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December 03, 1984 - Image 56

Resource type:
Text
Publication:
The Detroit Jewish News, 1984-12-03

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

56

Friday, December 7, 1984

THE DETROIT JEWISH NEWS

BEST OF EVERYTHING

Of Southfield
25080 Southfield Road at 10 Mile
569-0882
SERVING COMPLETE GREEK CUISINE

DANNY RASKIN

LUNCH and DINNER

• COCKTAILS

• AMERICAN DISHES

HOURS: MON.-SAT. 11 am. to 2 a.m., SUN. 11 a.m. to 12 Mid.
Kitchen open til 12 mid. Sun.-Thurs., til 1 a.m. Fri. & Sat.

BANQUET FACILITIES
FOR ALL AFFAIRS

SUNDAY ALL-YOU-CAN-EAT BRUNCH

$11 95

\mammas.

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No ow mu

10 a.m. to 2:30 p.m.

Inc. Coffee,
Tea or Bev.

Adults

no au No so ow an No

olo

450

OUTSIDE CATERING
AVAILABLE
FOR ALL OCCASIONS

Children
e,

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E. I. me so wo m mo =woo

Food For Thought's \
PIZZA & DELI

. ALL
DELI TRAYS

I 10% OFF

With This Ad

I

I
I
I

(10 person minimum)

PRICES STARTING AT '2.70 per person
PIZZA PARTY TRAY with one item '9.95 Reg. $ 12.45

.
.
i . FREE DELIVERY
541-62961' i
I
24691 COOLIDGE HWY. AT 10 MILE (Across From Dexter-Davison)
1

Free delivery in limited areas I

1 Oak Park

Ihummimmmimmmommommwl

ezeawt
i'eur
One of Metropolitan Detroit's Most Beautiful

and Exciting Restaurant-Lounges

available for your
favorite occasion every Sunday (all day)
and Saturday from 12 to 5 p.m.

• Bar Mitzvah
• Shower
• Birthday

• Bat Mitzvah
• Banquet -
• Sweet 16

• Wedding
• Anniversary
• Reunion

Ttui owt. faked Patty Tkago, a welt Wet
fa yam ken% tot elike.
call your host

PAT ARCHER: 358-3355

28875 Franklin Rd. at Northwestern & 12 Mile
Southfield, MI

.

WHILE IN DETROIT re-
cently, son Scott yearned for a
good of Lafayette Coney Island ..
his first in many years . . . And so
we went to the corner of Lafayette
and Griswold . . . to sadly discover
that those big juicy Lafayette
Coney Islands arexio more . . . In
their stead are small hot dogs
covered with a chili that looks and
tastes like it has been watered.
No more are they one of our ci..
ty's busiest and tastiest dining
spots . . . The gleaming steel and
tile restaurant with the improba-
ble dimension of 20x30 feet and a
seating capacity of 24 is no more
. . . Instead, it has becomd a larger
and, as Scott sorrowfully noticed,
lacking much in the delight of
yesteryears.
We can remember when even
though its menu was very short,
the Lafayette had a national
reputation.
Late evening or at noon hour we
could rub elbows with assorted
athletes, millionaires, paupers
and officials from city, state and
federal government.
The bill of fare listed hambur-
gers, hot dogs, chili as entrees and
pie and beverages . . . It was in
combining these ingredients as
entrees that the gourmet or
gourmand got his greatest thrill.
Take the hamburgers . . . They
were ground beef from a very es-
teemed animal . . . This beef was
not hammered into a patty and
flopped on a greasy grill .. .
Rather it was gently stirred in
loose form in a great pot with a
secret Grecian spice until it was
all cooked into thousands of
crumbly little pieces of delicious-
ness . . . This was spooned out
with a wooden spoon onto a hot
dog bun and served up to the un-
thinking customer . . . But the
man who thought for himself
would have the cook ladle out
some of the singular chili as a
dressing for the hamburger.
This same process was followed
when dealing with the hot dogs
. . . They used to be fried till gol-
den and succulent on the griddle,
topped with the chili and served
piping hot to the customer .. .
This was important, as there was
not 15 seconds from the time they
left the grill until they were
placed before you . . . Many found
that these tasty little devils were
heightened by the addition of on-
ions, relish, mustard or catsup.
An era in dining seems to have
ended on Lafayette . . . If you ask
many people like Tedd Schneider
where they like to get their Coney
Islands now, the answer would
probably be Starlite on Southfield
just south of Ten Mile Rd.
We spent Thanksgiving with
Scott and Bonnie Raskin in Kan-
sas City, where they now live .. .
Scott and Bonnie have only been
married since June 10 . . . and
she's already proven herself a
good wife, good cook, good house-
keeper and good hostess . . . All
this plus working as an assistant
buyer at Macy's . . . Scott is with
AmeriSource, division of United
Telecom, heavy into'computers as
a business systems consultant.
Besides a delicious Thanksgiv-
ing dinner made by Bonnie . . . we
again visited Jess & Jim's Steak
House on the Missouri side of

