56
Friday, September 21, 1984 THE DETROIT JEWISH NEWS
IND
HONEY TREE
AT TALLY HALL
31005 ORCHARD LAKE RD. at 14 Mile • Farmington Hills
t
IN THE
Mr
GREEK FOOD
WE IN GREEK FOOD 855-4866
• SOUVLAKI • SPINACH PIE • GREEK SALAD • BAKLAVA • RICE PUDDING
MARIA'S
Restaurant
(
SERVING YOU FOR 7 YEARS IN THE SAME WALNUT LAKE RD. LOCATION
2080 Walnut Lake Rd. at Inkster
Featuring
West Bloomfield
Superb Milk Fed Veal • Fresh Seafood Daily
Served in an authentic traditional New York Italian-style atmosphere
Reservations Suggested For Your Convenience
Your Host:
851-2500
after 3 p.m.
Your Hostess:
Ruthe Wagner
Al Valente
t.,,
SUNDAY
BRUNCH
Served from 10 to 2 p.m.
Enjoy over 40 freshly prepared items such as: Beef
Stroganoff, Baked Cod and Fried Chicken, Cheese ,
Blintzes, English Trifle and freshly baked pies and pastries.
AdOlts '7.75
Children 7 and under '4.95
1Kingoltg 3nn.,
VOODWARD AT LONG LAKE ROAD
BLOOMF ELD HI LLS
642-0100
j ‘4,1
Eal2t1 1.2,Et alCiiitiE 5,
1 L' az
a C 7 0
Mat
Saturday Afternoons and
All-Day Sundays
R O Y
Continental Cuisine
Dancing
Entertainment By: NOUVEAUTE
Lunch 11 a.m.
Dinner 4:30.1 a.m.
Reservations:
3621262
755 W. Big Beaver Concourse, Top of Troy Bldg. Troy
BEST OF EVERYTHING
DANNY RASKIN
THREE TIMES IT TRIED
... and three times it failed . . . as
a restaurant nitery . . . Now, with
the right combination . . . Nick
Sorise and John Reaser have
made Nicky's the "in spot" to go
. . . at Top of Troy Bldg. concourse,
W. Big Beaver.
Balloons all over the ceilings
. . . food galore . . . music, frivol-
ity, flowers . . . it was Nicky's first
anniversary celebration.
Naturally, evening manager
John Cetrone doing his bevy of
tricks . . . Arthur Klein with his
jacket off, dancing up a storm with
two lassies at the same time .. .
Richard Steinik sporting a mus-
tache-. . . Rhoda Weiss looking ex-
cellent after her surgery . . . Louie
Bricolas letting Dimitri's
Wildflower run by itself this eve-
ning . . . same for Tony Tocco's
Pointe Bar-B-Q . . . Ernest
Drucker sartorially elegant with
white collar and blue shirt while
wife Marietta's hair so smartly
styled . . . Nice to be waited upon
by smiling, pleasant and efficient
waitress Grace Valverdi . . . Per-
sonable Jack Chaney always a
gentleman.
Hungarian-born cartoonist
hired for the evening, Julius
Farago, recalling first girl friend
being sent to Auschwitz concen-
tration camp . . . and shock at se-
eing her alive years later in 1966.
Nicky's opened its doors Sept. 2
one year ago . . . and on this first
anniversary, Nick Sorise and
John Reaser . . . both wearing red
bow ties . . . were still doing the
same thing as always . . . which
might account or their success .. .
They carried trays and bussed ta-
bles.
Nick and John are examples of
how restaurant and nitery owners
should be . . . they work at being
successful.
GAYNORS on Orchard Lake
Road, south of 14 Mile in Orchard
Plaza, has become sole distributor
in this region of the very popular
Kosher Chocolate Factory candy
. . . with rabbinical supervision
. . . and parve . . . It comes in
half-pound and pound boxes.
