BEST OF EVERYTHING DANNY RASKIN WHAT MAKES KINGSLEY INN'S SUNDAY BRUNCH SO GREAT ANYWAY? THE MYSTERY MUNCHER writes ... "Travelers want to sniff out the best food American res- taurants have to offer. "As important to some as sights and sounds of strange cities is the thrill of dining out in famous eating spots were natives seldom venture or in out-of-the way places which serve palate-pleasing dishes at more realistic prices. "America is a country whose gastronomy ranges from Maryland crabs to Maine lobsters and oysters Rockerfeller, from haute cuisine to down-home cook- ery, from Dagwood sand- wiches to Japanese sushi and Peking duck. "The ethnic heritage of the U.S.A. is a study in diversity and the idea of classical standards is an exercise in frustration. "Travelers have a choice of expensive deluxe dining rooms, informal res- taurants serving regional or ethnic food, barbeque places, hamburger chains, pizzerias and delicatessens which may constitute some of the most interesting eating in town. "Out-of-towners may want to know where the natives go for breakfast. It's not neces- sary to go to New York, New Orleans or San Francisco to find first-rate dining rooms. The nouvelle cuisine of European-trained chefs turns up in kitchens from Portland, Oregon to Boston, Mass. within months of being first sighted in New York and Los Angeles. "American wines are taken seriously as the country pro- duces Chardonnays, caber- nets, zinfandels and other varieties which are a match for the best from France, Germany and Italy. "Young American Chefs through trial and error have developed certain styles of cooking that seem part of a trend such as pan-blackening of fish. "Visitors want to know about the atmosphere, style, menu, special dishes and prices of restaurants. They may want to know that what is called French nouvelle cuisine may be referred to as new American cuisine be- cause young American chefs (Voted Detroit's No. 1 Sunday Brunch in Metropolitan Detroit magazine's readers poll, Nov. '84 issue.) • White linen and silver service. • Elegant ambience of the Kingsley dining rooms. • No compromise is ever mode with quality or freshness. • A dazzling, ever-changing array of breakfast, luncheon and dinner favorites, and pastries from our own pastry chef, too numerous to mention. • Sane prices; only $9.95 for adults, $4.95 for children age 7 and under. 1Kingsleil 3nn 3K WOODWARD AT LONG LAKE ROAD BLOOMFiELD HILLS • 642-0100 ;PLAZA F.- COUPON DELI r ALL BEEF KOSHER HOT DOGS $399 lb. COUPON -MUST BE PRESENTED FOR THIS OMR Limit Three Pounds 1.• A B 0 R ON YOUR NEXT TRAY 8 Person Minimum On Trays VALID ON MEAT OR FISH TRAYS 1 COUPON PER CUSTOMER A Y S P E C A • Good Thru Sept. 5, 1986 A B 0 R EXPIRES 9-12-86 DELIVERY SERVICE AVAILABLE plaza da l A Y S P E C r- A OPEN 24 HOURS - 7 DAYS A WEEK AUGUST SPECIAL DINNER FOR TWO ._. . YOUR CHOICE OF $ 69 5 356-2310 • 0 LIVER & ONIONS • VEAL CUTLET 0 • BAKED COD • SALISBURY STEAK THE DETROIT JEWISH NEWS –61 0 o 0 - • CHICKEN STIR-FRY OPEN EVERYDAY 7 a.m.-9 p.m. INCLUDES SOUP OR SALAD, POTATO & VEGETABLE EVERY FRIDAY-12 NOON Tit 9 p.m. B Friday, August 29, 1986 1 352-2320 29145 NORTHWESTERN AT 12 MILE 48 TELEGRAPH AT 10 MILE IN TEL-EX PLAZA Southfield FRANKLIN SHOPPING PLAZA Tray Catering For All Occasions are using native ingredients in novel ways. "Some food is unique to a particular city • or originated in a specific restaurant. Some restaurants are part of. the special character and history of a city. "The Los Angeles area is a mecca for an endless variety of dining spots. It is said that dishes originated from nouvelle cuisine developed strongly in L.A. because the great wealth of Southern California produce provided the raw materials to fire im- aginations. "In the charming Sorren- tino's in Burbank, where you're likely to see movie legends whooping