Kansas City . . . While others had
their humungous 25 oz. Playboy
Strips or 30 oz. porterhouses, we
settled for a juicy 16 oz. strip sir-
loin and overly-huge baked potato
. . . Bonnie was the only who
didn't have meat . . . she ordered
chicken, which, we're told is also
very good . . . During our last
visit, we went to Stroud's and ate
the best pan-fried chicken in a
long time . . . There's usually a
35-minute to an hour or more wait
. . . and Jess & Jim's takes no
reservations . . . Don't know how
he did it, but Les Ball had three
tables readied for us within five to
ten minutes after we all got there.
State of Kansas is dry and Mis-
souri wet . . . so if person wants a
drink, all he or she has to do is go
across the street!
Went to Winstead's on Brush
Creek in K.C., Mo. for one of their
yummy double steakburgers and
thick malted milks.
After our Chinese experience
while Scott went to University of
Texas in Austin, we were a bit
leery when he suggested Bo Ling's
on Metcalf in Overland Park,
Kan. . . . But this time Scott came
up with a winner . . . Funny how
so many of the people looked
familiar even though we didn't
know any of them . . . It was
crowded outside the door . . . and
the food was very tasty . . . All
family dinners come with soup
and assorted appetizers (egg rolls,
shrimp toasts, fantail shrimp and
fried wonton) . . . Number three
for four was enough to serve five
people.
Naturally our last day had to be
a Sunday with lox, sable, bagels
and cream cheese at the sumptu-
ous Stanley, Kan. home of Fran
and Les Ball . . . with their son
Jason, daughters Heather and
Kristen . . . and Bonnie and Scott.
Republic Airlines struck out on
its food . . . For the price it charged
over Thanksgiving weekend,
there should have been a nice
feast . . . instead of half a sand-
wich on stale, cold bread and rot-
ten apple.
Most important, though, was a
good safe flight.
CHEF REMY BERDY leaves
today as executive chef of
Sheraton-Oaks in Novi . . . to as-
sume same position at 200-room
Great Southern Hotel in Colum-
bus, Ohio which opens end of
January . . . With him will be its
new Food and Beverage Director
Henrik Jensen . . . Both opened
the Sheraton-Oaks . . . and have
plans for an even more lavish
opening.
GOOD WAITRESS DEPT.
. Marge Pellegrino . . . days at
the new Katz's Delicatessen, Nine
Mile east of Coolidge . . . a lot of
knowhow to go with her many
customer-pleasing years.
DOWNSTAIRS AT Red
Cedars, Telegraph and Nine Mile,
is present home of Comedy Castle
. . . very contrary to some beliefs
that comedy Castle has taken
over the popular restaurant
owned by Lenore and Jack Freed
. . . Comedy Castle gent Mark
Ridley is still searching for his
own building.
GETTING BETTER as days
go by is Sila Pizzeria, 12 Mile just
east of Greenfield in Berkley .. .

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