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THE DETROIT JEWISH NEWS

Friday, July 19, 1985

34

rake

11111

Live Entertainment
and Dancing
Wed. Thru Sat.

Closed July 17 For Private Party

Chef Heinz Menguser
Bob Kimoto
Mon.-Thurs. 6 p.m.-10 p.m.
Fri. & Sat. 6 p.m.-11 p.m.
Available For Private Parties

5586 Drake Road North of Maple, West Bloomfield

661-1920

Advertising in The Jewish News Gets Results
Place Your Ad Today. Call 354-6060

c^2,

/111 1

DANNY RASKIN

RE STAURANT

Fine Dining
In An Elegant Atmosphere

"" ■ -,

BEST OF EVERYTHING

---A noThen

Lev

0

fry

-

Come celebrate
The Fresh Fish Festival
atThe Good Earth:

The freshest fish dinners in
the most generous portions.
Now through July 28, 1985,
we're luring you with selections
like Pacific Snapper, Trout,
Monk Fish or Bluefish.
And that's not all you get.
We'll also hook you with
homemade soup or salad,
brown rice pilaf, fresh
vegetables and 10-grain rolls
that come with every dinner.
Come celebrate
The Fresh Fish Festival at
The Good Earth. And enjoy
your dinner. At $6.96, it's quite
a catch.

Come enjoy
your choice of four
complete fish dinners
for just $6.96

Something fishy's going on
at The Good Earth Restaurant

Now through July 28, 1985

Come,Taste the Good Life!

NOTHING FANCY . . . NO
FRILLS . . . In fact, there's even
crate wood on some of the walls
. . . but Mario's Pizzeria on Wood-
ward between 12 and 13 Mile,
corner Webster, in Royal Oak, has
a few very important factors for
success . . . It's clean . . . serves
good food . . . and the prices are
well within a normal family
budget.
The red building has been re-
opened only a month . . . after
being closed ten weeks because of
contractor negligence . . . Seems
that next door's Oak Motel was
torn down and all Mario's plumb-
ing ripped out also . . . Owner Rick
Kemsuzian decided to re-open
anyway without any pretention
whatsoever . . . certainly nothing
to talk about decorwise . . . unless
you want to call hanging chianti
bottles or lit candle glasses on the
tables and booths works of art.
Forget all this . . . and get to the
real reason people go to a good
family restaurant like Mario's
Pizzeria . . . and continually come
back . . . For one thing, it's owned
by a chef . . . and you know the
food has to be good . . . Rick is so
particular that he's been known to
throw out tubs of dough because of
not liking the consistency . . . or
homemade sauce galore because
he felt it had stood too long.
It's just a small place . . . seats
only about 86 at seven padded
booths and tables . . . but there's a
certain informal charm about
Mario's Pizzeria . . . with its inti-
macy of plainness . . . Before
Mario's was forced to close, people
used to stand in lines outside
waiting to get in . . . Folks who go
there become regulars.
Everything is made fresh . . .
nothing comes out of cans .. .
Rick's pizzas even have fresh
mushrooms . . . and he makes his
own garlic bread, sauces and
soups . . . Most important too is

ROCKY'S

Adjacent to Tally Hall, Orchard Lake Rd. & 14 Mile
Farmington Hills
626 4575

PIZZERIA

-

Italian-American Food
10517 W. 7 MILE, East of Meyers

the

81441553

STILL SERVING THE
BEST FOOD IN TOWN!

TRY OUR GREATP12
:4
WITH CORNED EF

NOW OPEN
7 DAYS A WEEK!

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

MA A'S

I I I

Restaurant

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

West Bloomfield
2080 Walnut Lake Rd. at Inkster
OPEN 7 DAYS A WEEK ---- SUN. THRU THURS. 5 to 10, FRI. & SAT. 5 to 11

Superb Milk Fed Veal • Fresh Seafood Daily

Served- in an authentic traditional New York Italian-style atmosphere
Reservations Suggested For Your. Convenience
Your Host:
Your Hostess:

S

851 - . 2500

.

after 3 p.m.

