52

Friday, June 6, 1986

THE DETROIT JEWISH NEWS

41,

SUNIPISt Cokft.

WAFFLES

BEST OF EVERYTHING

OMELETTES

DANNY RASKIN

Great Breakfasts and Lunches

DAILY SPECIALS AT ALL TIMES

10% SENIOR CITIZENS DISCOUNT

28505 NORTHWESTERN
AT BECK RD.

15600 W. 10 MILE RD.

AT GREENFIELD

(Except Specials)

(New Orleans Mall)

357-2009

552-1100

New Summer Hours: Mon.-Sat. 7 a.m.-4 p.m.,
Sun. 8 a.m.-4 p.m.

Mon.-Sat. 6-4, Sun. 7-4

Facilities For All Occasions at Reasonable Prices

The Frankels invite
you to a new dining
experience.
It was worth the wait.

"...a stunning small restaurant..."

—Molly Abraham, Detroit Free Press

WE S T

E N

Inside the world of

The Somerset Inn

Big Beaver & Coolidge, Troy
Reservations suggested 643-6992

'12 5 080 SOUTHFIELD AT 10 MILE

549-0882

RESTAURATEUIIS LIKE
Johnny and Pete Ginopolis at
Ginopolis', 12 Mile and
Middlebelt, are finding a new
boon ... what with the entrance
here of Original New York Selt-
zer ... Many customers buy the
eight flavors (root beer, black
cherry, raspberry, orange, grape,
lemon-lime, cola & berry and
vanilla cream) as a soft drink
for people who want to be
healthy ... It's made with
natural . filtered water and car-
bonation added ... has no caf-
feine; artificial flavors, salt, ar-
tificial coloring, sucrose or
chemical sweetener.
Others use it in a mix with
white wine or white Zinfandel
as a tasty cooler ... Ginopolis'
recently bought 50 cases ... and
selling Original New York Selt-
zer like it was the last ones left.
Jerry Monblatt loves the root
beer flavor ... "Tastes like
more," he says.
It has only been here just over
two months- ... and already hit
the shelves of local super mar-
kets and party stores.
Seems like everybody's trying
to get into the act what with
liquor, beer and wine sales on
the downside because of drunk
driving concern.
May 19 issue of Michigan
Beverage News says, "In 1976,
per capita consumption of
bottled water was just 1.5 gal-
lons. By 1984, that figure more
than tripled to 4.6 gallons per
capita, and is still growing by
double-digits.
"Most companies divide water
into two categories: jugs and
cocktail. Jug water is that sold
in gallon size containers and up,
usually distilled or spring.
"Cocktail waters, which ac-
count for more than ten percent
of the water industry, are show-
ing the most growth. Perrier,
Evian, San Pelligrino, and.
Sante are among the best-
known brands, and are usually
consumed on the rocks with a
squeeze of lemon or lime.
"Cocktail waters like these
are fashionable, and are making
some serious inroads into the
beverage alcohol and soft-drink
categories.
"Most consumers look at

