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September 12, 1986 - Image 58

Resource type:
Text
Publication:
The Detroit Jewish News, 1986-09-12

Disclaimer: Computer generated plain text may have errors. Read more about this.

EARLY BIRD MENU

Mondays Thru Thursdays 5 p.m. to 6:30 p.m.

COMEDY
CASTLE

CAIFILA*

2593 WOODWARD at 11 1/2 Mile
Berkley
Call For Reservations: 542-9900

Fri., Sept. 9 Thru Sept. 13

JACK GALLAGHER

Coming Sept. 16 Thru Sept. 20

BILL THOMAS







FETTUCCINE ALFREDO
FRESH BROILED WHITEFISH
BROILED BEEF BROCHETTE
BEEF TIPS
CHICKEN ELAINE

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.
Your party must be seated by sae 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
GLASS OF WINE. $16 per person

Tax & Tip not included

For Social Events, Fund RaisinA Dinners or any occasion, the
Hyatt Regency Dearborn offers special values to enhance the
evening.

♦ Complimentary domestic cheese display.



Fresh flowers on the dining tables.



Piano accompaniment Burin/ reception or dinner.

Please call the Catering Office at the Hyatt Regency Dearborn for
menus and further details 593-1234.

58

Friday, September 12, 1986 THE DETROIT JEWISH NEWS

ENTERTAINMENT

BEST OF EVERYTHING

DANNY RASKIN

PEOPLE WOULD GO

into Deli Unique on Green-
field and Ten Mile, taste the
gourmet-style dishes there
and ask owner Matt Prentice
why he doesn't have a lavish
restaurant to serve his ele-
gant delights.
"Someday," Matt would
say, with his earnest convic-
tion ... and you sort of knew
his "someday" would eventu-
ally become a reality.
The dream of Matt Prentice
has finally come true ...
with opening in Troy of
Sebastian's on W. Big Beaver
... in Somerset Mall ... His
elegant new restaurant ... a
complete transformation from
the formerly dim-lighted
Alfred's ... is the elegant
work of interior designer Roy
Rey ... with glass panels,
wood panels, marble, curved
ceilings, statues, large square
bar, marble tables covered by
white tablecloths and blue
cloth napkin accompaniments
... a variety of chandeliers,
some looking like mother-of-
pearl shades, abalone shell
ceiling lights, pictures on the
walls, full-length murals,
paintings, marble and car-
peted floors, padded booths,
even clothing racks with
sculptured wood, etc.
The tuxedo'd waitpersons
knew they were in on the
start of something big ...
Their gracious effective
capabilities were predomin-
ant ... Smiling as they
passed out hors d'oeuvres
such as salmon mousse in
raw mushroom caps, escar-
gots wrapped in thin phyllo
dough and hot melted Swiss
gruyere cheese puffs.
Seating at the elegant
Sebastian's is for 130 at ta-
bles and booths and another
38 at the lavish bar.
The huge kitchen is replete
with counters and walls of
stainless steel ... with work
areas no doubt a large facet
of Matt's dream putting out
the fine quality food he still
continues to do at Deli
Unique and its small kitchen.
Chefs and cooks galore are
at Sebastian's ... whose
principal concentraton is on
seafood, although meats and
poultry are readily available.
The guests at its pre-grand
opening were treated to an
abundance of refined
gracefulness in fastidious
taste all about.
Sebastion's glamor was
enthralling as our table in-
cluded Brigitte Launce, while
Jimmy rehearsed at Hyatt
Regency Dearborn for his
part of Felix in Odd Couple
opening there Sept. 27 ...
Marilyn and Sid Frumkin,
celebrating 38 years of mar-
riage; Debbie Brown, right-
hand gal of Jimmy and
Brigitte Launce; and Peg
DuBois, 17 years managing
director at Somerset Mall.
If our waitress, Christine
Radka, with the pretty smile,
is any indication of the per-
sonnel Matt has, he is fulfil-
ling his dream with the best

... She's so efficient, person-
able and delightful.
I had the terrine of sole
and Maine lobster ... a very
delicate and excellently pre-
pared appetizer from the oys-
ter bar . . . then a wonderful
Shrimp Bisque soup with
watercress ... and chunks of
shrimp to go with its smooth
consistency ... My entree
was simply delicious ...
Melange of fresh seafood ...
blue marlin, tuna, scallops
and red snapper ... served
with fresh pasta and a mild,
pleasant dill sauce.
I tasted Marilyn's banana
walnut duck ... duckling
sauteed with banana, honey
and brandy glace ... and
have never had better ...
Other enjoyed fresh broiled
swordfish, charbroiled
swordfish and king crab legs.
Nearby table couldn't get
over a poulet en phyllo
boneless breast of chicken,
filled with shrimp mousse
and dilled havarti; wrapped
in phyllo and finished with
dilled Hollandaise ... veal
Nova Scotia ... escalopes of
veal stuffed with smoked
salmon and asparagus; served
over fettucini with cham-
pagne sauce, or the San
Francisco cioppino
shrimp, mussels, clams, lobs-
ter, steamed in fumet and red
wine with onion, peppers and
mushrooms.
Another ecstatic table had
lobster Wellington ...
steamed lobster tail with
julienne vegetables in phyllo
with a sauce of cognac and
double cream ... and
paupiette of sole with salmon
and scallop mousse ... fresh
sole rolled with salmon and
scallped mousse and poached
in fumet.
Our table divided its salad
desires ... some having
spinach lyonnaise with
raspberry vinaigrette ... and
others the floral salad with
Kentucky mushrooms ...
looking like a huge tomato
with flowers sprouting out.
Then came the dessert
menu ... and those on diets
went off for the evening, ex-
cept Marilyn, and Peg doesn't
eat desserts ... All are made
by pastry chef Don Palmer
and elegantly superb ... I
had the chocolate chocolate
mousse ... chocolate mousse
layered between sheets of
chocolate, garnished with
chocolate, truffles and meran-
gue mushrooms ... Brigitte
had the mousse Au fruits ...
a rainbow of strawberry,
raspberry and mango mousse
set in a pool of white choco-
late sauce garnished with
white chocolate curls ... De-
bbie and Sid savored the
mocha mousse ... a rich cof-
fee flavor within a chocolate
sauce; in a tuile shell gar-
nished by a chocolate curl.
The table near ours had
mousses au chocolates, a trio
of chocolate mousse ...
white, milk and bittersweet
centered in dark rum sauce
garnished with chocolate

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