending the
rules and substituting
something less fattening for
potatoes if you're dieting.
"Onions to chefs who
douse inferior meat with
wine and heavy sauces and
call it gourmet.
"Orchids, to a few restau -
rants that still serve re- ,
lishes, herring, cottage
cheese, kidney beans with
onions or antipasto to take
the edge off your hunger
pains before dinner."
EVER HEAR OF A
barber salon in a restau-
rant? . . . Of course not .
Well, this one isn't exactly
in the restaurant, but it's
within the confines ... tak-
ing over former check room
at Ginopolis', 12 Mile and
Middlebelt ... Must be the
only one of its kind in the
country . . . Something
similar is shop inside
Caesar's Palace of Las
Vegas ... but that's next to
the casino, not a restaurant.
Idea started when friends
of 25 years, Gino Cabadas
and John Ginopolis got to
talking . . . Gino told him
that he wanted to get back
in the hair styling business
and was looking for a place
. . . Johnny said, "How
about Here?" .•.. Gino
thought he meant across the
street or someplace nearby
the restaurant . . . When
John suggested the present
locale, Gino thought he was
buggy.
But Johnny meant what
he said ... and soon July
23, one of the country's most
unique concepts was born
Continued on next page
25290 GREENFIELD
967-3
North of 10 Mile Rd.
PHOENIX
Sr0 ANY LARGE
When you Present
OFF
RESTAURANT
542-2199
23041 COOLIDGE AT 9 MILE
OPEN 7 DAYS — MON.-FRI. 6:30 p.m:9 p.m.
SAT. 7 a.m.-9 p.m.
SUN. 8 a.m.-9 p.m.-
BREAKFAST SPECIALS
PIZZA
ttilS ad
Sj MaXIMUN iza
Per discounts
Not good wttb otber
major creditcards accepted
SERVED ALL DAY
17125 Conant (comer 6
• 31646 Northwestern Hwy.
Mile, Detroit) 892-9001
(comer of Middlebelt,
Farmington Hills) 855-4600,
8100 Old 13 Mlle (corner Van
Dyke, Warren) 574 9200
• 33605 PlymOuth Road
(west of Farmington Rd.,
14156 E. 12 mile (east of
Livonia) 261-3550
Schoenherr, Warren)
•
ADDITIONAL CHARGE OF 20 CENTS
AFTER REGULAR HOURS
ALSO DAILY LUNCH AND DINNER SPECIALS
•
-
•
cry.0IFFsiTIFIFIRCI 4 Tr I5NS
This offer expires Aug. 23, 19841
777-3400 (CqrT1f out only)
GUIDE TO DINING
KOW KOW INN OPEN 1 1 22.a
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
the
We
• breakfast • lunch • dinner
• after-theater • kiddie menu
(*het
SZECHUAN, MANDARIN, CANTONESE & AMERICAN
Mon.-Tburs., 11.10, Fri. & Sat. 11-11, Sun. 12-10
CARRY OUT • CATERING
IfILLAILIELhilli
8410 W. NINE MILE, , W. of Livernols 5441021
open tuesdays thru sundays
10 a.m. to 11 p.m.
lincoln shopping center, .1044 mi. 8 greentield, oak park
1 :'. 00n
tia Tow,
k -44 °41
gine
FLING' LIM'S
dining room, carry-out and trays
.
d eli
:Inn. SUN . -SAT .
Famous Chop Suey • Cantonese Food • Steaks • Chops • Sea Food
EASY PARKING --
CARRY OUT SERVICE
322 W. McNICHOLS, Bet. Woodward 3 Second
868-7550
. .
