34
Friday, February 8, 1985
THE DETROIT JEWISH NEWS
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RESUITS
BEST OF EVERYTHING
DANNY RASKIN
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DAILY
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\$200 my
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LARGE PIZZA
PEOPLE THINK NOTHING
when you Present
Serving Metropolitan
Detroit Over 50 Years
this ad
801 W. Lapeer (M-24)
6 Miles
N. of 1-75, Exit 81 • Lake Orion
693-8882
Not good W Wier diswunts
I
We Specialize In
FRESH FISH, VEAL, STEAKS
AND PASTA
major credit cards accepted
•
• 17125 Conant (comer 6
Mile, Detroit) 892-9001
I • 8100 Old 13 mile (corner Van
Dyke, Warren) 574-9200
•
I • 14156 E. 12 Mile (east of
Schoenherr, Warren)
7773400 (carry out only,
31646 Northwestern Hwy.
(corner of Middlebelt,
Farmington Hills) 855-4600
33605 Plymouth Road
(west of Farmington Rd.,
Livonia) 261-3550
Private Facilities
Available For All
Occasions
Up To 80 People
I
This offer expires 2-13-85
••■
Your Host: Dante Yannelli
■ •••
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D isnitri 's
,
Of Southfield
25080 Southfield Road at 10 Mile
569-0882
SERVING COMPLETE GREEK CUISINE
LUNCH and DINNER
• COCKTAILS
• AMERICAN DISHES
HOURS: MON.-SAT. 11 a.m. 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
$7 95 10 a.m. to
Adults
•
2:30 p.m.
c. Coffee,
Tea
T or Bey.
50
$A
'W
OUTSIDE CATERING
AVAILABLE
FOR ALL OCCASIONS
Children
under 10
4
COMPLETE
MERIWETHER'S
MEAL:Ift
MI MD' MI • •
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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!
AnwrIK an E.pre. and °Owe
maior redo card. attrpied
Meriwether's
25485 Telegraph Rd. • Southfield • 358-4950 W a Otritir Muer Noitarrrunt
of driving to downtown Detroit for
dinner . . . not realizing that it
takes them over half an hour .. .
In some cases farther out, it's 45
minutes . . . When they hear the
name Howell, Mich., the only
thought is distance and time get-
ting there. -
Well, we went to Howell last
week . . . and it took us no more
than 35 minutes for food seldom
found in these regions.
Name of restaurant is De
Michelle's . . . with two rooms
separated by real leaded glass
windows . . . There's seating for
150 in the quality dining room .. .
and 40 in a cocktail lounge with
love-seat couches.
It was the former Marion House
. . . opened October of last year by
Ralph Leone and Paul Moultrup
. . . Both cook, and their other
chef, for whom the restaurant was
named, is Ernie De Michelle, with
50 years in the food preparation
business.
When you reach this outstand-
ing free-standing building, the
feeling is somewhat like about to
enter the grounds of a country
club . . . there's so much land
around it . . . The place must be
absolutely beautiful in the sum-
mer . . . Inside is a warm-looking
structure of which Ralph and Paul
have only begun to rejuvenate .. .
Outstanding are over 100-year-
old large stained glass cathedral
windows that stand proud and up-
right in corner of the dining room
. . . From the ceiling hang old
glass panes . . . Two fountains are
in the dining room . . . spouting
water as various colors contin-
ually change . . . It's a very pleas-
ant place . . . much intimacy at all
tables with rounded-back arm
chairs.
Sitting down for dinner at De
Michelle's is an experience .. .
Imagine an Italian restaurant
that does not serve spaghetti!
It makes its own fettucini .. .
cuts its own meats . . . makes its
own soups and desserts . . . its own
house bread (cheese bread with
anchovie butter) . . . Every piece
of fish is fresh, cooking when
necessary is done with choice of
over 30 different wines . . . and
only one grade of veal is used .. .
