44
Friday, August 2, 1985
THE DETROIT JEWISH NEWS
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BEST OF EVERYTHING
I
DANNY RASKIN
I
352-1466
• 19460 W. 10 MILE, 1 BIk. E. of Evergreen
OPEN 7 DAYS . . . BREAKFAST - LUNCH - DINNER
JOIN US AND DISCOVER THERE IS A DIFFERENCE!
I
EVENING DINNER SPECIAL
I 50A)
OFF
AFTER 4 P.M.
ANY DINNER AT REG.
PRICE WITH PURCHASE
OF SECOND DINNER AT
EQUAL OR LESSER VALUE
Expires Aug. 31, 1985
saimimmawaismoir
THE SAYING, "A rose by
any other name still smells the
same" holds true for many res-
taurants which have changed
decor and title ... Using an-
other aged cliche, it's difficult to
change the spots on a leopard.
However, when only the locale
is used ... and everything else
completely altered ... from chef,
menu to employees ... the pos-
sibility ... and in a lot of cases
the probability ... is prevalent.
The latter is true for The
Place on corner of Chester and
Woodward, between 12 and 13
Mile Rds. ... It had previously
been known as the Royal
Lounge ... noted for its very
• • • • • • • • • • • •• • • •
•
7 DA YS •
• 22740 WOODWARD, Just South of 9 Mile
The One & Only
• Ferndale • .COCKTAILS • 544-7933 • • IRVING'S
• • COMBINATION
BBQ PLATTER
• • IS COMING
1/2 BAR-B-Q CHICKEN & BAR-B-Q RIBS
•
661C11
• SOON TO
8-course
• 6.9 Regular
• La Mirage
• OPEN 7 DAYS I
•
•
$5.50
$6.25 •
•
$6.65 •
ROCKY'S
•
$5.25
•
PIZZERIA
$4.95
•
$5,55 •
$5.25
•
$5.25 •
•
STILL SERVING THE
$5.55 •
BEST
FOOD IN TOWN!
$5.25
•
TRY OUR GREAT P1W
$6.75 •
•
$7.75 •
WITH CORNED BEEF I
$7.50
•
$4.95 •
•
$8.50 •
MARIO'S
$5.50
•
Pizzeria
$5.75 •
•
$5.25 •
$5.55
•
NOW
•
•
OPEN
•
•
•
•
•
•
Bet. 12 & 13
• 2464 N. WOODWARD
547.0272
•• • • • • • • • • • • • • •
!ALTO
Restaurant-Delicatessen
WITH CHOICE OF POTATO OR SPAGHETTI 8 CHOICE
OF TOSSED SALAD OR SMALL GREEK SALAD
REG. MEAL 8-COURSE MEAL
Northwestern Hwy.
FRESH BROILED WHITE FISH
$4.50
BROILED FRESH STUFFED FLOUNDER
$5.25 ...
FRESH BROILED PICKEREL
$5.65 . . .
FRESH FISH & CHIPS
$4.25 .
31 BAR-B-0 CHICKEN
$3.95 ...
ROAST FRESH TURKEY W/DressIng
$4.55 .
BONELESS BREAST OF CHICKEN
$4.25 ...
BABY BEEF LIVER W/Onions or Bacon
$4.25 .
BREADED VEAL CUTLET W/Brown Gravy
$4.55 .
BOILED CORNED BEEF & CABBAGE (Thorn only)
$4.25 .
ROAST SIRLOIN OF BEEF au jus
$5.75 .
FRIED JUMBO SHRIMP
$6.75 .
FROG LEGS Roadhouse Style
$6.50 ...
BAKED MEAT LOAF W/Mosbroom Saco (Thurs. only)
$3.95 ....
10 Oz. PRIME N.Y. SIRLOIN STEAK
$7.50 .
CHOPPED SIRLOIN W/Fresb liosbrown sauce
$4.50 .
VEAL PARMESAN
$4.75 .
SPINACH PIE
$4.25 .
BAKED LASAGNA emelt Sauce
$4.55 . . .
YOUR CHOICE OF SMALL GREEK
OR TOSSED SALAD AT NO EXTRA
CHARGE WITH REG. OR 8-COURSE MEAL
II-COURSE MEAL INCLUDES:
JUICE OR SOUP,
CHOICE OF SALAD, POTATO, VESETADLE, GREEK
MEAD A STICKS, COFFEE OR TEA, CHOICE OF
DISSENT (Strawberry Cheesecake, letter
Mow YeaIlla Ice Crum, Rice Puddles or
JOIN
Italian-American Food
East of Meyers
8844653
10517 W. 7 MILE,
Italian-American Food
4:30 p.m.-10 Tues.-Thurs.
4:30 p.m.-11 Fri. & Sat.
4:30 p.m.-9 Sun.
REG. MEAL INCLUDES:
CNN! if SAW (11w. w Omsk),
POTATION WAITAKI
1141111111,
MAO
AM MU
NOW OPEN
7 DAYS A WEEK!
Sun. Thru Thurs. 5 to 10
Fri. & Sat. 5 to 1 1
MA A'S
I I:
Restaurant
SERVING YOU FOR 7 YEARS IN THE SAME WALNUT LAKE RD. LOCATION
2080 Walnut Lake Rd. at Inkster
West Bloomfield
OPEN .7 DAYS A WEEK - SUN. THRU THURS. 5 to 10, FRI. & SAT. 5 to 11
Superb Milk Fed Veal • Fresh Seafood Daily
Serve 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
fine hamburgers ... and being
across street from Pasquale's.
