60
Friday, November 29, 1985 THE DETROIT JEWISH NEWS
"THE ONE & ONLY"
BEST OF EVERYTHING
IRVING'S
DANNY RASKIN
Restaurant at La Mirage
29555 Northwestern Hwy. Bet. 12 & 13 Mile
ENJOY ROSE'S
FAMOUS HOMEMADE
CO OICINGI I
352-3840
ALL FOODS ARE MADE
FRESH IN OUR
OWN ICCFCHENII
THANK YOU FOR YOUR PATIENCE DURING
OUR OPENING PERIOD. WE ARE NOW READY
TO SERVE YOU THE WAY WE'VE TAKEN PRIDE IN
FOR OVER 30 YEARS!!
JOIN US FOR OUR DAILY REDUCED SPECIALS OF
ROSE'S HOMEMADE COOKING
SUPER BREAKFAST SPECIAL - NOV. 29 THRU DEC. 5
Tues.-Sat. 7 a.m.-11 a.m.
• 2 EGGS (any style)
• BAGEL, ROLL OR TOAST
DINNER SPECIAL — NOY. 29 INRU DEC. 5
VEAL CUTLET
WITH SPAGHETTI
99c
$44s
We Cut Our Own Veal!
Inc Soup or Salad, Pot or
Veg. & Bread Basket
WE SERVE THE BEST! YOU PAY LESS!
ttl
WHAT STARTED OUT as a
good neighborhood pizzeria al-
most two years ago, Jan. 7,1984 to
be exact, with a couple of tables
for people awaiting their carry-
out orders, has suddenly become a
much talked-about little restau-
rant.
Mama Gallo's, Drake Road just
south of Walnut Lake Road, about
a mile north of the Jewish Com-
munity Center, which was re-
cently featured on Jack McCar-
thy's "Friday Feast" over
WXYZ-TV, Channel 7, has the
same owners ... Phyllis and Bob
Fischetti ... the same amount of
space ... and same open cooking
area . . . But it is no longer that
good little pizzeria for the
standard ribs, chicken or pizza .. .
Mama Gallo's has taken full ad-
vantage of its limitedarea . . . and
become a full-fledged restaurant
with seating for 34 people.
Thought by Phyllis and Bob
IMPORTANT! OUR FOOD IS FRESH & HOMEMADE!
FAMILY RESTAURANT
22740 WOODWARD Just South of 9 Mile
Ferndale • OPEN 7 DAYS • 544-7933
IAT
FRESH BROILED WHITEFISH
FRESH BROILED PICKEREL
ROAST FRESH TURKEY W/Dressing
BABY BEEF LIVER W/DMaus or Bacon
ROAST SIRLOIN OF BEEF au jus
FROG LEGS Roadhouse style
VEAL PARMESAN
No
IYOUR CHOICE OF GREEK OR TOSSED SALAD
EXTRA CHARGE WITH REG. OR 8-COURSE MEALS!
REG. MEAL INCLUDES; CHOICE OF SALAD (Reg.
or Greek). POTATO OR VEGETABLE OR
SPAGHETTI. GREEK BREAD AND STICKS
$5.50
$6.65
$5.55
$5.55
$6.75
$7.50
$5.75
BROILED FRESH STUFFED FLOUNDER
1/2 BAR-B-Q CHICKEN
BONELESS BREAST OF CHICKEN
BREADED VEAL CUTLET
FRIED JUMBO SHRIMP
CHOPPED SIRLOIN Mailroom Sauce
10 OZ. PRIME N.Y. SIRLOIN STEAK
&COURSE MEAL INCLU ES: JUICE OR SOUP, CHOICE OF
SALAD, POTATO, YEGET ABLE, GREEK BREAD & STICKS,
COFFEE OR TEA, CH C ICE OF DESSERT (Strawberry
Cheesecake, Butter Pe i an or Vanilla Ice Cream, Rice
Puddingjr Jello)
•
,,..,-
• c•- , '
,
z'
4s-A.
8-COURSE
REG.
$5.25
$3.95
$4.25
$4.55
$6.75
$4.50
$7.50
8-COURSE
REG.
$4.50
$5.65
$4.55
$4.55
$5.75
$6.50
$4.75
' ''
mK-
rnk
'''' L''
$6.25
$4.95
$5.25
$5.55
$7.75
$5.50
$8.50
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Take the Journey
TH
It's always live at the Quest.
in the
RAMADA HOTEL
28225 Telegraph (Just S. of 12 Mile) Southfield
• Comlimentary
Cocktail Hour Buffet
• Dancing;
• Live Entertainment
and Nightly Shows
Live Entertainment
Tues.-Sun. 8:30 p.m.
Featuring
THE
ROBYN LEWIS
SHOW
Nov. 19 Thru Dec. 1
Happy Hour Buffet
Mon.-Fri. 5 to 8 p.m.
355-2929 Ext. 2187
;
.p.t4o-tomt wis
-
•
was that they made the various
dishes at home ... so why not in
their own restaurant ... The
decor is nothing elaborate . . . but
emphasizes much cleanliness ...
Seven Tiffany-style lamps hang
over the tables ... there's brick
around the open counter enclos-
ing its kitchen and on the lower
regions of brushed stucco walls
throughout the restaurant .. .
Wood shingles are atop the pickup
counter region.
Where did the name come from?
