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March 01, 1985 - Image 46

Resource type:
Text
Publication:
The Detroit Jewish News, 1985-03-01

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

THE DETROIT JEWISH NEWS

46 Friday, March 1, 1985

ITALIAN DINING

Since 1959

Chef's de Cuisine

AND PIZZA

4833 W. 12 MILE 3 Blks E. of Greenfield
Berkley
548-3650

BANQUET
FACILITIES

N

Let Us Create Your
Next Affair

$1 OFF

• COCKTAILS •
II........................... ......... J






Bar Mitzvah • Anniversary
Bat Mitzvah • Birthday
Wedding
• Sweet 16
Shower
• Banquet
• All Occasions

ismommlownwmies m mselmml

5% OFF

COUPON I

I
I
I
I
I
I
I
COMPLETE DINNER MENU
.
AFTER 4 P.M.
I
WE
I
MON.-THURS. 11 10 p.m.
.
SERVE
I 7 Days A Week FRI. & SAT. 11-12 Mid.
I
COCKTAILS
SUN. 12 noon 10 p.m.
I
Present This Coupon When Dining
I
JN I
I Expires 4-15-85 • Coupon Good Dining In Only •

-

Serving Metropolitan
Detroit Over 50 Years
801 W. Lapeer (M-24) 6 Miles

N. of 1-75, Exit 81 • Lake Orion

693-8882

-

We Specialize In

FRESH FISH, VEAL, STEAKS
AND PASTA

I

Private Facilities
Available For All
Occasions
Up To 80 People

American, Cantonese, Szechuan Restaurant
I
25298 Greenfield N. of 10 Mile • Oak Park • 967 3963 1

Your Host: Dante Yannelli

-

NOW OPEN

7 DAYS A WEEK!

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

MARIA' S

Restaurant

SERVING YOU FOR 7 YEARS IN THE SAME WALNUT LAKE RD. LOCATION

West Bloomfield

2080 Walnut Lake Rd. at Inkster
Featuring

Superb Milk Fed Veal • Fresh Seafood Daily

Served in an authentic traditional New York Italian-style atmosphere

Reservations Suggested For Your Convenience
851-2500 after 3 p.m.

Your Hostess:

Ruthe Wagner

Your Host:

Al Valente

3anc/ LtEt

goz Towc 9 - av - ozifE,

Saturday Afternoons and
All-Day Sundays

Continental Cuisine
Dancing

Entertainment By:

Lunch 11 a.m.

Reservations:

ATTRACTIONS
Dinner 4:30-1 a.m.

362-1262

755 W. Big Beaver Concourse, Top of Troy Bldg., Troy

t.

•A

'74 - 444 -44411111111111111444P4

DANNY RASKIN

855-0190

ON FOOD PURCHASE OF $6 OR MORE
DINING ROOM, CARRY OUT
MON.-THURS. 11 a.m.-12 Mid.
• 1 Coupon Per Customer I
I
FRI. 11 a.m.-2 a.m.
Expires 3-31-85
41". 12 noon-2 a.m. SUN. 12 noon- 12 Mid