Provimi . . . the best . . . Unlike so
many other restaurants, even De
Michelle's Veal Parmigiana,
covered with cheese, is made with
Provimi.
We had a side dish of linguini
with clam sauce that was chock
full of clams . . . not just sauce .. .
Shrimp Ernesto, made with white
wine, garlic and butter, was a bit
too bland, but those shrimp had a
superb consistency of tenderness.
Finding swordfish that is on the
tough side has been our experi-
ence with this dish . . . Therefore,
when a restaurant has it, regard-
less of the waitperson's accolades,
we stay away from the delicacy
. . . This time, though, we tasted
swordfish again, and couldn't be-
lieve our palate . . . The tender
juiciness was not to be believed
. . . It obviously takes some very
good purchasing . . . and a good
chef to serve us what we had at De
Michelle's . . . Howard Camden
had the sea bass and naturally we
had to taste this favorite of ours
. . . Folks, it was delicious . . . ten-
der, yet firm.
While enjoying our meal at De
Michelle's, a bottle of Pio Cesare
Cortese di Gavi dry white wine
(comes in red also) was great .. .
It's probably among the best Ita-
lian wines to have with dinner.
De Michelle's specializes in veal
and fish . . . It is considered a
genius operation where veal is
concerned . . . Number one seller
was created totally by De Michel-
le's . . . Veal Bentiviola .. . That
means "the best" . . . and I can't
recall having a veal dish much
better . . . The veal is topped with
fresh mushrooms and shrimp .. .
sauteed with tarragon butter, dry
sherry, white wine, a touch of
marinara sauce and lemon . . . on
ultra-thin bread . . . Having this
dish was worth going twice the
distance . . . Number two seller,
says Ralph, is Veal Cassalinga,
veal sauteed with dry sherry, le-
mon, fresh mushrooms and ar-
tichoke hearts.
De Michelle's has music for
dancing Fridays and Saturdays
. . . plus music during cocktail
hours Wednesday through Satur-
day.
Prices are very reasonable .. .
with more and more community-
ites discovering the place .. .
There's nothing pretentious about
the interior look at De Michelle's
. . . No fancy frills . . . just ultra-
cleanliness . . . and wonderful din-
ing on white cloth tablecloths
with burgundy cloth napkins.
Ralph and Paul have all sorts of
ideas for dressing up the place .. .
But, really, there isn't that much
need for it . . . Plain, relaxed din-
ing with excellent food far surpas-
ses atmospheric beauty . . . which
in many places around town has
been overdone . . . while the food
leaves something to be desired.
The long lines are going to come
to De Michelle's . . . It's really that
good.
Take 1-96 . . . to exit 137 .. .
turn right about 1/3 of a mile and
there it is . . . De Michelle's, a fine
dining experience.
NOVI HILTON HOTEL will
open in June . . . on Novi Road .. .
with banquet facilities for up to
700 . . . including a dance floor.
.
GOOD WAITRESS DEPT.
. . . Cindy Shimmel . . . at Jakk's,
Greenfield and Ten Mile . . .
knowledgeable, efficient and fast.
About Jakk's, it is one of the
very few places around that uses
ground porterhouse for those
extra lean hamburgers served by
Dick and Aggie LaCombe .. .
Dave Prince Trio opens this Tues-
day . . . Dave on piano and vocals
with bass and drums.
VARIETY CLUB of Detroit
holds its monthly meeting Feb. 14
at Standard Club North, North-
western Hwy.
12:30 lunch will be preceded by
the Get To Know Variety Happy
Half-Hour, 12-12:30 . . . Peter
Marshall, star ofLa Cage Aux Fol-
les, will be on hand . . . plus mem-
bers of the Detroit Pistons bas-
ketball team, many of whom will
join with other local personalities
in informal modeling of men's
European fashions from L'Uomo
Vogue . . . Entertainment will be
by Paul Lyons, currently at Corn-
edy Castle . . . Guests are welcome