THE DETROIT JEWISH NEWS
56 Friday, March 7, 1986
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BEST OF EVERYTHING
211322 ORCHARD LAKE RD.
AT 12 MILE 851-4094
J' the
DANNY RASKIN
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DINING MTH DISTINCTION
'14._
LUNCHEON SPECIALS FOR MARCH
ENTREES
ALMOND SHRIMP AU GRATIN
Fresh gulf shrimp baked with mushrooms, almonds, sherry cream
sauce & parmesan cheese. Served on bed of rice
LONDON BROIL TERIYAKI
$ E195
$795
London broil sliced thin served with Oriental vegetables and wild
rice
CALIFORNIA SHRIMP SALAD
$59 5
Fresh gulf shrimp with oranges, avocado, red & green peppers, on a
bed of assorted lettuCes with a California mayonnaise dressing ..
ALL ENTREES ABOVE INCLUDE FRESH GARDEN SALAD &
CHOICE OF DRESSING.
4
Beau jacks
Food & Spirits
Specializing in one half pound Ground Rounds, which are
highly regarded by several Detroit publications. Also, fresh
seafood daily, entree size salads, and a special menu from
American Heart Association (which we were first in
Michigan to present).
Dress: Casual Credit Cards: American Express, Diners
Club, Master Card and Visa Open: 6 days, Lunch and Dinner
and Sunday . Dinner 4 p.m. til 9:00 p.m.
4108 W. Maple • Birmingham, MI • 1 block W. of Telegraph • 626.2630
"THE ONE 8i ONLY"
IRVING'S
. Restaurant at La Mirage
29555 Northwestern Hwy. Bet. 12 & 13 Mile
ENJOY ROSE'S
FAMOUS HOMEMADE
COOKING!!
.
352-3840
ALL FOODS ARE MADE
FRESH IN OUR
OWN KITCHEN!!
BREAKFAST SPECIAL-MAR. 7 THRU MAR. 13
Good 7 Days till 11 a.m.
• 1 EGG (any style)
• 3 STRIPS OF BACON
AND
• PANCAKES (ALL-YOU-CAN-EAT!!)
S
i 78
DINNER SPECIAL-MAR. 7 THRU MAR. 13
ROASTED
BREAST OF VEAL
We Cut Our Own Meat!
INCLUDES: SOUP OR SALAD, VEG. OR POT.,
BREAD BASKET..., AND RICE PUDDING OR JELLO
•
WE ARE OPEN MONDAYS
10 a.m. to 3 p.m.
MDODUTSO CMIMMFOON
APPETIZER TO CONKER MU
Expert Tray Catering For
All Occasions
panied by spotlight and mic-
ONE OF THE MOST popu-
rophone ... Intention is to give
lar dining spots in metro Detroit
is also among the most under- . customer songsters a chance to
bask in the true limelight ...
rated ... Not much more can be
with accompaniment by Mary
said about Rialto Cafe on
Woodward and Nine Mile in Jena, pianist and vocalist at The
Drake.
Ferndale that hasn't already
Hosts Heinz Menguser, Bob
appeared in print ... The next
Kimoto, Joe Cohen and David
is for Rialto to 'be shown on
Lum are pondering plans for
television ... as one of the best
dancing Wednesday and Thurs-
family dining places in town to
day nites.
eat at very low prices.
WHERE ARE THEY DEPT.
This year will be 60 years
. Dave Fekay ... author of
since Rialto first opened its
The Sensuous Kitchen and
doors . . . Although Ferndale
former local restaurant man-
was dry (without liquor),, the
ager, maitre d', etc.?
small one-store spot with only
GOOD HOSTESS DEPT....
about 20 seats was a six-day op-
evenings at Sero's on North-
eration from 6 a.m. to 2 a.m.
When brothers Charlie and western near 12 Mile ... Mary
Lulasik . one of the best
Frank Pappas took over in 1960,
around ... gracious, pleasant
there were about ten employees
and congenial ... So many eat-
Now there are over 35 ...
ing spots would sure love to
and Rialto' stays open seven
have someone like Mary.
days a week ... Monday-
Thursday 10:30 a.m. to 10 p.m.
... Friday and Saturday 10:30
JOHN RABENOWITZ,
a.m. to 11 p.m. ... Sunday 8
executive chef of Northfield Hil-
a.m. to 10 p.m. ... serving
ton, Crooks Rd. north of 1-75,
breakfast all hours ... plus reg-
has been doing wonders at this
ular meals ... and eight-course pdpular hotel since last August
meals ... at prices many res-
... The turnabout so very much
taurant owners say can't be
for the better is due in no small
done.
measure to John's culinary ex:
Charlie and Frank got their pertise ... From 1980 to 1982
liquor license in 1968 ... among he was executive chef at the
the first in Ferndale to receive
Edgewater Hotel outside of Las
one.
Vegas.
