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February 14, 1986 - Image 48

Resource type:
Text
Publication:
The Detroit Jewish News, 1986-02-14

Disclaimer: Computer generated plain text may have errors. Read more about this.



THE DETROIT JEWISH NEWS

48 Friday, February 14, 1986

21822 ORCHARD LAKE RD
the
roman AT 12 MILE 851-4094 .
terrace
DINING WITH DISTINCTION.

BEST OF EVERYTHING

"IP

to Thurs. 1 1:30-12 Mid.
Fri. Sat 11:30-2 a.m.

VALENTINE'S tDAY, FEB. 14
DINNER SPECIAL

VEAL VALENTINA

NA medallions sauteed in
light cream, strawberries & strawberry liqueur)

• Minestrone Soup
• Fresh Garden Salad
• Choice of Dressing
• Side of Spagatini
•Dessert:
Italian Raspberry Ice

$11



95

per person

tt

0)4'
°fM8A1439° 741
Rated Number One By:



'

Detroit Free Press, Windsor Star,
Metropolitan Detroit, Grosse Pointe
News and Others

Nuestra cases
es su canal . . .

(My House Is Your House)

3400 Bagley Ave. (At 23rd Street) Detroit, MI 48216. Phone 841-3700

OPEN SEVEN DAYS-- from 11 a.m. to 2:30 a.m.

One Of The Nation's Foremost Authentic Mexican Restaurants

"Like being at the finest of Mexico City"

DANNY RASKIN

tt.

IT WAS THE NIGHT before
opening ... and all through the
place dishes clanged, waitresses
smiled and the food was good as
former Win Shuler's took on a
new face.
No more dry runs ... no more
experimenting ... no more
last-minute thoughts about
right from wrong ... This was it
... at a pre-opening party for
around 300 fussy people to visit
E.G. Nicks of West Bloomfield
... Maple between Orchard
Lake Rd. and Farmington Rd.
But little to worry about ...
Restaurant pros like- Elia
Nicholas, Greg Nicholas, sister
Elizabeth Nicholas with hubby
Ken Nevells, dad Tom Nicholas,
mother Despina Nicholas, Gene
Ryeson and Toni Belli all have a
hand in its ownership ... Elia,
Greg and Tony are its working
partners ... Gene Ryeson runs
their Highland House, Ken
Nevells heads their Gus's in
Howell, Greg will return to
their E.G. Nick's in Lapeer.
Elia lost 60 pounds ... but
gained back about 30 tasting all
the food before they were put on
menu 'of E.G. Nick's of West
Bloomfield.
He and others thought place
would be opened earlier and
booked party that came out
week before opening . :. They
showed their colors by going
ahead with the affair ... even
though restaurant wasn't open
yet ... 27 people helped celeb-
rate 40th birthday of Michael
Jablonowski at party given by
wife Evelyn.
Our table at opening ... with
Morrie Fenkell, Colin Campbell,
Carol Brisson (W. Bloomfield
branch manager) all of Liberty
State Bank & Trust, Sybil. Fen-
kell, Morrie's frau, and Dr. Sid-
ney Gilbert ... didn't do a bad
job of goodie tasting ... Baked
and crispy- lamb ribs, barbecue
ribs, Greek salads, lemon pepper
chicken, barbecued chicken and
one of the gourmet pizzas ...
made with smoked chicken,
inozzarella, red onion, chilaritro
and barbecue sauce.
Of course, this was a very
small portion of E.G. Nick's
menu . .. There are seven
goin-met pizzas, baked in wood

-

of Southfield

25080 Southfield Road at' 10 Mile

589-0882

Presents

THE BEST ALL-AROUND FOOD BARGAINS IN TOWN!

ENJOY OUR COMPLETE NEW DINNER MENU...LOW PRICES
AVAILABLE 7 DAYS A WEEK! ALSO OUR REGULAR FEATURES
AND GREEK-AMERICAN STANDBYS

.

NEW LOW PRICES ON OUR GREAT SUNDAY BRUNCH
WITH EVEN MORE ITEMS ADDED! 10:30-2:30 p.m.
VF1 95 CHILDREN
• HOT & COLD
Adults
lir 10 & UNDER
• ALL-YOU-CAN-EAT