1
A Trac17;714
Since 1 04
)ining and Cock ai I i_
, A,
2
Fred Bayne at the orian nightl y
C o
NJ
__
COMPLETE
CARR-OUT'
1128 E. Nine Mile Road (1 1/2 Mile East of 1-75)
(313) 541-2132
Rommeeded by AAA & Mile Guides -
PRIVATE DINING ROOM
181
• BANQUETS • PARTIES • BUSINESS MEETINGS I
1111
Your host . . . HENRY LUM
35135 Grand River, Farmington
uc (Drake:hire Shopping Coder)
CXLI
Mandarin. Szechuan & Cantonese food
25196 GREENFIELD. LINCOLN CENTER,'OAK PARK
Mon.-Thurs. 11 to 10:30
968-3040
Fri. 11 to 11. Sat. 11 to 12
_
Metro Detroit's Finest Deli - Restaurant
lel
HSI
SUN. 12 noon-10:30 p.m.
ENGLISH DOVER SOLE
KINGSLEY INN 642-0100 .
the
4
Wi616
NOW FEATURING
MANDARIN & SZECHUAN ,SPECIALTIES
AT BOTH LOCATIONS
N NM
• SIZZLING RICE SOUP .
• • HONG KONG STEAK
• MONGOLIAN BEEF
• TWICE COOKED BEEF
COMPLETE CARRY-OUT
354-9077
• SZECHUAN
FRIED RICE &
TEA
HIS OMER SPECIALS FAIN UM to 13.15
.
•
-/- 11, SERVED ANYTIME
7 DAYS
•
• SZECHUAN CHICKEN
• SZECHUAN SHRIMP
• SZECHUAN SCALLOP
• HOUSE SPECIAL BEEF '
• HOUSE SPECIAL CHICKEN
SOUTHFIELD
FARMINGTON
W.14 NI &
M.
11123 0.11 mu os..& =F in a 31455
. JAPANESE STEAK HOUSE
B LAKE
569-5527
851-8600
SPECIAL
A L WITH MCOO
NCI B11101TE ILOE1 SP CHICKEN
WON TON SOUP, EGG ROLL, g 0150
Rd.
8524280
at
24535 W. 12 MILE RD.' AT TELEGRAPH -
.• Private Dining Room • Businessmen's Luncheons
MON.-THURS. 11 a.m.-10:30 p.m.
FRI. 8 SAT. 11 a.m.- 12 mid.
NEW KING
LIM'S
3350 uburn
EXPRESSLY FOR YOUR DINING
557-88
f1.M
.
..
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
Service
Catering To Parties Available __ •
1111
478-9181
arry-Out
C
OPEN 7 DAYS
A WEEK •
Exotic Cocktails
_.._
FLOWN IN FRESH
Sun. 12 noon to 10
HOME OF
"SUNNI'S
BUFFET"
1111figTillfittITE11
1111 PLAZA
353-7848
KING LIM'S GARDpi
Ilel
Businessmen's Luncheons • Carry outs • Catering
me
24480 W. 10 MILE (IN TEL-EX PLAZA)
West of 'Telegraph
OPEN 1 DAYS--liso.-lims. 11-10, Fri. & Sat.11-11, Sm.& Holidays 1 pm. to 10 pm.
• Banquet Facilities
Your Chef: FRANK ENG
SERVING YOUR FAVORITE EXO TIC
MI
DRINKS & CHOICE COCKTAI
I
OLD COlti-
OPEN 7 DAYS — YOUR HOST: HOWARD LEW
SZECHUAN, MANDARIN, CANTONESE
AND AMERICAN FOOD
22106 COOLIDGE AT 9 MILE In A & P Shopping Center
E GREAT V/ t
1111
DI
DINE IN & CARRY-OUT
39B-5502 or 398-5503
SZECHUAN, MANDARIN, CANTONESE & AMERICAN CUISINE
Free Parking
547.4663
.•
..11+1,11
i
A
GOLDEN BOWL Restaurant
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
.
10:30
Saturday 11 to 1
Sunday 12 to 10
Morl.-Fri., 11 to
ALSO OUR CANTONESE FAVORITES
M-Th. Lun. 11:30-2:30, Din: 5:30-10
Fri. S Sat. Dinner hI 12 Mid.
•
' Sun. 12-9
CANTONESE & INNITNEFM MOUE
Sun. 11:30-4, Fri. & Sat. bin. 4 to
851-7400