60 Friday, November 8, 1985 THE DETROIT JEWISH NEWS Take the Journey BEST OF EVERYTHING to excitement, romance & live entertainment DANNY RASKIN 4. Live Entertainment • Tues.-Sun. 8:30 p.m. Featuring Nov. 5 to Nov. 11 Happy Hour Buffet ,iiti tCe Buffets (1/1 e en" Mon.-Fri. 5 to 8 p.m. • The Quest is a new concept in lire dancelentertainm t • lAmeheon & Cocktail Hour Choice Champagnes & 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/ PRESENTING BUDDY'S "PIZZA PERSONALITIES"... Hawaiian Pizza (The Don Ho) Greek Pizza (The Onassis) Ham, pineapple Feta cheese, black olives, red onions, pepperoni • he New Vegetarian Pizza (The John Denver) "Take my wife... please. But not my Buddy's:' "If only Sue Ellen cooked like this: Broccoli, cauliflower, zucchini, tomato Steak Pizza (The J.R.) Deli Pizza (The Henny Youngman) Steak, onions, green peppers, mushrooms Corned beef, turkey, ham its • 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. I- NEW TOPPINGS $2 OFF 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" OR 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 #. :;'** • • 1111111111ta •- 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 the back. 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- gantly sophisticated. 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 elegant surrounding. 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 through Saturday. 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- ing back. RUMOR DEPT.that High- land House in Lake Orion will take over former Schuler's on W. Maple. 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 pizza). 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- cipe. 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, 559-6706. DR. BOB GERISCH was