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January 04, 1985 - Image 37

Resource type:
Text
Publication:
The Detroit Jewish News, 1985-01-04

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

Filday, January 4, 1985 37

TFIETETR arnEWISTITEWS-
--

-414.111110.0wwm-

AVAILABLE FOR
• BIRTHDAYS • PARTIES • MEETINGS • LUNCHEONS • ETC.

Did You Remember
to send someone a
gift subscription to

7 DAYS A WEEK UNTIL 5 p.m.

BENJIE'S

THE
JEWISH NEWS?

By Doctor Gerald Weingarden
.. about an incorrigible old re-
robate of 88 who consulted his
octor before taking himself a sul-
y bride of 21 . . . "Marry her if
ou must," said the doCtor dubi-
ously, "but restrain yourself.
Overexertion could well prove
fatal." . . . The elderly gent shrug-
ged his shoulders and
philosophized, "Well, if she dies,
she dies" . . . Also about the stur-
dily constructed wife complaining
of increasing deafness . . . "It can't
be helped," a doctor told the hus-
band after thorough investiga-
tion. "Tell your wife her condition
Lis simply an indication of advanc-
)ing years . . . "Not on your life,"
said the husband. "YOU tell her."
> NEIL DIAMOND medly by
Air Command, five-piece all-male
'60s group, gets much applause
. . . The band starts tomorrow
through Jan. 19 at Sheraton-
Southfield's Yesterday's Classic
Oldies Club.
WHAT IS THE responsibility
of the food critic?
Craig Claiborne, New York
Times, "To evaluate a restaurant
as sincerely and responsibly as
possible, and to not let your pri-
vate prejudices get in your way.
ou try to keep your emotions out
f it. If you have an antagonism
ward the owner or if one person
the restaurant offends you, you
houldn't base your judgment on
tagonisms that are personal."
Justine DeLace, New York
agazine: "The critic must take
to account the restaurant and
ave some compassion, rather
an opening and closing restau-
ants like Clive Barnes used to
en and close Broadway plays. If
restaurant has many good ele-
ents, maybe a critic should wait
month and then go back, before
estroying it because one dish was
ff. I really think it is irresponsi-
le to go once or twice and do a
atchet job on a restaurant, par-
cularly a new restaurant."
Gael Greene, New York Maga-
zne: "My responsibility is to get a
rue sense of a place and to convey
e way it feels to be there, to give
ou an idea of whether you would
ant to be there, whether it is
worth the money, to discover new
laces, to expose those that are
auds in some way. I don't bother
'th the small fry, a little restau-
ant that is not good and just ap-
ears on the scene. It is going to
ake it because it will suit some
eed of the neighborhood or it will
sappear - it doesn't need to be
it with a cannon. But a restau-
ant that opens with a great deal
f publicity and flash, and isn't
ood, should be commented on."
Barbara Rader, Newsday: "My
ole, as I see it, as a food critic is
that I want to bring good news to
•eople. If I have bad news, I want
o give it in such a way that if the
,estaurateur reads it, he can say,
D.K. maybe I should correct
rhatever this is.' I feel that I am
n ombudsman, a PR person who
the spokesman for the regular,
walking-around
restaurant
i atron, and to imbue my role with
nything else is horrendous. I'm
),ir but sometimes the restaurant
i oesn't feel that I have been.
1 'eople say to me, 'Oh, you've got
;uch power, you can make or

-

[!

break a restaurant.' I do not be-
lieve that. I believe that if a res-
taurant is good and I can bring
good news about this good restau-
rant, it will continue to be good
and fine. But, if a restaurant's
lousy, it's going to be lousy any-
way. The chef's hat is my symbol
rather than stars - I've given
four hats to restaurants and they
have gone out of business. The
restaurant makes the restau-
rant."
"Raymond Sololov, Cue: "Res-
taurant critics are supposed to
judge meals in the same way a
film critic would judge films. They
are supposed to write about it in
an intelligent way and they are
supposed to increase the public's
awareness of the art which they
judge. In this case, what we are
talking about is food. I suppose
their responsibilities are to be
accurate, intelligent, amusing
and truthful."

JOTTINGS ... In China it's
custom for a man never to take a
girl out until he marries her . . . In
this country a lot of guys never
take her out afterwards . . .
Schooldays are the happiest days
of your lives, providing of course,
your youngsters are old enough to
go . . . If you've given up getting a
bottle or jar opened, just forbid
your 4-year-old to touch it .. .
When women kiss, it always re-
minds me of prize fighters shak-
ing hands . . . Some of the new TV
shows this year prove that people
would rather look at anything at
all than each other.
DOUG GRECH, chef supreme
at his Restaurant Duglass in Far-
rell Shopping Center, Southfield
and 121 Mile, greeted folks at re-
cent holiday party . . . wearing a
safari outfit . . . complete with one
side fold-up hat . . . and someone
asked if he was all ready to leave
. . . Nothing doing . . . Doug and
his lavish cuisine are remaining
at the present locale.
So much so that he has reno-
vated the place into one big room
instead of a small restaurant with
dance floor on the other side of a
wall . . . There's sofas and lounge
chairs aside from the regular ta-
bles and large airy atmosphere.

