Lunch 11 a.m.

Dinner 4 p.m.-1 a.m.

BEST OF EVERYTHING

Banquet Facilities

DANNY RASKIN

NOW APPEARING
TUES. THRU SAT.

R 0 Y

ATTRACTIONS

American Heart
Association

Reservations, 362-1262

of Michigan

Concourse, Top of Troy • 755 W. Dig Beaver

WE SERVE THE BEST! YOU PAY LESS!

IMPORTANT! OUR FOOD IS FRESH & HOMEMADE!

FAMILY RESTAURANT

22740 WOODWARD Just South of 9 Mile
Ferndale • OPEN 7 DAYS • 544-7933
IYOUR CHOICE OF GREEK OR TOSSED SALAD
AT NO EXTRA CHARGE WITH REG. OR 8-COURSE MEALS!

• BREAKFAST, LUNCH & DINNER •
OPEN MENU WITH REGULAR AND 8-COURSE DINNERS

• FRESH BROILED FISH • CHICKEN • TURKEY • VEAL • BAR-B-Q RIBS • BABY BEEF LIVER • FROG LEGS
• N.Y. SIRLOIN • CHOPPED SIRLOIN • JUMBO SHRIMP • ROAST SIRLOIN OF BEEF • ETC. • ETC. • ETC. • ETC.

SOMETHING FOR
EVERYBODY!

CHILDRENS MENU

REG. MEAL INCLUDES: CHOICE OF SALAD (Reg.
or Greek). POTATO OR VEGETABLE OR
SPAGHETTI. GREEK BREAD AND STICKS

I

TOP QUALITY FOOD
AT LOW PRICES SINCE 1954!

S-COURSE MEAL INCLUDES: JUICE OR SOUP, CHOICE OF
SALAD, POTATO, VEGETABLE, GREEK BREAD & STICKS,
COFFEE OR TEA, CHOICE OF DESSERT (Strawberry
Cheesecake, Better Pecan or Vanilla Ice Cream, Rice
Padding or Jello)

Al:fairy Tales
Caft Conte Vie?

Yes, it can happen to YOU! Our catering consultants can make
your wedding, bar mitzvah, anniversary, whatever .. .
the picture perfect affair you've always dreamed of.

Just call Grace White at 879-2100 and tell her what
YOUR dreams are made of. She'll take it from there!

Northfield Hilton

5500

Crooks Rd. • Troy. MI 48098

(313) 879-2100

-11

48

Friday, July 25, 1986

THE DETROIT JEWISH NEWS

TO MANY, Friday the 13th is
considered a most unlucky date
. . . But not to Simon Ristic . . . He
opened the Boneyard on Orchard
Lake Road and 14 Mile Road Fri-
day, Nov. 13, 1982 ... It was
snowing like mad that day, but
there were people standing and
waiting to get in . . . All Simon
did was put out his open sign.
This has continued because of
the meat he buys . . . from Iry
Fenkell at Fenkell Packing .. .
and the sauce made by father-in-
law Krsto Djordjevich, Boneyard
originator . . . with good service,
fine preparations and cleanli-
ness.
The Farmington Hills locale
has just undergone a three-week
remodeling session . . . Two rows
of ten padded booths in the center
are now where tables used to be
in the 166-seat room . . . It has
refreshing browns and greens to
enhance the family-style look .. .
plus center plants. •
Krsto and son Stojche (Steve)
Djordjevich, started The
Boneyard at it's first Telegraph
locale . . . In 1980, oldest son
Duschko (Danny) came into the
business.
Simon opened the Orchard
Lake Road Boneyard in 1982 .. .
with the three family members
. . . Now a third place has been
opened . . . on Plymouth between
Middlebelt and Merriman .. .
with Simon going back and forth.
Iry Fenkell's ribs are rated
among the best . .'. and coupled
with Krsto's uncanny sauce .. .
they make for a Romeo and Juliet
combination.
"MARIANI'S COAST-TO- .
COAST Dining Guide" edited by
John Mariani with reviews by
America's best critics, talks
about Chutney, A Cafe in the
Great Southern Hotel, Columbus,
Ohio.
"We must discuss the chef
when writing about Chutney's, a
cafe. This is a small, intimate
cafe in an old hotel saved from
the wrecking ball by local sup-
port, federal monies, and an ap-
proving city government in-
terested in historical landmarks.
"Luck of the draw landed a na-
tive of Cyprus here, Chef Remy
Berdy, who arrived in this coun-
try with dual citizenship: Israel
and Great Britain. His culinary
culture was honed in Vienna,
home of his mother, and by an
apprenticeship at the Savoy
Hotel in London. His signature
dish in Columbus is tri-cultural
— called simply, Wellington's. It
is British beef Wellington, but
made with lean ground beef and
not a fillet, American style, that
is seasoned with French and
Cajun sauces; thus, the three-
cuisine description.
"A menu standard is called 'fet-
tuccine and goats' which is
spinach fettuccine combined with
goat's cheese from nearby Amish
farms, fresh broccoli and caulif-
lower, thyme, various herbs and
a chicken stock.
"The chef is noted by name be-
cause he is a student of Lyon's
Paul Bocuse and Illinois' Patil
Bancet. If there is a restaurant in
Columbus striving for world
class, it is Chutney's, a cafe.
"Local gormands speak quietly

