ASHBY'S movie listings 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 g ssilMall1111111111111111111BEN= MEM op am Ns espm am EN so se eis sr ow EN WM I ONE FREE ADMISSION 11 ICOUPONi WINTER SPECIAL L i 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 - 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.). 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