Friday, November 8, 1985
THE DETROIT JEWISH NEWS
Take the Journey
BEST OF EVERYTHING
to excitement, romance & live entertainment
Tues.-Sun. 8:30 p.m.
Nov. 5 to Nov. 11
Happy Hour Buffet
Mon.-Fri. 5 to 8 p.m.
• The Quest is a new concept
in lire dancelentertainm t
• lAmeheon & Cocktail Hour
Dance — Dance — Dance
It!sahvays lire at the Qucst'
est in the RAMADA HOTEL,
29225 Telegraph (hut S. of 12 Mile ► Southfield.
Ntortilay thru Sunday II AM - 2 AM
355-2929 Ext. 2187
I /A Arl /ff/A VA I/
(The Don Ho)
Feta cheese, black olives,
red onions, pepperoni
• he New Vegetarian Pizza
(The John Denver)
"Take my wife...
please. But not
"If only Sue Ellen
cooked like this:
(The Henny Youngman)
Steak, onions, green peppers,
Corned beef, turkey, ham
• fun. It's exciting! Buddy's gives pizza a whole new personality with a delicious
choice of new pizzas and toppings. Try one of our "Pizza Personalities" or create your
. own from our list of quality toppings.
CANADIAN BACON (Inspired by the McKenzie Brothers)
SPINACH ("One of me favorites;' says Popeye)
BROCCOLI (Melvin learned to love it)
SITAR (Served by the Ewing clan)
• 17125 Conant
(corner 6 Mile, Detroit) 892-9001
Try Something New!
Any new "Pizza Personality"
1/2 Off Any New Topping
One dis.count per order when you bring this
coupon to Buddy's Good through 12/31/85.
• 31646 Northwestern Hwy.
(corner of Middlebelt, Farmington Hills) 855-4600
• 8100 Old 13 Mile
(corner Van Dyke, Warren) 574-9200
• 33605 Plymouth Road
(west of Farmington Rd., Livonia) 261-3550
• 14156 E: 12 Mile
(east of Schoenherr, Warren) 777-3400 (carry out only)
• 4370 Highland Road M-59
(corner of Pontiac Lake Rd., Waterford) 683-3636
It to itt:t szrl9; MCA IKL114/4%14111
IT HASN'T EVEN had its
grand opening yet . ..-and serv-
ice is just a couple of' weeks old
.. • but question mark has been
answered for owners Dr. Alan
Dorfman and Dick Masuda
When they took over Jacques on
Telegraph, Aug. 30, a difficult
problem presented itself ...
What to do with J.T.'s next door
. . . It had already had three
names (Bobbie's, Marvin Gar-
dens, J.T.'s) and three concepts.
Jacques was already estab-
lished as a fine dining place, but
J.T.'s and its predecessors con-
tinued as also-rarts . . . Upgrad-
ing even more the food and
decor at Jacques was major
priority ... but following in a
very close second was doing
something about J.T.'s.
This they did in a big way ...
not just a few alterations here
and there ... but gutting the
entire place ... hiring interior
designer Ron Rey ... and hav-
ing him give it a look like noth-
ing else around.
Final result that opened just a
couple of weeks ago is the all-
new Jovan's ... an ultra-
beautiful 150-seating room with
rich grays and blacks, beige tab-
lecloths with light brown nap-
kins, a large semi-circular bar
in the center with full marble
top, red trim, and piano area ...
indirect lighting, contemporary
art deco lamps on posts between
booths ... custom-made Ax-
minister carpeting from
England, pinpoint spotlights,
frosted glass galore ... wrought
iron between booths, art deco
abstract dimensional murals in
Without any doubt what-
soever, one-half of Alan's and
Dick's goal had been achieved
next door ... the breathtakingly
beautiful decor is totally differ-
ent ... and so much more ele-
But what of the food and serv-
ice . . both were sorrowfully
lackluster before ... and pre-
sented a yeoman task for Alan,
Dick and their general manager
Jim Allemon, to tackle ... At
best, except perhaps for Bobbies,
it had been so-so.
The new menu diversification
is excellent ... The reasonable
prices inviting ... and decor an
Executive Chef Mike Marcos
formerly worked the Jacques
kitchen ... but Alan's and
Dick's thought was not to have
one chef for both places ... They
want one at each ... and so
Mike is strictly at Jovan's now.
Our waiter, David Kaplan,
made a very fine suggestion,
cream of broccoli soup ... full
bodied with carrots, celery and
goodly pieces of fresh broccoli
... The salad he brought on a
cold glass plate was made with
crisp lettuce, alfalfa, fresh
mushrooms, cherry tomatoes
and a smooth, creamy, delight-
ful ranch dressing.
We had the Chicken Jovan
($7.95) ... served with redskin
potatoes and a side dish of the
day's vegetable ... Very tender
medalions of chicken breast
breaded with parmigiana cheese
... sitting on a bed of noodles
- I t_ t, 4 I t
with a tasty poulet sauce.
It's pleasant now at Jovan's
... with courteous, efficient
waitresses like Lisa Teodecki
. personable evening hostess
Debby Troy ... and cooperative
Manager Dan Hyatt.
Jovan's is open now 11 to 3
for lunch ... happy hours 4 to 7
... and kitchen open until 11
p.m. Monday through Saturday
... for dinner and after-theater
or whatever snacks ... Live
entertainment is Monday
Nice to see this change ... so
much for the better ... In the
short time it has been open, Jo-
van's is already becoming a
popular place to go . . . Good
news travels fast ... especially
in the restaurant world.
Alan Dorfman and Dick
Masuda have solved their prob-
lem ... Jovan's is taking off be-
yond expectations ... and, most
importantly, customers are corn-
RUMOR DEPT.that High-
land House in Lake Orion will
take over former Schuler's on
EIGHT YEARS AGO,the
Galilee B'nai B'rith Women put
out a cookbook that completely
sold out ... it was so good ...
Three years ago, a committee
was formed to put out another
one ... even better than before,
although with some of the old
recipes ... The family recipes by
members, aunts, mothers,
grandmothers, etc. are
encompassed now as a far better
one than before ... called The
Galilee Gourmet Cookbook.
Today there are processors
and microwaves ... and the
book takes in speedy advanced
plans ... plus great desserts ...
low-cal recipes ... quiches ...
molds ... dips ... holiday and
Sabbath dishes . . . cake mixes
... punches and drinks ... side
dishes ... meats, poultry, fish,
cheese, eggs ... special section
for Passover dishes (including
There's even substitutes for
missing ingredients ... and las-
sies will love this ... when try-
ing to make something and dis-
covering they're out of some-
thing ... About 30 microwave
hints ... freezer tips ... oven
chart, etc. ... Almost 500 re-
cipes in all.
The gals take it for granted
that anyone can make a meat-
loaf, so there's no recipe for it
... We know many who sure
could use a good meatloaf re-
It's a very fine cookbook ...
with many things others don't
have . . . and well worth the
$11.50 price ... Money goes to
support B'nai B'rith charities.
Committee that worked on the
book three years is made up of
Linda Rosenberg, chairman;
Jackie Biegler, Ethel Fine,
Janet Gubkin, Fran Klinger,
Pauline Michaels and Elaine
Meyers ... Paula Slomovitz is
president of Galilee Chapter ...
To get the book . . . and you
should . . . call Fran Klinger,
355-3316, or Linda Rosenberg,
DR. BOB GERISCH was