about Chutneys, a cafe, because
they think the chef has every-
thing down except the prices.
They are down: They just don't'
want him to raise them to Bocuse
or Bancet levels. Chutney's, a
cafe, is for serious gourmets in
this market."
The review was written by
Doral Cheneworth, noted as "The
Grumpy Gourmet" food critic for
Columbus Dispatch.
Chef Remy Berdy is now at
Jacques and Jovan on Telegraph
between 12 and 13 Mile . . . in
Bingham Farms Office Center
. . . and making quite a dif-
ference!

THERE ARE ALMOST 2:, /,
dishes on the Monday night Ita-
lian buffet being featured at Di-
mitri's of Southfield, Southfield
and Ten Mile . . . Hours are 6 i
p.m. to 10 p.m. but folks who
want to eat earlier can take ad-
vantage of the 5:30 setup and get
first crack at it's many goodies.
Chef Ernie Di Michele . . . as-
sisted by his very capable sous
chef Nick Palivos, put out a truly
sumptuous Italian Buffet . . . the
likes of which hasn't been seen
around these parts. 1
The list primarily remains the
same . . . but Ernie and Nick'
switch delectables on and off at
varied moments.
Sole Francais, orange roughy
pizzeola, Cajun swordfish, had-
dock czarina, mosstacioli with
pesto, veal siciliano, veal with 1
mushrooms and cream, chicken
parmigiana, chicken piccante,
pepper steak, eggplant par-
migiana, chicken livers marsala,
seafood fettucine, spaghettini
with meat balls, Italian sausage
with peppers, pasta primavera,
stir fry chicken, chicken caccia-
tore, etc.
Prices presently are $11.95 for
adults and $5.95 children 10 and
under.
Everything on the tables is
made fresh . . . minutes before
being put out . . . When dishes
become almost empty, more of
the same is made right then and
there . . . Food for replenishing is
not done beforehand . . . These
are fetishes of Ernie, Nick and
Dimitri Syros, all of whom be-
lieve in on-the-spot preparation
. . . and certainly no carryovers.
Favorites so far are the veal
siciliano, chicken livers marsala,
cod pizzeola, eggplant par-
migiana, veal piccante, sole
Francais, canneloni stuffed with
veal and pasta primavera.
Homemade desserts on the
Monday Night Italian Buffet at
Dimitri's of Southfield include
kassata (chocolate torte with
candied fruits and riccota ,
cheese), pineapple cheesecake,
carrot nut cake, peanut butter
pie, etc. . . . including Grapes a la
Ernie . . . white seedless grapes
glazed with sour cream and
brown sugar.
There are many more dishes
yet to come . . . as maestro Chef'
Ernie Di Michele and sous chef I
Nick Palivos wield their batons of
choice delight.
PANACHE, formerly Ar-`
chibald's, has become the hottest
scene in town . . . with its
entertainment seven nights a-

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