it up at the bar, sea food is the specialty of the house. "Among the chefs creations are sea kabob, Hawaiian style Mahi Mahi and shrimp on a skewer glazed with fruit and coconut and served with rice at $11.95. Sea bass, broiled or sauted for the same price is another house treat. "More expensive are crab legs with scampi sauce, stuf- fed abalone and coquilles, abolone and scallops blended into a seafood patty and stuf- fed with crabmeat dressing, and shrimp parmigiana a la George. "Adriano's in West Los Angeles is a smart little res- taurant with an elegance of polished wood and gleaming brass. The food represents all parts of Italy and is prepared with great care. The price is about $25 per person for such dishes as vitello tonnato, tor- tellini with chicken, fettuc- cine with proscuitto, par- migiana and peas and duck roasted with olives. "Alexander's of London is an English style restaurant with wine glasses and brass candlesticks on tables, green- ery against white walls and a certain British neatness. But the food is not English and includes a chicken Kiev, calf's liver with fresh sage and wine and veal with wine, cream and mushrooms. Aver- age price is about $20 per person. "Angie's on Wilshire Boulevard is a plain but com- fortable dining room with better than average mous- saka, souvlaki and hearty ALL-THE-FISH-YOU-CAN-EAT$3 99 BREAKFAST SPECIAL 1 a.m.-11 a. m. • • • • 2 Eggs 3 Bacon or Sausage Hash Browns or Pancakes Toast & Jelly $199 sandwiches on Greek bread\ Recommended is the veat Athenian with shallots, mus- rooms and green peppers. TliP tab comes to about $15 per person. "Hamburger Hamlets in L.A. are more than a chain --r\ McDonald type eateries. The onion soup is among the be.,:;,„ the salads are fresh and ample and everything from the infinite variety of ham- burgers to stir-fry chicken tasty. The price is right in these busy, popular spot, which serve liquor. .,- "Chasen's in Beverly Hills is an old restaurant which is crowded with celebrities. Ana why not at $40 a dinner, There are some good dishes on the lengthy menu such as Beluga caviar, sweetbreads and hobo steak baked in rock salt and then sliced and finished in butter at the ta- ble. "Chez Jay in Santa Monica is done up in early seafaring decor and there's a special mood when the first icy mar- tini is raised and the fir:' peanut shell is tossed to the floor. The fish is fresh anc the price is about $15 a per- son. "La Scala is a classic in Beverly Hills. Chef Emilia; Nunez has added Chinese overtones to Italian dishes and the pasta is light as cob- webs. Veals are superb an, the wines are extraordinary as is the price — $50 per per- son. Sunset near "Spago Boulevard specializes in local' products, freshness and simplicity. Pizzas and pastas are original, the fish is the freshest and the salads crea-I tive. The room reflects the simplicity with small tables, and big flower arrangements Prices are about $30 per per- son. "When people come to Bal- timore, they want to eat` crabs and fish. The Chesapeake Bay is a short boat ride from downtown Bal timore. Starting around 198G with Harborplace, says Rob, Kasper, writer of "The Happy) Eater" column in the BalC: more Sun, many new spots have sprouted up. "The Brass Elephant with continental dishes and z stately elegance was once the 19th Century mansion of ary old Baltimore family. The chef specializes in Italia.. food and you spend about $40I a dinner for the classy spot. "Chez Fernand features a dining room overlooking s small park where it's recom- mended you order foie gran' ocean perch me.uniere and strawberries dipped in choca- late or the dark chocolate mousse. The atmosphere is French and the price about, $35 per person. "The Conservatory atop the Peabody Court Hotel offers fine view of Baltimore. ThP, duckling that comes with a` puff pastry, decorative '