Since 1939
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KEEGO TWIN
BEST OF EVERYTHING
DANNY RASKIN
On Orchard Lake at Cass Lake Rd.
1 1/2 Miles West of Telegraph
682-1900
This ad will entitle bearer to
7618 Woodward Ave.
871-1590
Extends Its Quality To
Special Parties Up To 200
Specializing In: Bar Mitzvahs, Sweet 16s,
Showers, Anniversaries, Retirement
Parties, Birthdays, Weddings, Etc.
Special Appetizer Parties
Available.
CALL ERNIE OR SCOTT . . . AND ASK
ABOUT OUR LOW BANQUET RATES
FOR 411 OCCASIONS.
•■
.orop.
ONE FREE ADMISSION
Every day except Saturday
When a second admission is purchased
Double Feature
"SWEET LIBERTY" (PG)
Shown with
"LEGAL EAGLES" (PG)
Double Feature
"BACK TO SCHOOL" (PG-13)
Shown with
"ABOUT LAST NIGHT" (R)
NO PASSES OR COUPONS
THIS PROGRAM
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A Pleasant Surprise and
Discover That THERE IS A DIFFERENCE1
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6638 TELEGRAPH AND MAPLE
IN THE BLOOMFIELD PLAZA
THIS SPACE CONTRIBUTED BY THE PUBLISHER
851-0313
breakfast • Lunch • Dinne
In the Casual Elegant
Atmosphere You Want For
Gracious Enjoyable Dining
7 Days a Week
Enjoy Our Fine Dinner Specials . .
Different Each Day
569-0882
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Hours —
Mon.-Thurs. 7 a.m.-9:30 p.m.
Fri. & Sat 7 a.m.-10 p.m.
Sun. 8 a.m.-9:30 p.m.
175080 SOUTHFIELD AT 10 MILE
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GREAT CUISINE BY
CHEF ERNIE
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SPECIALIZING IN NORTHERN & SOUTHERN ITALIAN CULINARY ARTISTRY
GARY ROSE AND HIS
GOLDEN VIOLINS
STROLLING TRIO
MON., WED., THURS.,
FRI., AND SAT.
1/4
48
$7 95
OUR FAMOUS SUNDAY BRUNCH 10:30 a.m.-2:30 p.m. IS HARD TO BEAT!
Adults
Friday, August 8, 1986
• HOT & COLD
• ALL-YOU-CAN-EAT
THE DETROIT JEWISH NEWS
$ A 95 Children
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10 & Under
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HIDDEN AWAY in a small
shopping center . . . almost
across the road from a large
plaza . . . is a 100-seat restau-
rant situated far back as one
can go . . . and next to an
acclaimed gourment dining
spot.
Rodos, with its side entrance ,
and canopy, has changed
hands . . . It is the neighbor of
Restaurant Duglass in the
Farrell Shopping Plaza . . . at
Southfield and 12 1/2 Mile Rd
. . . across from Southfield
Plaza . . . and has added an-
other dimension to its bevy of
food . . . Plus Greek and
American fare, Rodos now fea-
tures authentic Middle East-
ern dishes . . . like excellent
taboule salad, baba ghanouge,
homous with tahini, galaya,
shish kafta, falafel and small,
succulent stuffed grape leaves.
Former owner, George
Gerou, is often still on the
premises of his previous 'res-
taurant . making certain
things come out as he would
want them . . . and serving the
role of a goodwill personage
with former customers .. .
plus often helping to make
special dishes.
The customers are all very
pleased . . . and more . . . It is
most apparent that Rodos new
owner, Kahlil Abbadi, is no
stranger to the preparation of
food.
Kahlil was chef at Omar
Khayam's and Southfield
Manor . . . Although it has
nothing whatsoever to do with
food, he also found time to
study and earn a degree in
electrical engineering from
Lawrence Institute of
Technology . . . Kahlil speaks
Hebrew, too.
Everything at Rodos now is
freshly made . . . Night I was
there, Kahlil had just become
a father for the third time, as
wife Zizi gave birth that day to
Rahmah . . . She is back in the
restaurant . . . and continues
to bake the baklava at home.
The beautiful surroundings
at Rodos remains . . . but with
an added touch of utmost
cleanliness . . . white leather
padded booths, tables,
crystal-like chandeliers, white
walls, white frontal drapes .. .
The kitchen gleams with
stainless steel . . . and is so
very clean.
Kahlil is a firm believer in
freshness . . . All seven fishes
on his low priced menu are
fresh, including sauteed lake
perch . . . He makes three
soups daily . . . lemon rice, ex-
cellent lentil and soups of the
day like cream of broccoli,
clam chowder, vegetable, on-
ion, split pea, etc; ... His
seven salads are all crispy and
fresh ... and he has retained
the Greek favorites with an
upgraded measure ... includ-
ing fresh lamb chops better
than George used to prepare.
One of Kahlil's favorites,
fresh chicken kebob, ranks
very high among his best
sellers . . . and people come
back many times for this de-
light.
He buys fresh chickens,
takes out the bones and serves
a double breast of chicken .. .
Kahlil uses the same ones for
his chicken kebob.
Another striking realization
is that he uses fresh veal .. .
even for the parmigiana,
which is covered by cheese and
sauce . . . and at some places is
actually pork or junky pressed
veal patties.
I saw a couple have broiled
Lake Superior whitefish .. .
and was amazed at the large
sizes . . . His small Greek
salads are enough for two
people . . . and there's still the
usual flaming Saganaki Opa!
kasseri cheese.
George taught Kahlil how to
make many of the Greek dis-
hes and being the experienced
chef that he is, Kahlil caught
on immediately . . . able to im-
prove with his own touch.
There are ten desserts, nine
salads, 21 sandwiches, about
24 entrees, including fresh
- broiled marinated quail.
Kahlil even makes his own
gyros . . . to put on turning
rotisserie . . . all pure lamb
meat . . . not pressed or frozen
. . . He debones all the fresh
fish himself . . . and prefers to
make almost everything as
ordered . . . says it doesn't take
that much longer . . . and is
worth the extra few minutes
wait.
The wonderful dessert
Rodos has been noted for, rice
pudding with apricots, re-
mains as a big favorite.
Kahlil's stuffed grape leaves
are homemade standouts .. .
and brought to Rodos . . . They
are the small marinated type,
with fresh ground beef .. .
Wife Zizi's baklava, also made
at home, has thin filo dough
made by her and whole nuts,
not chopped . . . Forget about
all that overly dripping honey
. . . Authentic baklava made
Zizi's way is where you taste
the product itself, not honey
sweetness.
Rodos is open seven days a
week . . . 10 to 10, Monday
through Saturday . . . and 12
to 9 Sundays . . . It is
scheduled to be open later
until midnight every day .. .
Breakfast is served at any
time . . . and Kahlil does a lot
of inside and outside catering.
But the restaurant comes
first . . . Customers will al-
ways find him there . . . 15
hours a day . . . very friendly,
courteous and doing his ut-
most to please.
Kahlil and Zizi have two
new babies now ... The Rodos
they bought from George ...
and little Rahmah . . . Each
one being given very special
touches of attention . . . in
their own way.
NEW CHEF DEPT . . .
Darby's Restaurant on Cass
Ave. in Utica now has Chef
William Wolf . . . who trained
under Master Chef Nilos
Cihelka at the Golden Mush-
room six years . . . He was
Milos' assistant . . . and
member of the Michigan Chefs
Culinary Olympic Team .. .