HONEY TREE
AT TALLY HALL
31005 ORCHARD LAKE RD. at 14 Mlle • Farmington Hills

Wishes Its Customers & Friends
A Healthy & Happy

New Year

Did You Remember
to send someone a
gift subscription to

THE
JEWISH NEWS?

AND THEIR ENTIRE STAFF
WISH EVERYONE
A

1986 • 5747

Thank You For
Your Continued and
Most Loyal Patronage
AT ONE OF
MICHIGAN'S OLDEST RESTAURANTS
"We Say Good Food And We Mean It!"

RIALTO

22740 WOODWARD AT 9 MILE, FERNDALE
_
Parking In Rear

544-7933

OPEN 7 DAYS...BREAKFAST—LUNCH—DINNER
• Cocktails • Wine • Beer

PAT ARCHER

The Management and Employees of

77,

Offer Best Wishes

For A Year Of Peace, Good
Health, Happiness and The

Joy Of Lasting Friendships
To Our Customers and Friends

May They Be Inscribed In

The Book of Life

iwlllllnwnulil 1986 • 5747
IIIIIIIIIIIIIIIIIIIII

96 Friday, October 3, 1986

THE DETROIT JEWISH NEWS

BEST OF EVERYTHING

DANNY RASKIN

MYSTERY
THE
MUNCHER writes ... On

CHARLIE & FRANK PAPPAS

28815 FRANKLIN ROAD AT NORTHWESTERN • Southfield

ENTERTAINMENT

358 - 3355

the boardwalk of Atlantic
City, which brings back
happy childhood memories,
the fare we remember in be-
tween amusement rides and
dips in the ocean are hot
dogs, cotton candy, fudge and
saltwater taffy.
With the advent of
legalized gambling some
eight years ago, Atlantic City
boomed after a steep decline
and the casinos' European-
trained chefs and impact on
other local restaurants have
worked miracles.
Abe's Oyster House was
Atlantic City's first crab
house. The menu has been
expanded and a new lounge
added to the 1935 dining
spot. And you can choose
your own lobster from the
tank.
Cafe One Flew Over is a
few blocks from the strip.
Decorated with original
artwork, the cafe is noted for
Thai specials and mouth-
watering desserts. But you
can't get booze.
Dock's Oyster House was
established in 1897 and fea-
tures homemade pasta, clams
cooked in garlic, and oyster
stew.
You can bring your own
wine to the 18-seat Louisa's
Cafe where seafood and pro-
duce comes from farmers,
fishermen and Louisa's own
garden.
The Meadows in Harrah's
Marina Hotel Casino is
known as a gourmet room
with French delicacies. Im-
ported oysters, rack of lamb,
escargots, chateaubriand and
crepes Suzette are some of
the recommended goodies.
The first American cook-
books were published in Bos-
ton, a fish lover's paradise.•
The city is virtually teeming
with restaurants.
A London-born chef pre-
pares the food at Another
Season on Beacon Hill. You
may not like the cooking in
England but the chef at this
spot, divided into four inti-
mate dining rooms, is known
for his imagination and for
doing unique things with
halibut or beef tenderloin.
Boodles gives guests a
choice of the cut of meat to be
barbecued and of the wood for
the cooking. Seafood and
even vegetables have a
unique smoke flavor from
grilling and there are more
than 20 different sauces from
which to choose.
For those who enjoy ethnic
food, Boston offers a variety
of dining spots. Cafe
Budapest features violin
music, chicken paprikas crepe
and sauerbraten. Cafe
Calypso, steeped in European
country tradition, changes
menus weekly.
Bostonians recommend
Cafe Chang's House for Pek-
ing duck and they say
Davio's serves some of the
best Italian dishes from .an-

tipasto to spicy shrimp.
Founded in 1917, the Euro-
pean is said to be the oldest
restaurant in Boston and the
largest. Favorites are squid
simmered in tomato sauce
and lasagne.
Natives also like the Five
Seasons for a different type of
egg roll and bluefish teriyaki.
Imperial Teahouse is home of
the dim sum, Chinese tea
pastries. There's no menu
here but waiters wheel
around carts loaded with
shrimp dumplings, curried
shrimp and other Oriental
treats.
Julien at the Hotel Mere-
dien specializes in nouvelle
cuisine at high prices for
French gourmet tidbits from
hors d'ouevres to crepes made
to order. Another elegant
French restaurant in Boston
is L'Espalier where you pay
top dollar for fresh foie gras,
beluga caviar, prawns, squab
and fresh truffles imported
from Europe.
Cajun Yankee draws
crowds for pan-blackened red-
fish and other spicy New Or-
leans dishes. Devon on the
Common also serves Cajun
creations along with steak
and lamb chops grilled over
smokey mesquite. Every
course is accompanied by the
appropriate wine.
Serious seafood buffs
recommend the newly-opened
Dover Sea Grille which caters
to those who enjoy pan-
blackened tuna, mesquite-
grilled swordfish and lobster
gumbo.
On to the windy city.
Chicago brings back
memories of Don Roth's
Blackhawk in the loop where
steaks were some of the best
anywhere and the roast beef
succulent. The Blackhawk
has moved to be replaced in
fame by Lawry's.
Although Chicago's reputa-
tion as a meat and potatoes
town hangs on, young cooks
are experimenting with
lighter fare and more variety.
At Lawry's, the single
main course is prime rib of
beef served on rolling carts.
Three cuts are available ac-
companied by green salad,
potatoes and peas or creamed
spinach.
Arnie's is an in place for
locals as well as visitors who
like to dance to live music.
Signature items are escargots
in pastry, pasta primavera,
cajun-blackened fish, rack of
lamb and barbecued baby
backs.
Established in 1898, Ber-
ghoff's is one of Chicago's
oldest German restaurants.
Saurerbraten and Weiner
Schnitzel are traditional but
diners enjoy seafood here and
the beef flows freely.
Cafe Provencal is part
French provincial, part
American colonial. Chef-
proprietor Leslee Reis pre-
pares duckling, veal and
chicken in a variety of tasty

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