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cocktail bottled waters as an al-
ternative to a mixed drink, beer
or wine. But there is another,
newer segment of the water in-
dustry that is stealing some
sales from soft-drinks.
"Flavored waters have become
the newest trend of the bottled
water industry. Cap-10, an Ab-
sopure product, and Perrier,
with its lemon, lime and
orange-flavored waters, have
seen some very impressive sales
and have become a viable alter-
native to soft-drinks.
"The newest product to hit
Michigan shelves with a splash
is called Original New York
Seltzer.
"Seltzer — water that has
been filtered to remove im-
purities and then carbonated —
is finding more of a following as
consumers gradually shun away
from club soda because of the
higher sodium content.
"A premium product, the New
York Seltzer enters Michigan
after successful introductions in
30 other states."
It's called Original New York
Seltzer because of originally
being sold by the present own-
er's grandfather from a horse-
drawn cart in New York at the
turn of the century ... For over
50 years, Jack Miller and Sons
sold their seltzer and naturally-
sweetened syrup to stores and
homes throughout New York
City ... Popularity of modern
soft drinks forced them to close
their doors.
. In 1982, Jack Miller's grand-
son, Alan, and great grandson,
Randy, decided to revive the
family business ... Using the
same natural flavors as the orig-
inal recipe, they produced their
first cases of Original New York
Seltzer in the same Brooklyn
bottling plant used by Jack Mil-
ler himself, nearly 70 years ago.
Locally, Original New York
Seltzer is distributed by Foun-
tain Beverage, Southgate, a Mil-
ler Beer wholesaler.
Richard Harrison, Fountain
Beverage sales director, says
that even though no sugar is
added, it is still slightly sweet
because of natural fructose and
glucose ... Fructose, a natural
sugar, is also an appetite sup-
pressant, which makes the bev-
erage suitable for diets.
Original New York Seltzer is
a naturally-flavored, old-
fashioned fountain-style seltzer
water. beverage ... very much
unlike regular soda ... Club
Soda has minerals added for
taste ... Only calories in New
York Seltzer are those from the
fruit sugar ... equal to a large
apple or orange ... It makes an
excellent thirst quencher ...
and never leaves an after-taste.
When looking at Original
New York Seltzer, it is strange
to see such clearness. with the
various flavors ... This is be-
cause no artificial coloring is
used ... A pale, natural tinge is
often apparent in flavors that
have pigment in the fruit used,
like black cherry or raspberry.
The light and refreshing bev-
erage has become a hot seller in
some of New York's best stores
and restaurants ... It is fast be-

coming that in this area, also
... I found my six packs of ten-
ounce bottles at Shopping Cen-
ter Market on Greenfield.
FORGIVE ME DEPT. . . .
for not getting name of Darlene
Levinson in last week's item
about Panache Restaurant (for-
merly Archibald's) on Woodward
in Birmingham ... Darlene is
the very fine and knowledgeable
dining room manager.
LOST AND FOUND DEPT.
... at Panache Restaurant in
Birmingham ... a woman's
diamond ring ... Ask for Ken
Walters.
SECOND ANNUAL Playboy
Bunny Reunion at Nicky's, Top
of Troy Bldg., W. Big Beaver, is
this Tuesday, 7 p.m.
It's Manager John Cetrone's
"baby" ... and he had about 30
former bunnies there last year
... plus a packed house ... and
loads of food ... No admission
charge ... cash bar.
THE GOLDEN DAYS of
railroading will be recreated
during "The Great Station Cele-
bration ... tomorrow and Sun-
day ... on the grounds of Chuck
Muer's Gandy Dancer restau-
rant (401 Depot St., Ann Arbor)
... It'll be a weekend of turn-
of-the-century railroad exhibits,
entertainment and arts and
crafts, commemorating the
100th anniversary of Ann Ar-
bor's historic Michigan Central
Railroad Depot on which the
Gandy Dancer now stands ...
It's free and open to the public
... tomorrow 10 a.m. to 10 p.m.,
and Sunday 10 a.m. to 6 p.m.
An old-fashioned "whistle
stop" ceremony will be recreated
tomorrow at 11 a.m. to officially
open the two-day festival ...
Ceremony is being presented by
the Historical Society of Michi-
gan and C.A. Muer Corp. ...
Politicians (maybe in costume)
will give speeches a la yes-
teryears (after all, this is an
election year).
Lavish Chuck Muer's Gandy
Dancer buffet will have fun-
draising brunch Sunday to bene-
fit four of Ann Arbor's historic
buildings during "The Great
Station Celebration." ... Guests
will also enjoy melodies from
the "gay nineties" by Morris
Lawrence Jazz Ensemble ...
$25 per person with seatings at
10 a.m. and 12:30 p.m. ... Pro-
ceeds from the brunch will be
divided equally among The
Cobblestone Farm, The Kempf
House, The Ann Arbor Hands-
On Museum and The Michigan
Theater ... the later Ann Ar-
bor's historic 1920s movie/
vaudeville palace that is cur-
rently being restored to its orig-
inal grandeur with hopes of it
becoming a premier performance
center.
For more infOrmation, contact
Wendy Baca of the Fulkerson
Group, 663-9863.
When Michigan Central Rail-
road opened the Ann Arbor
depot in 1886, it was said to be
the finest building on the line
between Buffalo and Chicago ...
100 years later ... and now
home of the Gandy Dancer res-
taurant ... Michigan Central
depot remains as one of the ci-