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. oio I 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, No ow =I on wo slim I= .1 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 .. .