. They used to own Dante's in
Farmington Hills and Dante is
Bob's middle name ... This time
it was Phyllis' turn ... Gallo is
her maiden name ... and people
who know the pretty, personable
and very pleasant young lady
smilingly refer to her as "Mama
Gallo."
It will eventually be a little
Italian-style cafe with checkered
tablecloths, old photographs and
artifacts on the walls, etc. .. .
Plans are under way for the open
counter to be enclosed more . . .
and window curtains have al-
ready been ordered.
Mama Gallo's has very much
the quality of Italian home
cuisine and presentation . . . Phyl-
lis makes all the sauces and does
much of the cooking with Bob,
who goes to the Eastern Market
every other day to purchase fresh
produce and necessities . . . She
uses only fresh spices . . . the basil
and parsley are grown in the bac-
kyard of her mother, Rose Gallo,
and kept frozen . . . Bob's mother,
Madeline Fischetti, is noted for
her quattro formaggio with four
cheeses, and taught Phyllis how it
is made . . . On Fridays and
Saturdays, waitresses include
their two daughters, Desiree, 17,
(who can also cook if needed) and
Danielle, 17.
Seeing Jack enjoy the quattro
formaggio on "Friday Feast," I
had to try it while there . . . Such
goodness . . . and delicate taste .. .
Made with ziti, a thin noodle from
Italy that looks like mostaccioli
but far from it . . . blended to-
gether with provolone, moz-
zerella, rigotta and parmigiana
cheeses ... cooked in Phyllis' own
marinara sauce which contains to
meat stock, has fresh basil and
other spices and pure virgin olive
oil.
All noodles are made with low
starch content . . . and Phyllis and
Bob have concern about not serv-
ing too much cholesterol content
in their products . . . The pizza
sauce has been handed down from
family to family . . . and Mama
Gallo's serves both round and
New York deep-dish pizza .. .
Phyllis' meatballs are in a class by
themselves . . . made with raisins
and pine nuts.
I also had the veal braciole, rol-
led and stuffed with raisins, pine
nuts, parmigiana cheese, bread
crumbs and the wonderful mari-
nara sauce.
Sure there's still bar-b-q ribs at
Mama Gallo's . . . and antipasto,
Greek or tossed salads.
But milk-fed provimi veal in a
little pizzeria? . . . Ya' gotta' be
kidding, I thought . . . No playing
around, though . . . that's what
Mama Gallo's is serving . . . for its
veal parmigiana, veal cutlet
4,2.!
.
milanese, veal marinara or veal
braciole ... If you want veal pic-
cante or whatever your taste buds
desire, and it's not on the menu,
chances are that Mama Gallo's
will make it.
There's gourmet breast of chic-
ken filet ... parmigiana, cutlet,
milanese, marinara and bar-b-
qued ... Pasta dishes besides
quattro formaggio include fet-
tucine Alfredo, linguine with
marinara sauce, with meatballs,
with veal braciole, with Italian
sausage or with mushrooms ...
There's baked lasagna, baked
manicotti and ravioli, also .. .
Minestrone and soup of the day,
too.
The home cooking at Mama
Gallo's little Italian restaurant is
an outstanding feature . . . and
the prices are reasonable.
They make their own soft garlic
breadsticks . . . and people are be-
ginning to discover Phyllis' and
Bob's meatball pizza, the balls
stuffed with raisins and pine nuts.
Coming soon as regulars on the
menu are veal piccante, veal mar-
sala and other dishes . . . But they
can be ordered now . . . Most re-
cent dish is the delicious baked
cod milanese.
- It's what You'd expect your
neighborhood pizzeria to look like
. . . but not with—such a wide
variety of fine authentic home re-
cipe food.
Mama Gallo's is open seven
days a week . . . Sunday through
Thursday, 4 p.m. to 10 p.m.; and
Friday and Saturday, 4 p.m. to 12
midnight.
Don't forget . . . there are only
34 seats at Mama Gallo's . . . If
you feel a reservation would be
necessary, they'll accept it. .. .
The southern Italian style of
home cooking is impressive .. .
and a hint of even better things to
come for this little dining opera-
tion . . . Milk-fed promivi veal in a
small place like this? . . . You bet!
CUSTOMER IN RESTAU-
RANT, "Waiter, I'd like a bottle
of wine" . . . "What year, sir?" .. .
"Well, I'd like it right now."
BACK FROM THEIR Euro-
pean trip, local fashion producer
Leah Marks and her Los Angeles,
Calif. girl friend, Terese Moya,
enjoyed a gastronomical adven-
ture they're still talking about.
Italian seafood at Boccaccio's on
French Riviera . . . Gorgeous
Classic Restaurant in Tel Aviv .. .
City Rock Cafe with its strictly
American food on Champs
Elysees in Paris . . . Denise &
Jack Restaurant in Paris, with its
huge artistic paper tablecloths
suitable for framing . . . The new
Daniel Hotel on ocean outside of
Tel Aviv . . . La Coupole Brasserie
Restaurant in Paris, with mostly
seafood eaten there by great pain-
ters of the world who have their
paintings hung in the restaurant
. . . Chagall, Piccaso, etc. . . . The
Philadelphia Restaurant in old
Jerusalem where 20 kinds of
salads are served as appetizers in
an old cave decor.
But of all they visited, Leah and
Terese returned to the United
States raving mostly about one
restaurant in particular . . .
Charly De Bab-El-Oued (Babel-
wad) in Paris . . . owned by Alge-
rian Jew Claude Drigues, who