THE DETROIT JEWISH NEWS 56 Friday, March 7, 1986 issamom ■ mmi. roman v- „terrace • til tilitt BEST OF EVERYTHING 211322 ORCHARD LAKE RD. AT 12 MILE 851-4094 J' the DANNY RASKIN morFl;sito&TI;s:1 112321 a2mMid 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.