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 VONDVSOV A ,00•60•44 41 SOTOSIF••VOIVINIIIVOSV • • 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 • 46,••4020.4.011 ♦ 10•4141414041.041∎ 40A••••••00.40411041.010A r e COMPLETE EIERIWETHER'S r "l* r MEAL:I?' d ' .ME/_ ON OW ••I • IV . ION "Mhill • I MN NY . II. NMI ION Sel I . INEL_ --Al 11. 11 MID WI NNW NV a • MP MI In 11•P • NM ark WP -1 • ••I • WU/ 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 opt alit ark mated 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.