BOSTONIAN VISITED San

Antonio, Texas, and asked a na-
tive, "What is that dilapidated-
looking ruin over there?" . . .
"That, suh, is the Alamo. In that
building, suh, 136 immortal Te-
xans held off any army of 15,000 of
Santa Ana's regulars for four
days" . . . "Um-m-m," said the
Bostonian, "and who was that
man on horseback on that hill
over there?" . . . "That, suh, is a
statue of a Texas ranger. He killed
46 Apaches in singlehanded com-
bat and broke up 47 riots in his
lifetime. Where you from,
stranger?" . . . "I'm from Boston.
We have our heroes there, too.
Paul Revere, for instance -" .. .
"Paul Revere!" snorted the Texan.
"You mean that man who had to
ride for help?"
Any comedian worth his weight
in laughs should be able to handle
a heckler, on or off stage, at the
drop of a gag . . . Proper line can be
a rope around the neck of an oppo-

Continued on next page

2650 ORCHARD LAKE RD.

------

FISH & SEAFOOD
Call BenJIe At 682-7730

- -

-

--------

ITALIAN DINING

AND PIZZA

A Great Detroit
Tradition

CARL'S

v

4033 W. 12 MILE 3 Blks E. of Greenfield
Berkley
548-3650

I
I
I
I
I
I

1.

j.

Known Nationally For
Serving Prize 4H Blue Ribbon
Steaks, Sea Foods
And Fine Liqueurs

Open Daily 11:30 a.m.
Sunday Noon to 1 a.m.

CARL'S
CHOP HOUSE

BANQUET
FACILITIES

• COCKTAILS •



2990 W. 12 Mile Rd. -
Berkley LI 2-0330
NEW WIDE SCREEN,
STEREO SOUND
Adults $1.50,
Kids & Seniors $1.00 at all times
HELD OVER!
"A SOLDIER'S STORY" (PG)
Fri., Sat. & Weeknites
7:10, 9:10
Sun. 3:10, 5:10, 7:10, 9:10

KEEGO TWIN

Where Movies Cost Less
Orchard Lake & Cass Lake Rds.
11/2 Miles West of Telegraph
682-1900
This ad will entitle bearer
ONE FREE ADMISSION
when a second admission is
purchased
Fri., Sun., Wed. & Thurs.

I - "AMADEUS" (PG)
Fri. 7:00, 10:00
Sat. 1:00, 4:00, 7:00, 10:00
Sun. 1:15, 4:30, 7:45
Mon.-Thurs. 7:50 only!

WE
SERVE
THE
BEST!

YOU
PAY
LESS!

OPE N 7
YS
22740 WOODWARD, Just South of 9 Mile
Ferndale
.COCKTAILS • 544-7933

1/2 BAR-B-Q CHICKEN & BAR-B-Q RIBS

WITH CHOICE OF POTATO OR SPAGHETTI & CHOICE
OF TOSSED SALAD OR SMALL GREEK SALAD



$6.25

• •

OPEN 7 DAYS I
FRESH BROILED WHITE FISH
STUFFED FLOUNDER
FRESH BROILED PICKEREL
FRIED JUMBO SHRIMP
FISH & CHIPS
BAKED MEAT LOAF (Mon.-Dors.) . .
CORNED BEEF & CABBAGE INN. & rris
10 OZ. PRIME N.Y. SIRLOIN STEAK
V2 BAR-B-Q FRESH CHICKEN
ROAST FRESH TURKEY w/dressing
BAR-B-Q RIBS
BABY BEEF LIVER w/onions or bacon •
VEAL CUTLETS
ROAST SIRLOIN OF BEEF au jus
CHOPPED SIRLOIN w/mushroom sauce • •
VEAL PARMESAN
BAKED LASAGNA
SPINACH PIE
FROG LEGS Roadhouse Style



II - "A SOLOIER7S STORY" (PG)
Fri. 7:35, 9:35
Sat., Sun. 1:30, 3:30, 5:30, 7:30, 9:30
Mon.-Thurs. 7:00, 9:10
MON. & TUES. ALL SEATS $1.00

5 • •

lb • *

COMBINATION BB() PLATTER












Reg.

$ 7.25 8 Course

REG. MEAL 9-COURSE MEAL

$4.25
$4.95
$5.45
$6.25
$3.25
$3.75
$3.95
$7.25
$3.50
$3.95
$6.50
$3.95
$3.95
$5.35
$3.95
$3.95
$3.95
$4.25
$5.95

$4.95
$5.95
1.45
$7.25
$4.25
$4.75
$4.95
1.25
$4.75
$4.95
$7.50
$4.95
$4.95
1.35
$4.95
$4.95
$4.95
1.25
$6.95

REG. MEAL INCLUDES:
CHOICE OF SALAD (Reg. or Greek),
POTATO OR VEGETABLE
OR SPAGHETTI, GREEK BREAD
AND STICKS

NOW OPEN
7 DAYS A WEEK!

Sun. Thru Thurs. 5 to 10
Fri. & Sat. 5 to 11



8-COURSE MEAL -INCLUDES:
JUICE OR SOUP.
CHOICE OF SALAD, POTATO,
VEGETABLE. GREEK BREAD &
STICKS, COFFEE OR TEA,
CHOICE OF UESSERT (Strawberry
Cheesecake, Butter Pecan or Van-
illa Ice Cream, Rice Pudding or
Jolla

•• • •• •

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







• •












IYOUR CHOICE OF SMALL GREEK
OR TOSSED SALAD AT NO EXTRA
CHARGE WITH REG. OR 8-COURSE MEAL

• •

I

1
ON FOOD PURCHASE OF $6 OR MORE
1
DINING ROOM, CARRY OUT OR DELIVERY
MON.-THURS. 11 a.m.-12 Mid.
• 1 Coupon Per Customer I
FRI. 11 a.m.-2 a.m.
• Expires 1-31-85
SAT 12 noon-2 a.m. SUN. 12 noon- 12 Mid

•• • • • •

833-0700
3020 GRAND RIVER

BERKLEY THEATRE

$1 OFF

I

Al Valente






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