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.