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