ALAN CANTOR is from
Chicago . . . and has always loved
its hot dogs . . . So it could be con-
sidered natural that he should
open a basically only hot dog res-
taurant . . . It's called Red Hot
Lovers, on E. University in Ann
Arbor . . . The hot dogs are, natur-
ally, Chicago doggies from Marty
Cook's Vienna Beef . . . They are
steamed and served on poppyseed
rolls . . . natural casing and pure
beef . . . but Alan also has hotties
made from tofu . . . It opened in
July and the doors don't close
Thursday, Friday and Saturday
til 3 p.m.
DIXIELAND AND JAZZ
music . . . plus New Orleans dis-
hes like crayfish bisque, eggs
Hussarde, chicken creole, Bour-
bon Street leg of lamb, jumbalaya,
onion pie, French Quarter pas-
tries and desserts, eggs Sardou,
flounder Pontchartrain . . . plus
much more . . . is the lineup for
Sunday Jazz Brunch "a la Bren-
nan's" . . . Sept. 20, 11-6 p.m. . . .
at Northfield Hilton, Crooks and
1-75, Troy . . . Entertainment will
be by Tom Saunders and his
Surfside Six . . . Reservations re-
quired . . . $12.50 per person .. .
no special rates.
TWENTY YEARS AGO,
Florence and Sol Singer opened
the Flaming Embers on Grand
Circus Park . . . serving mucho
steaks and baked potatoes .. .
That locale still remains, but
there are now two more locations
. . . Grand River and Fenkell, and
Eight Mile near Gratiot . . . all
owned and operated by son Mar-
shall Singer . . . The steak and
potato is still there, of course, but
new menu includes barbecue
chicken and ribs, burgers and a
deli-board . . . Also featured is
their dessert Goodie Bar . . . free
with dessert with dinner.
The Singer family also operates
restaurants in Chicago and New
York . . . Most of th food served at
Flaming Embers restaurants, in-
cluding the dessert Goodie Bar,
are from recipes created by Mar-
shall.
Grand opening of their new
locales here includes giving away
trips for two to Acapulco, Mexico.
BESIDES ITS ALWAYS fine
food . . . Mario's on Second has
entered the dinner-theater field
. . . Starting Sep. 29, Friday and
Saturday nights will have "I
Oughta Be In Pictures" by Neil
Simon . . . There'll also be early
Sunday shows at 5:30 . . . Dinner
and show, $24.95 . . . Show only,
$8.
Into the dinner-cabaret field
comes Lelli's Inn on Woodward
. . . every Wednesday and Thurs- -
day evening . . . with musical
revue featuring the life and music
of George Gershwin . . . Dinner
$24.95 . . . Show only $10.
Both are produced by Florence
Larime.
AFTER SUMMER HIATUS,
Haymarket of Troy Hilton Hotel,
Stephenson at Maple, has re-
opened for lunch.
NEW AMERICAN COOK-
ING: The Chinese Way" by
Elizabeth Chiu King, has been
written by this very knowledge-
able local authoress . . . and ready
for printing . . . If a person buys
only one Chinese cookbook, this
could be the singular tome . . . In
very short time, folks can learn to
cook Chinese in their own kitch-
ens . . . using materials mostly
available at supermarkets . . . and
serve gourmet meals.
Elizabeth has a unique blend of
two cultures . . . She Was born and
lived in China 19 years . . .
studied and lived in U.S. 29 years
. . . Liz cooked for 30 years, speaks
four Chinese dialects fluently, has
visited China many times,
studied with master chefs in Hong
Kong . . . published and promoted
first Chinese cookbook/
restaurant guide in Detroit, has
been on numerous TV and radio
shows, taped a pilot for PBS-TV,
promoted Chinese culture and
arts over 15 years, teaches credit
courses in community colleges for
chefs and consults and lectures
widely on Chinese food.
The scope, organization and
choice of recipes in New American
Cooking: The Chinese Way differs
from other books . . . Its over 300
recipes go from basic to variations
. . . Busy cooks are encouraged to
think and evolve creatively and
successfully within a framework.