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SPECIALIZING IN CATERING
HAVE A PARTY
KEEGO TWIN
HERE . . . THERE . . . OR ANYWHERE . . . From $5.45 & up
On Orchard Lake at Cass Lake Rd.
11/2 Miles West of Telegraph
682-1900
Featuring CHEF ROCKY
359 S. WOODWARD
Birmingham
540-2703
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I
ONE FREE ADMISSION
11
ICOUPONi
WINTER SPECIAL
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This ad will entitle bearer to
Friday, Sunday,
Wednesday & Thursday
When a second admission is purchased
BRIGHTON BEACH
MEMOIRS (PG-13)
GOOD 7 DAYS — ANYHOUR! ANYDAY!
BBQ Slab St. Louis Ribs for two . $10.95
BBQ Chicken for two
DINE-IN OR CARRY-OUT
$6.95
THE BRASS POINTE
1
1
1
1 OPEN 7 DAYS A WEEK FROM 11 a.m.
,
man s
4
I
a
Chop House
SUNDAYS NOW!
MONDAY & TUESDAY
ALL SEATS $1.50
476-1377 I
24234 Orchard Lake Rd. at 10 Mile
!
4
CROCODILE
DUNDEE (R)
Greek, Italian,
American & Seafood
Cuisine
SUNDAYS NOW!
OUR GREAT MON. NITE ITALIAN BUFFET IS NOW ON SUNDAYS!
4 p.m. to 9 p.m.
FEATURING 10 ENTREES PLUS ROUND OF BEEF CARVED AT BUFFET TABLE
95
I ALL-YOU-CAti-EAT
Adults
$ 7 95
10 and Under
SUN. BRUNCH ALSO FEATURES ROUND OF BEEF CARVED AT BRUNCH TABLE
[ ALL-YOU-CAN-EAT 11 a.m. to 2:30 p.m.
5 9 95 Adults
5 4 95 10 and Under
LIVE MUSIC & DANCING BEGINS WED. THRU SAT. ON JAN. 21
25080 Southfield Road at 10 Mile
569 08
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ezedieur
One of Metropolitan Detroit's Most Beautiful
and Exciting Restaurant-Lounges
available for your
favorite occasion every Sunday (all day)
and Saturday from 12 to 5 p.m.
• Bar Mitzvah
• Shower
• Birthday
• Bat Mitzvah
• Banquet -
• Sweet 16
• Wedding
• Anniversary
• Reunion
'kg ewt fallout Patty Titage, ex we'et cafet
fa gem Items a eilies.
call your host
PAT ARCHER: 358-3355
28875 Franklin Rd. at Northwestern & 12 Mile
Southfield, MI
"))
62
Friday, January 16, 1987
THE DETROIT JEWISH NEWS
ENTERTAINMENT
BEST OF EVERYTHING
DANNY RASKIN
THE BEGINNING OF
THE PAST AGAIN sounds
west area.
like a very strange expression
. . . and is . . . But in the case of
Mark Larco it holds true .. .
His dad, Pete, and uncles Mike
and Nick had Larco's on West
McNichols and San Juan . . . a
restaurant that was the favo-
rite of so many people from all
walks of life.
Larco's has returned as a sit-
down restaurant . . . owned
and operated once more by a
true Larco . . . Mark's dining
spot is situated next door to his
popular Larco Bros. Carry-Out
. . . on W. 12 Mile Rd. and
Evergreen . . . in the Country
Village Center.
It seats just 70 at 16 tables
. . . bright, cheerful and fresh-
looking . . . with the same
grade food . . . cooked by the
same grade family.
Pete, Mike and Nick are
gone . . . but their dining spot
on West McNichols that
opened in 1952 was a real
doozy that became a Detroit
dining landmark . . . seating
over 300 people.
What Mark has done is
somewhat of a miniature style
tribute to Pete, Mike and Nick
. . . It may not be as big or
lavish, but the heart and
know-how is there . . . Mark
worked for his dad on West
McNichols . . . and now follows
in Pete's footsteps . . . with the
same warmth and love for the
business that Dad had.
