50 Friday, Aprii 26, 1985
THE DETROIT JEWISH NEWS
11 COUPON OFFER GOOD FOR UPTO 4 PEOPLE!
Tavern
AT IRONWOOD
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a
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SPECIALIZING
TWO-13 oz. New York Strip Steak Dinners
in Gourmet Hamburgers,
Filet and Sirloin Steaks.
Selection of fish, plus a
fine assortment of
other foods and
-
full course meals.
Includes: Salad, Baked Potato, Fresh
Vegetable and Rolls
with Apple Butter
11 195
MI
1111
a
Coupon good for up to 4 only.
Coupon good Sunday thru
Thursday. Expires 6-15-85.
a
Orl
• for 2
MO
PONTIAC TRAIL
Tavern
3100 W. Maple,
1/4 Mile West of Haggerty
Open 7 Days a Week
WEST MAPLE
Phone 624-1000
#111111 PICK UP MORE COUPONS AT TAVERN
14 M ILE
# AT IRONWOOD
DANNY RASKIN
If you haven't tried us ...you don't
know what you're missing! The place
for all ... in a rustic country setting.
DINNER for 2
1
11
LARGE
SCREEN
TV
BANQUET
FACILITIES
AVAILABLE
a
IN
1111
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MO
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AsiDt
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• • •
IRVING'S
. se
4
BEST OF EVERYTHING
Delicatessen-Restaurant
21161 Greenfield Rd. Just North of 11 Mile Rd. •
559-1380
"The Pickiest People Dine At The Pic-A-Deli"
BREAKFAST SPECIAL APRIL 26 THRU MAY 2
Sun. 6 a.m.-10 a.m.
Tues.-Sat. 6 a.m.-10 a.m.
•••".
79
Southern Style
HOMEMADE BISCUITS
WITH SAUSAGE GRAVY
No
Carry-Out
g LUNCH SPECIAL -APRIL 26 THRU MAY 2
SERVED All DAY FROM 11:30 R.M.
PHILADELPHIA STYLE
STEAK SANDWICH $
Thinly-Sliced Steak and Grilled Onions,
Topped With Swiss Cheese On Submarine
Roll.
DINNER SPECIAL
•
74:
25
No
Carry-Out
Also Includes: Soup or Salad and
Bread Basket.
FOR ALL OCCASIONS
umowwwwwwwimmommeww
No
Carry-Out
APRIL 26 THRU MAY 2
t
PEPPER
STEAK
Served With Rice
WE SPECIALIZE
IN
TRAY CATERING
25
• •• •
ASK ABOUT
OUR GREAT
OUTSIDE CATERING
voimmt.
mum& .
IF THERE'S SUCH AN
pression
ex-
as polished experience,
it would pertain to Metropolitan
Detroit's newest restaurant ...
The Drake ... which opened re-
cently (March 25) on the site of
the former Wildflower in
Drake-Summit Shopping Center,
Drake Road and Walnut Road.
The beautiful 200-seat 9,000
square foot dining spot with its
30 bay windows, greenery all
around, spotlighted silhouettes
on the walls, magnificent
burgundy-tone booths, padded
chairs, tableclothes and napkins
... each render the touches of
refined meaning that would go
with a restaurant such as this.
But it takes more ... much
more ... and in its short-lived
time, The Drake has accom-
plished a meaning for the works
"epicurean delight" . . . which
would be expected when you
have such persons as Chef Heinz
Menguser, who opened The Lark
a few years ago ... and before
that The Bijou on New Year's
Eve of 1975 ... and Bob
Kimoto, former favorite of all
customers as Bijou maitre d'
(behind the scenes are two other
partners, Rikshaw Inn owners
Joe Cohen and David Lum).
At The Drake, Heinz runs the
kitchen ... and Bob the dining
room ... Such a combination is
with few equals in this area.
When it was The Wildflower,
a need for changing was un-
necessary ... and so it is with
The Drake ... Only alteration,
if you want to call it that, was
making a cloak room ... and
where coats were previously
hung was built a glassed-in
open wine rack ... Other than
this, The Drake has taken over
a restaurant which many people
considered ahead of its time in
beauty and decor.