Ruthe Wagner

Al Valente,

the food is served piping hot .. .
he's funny that way . . . and in-
sists on this quality . . . The pizza
has a wonderfully fresh evenly-
baked taste and the crust is very
crisp . . . Rick refuses to send out a
soggy crust . . . Over the years,
Mario's Pizzeria has gotten itself
quite a reputation for its pizzas
. . . I also had the chicken caccia-
tore and it was delicious . . . half a
large chicken with loads of fresh
sauce.
Sandy Radner, a regular at
Mario's Pizzeria, raved about his
veal parmigiana . . . and a woman
at another table couldn't get over
her eggplant parmigiana.
No food is cooked until the order
is placed in Rick's kitchen . . . and
it's surprising how fast he has the
dishes ready to be served . . . Just
a small menu . . . very simple .. .
but seemingly perfect for relaxed
and informal dining . . . There's
bottles of wine, by the glass or
half-carafe . . . and beer by bottle,
draught or pitcher.
We enjoyed our service, too .. .
Bonnie Thompson was very effi-
cient, pleasant and smilingly per-
sonable . . . Rick isn't new at turn-
ing on ovens . . . He's been cooking
18 years . . . eight of them at
Mario's Pizzeria . . . His kitchen is
spotless . . . gleaming stainless
steel and not a speck of food on the
floor . . . It's a larger kitchen than
one would imagine for a place this
size, but perfectly compact.
Mario's Pizzeria is open six days
a week . . . Tuesday through
Thursday, 5 p.m. to 10 p.m.; Fri-
day and Saturday, 5 p.m. to 11
p.m.; Sunday 5 p.m. to 9 p.m.
Remember, now, Mario's Piz-
zeria is nothing fancy by any
stretch of the imagination . . . But
if it's good fresh food you want ..
at reasonable prices . . . in a very
informal atmosphere . . . Rick's
place ranks high . . . and his pizza
is hard to beat.
BUD SHERBOW is now eve-
ning manager of the London Chop
House on Congress downtown . . .
Owners Lainie and Max Pincus
could hardly have picked a better
man.
WHERE TO GO WHEN you
want a good hamburger? . . . Easy,
there're oodles of places . . . Where
to go when you want a great ham-
burger? . . . The choice isn't so big
. . . but Beau Jack's on Maple and
Telegraph would have to be listed
near the top . . . This is what
pleasant and capable waitress
Sharon Tucker brought us on our
recent visit to Jack and Gary Coc-
hran's popular spot . . . Who cares
if the noise level is just a wee bit
more than other places? . . . They
sure can't make a hamburger like
Beau Jack's . . . at least ten differ-
ent kinds . . . handmade fresh
daily from top choice meat .. .
your pick of 1/3 lb. or 1/2 lb.
But Beau Jack's is much more
than a hamburger place . . .
There's all sorts of dishes from
eight salads to about 15 or more
complete dinners and lunches . . .
Even Mexican botanas, burritos
and nachos . .. and a very big sell-
ing French fried onion loaf, fried
fresh zucchini spears mounds of
onion rings, etc. . . . plus fresh
fish.
Beau Jack's originally opened
in 1964 as the Westerner Beef

Buffet . . . and took its present
name in 1976 . . . with a complete
changeover like night and day .. .
The father-and-son combination
has been a very good one with
both dedicated to a continually
consistent operation . . . that
seems to get better instead of
standing still on the laurels it has
earned.
HAVE CHEF MARTY WILK
make his own omelette concoction
for you at Excalibur, Franklin
and Northwestern . . . zucchini,
artichoke, green, red, yellow pep-
pers, cheddar cheese, spinach,
mushrooms, capers and broccoli
. . . He made this delicious concoc-
tion for us recently during lunch
and it was a knockout dish .. .
Waitress Dorothy Kuznicki added
to the fine luncheon by her per-
sonable, efficient and very pleas-
ing ways.
GOOD WAITRESS DEPT.
. . . Forgot to mention name last
week of Michelle Ryke at Stage &
Co. on The Boardwalk, Orchard
lake Rd. and Maple . . . The
daughter of Elaine and Eddie
Ryke is sweet and most capable.
MORRIS AND MILDRED
Steinman write from Flint .. .
"You extol the virtues of non-
kosher 'foods — rarely say laudat-
ory things about kosher restau-
rants. Maybe you might help the
kosher restaurants or snack bars
to survive."
Morris and Mildred moved from
Detroit to Flint 37 years ago .. .
At that time there was probably
one or two sitdown kosher restau-
rants . . . particularly Kozin's on
Seven Mile and Evergreen . . .
Presently, there are no places
where waitpersons take orders .. .
Regarding the snack bars, there
are none that we know of . . . Pre-
sently, three kosher places to our
knowledge exist where you give
order at a counter and someone
from the staff brings your food . . .
Mertz' (dairy), Nine Mile and
Coolidge; Milk 'n Honey (dairy),
Greenfield and Ten Mile; and
Sperber's (meat), Greenfield and
Ten Mile . . . If any others are in
existence hereabouts, we know
nothing of them . . . and would be
most happy to pass the knowledge
on.
IT'S DEFINITE . . . Sunrise
Cafe on Northwestern Hwy. will
open its second place at Green-
field and Ten Mile (former Dubbs',
etc., etc., etc., etc., etc.) . . . It'll
probably open sometime in Sep-
tember at the New Orleans Mall
locale.
TESTIMONIAL HONOR-
ING former Detroiter Turk Pru-
jan, member of ASCAP (Ameri-
can Society of Composers And
Publishers) will be Oct. 12 at Fair-
fax Senior Citizens Center, Mel-
rose Ave., Los Angeles, where
L.A. Saints & Sinners meets . . .
Call Harry Arno for the $7.50 tic-
kets, (213) 655-3095.
ENTRANCE IS between two
large awnings at Tel-12 Mall .. .
Right awning says "Restaurants
On Main Street" . . . Left one
reads "Mainstreet Tavern & Sea-
food" . . . This is where Reid
Ashton, . bossman at Golden
Mushroom, Ten Mile and South-
field, has opened his newest
ehterprise ... The 'sector he is in
had never before been developed