ENTERTAINMENT
GREAT FOOD!
GOOD TIMES!
SiII
OPEN MONDAY THRU SATURDAY
SATURDAY AFTERNOONS
AND SUNDAYS AVAILABLE FOR
BEST OF EVERYTHING
DANNY RASKIN
ALL OCCASIONS
DIAMOND JIM BRADY'S
352-8780
3000 TOWN CENTER
FREE COVERED PARKING
MITCWS
BANQUET ROOMS
AVAILABLE FOR
ANY OCCASION
From 100 to 400
We Can Assist Your Party Needs With
Everything From Hors d'Oeuvres and
Cocktails To A Sit-Down Black Tie Affair
For More Information, Please Call
666-4440
Your Host: Bill Mitchell
Your Hostess: Juanita
6665 HIGHLAND RD. (M-59), Across from Oakland-Pontiac Airport-
Pontiac, Mich.
Your Group
Is Special
To Us
KOSHER MENU
• Kosher
Catering Available
BANQUETS
AT
RAMADA
• Creative Menus
Designed to fit
Your Group's
Special Needs
Special Group Rates
Are Available
• Call (313) 355-2929 today to find out
about the special room rates your
group can get when it stays at the
Ramada.
For Your Added Pleasure
• Complete banquet facilities, heated indoor pool, excellent shopping
nearby, sauna, exercise room and much more.
• THE QUEST NIGHTCLUB - Live entertainment nightly.
• CACHE RESTAURANT - Casual dining with a flair.-
RAMADA HOTEL
28225 Telegraph Rd.
(just S. of 12 Mile)
62. Friday, October 17, 1986
SOUTHFIELD
CALL FOR RESERVATIONS:
(313) 355-2929
THE DETROIT JEWISH NEWS
THERE ARE SOME
changes at Ram's Horn, 12
Mile Rd. east of Northwest-
ern ... but absolutely not the
name . and it's still open
24 hours.
Same ownership but new
general manager ... now
cordial Jim Woolford
Owners Jack Masten, tom
Pantoleon, and Grand Blanc's
Dr. Bob Davis will celebrate
six years, Dec. 18, at the
same place.
An attitude problem that
was prevalent at times is
gone ... No more waitper-
sons "doing people favor wait-
ing on them" ... or hostesses
taking their good ol' time
about seating folks.
The owners have clamped
down and made the 12 Mile
Ram's Horn a smooth-
running operation ... back
like it was when initially
opened in 1980 ... A man-
ager is always on the prem-
ises now ... no more being
run by employees . . . and
cleanliness is a very big
point.
Day manager is Steve Re-
nsel . . . and night manager
Dave Mara.
To show the change in this
Ram's Horn, there has been a
turnover of 40 employees in-
side of eight weeks!
Nice to see smiling help
there again ... Remodeling
has taken away the dark
wood ... and windows are all
around now, having been in-
serted in empty areas ... A
new awning encircles the
entire 12 Mile Ram's Horn
. . . and light lattice wood
helps the better lighting.
While there recently, Chris
Neil was a very pleasant,
smiling and cooperative wait-
ress ... She brought me a
pita melt with chicken
breast, tomato and Monterey
Jack cheese ... There are
also tuna melts, stir-fry melts
and turkey melts ... The 12
Mile and Northwestern
Ram's Horn is number one in
the entire chain for tuna,
turkey and chicken pita
melts ... They are big sellers
because of freshness and
tasty preparation.
Jack Masten might be one
of the owners, but he puts in
about 30 hours a week away
from his insurance business
... always at the Ram's Horn
dinnertime and Sunday
breakfast with its lox, bagels
and cream cheese plates for
one or two ... He saw it
served in New York wit a
kosher dill pickle and does
the same.
Jack grew up on Wisconsin
and Santa Clara ... and used
to play football with an AZA
team at Mumford High field
alongside fellows like Don
Aaron ... He went to Bagley
School with Ron Topper, Jay
Barbas, etc. ... It's like old
times when Jack is at the
restaurant ... so many
-
people know him ... and he
meets guys 'n gals he hasn't
seen in 40 years.
New menu has a low
cholesterol section by Ameri-
can Heart Association ...
and Yodolo, natural, low
calorie, frozen fruit dessert
... The 97 percent fruit juice
is put in a machine and
comes out soft like ice cream
... 75 calories for six ounces
... no fat or cholesterol.
The entire bill of fare has
almost 300 items, including a
Weight Watchers registered
low-cal sector.
