46

1

Friday, June 28, 1985

THE DETROIT JEWISH NEWS

BEST OF EVERYTHING

1/2 OFF

DANNY RASKIN

PRESENT THIS AD WHEN BUYING A DINNER
AT REGULAR PRICE AND GET A SECOND
DINNER OF EQUAL OR LESSER VALUE AT

ONLY 15 MINUTES FROM
PINE KNOB & MEADOWBROOK

1/2 PRICE

Expires 7-13-85

801 W. Lapeer (M-24) 6

Miles
N. of I-75, Exit 81 • Lake Orion

LIVE
ENTERTAINMENT
& DANCING
MON.-SAT.

BANQUET FACILITIES FOR ALL PARTIES

Up To 120

RED
CEDARS

23055 TELEGRAPH AT 9 MILE RD.

693-8882

I

Private Facilities
Available For All
Occasions
Up To 80 People

I

Your Host: Dante. Vannelli

353-5170 1 1 1

Marvin Siegel

Fresh Fish Daily
Popular Prices
Extensive Menu

We Specialize In
FRESH FISH, VEAL, STEAKS
AND PASTA

Sunday Brunch
12 to 3
Banquet Facilities
Available

presents

BLOOMIES

of West Bloomfield

Serving Luncheon Daily from 11:30 a.m., Dinner Mon. Thru Thurs. til '10:30 p.m. Cocktails til 2 a.m.

6560 Orchard Lake Road at Maple

626-1581

West Bloomfield

ezealietur

One of Metropolitan Detroit's Most Beautiful
and Exciting Restaurant-Lounges

IT'S GOT TO BE good or why
even bother to take the drive .. .
there are too many restaurants
passed enroute along beautiful
scenic ways persons can take get-
ting there.
Not that Lowry's is that far .. .
on Hiller Road (Old Commerce
Trail) off Pontiac Trail between
Haggerty and Orchard Lake
Road in West Bloomfield . . . Took
us 25 minutes from the office on
Civic Center Drive by North-
western Highway. ,
This is the former Freddie's
that was taken over by Dan
Lowry Nov. 8 of last year . . . and
didn't change the name until
April . . . to create his own iden-
tity . . . Former owner was Fred-
die Graczyk, one-time bossman of
the presently-closed Vineyards.
The outside at Lowry's oozes of
warmth . . . and its lovely interior
decor in browns and beiges reve-
als an atmosphere of very pleas-
ant soft elegance . . . Where
Freddie's used to offer place mats,
Dan now has all tables and
booths covered with tablecloths
to accompany cloth napkins .. .
Glassed windows are all about
the three rooms (dining room,
lounge and courtyard room) .. .
not to mention a lovely glassed-in
Garden Room for parties . . . and
dining-in also . . . The beamed
ceilings, scattered paintings, con-
temporary lighting shades and
curtain-screened partitions be-
tween rooms provides a very con-
ducive surrounding for fine din-
ing.
And this it certainly is . . . yet
at prices quite reasonable . . .
There's no such thing at Lowry's
as paying for item after item .. .
Dinners include a crock (not just
one bowl or cup) of the delicious
homemade soups that change
each day, huge salad in deep
glass bowl, crispy fresh dill mari-
nated sliced carrots with a very
tasty existence, fresh crispy
cooked vegetables and tomato-
cheese (parmigiana) bread with
fresh basil butter . . . These in
themselves could make a good
meal.
Our waitress, Vicki Escher.

was replete with gracious smiling
pleasantness, efficiency and
courteous know-how ... The
waitpersons at Lowry's are obvi-
ously all trained in the ultimate
facet of being certain their cus-
tomers are taken care of with
immediate attention . . . This
goes a long, long way in promot-
ing patronage.
Dining at a restaurant owned
by a very prideful and conscien-
tious chef is important . . . Dan
Lowry is this type of person .. .
He graduated Culinary Institute
of America at Hyde Park, N.Y.,
was night chef at Hotel
Pontchartrain's Top of The
Pontch, owns much catering
knowledge from being sous chef
at The Gourmet House . . . and
was sous chef at Country Club of
Detroit . . . Dan was hired by
Stanley Frankel to turn things
around at Somerset Inn, where
he was executive chef . . . While
there he did what hired to do .. .
then fulfilled a dream of owning
his own restaurant . . . Stanley
Frankel is one of Dan's custom-
ers.
Lowry's is known to the trade
as a fresh scratch kitchen . . .
meaning what it implies . . . that
everything is made from scratch
. . . But the most prevalent em-
phasis is on freshness of its foods
. . . As a class chef, Dan wouldn't
dare think of preparing anything
that wasn't fresh . . . He even
grows his own herbs.
Take the fish for instance .. .
which is constantly bought daily
or every other day . . . by Dan
himself or sometimes by dad,
Joseph Lowry.
When the restaurant opened
just a short while, the broiled
fresh fish was prepared in metal
pans which sometimes gave a
chemical reaction when wire was
poured into them . . . Many times
it simulated an amonia odor .. .
Because of his, Lowry's has stop-
ped such preparation.
Vicki brought us our choice of
the splendid menu selections .
Blackened White Fish with
Cajun Spice . . . This was not our
first encounter with such a dish

GRAND OPENING

NOW—FIRST IN MICHIGAN—ENJOY THE NEW—DIFFERENT
DELICIOUS and EXOTIC

5

MONGOLIAN B-B-0

per
person

DINNER—ALL YOU CAN EAT!

available for your
favorite occasion every Sunday (all day)
and Saturday from 12 to 5 p.m.

• Bar Mitzvah
• Shower
• Birthday

• Bat Mitzvah
• Banquet
• Sweet 16

• Wedding
• Anniversary
• Reunion

4187 HIGHLAND RD. WATERFORD • PONTIAC
3 Miles W. of Telegraph 683-5530

M.T
11 arn.10 pm

1 pm
ItO ILAU Sun 11 "I. . am-I
"at.
& H olidays

Cantonese & Szechuan Cusine, COCKTAILS

.055smocomemistIta

1 2 to 10 pm

M-59

111

ist

n

Pontiac

Varommele INsmossommt

Ttuj wt. takeout Patty Tuuje, a we cater
to gem Wu ex ettice.

call your host
PAT ARCHER: 358-3355

28875 Franklin Rd. at Northwestern & 12 Mile
Southfield, MI

FOOD & SPIRITS

118 W. WALLED LAKE DRIVE, CORNER PONTIAC TRAIL 1
Walled Lake
624-1033

MON.-THURS. 1 1 :30 a.m.-1 SATURDAY
0 p.m.
II 5 p.m.-1 1 p.m. FRI. 1 1 :30 a.m.-1 1 :00 p.m.