THE DETROIT JEWISH NEWS
46 Friday, March 1, 1985
Chef's de Cuisine
4833 W. 12 MILE 3 Blks E. of Greenfield
Let Us Create Your
• COCKTAILS •
II........................... ......... J
Bar Mitzvah • Anniversary
Bat Mitzvah • Birthday
• Sweet 16
• All Occasions
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COMPLETE DINNER MENU
AFTER 4 P.M.
MON.-THURS. 11 10 p.m.
I 7 Days A Week FRI. & SAT. 11-12 Mid.
SUN. 12 noon 10 p.m.
Present This Coupon When Dining
I Expires 4-15-85 • Coupon Good Dining In Only •
Detroit Over 50 Years
801 W. Lapeer (M-24) 6 Miles
N. of 1-75, Exit 81 • Lake Orion
We Specialize In
FRESH FISH, VEAL, STEAKS
Available For All
Up To 80 People
American, Cantonese, Szechuan Restaurant
25298 Greenfield N. of 10 Mile • Oak Park • 967 3963 1
Your Host: Dante Yannelli
7 DAYS A WEEK!
Sun. Thru Thurs. 5 to 10
Fri. & Sat. 5 to 11
SERVING YOU FOR 7 YEARS IN THE SAME WALNUT LAKE RD. LOCATION
2080 Walnut Lake Rd. at Inkster
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.
goz Towc 9 - av - ozifE,
Saturday Afternoons and
Lunch 11 a.m.
Dinner 4:30-1 a.m.
755 W. Big Beaver Concourse, Top of Troy Bldg., Troy
'74 - 444 -44411111111111111444P4
ON FOOD PURCHASE OF $6 OR MORE
DINING ROOM, CARRY OUT
MON.-THURS. 11 a.m.-12 Mid.
• 1 Coupon Per Customer I
FRI. 11 a.m.-2 a.m.
41". 12 noon-2 a.m. SUN. 12 noon- 12 Mid
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
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
Our waitress, Vera Miller, very
knowledgeable and courteous,
has been there since the original
Bassonetti family owned Red De-
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
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-
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
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
"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
"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.