Pete's wife, Frances, is also
at Larco's . . . handling the
administrative end and doing
whatever necessary . . . every
day.
Nothing pretentious or fancy
about Mark's new place . . . de-
signer Steve Mitchell calls it
"Neo Italian" . . . with one wall
white . . . other side light shade
of blue .. . White oak chairs are
from Italy . . . pictures adorn
the walls . . . shutter drapes on
all windows .. . recessed ceil-
ing lighting . . . fresh flowers
. . . and hanging glass shades
over most of the tables.
Steaks are served with the
same famed zip sauce that so
many people went bananas for
. . . All waiters are in tuxedos
. . . serving veals, pastas,
chops, poultry, seafood, etc.
Mark has followed the same
trend of casual dining that was
so prevalent with taste at the
original Larco's . . . As large as
it was, the Larco's on West
McNichols was also able to
maintain an air of intimacy .. .
This, Mark is having no diffi-
culty . during with his 70-
seater.
The new Larco's sitdown res-
taurant on 12 Mile and Ever-
green . . . in the Country Vil-
lage Center . . . is open six
days, Tuesday through Sunday
for dinners only . . . Tuesday-
Thursday 5 p.m. to 10 p.m. . . .
Friday and Saturday, 5 p.m. to
10:30 p.m. . . . and Sunday 5
p.m. to 9:30 p.m.
Pete Larco is looking down
and smiling . . . His son Mark
and wife Frances haven't let
him down . . . he always
wanted to open in the north-
finally have a restaurateur
handling its operation . . . Al
Balooly, bossman at Topinka's,
Tollgate at Fairlane Center
and Stromboli's Italian Res-
taurant, has taken over man-
agement and operation of these
two restaurants adjoining each
other on Telegraph between 12
and 13 Mile.
He's one of the best restau-
rant men around . . . and is al-
ready making a big difference
in the two dining spots . . . Al's
executive chef is Heinz Men-
guser, who people remember
from Bijou, Lark and Drake .. .
His maitre d' is Dick Komoto
from Bijou and Drake . . .
Donna Rosen, one of the very
best, continues as banquet
manager . . . but now with so
much more to work with .. .
and Dolores Wellman is still
the very congenial and person-
able day hostess.
There are new menus at Jac-
ques and Jovan . . . Jacques is
among the most beautiful din-
ing rooms around . . . and
Jovan (that name will eventu-
ally be changed) still has
casual dining but with. much
more favorable items.
Visiting Jacques at lunch
two times recently revealed a
seemingly uplift in morale
among the employees . . . plus
a number of improvements
that were badly needed .. .
And there is still more to come.
The waitstaff is thrilled that
Al has taken over . . . They
know how important it is for a
restaurant to be run by some-
one who knows what he or she
is doing.
Our tuxedoed waitress both .
times was very efficient Marie
Lilly . . . smiling, personable
and gracious . . . The food pre-
pared by Chef Heinz Menguser
is superb . . . He's a master .. .
and waitpersons like Marie are
hard to come by these days.
Not enough can be said
about Donna Rosen . . . She's
"Mrs. Everything" at Jacques
. . . and when Donna plans a
party for folks, she really puts
her heart and soul into the
entire effort.
Glad to have Al Balooly on
board ... They don't come
much better than him . . . both
as a restaurateur . . . and a
very fine human being.
JACQUES AND JOVAN
<
-/
GIVE MARLENE FELD
credit for that fine minestrone
soup at Buddy's Pizza . . . it's
her recipe . . . Was originally
on menu as "Mama Feld's
Minestrone Soup" . . . Now it's
just plain "Marlene's Mines-
trone Soup."
YOU WOULDN'T BE-
LIEVE IT ... but fact is true (
. . . that a Chinese restaurant
here serves over 200 pounds of
whitefish a week . . . one of a
supplier's top users . . . It's Hoa
Kow Inn on W. Nine Mile just
west of Coolidge . . . Gene and
Dad Dan Woo also sell a lot of
lamb (Mongolian lamb, lamb
chops, etc.) and much veal
(veal chops, Szechuan veal,
etc.).
Continued on Page 64
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