Lunch 11:15 a.m.-3 p.m.
Dinner Starts 5 p.m.
Closed Monday.
15% Off
All Food
& Drinks. One Coupon
Per Person.
Sunday Brunch Currently
Only $5.95 Adults $3.95
Children 10.
All-You-Can-Eat Buffet
Including Lunch &
Breakfast Entrees.
FULL SERVICE MENUS INCLUD-
ING: STEAK, FRESH SEAFOOD &
GREAT SANDWICHES.
COCKTAILS & BANQUET AC-
COMODATIONS ALSO AVAIL-
ABLE.
REMEMBER
GRANDPARENTS
DAY — SEPT. 7
•
15%
Off
• One Coupon Per Offer
• Not Valid With Other
Discounts. Expires 12-30-86
RIVER HOUSE
25241 Grand River
At 7 Mile Rd.
Redford Twp.
592-4646
RESTAURANT
GREAT FOOD, SPIRITS
AND SERVICE
15% Off
EARLY BIRD MENU
Mondays Thru Thursdays 5 p.m. to 6:30 p.m.
•
•
•
•
•
FETTUCCINE ALFREDO
FRESH BROILED WHITEFISH
BROILED BEEF BROCHETTE
BEEF TIPS
CHICKEN ELAINE
'
695
ALL DINNERS INCLUDE: CUP OF HOMEMADE SOUP, CHOICE OF FOUR
SPECIAL DINNER SALADS, FRESH VEG., POT., BREAD & BUTTER & YOUR
CHOICE OF COFFEE, TEA OR MILK.
2593 WOODWARD at 11 1 /2 Mile
Berkley
Call For Reservations: 542-9900
Your party must be seated by 6:30 p.m. to order specials.
Not valid with any other promotion.
PRE-FIX DINNER & SHOW
Mondays Thru Thursday From 6:30 p.m.
Choice of Chicken Elaine, Filet Mignon or Fish Of
The Day. Includes Salad, Veg., Pot., Dessert and
6 per person
GLASS OF WINE.
Fri., Sept. 2 Thru Sept. 6
LARRY WILSON
Coming Sept. 9 Thru Sept. 13
JACK GALLAGHER
Tax & Tip not included
SEBASTIAN'S
R
ESTAURANT/ R A W B A R
Finally...
A Great Restaurant Comes To Troy
Fresh Fish, Seafood, Raw Bar
Fine Wines & Liquors
Entertainment Nightly
Hours Monday - Thursday
11:00 a.m. - 11:00 p.m.
Friday & Saturday
11:00 a.m. - 1 a.m.
( 3 1 3 ) 6 4 9 - 6 6 2 9
58
Friday, September 5, 1986
THE DETROIT JEWISH NEWS
ENTERTAINMENT
BEST OF EVERYTHING
DANNY RASKIN
A MAIN BASIS for fine
restaurants is its ability to
have a very good backup
squad in the kitchen ... The
knowledge and expertise of
executive chefs is very impor-
tant ... but as in so many
walks of life, so are the
people who surround them.
This has always been the
circumstances which Jacques
on Telegraph Rd. between 12
and 13 Mile in Bingham
Farms very seldom had ... It
was true also when called At-
rium at first opening ...
Executive Chef John Etchert
was among the finest, but
when he wasn't there, forget
it ... better to have dinner
somewhere else ... Although
John was an excellent chef
and teacher, he couldn't show
others what to do when he
wasn't around to supervise
... This is still true in some
other fine area restaurants
... and is among the prime
reasons why Atrium never
made it.
When John was there, you
had the best ... When he
wasn't, all his teachings went
down the drain ... Great
example was the Atrium
bouillabaisse ... John's prep-
aration was such that nobody
in the city came close to him
... Without John in the
kitchen, the Atrium bouil-
labaisse was just a seasoned
fish chowder of mediocre
proportion.
Then it became Jacques ...
and the kitchen dependency
wasn't placed on one man ...
However, it still never could
attain the standards of qual-
ity a fine restaurant should
have.
That is ... not until today
... Now there is a Jacques
with few equals.
Executive Chef Remy
Berdy has done more than
train his kitchen staff ... he
and owner Dr. Alan Dorfman
have stocked it with quality
talent ... and more is yet to
come.
For example, Remy's
Executive Sous Chef Tony
Pohlman, who has been
brought here from the Great
Southern Hotel in Columbus,
Ohio, where Remy went after
leaving Sheraton-Oaks ...
No more concerns if the
executive chef isn't there.
Tony ranks with the best
when it comes to culinary ar-
tistry ... His apprenticeship
was done at Ziggy's in Col-
umbus ... under the very
capable wing of Ziggy Alles-
pach, who won a gold medal
at the 1976 Culinary Federa-
tion, sponsors of the Ameri-
can Culinary Olympic team.
And there's sous chef Peter
Lieber, whose kitchen artis-
try is a standout ... a
graduate of culinary arts
from this locale's very fine
Brighthaupp Vocational Cen-
ter.
Beginning soon at Jacques
will be an apprenticeship
program with six months
here and six months at the
Culinary Institute of America
in Hyde Park, N.Y. ... Jac-
ques will also soon be doing
its own stylish and delicious
ice cream desserts, elegant
pastries, etc.
Much pride in local talent
is at Jacques ... a reason
why Eugene "Mutzy" Leven-
berg is also in the kitchen ...
"Mutzy" drove here from
Florida ... where mom and
dad, Ruth and Harry Leven-
berg, former Detroiters, are
now residing ... Ruth says
she still makes the best chili
anywhere ... Maybe one day
she'll come to visit here and
brew some of her luscious
chili for the Jacques and
Jovan staffs ... plus some for
this real good, chili-loving
body.
Then there's Maitre d' Del
Ahleong, whose knowledge of
people and food is beyond
compare ... plus waitpersons
like Stacey Le Vasseur, so
pleasant, courteous, efficient
and personable.
We had dinner at Jacques
recently ... without Chef
Remy Berdy being there ...
and can readily attest to the
reason why it has done such
a complete turnabout.
The lobster bisque brought
to us by tuxedo'd Stacey was
so good ... and no lack for
chunks of good-sized lobster
meat ... Then Del, in his
elegant tuxedo, did the bit he
is so famous for ... making
Caesar salad at tableside
It is noticeable that Del does
not break the Romaine let-
tuce ... but mixes large
leaves with that fine sauce he
concocts ... First Caesar
salad Del ever made was
years back in Honolulu,
Hawaii at the Kahala Hilton
... and although much more
proficient now, he became
noted then.
I had the pan-fried poussin
(chicken) with lobster meat,
mushrooms, shrimp and ° ter-
ragon in a light cream sauce.
My companion enjoyed the
sauteed venison with smoked
turkey breast, shitaki, chan-
trelle mushrooms, fresh basil
and currants in a port wine
sauce.
Tasting the venison was a
treat because it is prepared
so well ... Both dishes were
superb delights ... high com-
pliments to the new Jacques
as it is no doubt becoming
known.
The very elegant surround-
ings of Jacques is conducive
for fine dining ... especially
as dusk sets in to surround
the outside atrium garden
with soft shadows ... and in-
side diners look out the large
windows to see this glorious
sight.
On a back wall is the
mural of a large flying goose
... Booths are all high-
backed, padded with covering
of quiet tapestry ... as low,
relaxed lighting envelopes
the room ... Scalloped drapes
are along the tops of Jacques
full-glass walls looking onto
the atrium garden ... and
padded contoured chairs have