However, like the saying that
beauty is only skin deep ... so
it applies to the restaurant
business ... And here is where
The Drake really shines.
Chef Heinz Menguser is truly
a culinary artist ... plus an ex-
pert nutritionist as to what ac-
companiments go with foods he
prepares so excellently ... The
menu reads that entrees come
with "House Salad and Appro-
priate Side Dishes" . . . What
Heinz means is the house salad
(in a class by itself), a starch
(potato or rice) and vegetable.
In Bob Kimoto, The Drake
has a gentleman whose very
pleasant personality is out-
shadowed only by his talents ...
There aren't too many who can
match Bob when it comes to tab-
leside preparation ... like flam-
ing desserts or those Caesar
salads he used to prepare at The
Bijou.
Dinner at The. Drake is a de-
lightful experience . . . Waiter
Francis Stanton, efficient and
courteous, brought us the very
interesting house salad ... with
Belgian endive, Boston lettuce,
bib lettuce (leaf when bib isn't
available), Romaine lettuce,
sliced fresh mushrooms, fresh
spinach, watercress, small pieces
of carrot and vinaigrette dres-
sing.
I liked the touch of clean sil-
verware after each course ...
instead of waitpersons at many
other places taking knifes from
the plate as example and put-
ting on table to be used with
next course.
Back in 1969 to 1975 at
Trader Vic's downtown, Bob was
noted for his Wasabi Shrimp ...
and these we had for appetizer
• . Prawns in Wasabi ... pre-
pared with Japanese horse-
radish, mayonnaise and sour
cream . . . Wherever he went,
Bob was asked for his Wasabi
Shrimp ... He opened and
closed the Statler Hilton on
Washington Blvd. ... and then
spent six weeks in Tokyo open-
ing a new Trader Vic's there ...
(silent partner David Lum of
Rikshaw Inn was a waiter at
Trader Vic's after it opened on
Washington Blvd.)
Another in our party had the
Cajun Peppered Shrimp, truly
divine, sauteed with white wine
and a not-too-spicy pepper
sauce.
There are fresh soups made
daily by Heinz ... plus the
standard of Provencale Fish
Chowder ... The five persons at
our table all passed ... but as-
suredly most won't the next
visit ... word is out about how
good the soups are.
Besides the daily specials,
there are 12 very choice entrees
on The Drake menu ... My last
two experiences with sword fish
at other restaurants were not
satisfactory ones ... but know-
ing Heinz Menguser's reputa-
tion, we had the feeling of hit-
ting a home run on our third
strike ... And so it was ... a
booming success . . . probably
among the finest grilled
swordfish I've eaten ... topped
with a tomato and herb butter
sauce that brought out a mar-
velous taste of extraordinary
proportions ... so very delicate
▪ . and yet firm ... like hitting
a home run in the ninth with
two out, the bases loaded and
your team behind by three runs.
One in our party had a very
delicious piece of halibut (spe-
cial for the evening) ... another
thoroughly enjoyed the Veal
Scallopini with mushrooms, to-
matoes and Gruyere cheese ...
and one devoured the double-
broiled lamp chops with roast
garlic and lime sauce.
At another table, a gentleman
was having deviled chicken
breast ... and his wife sauteed
duck breast with shallots and
red wine sauce.
People are rediscovering this
locale ... and returning ... The
Drake has arrived with much
satisfactory comment . . . and
could be the answer for a suc-
cessful operation ... with
entrees like poached Norwegian
salmon, sauteed pickerel
Meuniere, broiled lake trout
Maltaise, shrimp amaretto,
shrimp and scallop brochette,
fettucine with seafood, broiled
deviled chicken breast, broiled
beef tenderloin and the specials
• . prepared by one classed as a
chef's chef, Heinz Menguser,
who also was at Trader Vic's,
then Bijou, Money Tree and The
Lark.