The little store that once sat
John came to .the United
20 people where Rialto's present States from Tel Aviv in 1980 ...
lounge and• counter is located
where he had been executive
... and sold dinners like bar-Itq
chef for the U.S. Embassy since
chicken for 26 cents or prime rib
1977 ... John took Edgewater
of beef for 35 cents ... is now a
post in 1980 and returned to Is-
three-store area 160-seater res-
rael in 1982 as sous chef at the
taurant that has become one of Jerusalem Hilton ... From 1983
the area's most popular places to 1984, he was executive sous
for family dining at low prices.
chef (executive assistant to
The present menu includes executive chef) at Americana in
about nine seafoods, eight
Lake Geneva, Wis. ... then
broiler specialties, eight Italian
executive chef at its Marriot
dishes, three Greek favorites ...
Hotel.
prime rib, sirloin of beef, steaks,
Perparing foods from the
chops, beef liver, fried and world over is a joy of John's ...
bar-b-q chicken, breaded veal
It is a main reason why the
cutlets, shrimp cocktail, bar-b-q Northfield Hilton is becoming so
ribs,' four kinds of hamburger well noted for its 'cuisine.
sandwiches among 18, low
For affairs at the hotel, he
calorie dishes, children's menu, loves to work with people giving
seven salads ... eggs and the shindigs ... and helps out
omelettes galore, fish and chips, along with Grace White, cater-
hot beef or chicken sandwichws
ing manager.
. and so many other items ...
John has a great philosophy
including it being our favorite about food ... "The art of food is
place for fresh turkey sliced off like giving love" he says.
the bird as ordered ... We love
HOA KOW INN on W. Nine
those long thin slices and gravy Mile and Coolidge in Oak Park,
on the side.
is considered to be one of the
The food at Rialto is whole- oldest ... if not the oldest ...
some and very well prepared ... Chinese restaurants under same
Its service is excellent ... and ownership at same location.
you'll very rarely if ever find an
This April will be 31 years by
empty table or booth with used Gene Woo and dad Dan Woo ...
dishes ... It has many times Since the beginning, they have
been named one of the best
made their own almond cookies
places to dine . around the $5
. and without lard ... In 'fact,
mark for a complete meal.
the food at Hoa Kow, whose
Louie Pappas, Frank's daugh- menu has greatly increased and
ter, is the pretty young smiling
improved, is all prepared in oil
girl behind the cash register.
. which is why the taste is so
Sometime this year, Rialto fresh and crisp.
Cafe will celebrate its 60th
Our recent visit there was as
birthday ... and it'll be a spec-
usual quite outstanding ... with
tacular one to be sure.
delicious sizzling rice soup ...
LIVE AT THE DRAKE ...
shirmp cakes . . . shrimp and
is theme title for Friday and peapods ... and Mandarin chic-
Saturday nites at The Drake
ken ... Everything was so good,
restaurant, Drake and Walnut the only leftover was a peapod
Lake Rd., 7 to 11 p.m.
that fell on the floor ... My,
It starts tonight with any cus-
how Hoa Kow as diversified it-
tomer allowed to sing accom-
self.
A NOVEL WORKSHOP in
wine appreciation and food pair-
ing ... called a first by its spon-
sors ... is being presented by
Kingsley Inn on Woodward ...
and their wine consultant, Tim
Mayer.
Set to begin March 16 and 17, .
the workshop is unique in its
coverage of pairing wines with
foods and sauces.
In the "pairing" session, one
of five workshop classes, wines,
some of them "first growth,"
such as Chateau Lafite-
Rothschild, will be tasted in
concert with fi've different
entrees and their sauces.
All course sessions and tast-
ings will be under the direction
of Mayer, who has been a wine
consultant, teacher and marke-
ter for the past 12 years.
Chef Dennis Lindinger at
Kingsley will prepare all
entrees and sauces especially for
the tastings, including items
like stuffed lemon sole, cold
fresh smoked salmon, Cajun
blackened turkey breast, pressed
duck Dijon, grilled London broil,
roast leg of lamb and veal
Picata... Various soups will
also be tasted with the wines.
The workshop consists of five
different three-hour class ses-
sions ... offered at two different
times ... Sundays 3 to 6 p.m.,
Mondays from 11 a.m.' to 2 p.m.
Fee for the course, limited to
25 people, is $275 ... and covers
all food and wine consumed,
plus a copy of Mayer's course
text prepared especially for the
workshop.
The five class sessions are ti-
tled . . . sensory perception,
processes and methods, labels
and laws, pairing of, food and
wine and service orientation.
More info on the workshop
can be gotted by phoning Kings-
ley General Manager Ramsey
Zawideh, 644-1400.
BOB POSCH, who performs
with partner John Gionca, was
on his way from California to
New York in 1962 and ran out
of money in Detroit ... He's
been here ever since ... playing
almost every club in town be-
sides owning a couple.
Bob is an exceptional guitarist
. and will lapse into 'intricate
classical and flamenco numbers
when the audience is right for
it.
He opens tonight for a
three-month stay at Red Cedars,
.Telegraph and W. Nine Mile.
FOR SO MANY YEARS,
when people talked of going to
.the Catskills in New York, more
than likely one of their vaca-
tions stays would be at Gros-
singer's. •
Grossinger's became known
for its bevy of super stars who
both stayed and played there ...
The reputation of this Catskills
resort hotel was built on all-
you-can-eat helpings of heavy
kosher food three times a day.
The end of an era has come
for Grossinger's ... recently sold
to a group of investors whose
plans include lightening the
menu, adding a health bar and
introducing a separate "spa"
dining room with dietetic
entrees.