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.