48 Friday, :Octohei.5, 1984.
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THE j DETROJTJEINISH ._ NqViS
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1111SEASIVISNMAISINAMBLIIIIIIEC
CATERING FOR ALL
OCCASIONS
Call 9:30 a.m. to 5 p.m. Daily
BEST OF EVERYTHING
832-2730
DANNY RASKIN
French, Jewish, American, International Cuisine
THE DETROIT
INSTITUTE OF ARTS
Deli Unique
DETROIT
YOUTHEATRE
AT OUR FAMOUS LOW PRICES
1967..3999
25290 GREENFIELD North oh0 Mile Rd.
Family Entertainment
School Field Trip Schedule
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Saturday Afternoons and.
All-Day Sundays
\ a CYO
Continental Cuisine
Dancing
Entertainment By: NOUVEAUTE
Lunch 1I a.m.
Dinner 4:304 a.m.
Reservations:
755 W.
3624262
Big Beaver concourse:
Top of Troy Bldg. Tro'.
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COMPLETE
MERIWETHER'S
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It happens every Monday through Saturday from 4 to 6 p.m. and includes
your choice of Meriwether's "Fresh from Nature Entrees." There's the
Chicken Teriyaki Vegetables, Chicken Meriwether, Petite Top Sirloin,
Fresh Boston Scrod and our unique San Francisco Stirfry.
And your complete dinner includes your choice of Seafood Chowder or
Steak Soup, salad and our famous teacup bread. Plus, your choice of
coffee, tea or milk and Haagen Daz ice cream or sherbet for dessert.
Join us soon for a fabulous feast you won't soon forget!
American Expre. and other
rrimor credit cards accepted
itlephiretheP's
25485 Telegraph Rd. • Southfield • 358-4950 Sa a(hatiftlitzer/Mitaunint
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METROPOLITAN DE-
TROIT is becoming known as the
nation's pizza capitol . . . because
of sports ownership by Domino
bossman Tom Monaghan, Tiger
baseball; and Mike Ilich of Little
Caesars, Red Wing hockey.
But another pizza boss, Billy
Jacobs of Buddy's, takes a back
seat to none when it comes to ath-
letic prowess . . . His varied
abilities of years back still shine
in the eyes of those who saw Billy
perform on the sandlots, gym-
nasiums and even in alleys.
Today, with wife Shirley and
son Robert, they own a pizza chain
that not only continues to grow,
but progresses regularly with its
new innovations in food.
They bought their first Buddy's
Pizzeria in 1970 on Six Mile and
Conant . . . from former owners
who had it since 1935 . . . Their
second spot opened 1979 on Old 13
Mile and Van Dyke in Warren .. .
Then came Northwestern High-
way, corner Middlebelt, March
19, 1982 . . . and June 1983 saw
opening of their - Livonia restau-
rant on Plymouth Rd. and Far-
mington . . . Buddy's number five
. . . all full service eateries . . . will
open around February of next
year . . . on Pontiac Lake Rd. in
Waterford.
While at the Northwestern
Hwy. Buddy's recently, it became
quite apparent that the Jacobs
family members aren't owners of
mere pizza parlors ... These are
truely authentic restaurants .. .
with progressive ideals.
All the locations now serve a
first in the square pizza industry
. . . pure whole wheat crust .. .
healthy with natural ingredients,
fresh vegetables and natural
dairy cheese . . . no preservatives.
The tasty, firm crust and delici-
ous toppings make' this whole
wheat crusted square pizza a true
standout.
Also at the Northwestern Hwy.
Buddy's is another "first" in
square pizzas . . . but not yet
served at all times . . . It's called
Seafood Delight, with shrimp and
crabmeat . . . not watery or "fishy"
. . . a taste bud innovation in the
world of pizzadom.
Each week is a different gour-
met topping special . . . pinenuts,
chicken and turkey, steak meat,
fresh mushrooms and Seafood De-
light.
We again discovered why the
pizza parlor connotation here is
very much a misnomer . . . Bud-
dy's is a true restaurant .. .
Homemade soups are available
every day . . . minestrone, chili
and cream of broccoli . . . On other
days, clam chowder and French
onion are also served . . . The
soups are all made by Laverne
Hatchet . . . Because of a big de-
mand, cream of broccoli, which
was on the menu only Monday
and Tuesday, is now an everyday
favorite . . . It is delicious soup .. .
creamy, full-bodied and filled
with chunks of fresh broccoli .. .
soon, Buddy's will also serve chic-
ken soup with matzah balls .. .
made by Shirley.
The hamburgers at Buddy's,
made from meat supplied by
Feldbros, are among the best .. .
regular one-third pounder on
onion roll, half-pound Buddy
Burger on onion roll . . . or the
half-pound hamburger steak with
dinner salad . . . There are so
many things to alit at Buddy's ..
five salads . . . three hoagies with
seven additional toppings, fried,
zucchini, mushrooms and caulif-'
lower, chicken strips, French
fries, four pasta dinners, garlic
bread, meatballs, tuna in pite
bread, various sandwiches, eight,
ice cream drinks, five coffee
drinks sprinkled with chocolate,,
wines, beers, liquors and specialty'
mixtures . . . Buddy's on North- 1
western also has a large, private
cocktail lounge.
1985 will be the 50th year for
Buddy's Pizza . . . which has ad-
vanced a long way since Billy
Shirley and Bobby Jacobs bought)
the Six Mile and Conant rendezv-
ous.
AND SO THE SAGA goes on
. . . John Laffrey bites the dust
again . . . This time, he no longer
has latest venture bearing his
name . . . It'll be called Stan's Czi
The River instead of John Laf-
frey's On The River . . . John is
completely out of the picture .. .
Owner is Stan Wilk.
SINCE OPENING of Crois
sants, Croissants in Southfield
Plaza, Southfield and 12 1/2 Mile,
next to Farmer Jack, owners Al
Blum and Ron Wolfe have lost 55
pounds between them ... Al 30'
and Ron 25.
The hird-to-believe fact is even
more amazing when a person sees
the operation so capably managed
by Al's brother Steve Blum .. .
That delicious aroma alone puts
weight on the Weak-willed.
Croissants, Croissants has 50
seats . . . from which people
choose among a variety of 30
croissants (it opened with 25) .. .
the delicious baked French bread
pizzas, four salads, five sand-
wiches on croissant or French
bread . . . and now homemade
soups . . . Ron's mother, Ruth
Wolfe, comes in four days a week
. . . and is already well noted for
her much-in-demand tuna salad.
Before opening, Al and Ron",
worked eight months on getting
together a place second to none . •
traveling to Toronto, Montreal,
Boston, California, New York,
Cleveland, Etc. . . . taoting crois-
sants . . . They put the best to-
gether and came up with their
Croissants, Croissants concept.
Resulting croissants are not
like the ordinary kind . . . too
flaky or doughy . . . Their ulti-
mate products are full-bodied, yet
light, fluffy and very tasty .. .
gaining a reputation of goodness
. . . The idea of baking in front of
people . . . seated or standing to
eat in or carry out . . . is a very
important one . . . As elegant
aromas drift through the air of-
Croissants, Croissants, people can "
see freshness in front of them.
Everyday, the croissants,
breads and cookies are baked from
6 a.m. to 7:30 a.m. . . . Leftovers,
are never served the second d6y
... At end of last business hour,
those remaining are given to
charitable organizations.
There's nothing Al and Ro•
can't do with a croissant . . . Thy i
cinnamon one tastes better than a
cinnamon roll . . . the chocolate-'
filled are a chocoholic's dream .. .
as are their chocolate chip and
chocolate-chocolate chip cookies
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