John and Nancy Forel still
own the restaurant with their
son Dave ... But the difference
is like opposite ends of an auto-
mobile or whatever ... hardly
anything looks the same.
It's such a pretty restaurant
now ... with seating for 65 in
the dining room, 50 in lounge
and 18 stools ... The main din-
ing area has a black overhang
with small recessed bulbs ...
Colors are delicately appointed
in grays, blacks and burgundies
. Mirrors adorn the walls ...
as well as ultra-beautiful art
fused on glass by Judith
Townsend of Grand Haven,
Mich., Nancy's sister ... John
can proudly take credit for de-
signing The Place.
People enter a small free-
standing building by the side
street (Chester) under a canopy
that goes across the walk ...
The interior is an elegant piece
of work'... Both inside and out
quite a bit different than 28
years ago when the Royal
Lounge was opened ... The
Place opened its doors a year
ago May 19 ... and has consis-
tently gotten better ... The
original minor flaws, mostly
kitchen errors, have been cor-
rected ... Even the first chef's
insistence on retaining the
Royal Lounge Hamburger is
gone ... Chef Shaun Delaney
makes everything from scratch,
as he was taught years back be-
fore graduating from Culinary
Institute of America, Hyde
Park, N.Y. ... and working
under such great chefs as Sturre
Anderson and Master Chef
Leopold Shaeli.
The service has improved ...
immensely, we might add ...
Tony Brown, formerly at
Rhinoceros three years, was
voted one of Detroit's two best
waiters last year.
You can tell a truly top-notch
waitperson when he or she
brings you second or more serv-
ings of coffee in fresh cups ...
and places food in their proper
right or left positions without
reaching across tables (reaching
in booths is naturally permissa-
ble.)
We had lunch there recently
and were much more impressed
than the first time ... Tony, so
efficient, courteous and persona-
ble, brought us a very delicious
cold cantaloupe soup with fresh
blueberries, made by Shaun ...
then a cold, crisp salad with
poppyseed dressing ... and
fluffy omeltte with ingredients
mixed within as requeste
Most cooks will flop over an
omelette with mixture inside
the fold ... To them, it's scram-
bled eggs unless done this way,
which is erroneous thinking
An omelette is an omelette ...
scrambled eggs are scrambled
eggs ... Those who don't know
the difference should go back to
being dishwashers.
Shaun knows the difference
, .. he should with his culinary
background . • His adeptness is
high on continental cuisine .
Our companion had stir-fried
chicken ... and attested to its
very good timing for appropriate
crispness ... At a table nearby,
folks were enjoying tenderloin
tips Diane, demiglas, grey
poupon, cognac and cream, over
rice, pickerel sauteed in caper
and lemon butter, and chicken
and shrimp creole.
Big sellers at dinner are the
chicken en forestiere croute cre-
pes, chanterelles, mushrooms,
pine nuts and Swiss cheese ...
shrimp Scampi ala Place,
sauteed in sherry garlic butter,
basil and parmigiana over fet-
tucine ... Park Ave. veal, scall-
ions, shallots, chanterelles, cre-
pes, meat glaze and cream ...
char-grilled salmon with herbed
butter ... and whitefish ver-
nique.
Shaun is a very creative chef
also ... If ingredients are in the
kitchen, he'll make what people
want ... even if it's not on the
menu ... Among testimonial
letters being stacked up at The
Place, one from Sue Witters told
of not being able to decide be-
tween two dishes ... so Shaun
made one with both on it ...
Little touches like this make for
a good, successful operation ...
You can bet your life savings
she will be back.
He uses fresh vegetables and
fresh herbs ... was the original
chef when Sweet Lorraine's
opened on Greenfield in South-
field and received rave notices.
Dave Forel does everything
... and mom Nancy Forel is one
of the sweetest hostesses you'll
ever meet ... Still at The Place
with her continual smile is
among the best busgirls around,
red-haired Kay Beth Arnold ...
prompt, watchful and most
capable.
A touch of New Yorkiness is
on Woodward in Royal Oak ...
The Place.
DISA 'N DATA ... Now
comes Pita Pizza ... to soon be
served as after-theater snack at
Jakks; Greenfield and 10 Mile
.... with whatever ingredients
customerrs request ... Quest
will be new name of Sassy's at
Ramada Inn on Telegraph ...
Forget about "falling through"
talk ... Second Sunrise Cafe
will positively soon take over
former Dubbs, etc. etc. etc. etc.
locale on 10 and Greenfield in
New Orleans Mall ... Well, the
merchants should be excited for
themselves, their customers and
owners Mike Kuchersky and
Oleg Stutsky, a couple of good
restaurant men whose second
name is success.
NOW COMES THE third
trivia game invented by a
Canadian (after Trivial Pursuit
and Vintage Wheels) ... It's a
real fun game called Gourmet
Challenge with the game
questions based on food, wine,
etiquette, customs and related
subjects „ . There are 5,000
questions a thousand per
category ... The average indi-
vidual should be able to answer
60
... or at least guess at
percent of the %motions . , . 20
percent are fun giveaway
queries ... and 20 percent much
more difficult ... The latter are
definitely for gourmets or con-
noiseurs in group playing.