54 Friday, September 6, 1985 THE DETROIT JEWISH NEWS
'Drake
RESTAURANT
Fine Dining
In An Elegant Atmosphere
HIPIED1
GET RES= .
MARIO'S
Pizzeria
Live Entertainment
and Dancing
Wed. Thru Sat.
Chef Heinz Menguser
Mon.-Thurs. 6 p.m.-10 p.m.
Bob Kimoto
Fri. & Sat. 6 p.m.-11 p.m.
Available For Private Parties
661-1920
5586 Drake Road North of Maple, West Bloomfield
DANNY RASKIN,,
354-6060
NOW
OPEN
Your Hosts'
•
BEST OF EVERYTHING
Call The Jewish News
Italian-American Food
4:30 p.m.-10 Tues.-Thuis.
4:30 p.m.-11 Fri. & Sat.
4:30 p.m-9 Sun.
2464 N. WOODWARD Bet. 12 & 13
547.0272
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•
•
FROG
LEGS
LAKE
PERCH:
COMPLETE DINNER!
COMPLETE DINNER!
ONE FULL POUND PER PERSON
• Sauteed or
06. Lightly Battered
• INCLUDES
• COLE SLAW REDSKIN
)1, POTATOES & BREAD BASKET
Expires 9-12-85
• •
OP'
!
r-
95
ONE FULL POUND PER PERSON
95:
Sauteed or
Lightly Bettered
INCLUDES
COLE SLAW, REDSKIN
POTATOES & BREAD BASKET
Expires 9-12-95
:
•
BLOOMIES
Luncheon Doily from 11 a.m. Dinner Mon -Thurs. ril 10:30 p m Fri. & Sot. ril 11 30 p
6560 Orchard Lake Road at Maple
626-1581
West Bloomfield
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EIERIWETHER'S
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7.95!
It happens every Monday through Saturday from 4 to 6 p.m. and in-
cludes your choice of Meriwether's "Fresh from Nature Entrees." There's
' the Chicken Teriyaki Vegetables, Chicken Meriwether, Petite Top Sirloin,
Fresh Boston Scrod and our unique San Francisco Stirfry.
And your complete dinner includes your choice of Seafood Chowder or
Steak soup or salad' and our famous teacup bread. Plus, your chqice of
coffee, tea or milk and Haagen Daz ice cream or sherbet for dessert.
Joins us soon' for a fabulous feast you won't soon forget!
Wick Earns al Ilk
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IlikePhrethees
25485 Telegraph
Rd. • Southfield • 358-4950
W a Ow* Muer Minim ant
IT'S OFFICIAL NOW ...
with transfer of liquor license
. Dr. Alan Dorfman and Dick
Masuda had bought Jacques on
Telegraph in Bingham Farms
and J.T.'s (which name they'll
change,) but hadn't wanted to do
too much until the LCC transfer
came from Lansing ... Took
almost a year ... Alan and Dick
bought place Nov. 19.
Now it's gung-ho ahead ...
There'll be new carpeting
throughout in November .
plus oodles of changes for the
better ... Latter began soon
after Alan and Dick took over
. with folks commenting on
the difference.
Recent lunch there was a
pleasure ... Our waitress,
Marie Lilly, is among the best
... a big reason why customers
ask for her ... She's pleasant,
very efficient and certainly
packed with knowledge ... It's
refreshing to hear a waitperson
tell about the day's specials
without stuttering while trying
to read a card on her tray ...
And Marie even makes sugges-
tions because she's tried the
dishes and enjoyed them ...
Customers like this ... rather
than a waitperson whose robot-
like mannerisms are so unap-
petizing.
Marie told us about the mus-
sels soup and vegetable quiche
. We had both and they were
winners ... The very tasty
creamy soup prepared by Chef
Joseph Salisz is chock full of
mussels and mushrooms, with
chopped scallions on top ... His
vegetable quiche is superb ...
yellow and green squash,
peapods, Swiss cheese and zuc-
chini ... Very fluffy, yet firm
. Chef Joseph Salisz' sous chef
is Mark Levine,,,Avho folks will
remember from many places
around town.