4J:1U 44 ;44'4 'tti*iit-
MtnAt AtiVItS
awes
• t •

l r OMS A AN

burning brick lined ovens ...
with toppings no one would be-
lieve ... like the semendre
lamb, sausage, kasseri, goat
cheese, mozzerella, calamata
olives, sweet peppers, snow peas
and grape leaves ... This
seemed to be the evening's favo-
rite as Elie and Greg made
them faster than you can say
Nick Papatheodore . Their
Uncle Nick is responsible for the
delicious lemon pepper breast of
chicken ... and it is named
after him.
The menu has seven salads,
including a Cobb salad of lettuce
mixed with chicken, tomato, av-
ocado, egg wedges, bacon bits
and bleu cheese ... plus taco
salad of shredded lettuce, sea-
soned beef, diced cheddar
cheese, onions, nacho chips and
taco sauce ... The seafood salad
of shrimp, scallops and crabmeat
with mustard vinaigrette dres-
sing is a favorite.
And the six sandwiches in-
clude what Detroit News colum-
nist George Cantor and I have
been hoping for ... return of the
peanut butter and jelly sand-
wich ... People also go for the
Spedieni sandwich, thick slices
of kasseri and Fontina cheese on
French bread, deep fried and
laced with honey mustard sauce.
There are six pasta dishes ...
five kinds of linguine selections
plus baked lasagna.
Along with lemon pepper
chicken, entrees include steaks,
ribs, barbecue chicken, ribs and
chicken, chicken teriyaki char-
grilled, Greek style lamb chops,
liver and onions and lamb shish
kebob.
And Elia tested all this? ...
It's a wonder he didn't gain back
all the 60 pounds ... and then
some.
Back of the menu tells a lot
... "Our commitment to quality
food and service is a tradition
that has been a part of our fam-
ily for over 70 years. The ex-
perience that we have gained
over this time has taught us
that people will frequent a res-
taurant that caters to its cus-
tomers.
"The proper name of our res-
taurant is Semendre, named' for
the village in Greece that our
parents immigrated from to this
country.
"Our menu represents a blend
of the old and new. We have in-
cluded all of the old favorites
that we have been famous for as
well as a variety of innovative
dishes that we know you will
enjoy.
"In a restaurant, as in any
business, the key to success is
attention to the basics. In' the
center of our main dining room,
we feature a wood-burning
gourmet pizza ... the first of its
kind in the greater Detroit area.
Taste the difference that oak
and the finest fresh ingredients
can make. Adjacent to our
wood-burning oven, -rotisseries
turn ribs and chicken basted
with our family's - delicious
marinades — take a minute of
your time to see how our special
preparation brings you the best
that you've tasted:

,

,

ft lii,iftli:int.)1CIS AVVit'ii:1 ,,Ti
IlAti P ,1 ran ritalt.tot.AgreeN,

"We are dedicated to you, our
patrons. There is nothing more
important to us than your satis-
faction. Our family is here to
serve you."
Barrister Howard Rosenberg
asked the waitress what soups
she had . He was told mines-
trone and broccoli . . . She
brought minestrone ... Howard
asked where the broccoli soup
was and lassie told him broccoli
was vegetable of the day ...
Sounded like an Abbot & Cos-
tello routine ... But Howard
was glad he had the minestrone.
E.G. Nick's of West Bloom-
field seats about 260 in inti-
mate, comfortable rooms ... in-
cluding a private sports decor-
oriented cocktail 'lounge with
booths and tables ... Grand-
mother Ella Mitchell of Mitch's
was on hand to help greet
people.
You could surmise that this
was no ordinary opening of a
new restaurant ... It's a family
operation whose track record is
held in high. esteem ... What-
ever the problems ... and all
new restaurant operations have
them ... you can be sure they
won't be for long.
THE CHEZ name change has
done something, say a lot of
people who have been there ...
Chez Raphael in new 75-seat
free-standing quarters is even
better than its predecessor,
Raphael's, in Sheraton-Oaks,
Novi ... and that's saying a lot,
because you're talking about
what could easily be the premier
restaurant in this sector.
Executive Chef Keith Famie
and superb maitre d'Achille
Bianchi, make a great combine-
_ tion ... It is open Tuesday and
Thursday, 6:30 p.m. ta 11 p.m.;
and Friday and Saturday til 12
midnight ... If everything goes
according to schedule, Chez
Raphael should be open for
luncheon Monday, 11:30 p.m. to
2 p.m.
RON ASMAR is owner of
Vineyard Wine Cellar on
Northwestern Hwy. near Or-
chard Lake Rd., but the name
doesn't tell it all ... In daily op-
eration is a. small bakery with
hard-to-get-fresh croissants,
cookies, cheesecakes and other
desserts made fresh daily ...
even bread, too; It's also a party
store ... with some very un-
usual gourmet cheeses, sand-
wiches, salads, party nibbles,
nuts and ice cream treats.:`
Much of the baked goods in
lip-smacking display are done
mornings by Ron's- wife Mayida
(Maggie).
A row' of jars adjoining their
mini-bakery contains 15 varie-
ties of coffee beans which can be
ground for customers. '
Ron's wine and liquers , are
standouts ... Early in January,
among his prides was a boxed
bottle of Martell cognac, the re-
serve' du Fondateur ... one of

•4

*.

:

t r .

c

V

f

)

"only a few bottles ,brought into
the state . Itwage on display
and sold almost im m ediately to

,

a passerby customer, . for
_
$1,241.93.
He opened the Vineyards
Wine Cellar in November ...
t, 1
tt

11

‘;

rt:

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