ORIENTAL CITY

BEST OF EVERYTHING

ON THE BOARDWALK
Orchard Lake Rd., South of Maple

THERE'S NOTHING mys-
terious or secret about the Red
Devil on Fenkell, east of Green-
field. . . . It's seemingly been there
a thousand years . . . and has
served generations. . . . Only mys-
tery might be that there is still a
small minority of people who have
never been to the Red Devil.
Too bad . . . because there's
something kind of special about
this place . . . Red Devil advocates
say it's the type of eatery you just
can't stay away from . . . the food
is so consistently good.
November was the 30th an-
niversary of Red Devil, which
opened its doors in 1954 . . . Noth-
ing pretentious about the restau-
rant . . . just a plain 200-seater
dining room with private banquet
area and bar . . . but oh, the food
. . . so good . . . even better than
the last time we were there.
The Red Devil's Antipasto
Salad is a winner . . . (writer with
local magazine very unfortu-
nately called it a "Greek salad
with salami" . . . quite a laugh .. .
wonder when the last time was
that this writer had a Greek salad
without feta cheese? . . . or with
Italian cheeses?) . . . People love
those hamburgers on French
bread . . . even at dinner time .. .
Prime rib has been added as a
daily special . . . It's juicy, tender
. . . served with a bone . . . and
mammoth . . . Hardly many ever
finish a Red Devil prime rib .. .
There's always plenty to take
home for another meal.
Yahia (Yah-Yah) Mawari had
worked there as a cook a year be-
fore taking over Red Devil . . . He
was a butcher in Yemen . . . and
still knows his meat . . . doing all
the buying and cutting . . . Three
people came in for bar-b-q ribs .. .
asked how they were and Yahia
said if they didn't like them he
would take the item off his menu
. . . A few days later, the people
were back . . . with 12 more .. .
and a birthday party . . . with
mucho ribs being served.
Not much more to say about
Yahia's great roasted chicken .. .
Don't know what he does, but
whatever it is, the juiciness and
crispness are very prevalent .. .
ranking it easily among the best
anywhere.
About the veal served at Red
Devil, it's the finest that can be
bought . . . selected by Yahia .. .
cut by him . . . very tender . . . and
prepared in so many ways with
tasty goodness.
Our waitress, Vera Miller, very
knowledgeable and courteous,
has been there since the original
Bassonetti family owned Red De-
vil.
Yahia's smile is even bigger
these days . . . Wife Haila and
their two daughters (plus boy or
girl on the way) are here to stay.
Even Yahia's minestrone soup
has all fresh vegetables . . . and
his round pizza is still one of the
best . . . Those soft bread sticks
made there are a sensation . . .
and the Fettucini Alfredo a top
taste pleaser.
Low prices for good dining at
Red Devil is not so much a secret
. . . even though the food quality is
high . . . Yahia maintains a low
overhead and his customers bene-
fit.

• CD••

ra*

&Of,'

Red Devil is open seven days a
week . . . with lighted parking and
attendant . . . It serves food for
which some places get at least
twice as much . . . and isn't on par
. . . Don't let that new sign outside
fool you . . . It's the same, very
good Red Devil so many people
have loved for many years .. .
perhaps even better today.
GET WELL WISHES ... to
Marge Tyner . . . of Checker
Bar-B-Q, Lincoln Center . . . at
Providence Hospital . . . to John
Vivio . . . of Vivio's Restaurant,
Eastern Market . . . after triple
bypass operation at Beaumont
Hospital.

BEST KEPT SECRET
DEPT. ... The Good Earth at

Tally Hall, Orchard Lake and 14
Mile Rd. . . . The menu is a lot
broader than many people think
. . . We had a hamburger there re-
cently, topped with melted Mon-
terey Jack cheese and guacamole
. . . It was delicious . . . Only thing
left off Jerry Grunor's plate after
he had the Wok Omelette with
stir-fried Chinese vegetables was
his fork . . . Never enough good
words to say about the rolls made
at Good Earth.
DIMITRI SYROS is expand-
ing his operations . . . Now, be-
sides the very popular Dimitri's of
Southfield, 10 Mile and South-
field, Dimitri is opening a string
of carry-out and sitdown restau-
rants being called Dimitri's Shish
Kebob . . . It will carry Greek
salad, gyros, shish kebob, spinach
pie, moussaka, fish and chips,
sandwiches . . . and the Grecian
chicken already famous at Dimit-
ri's of Southfield.
One has already opened at Nine
Mile and Harper . . . but next will
be in the northwest area . . . a
carry-out with seating for about
40 people . . . on Lahser and Civic
Center drive (next to Majestic
Market) . . . Charbroiling will be
of most items . . . with everything
visible from an open kitchen.
JULY WILL BE 17 years for
Jim's Garage downtown Detroit
. . . still owned and operated by
Jim Constand, who is serving sec-
ond generations . . . As of today,
parking is free next door . . . Jim's
new chef is Jim Mayer, formerly
of Bloomfield Hills Country Club
and Somerset Inn.

.

FROM NATION'S RES-
TAURANT News, Feb. 18, letter

to the editor comes from West
Coast writer Mike Dante . . . "I
have been the restaurant and
night editor of the Sacramento
Union for the past 24 years. I dine
out about five nights a week and
then give my impressions in `Hite
Life,' which is a feature that ap-
pears in the paper every Friday
morning.
"What prompts me to write this
letter is an item that appeared in
the Nov. 26 issue of Nation's Res-
taurant News concerning the
Coach House restaurant. Accord-
ing to the owner, critic Marian
Burros, who writes for the New
York Times, all but caused the
restaurant to fold because of her
critique.
"I'm getting a little sick and
tired of these so-called food critics
trying to play God. I would wage
that many of them couldn't even
fry an egg.

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