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 • • •