Donna Rosen, Jacques cater-
ing manager, is the type of gal
you like doing business with be-
cause the feeling prevails that
she'll best her boots making
your party a success.
Jacques has a Monday-
through-Thursday Garden Party
in the Atrium with complimen-
tary hors d' oeuvres and low
prices on drinks, •3:30 p.m. to 8
p.m.
Alan and Dick can seat 230
for dining at Jacques (300 cater- .
ing) ... with emphatic emphasis
on customer satisfaction now ...
something which was lacking at
times before ... Customer satis-
faction goes much beyond serv-
ice ... and is an extreme asset
in the success of any business.
People like Jim Allemon and
Del "5-0" Leong are splendid
representatives for Alan and
Dick ... Jim is the very knowl-
edgeable general manager ...
and Hawaiian-born Del the day
manager ... a former stalwart
at Lelli's for 12 years.
But this isn't the entire story
about Jacques ... Woman called
us short while ago to tell of let-
ter she's writing the column ...
She was at Jacques for dinner
with her husband one evening
and lost her day's business re-
ceipts (mostly cash) of about
$3,000 someplace ... They had
searched everywhere and as a
last resort tried Jacques .
Dick had found the envelope
lying by a table and put it in
restaurant's safe after palling
police trying to identify The
woman.
Talk about customer satisfac-
tion . this is really going the
limit!
THANKS . . . to Ann
Waldman ... for the delicious
cabbage borscht made by her
and sent to us from Toledo, Ohio
via United Parcel.
NO, GIORGIO'S in Great
American Building, Birming-
ham, is definitely not closed ...
George Golematis owns it ...
and still open as usual ...
Liquor transfer to Appe'teaser
hasn't gone through as yet.
COUNTRY MARKET
GRILLE, 10 Mile and South-
field, that was former Maple
House, will soon be renamed
"Mozzarella."
THIS MONDAY EVENING
is second anniversary celebra-
tion of Nicky's on ground level
on Top of Troy Bldg. W. Big
Beaver ... Elaborate buffet and
sweet table by Chef Jim Lehane
from 5 p.m., Artist Julius
Farago doing free caricatures,
and dancing to Attractions ...
Everybody invited ... cash bar.
WONDER WHY ... at many
places, when eggs are sent back
for example, same toast comes
on plate cold instead of new
toast being made ... This is
more than inefficiency ... it's
sheer stupidity.
Amazing ... how many cooks
can't make simple scramble eggs
properly ... Although blenders
are being used by many places, I
still like them' scrambled by
hand ... For some reason, the
eggs seem to be much fluffier
... Blenders are okay if used
properly, but lazy cooks don't
blend eggs long enough, result-
ing in lumps ... Many cooks
don't realize ... or care ...
about the time and money it
-costs their employees when eggs
are sent back.
Why cooks ledve the egg pan
on a fire until the last minute is
beyond us ... common sense
should dictate otherwise ...
When taken off fire, the pan is
still hot enough to cook, and can
be put on plate almost im-
mediately.
Waitpersons worth their salt
should not serve eggs . . . or
anything else for that matter
... unless prepared the way cus-
tomers gave their order.
Another pet peeve is waitper-
sons not wearing uniforms or
aprons ... and taking Sweet
and Low from their pants
pockets ... which may be swe-
aty ... It's bad enough from a
uniform or apron, but not so
much as pants because the
apron doesn't cling to the wait,
person's body ... Then again,
some of those aprons aren't so
clean, either.
ARCHIVES OF AMERI-
CAN Art Jewelry Auction and
College of International Fash-
ions is this Wednesday at Wes-
tin Hotel ... Cocktails and pre-
mier 6 p.m., dinner 7 p.m., auc-
tion 8 p.m., fashion show 9 p.m.