Ram's Horn on 12 Mile and
Northwestern has done a
complete about face ... so
much more for the better.
SHIRLEY BENYAS, local
gal who has received critic
acclaim for her work at The
Attic Theater and The Thea-
ter Company, plus solo work
with Detroit Symphony, will
play role of "Mrs. Pierce" in
presentation of My Fair lady
by Michigan Opera Theatre,
Nov. 14-Dec. 7.
Present staging by MOT,
beginning 1986/87 season, is
very clever and entertaining
production of Offenbach's Or-
pheus In The Underworld
thru this Sunday at Fisher
Theatre ... Scenic and cos-
tume design of highly-touted
English cartoonist Gerald
Scarfe almost steals the show
with their breathtaking ap-
pearances ... however, Or-
pheus In The Underworld is
very much regarded in a
class by itself.
This is MOT's 16th an-
niversary year.
GOOD. WAITRESS
DEPT. ... Lisa Teodecki
at Panache on Woodward in
Birmingham ... personable,
smiling and efficient.
Panache has become one of
the most successful nitery op-
erations around ... sort of
"where the action is" with its
bevy of folks having a lot of
fun ... plus live entertain-
ment every night, dancing
and good food.
With its second operation
to open in November, Rikki's
American Grille in American
Center Bldg. on Franklin Rd.,
David Tims moves over there
as general manager ... Al-
ready on the job "getting his
feet wet" is much experienced
Wayne Gallagher, who'll be
g.m. at Panache ... Wayne
was g.m. at Golden Mush-
room and food and beverage
director at Southfield Hilton.
YOU SELDOM if ever saw
so many people (about 1,600)
gathered at one place in a
restaurant ... or such a
variety and so much food.
This was Dimitri's of
Southfield recent fourth an-
niversary ... and owner Di-
mitri Syros went all out ...
hot hors d'oeuvres, buffet
table extravaganza, Gary
Rose Trio, waitresses with
white tails, pink bowties,
.
pink high heels, fashion
show, exotic dancers, his fam-
ily, sons Paul and Nick, wife
Naomi and brother Michael
Syropoulus.
Chefs Ernie DiMichelle and
Bill Hall had 12 helpers ...
Ernie brought his own
noodle-making machine for
the fettucine.
Look at this lineup of food
on the buffet tables ...
smoked trout, whitefish,
mussels, scallops, salmon,
Italian baccala (capers, olive
oil, lemon, anchovies),
creamed herring, octopus - <
salad, poached glazed salmon,
oysters with lime and hot
peppers, stuffed squid with
crab and shrimp, ravioli with
pistachio and ricotta cheese,
tomato pasta, spinach pasta
with pine nuts and basil, ar-
tichoke hearts with basil and
parmigiana, polenta with
sweet Italian sausage, basil
and tomato sauce, riblets
Earnie, puff pastry with
chicken, fontina cheese,
pears, four-cheese mousse
blended together, Lipitur
cheese with caviar, stuffed
mushrooms with walnuts,
Fontinella cheese, Siciliano
style veal strips, chicken
strudel with basil and pros-
ciuto, provolone, asiago
cheese, fresh mozzerella,
poached shrimp, assorted
fruits and cheeses ... Croque
en Gowche (French wedding
cake), assorted tortes, cheese
cake, eclairs, chocolate truf-
fles, savarins soaked with
rum, petite fours, poached
stir fry with fruit, cinnamon
=(
and ginger, etc.
SUNRISE CAFE will
open its third location ... on
Orchard Lake Road near
Northwestern ... other
locales are Northwestern and
Beck Rd., and Ten Mile and
Greenfield in New Orleans
Mall.
MUCH EXCITEMENT
flowed about the air ... Rea-
son was reopening of Some-
rset Dinner Theater at Some-
rset Mall ... a "new begin-
ning" after 11 years there.
It's a great combination
now ... Jimmy Launce Prod-
uctions and food by Matt
Prentice of Sebastian's and
Cafe Jardin.
This was a pre-showing of
the all re-decorated au-
ditorium or large meeting
area ... No more buffet or
crowded seating . . . Three
packages are dinner at
Sebastian's, dinner at Cafe
Jardin, or the show itself ...
Seating is for 125 with wide
area between tables for
cocktails.
Sampling of Matt Pre-
ntice's food included tourines
of oyster and lake trout,
galantine of duck, liver pate
with chicken, duck and
pheasant and tourine of
Norwegian salmon.
Also elegent hors d'ouevres,
cheeses, escargots in puff pas-