DINNER THEATRE AT

HYATT REGENCY D DEARBO1RN

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A C omedy Thriller By Peter Colley

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Friday & Saturday Show 8.30 PM

THE

Reservations: 593-1234

JEWISH NEWS!

"THE CLUB"

2ND FLOOR

22140 WOODWARD Just South of 9 Mile
FAMILY
•
Ferndale • OPEN 1 DAYS • 544-1933
RESTAURANT
YOUR CHOICE OF GREEK OR TOSSED SALAD AT NO EXTRA CHARGE WITH
BOTH REGULAR AND 8 COURSE MEALS!

RIALTO

Since 1954

BROILED NEW ZEALAND
BONELESS ORANGE ROUGHY

REG.

$6.95

8-COURSE

$7.95

FRESH BROILED
WHITEFISH

REG.

$5.75

8-COURSE

FRESH BROILED
PICKEREL

$6.75 REG. $6.95

FRESH HOMEMADE FOOD! WE SERVE THE BEST! YOU PAY LESS!,

ROAST FRESH TURKEY
BABY BEEF LIVER
ROAST SIRLOIN OF BEEF
FROG LEGS
VEAL PARMESAN
BROILED FRESH STUFFED FLOUNDER
1/2 BAR-B-61 CHICKEN
BONELESS BREAST OF CHICKEN
BREADED VEAL CUTLET
FRIED JUMBO SHRIMP
CHOPPED SIRLOIN
10 OZ. PRIME N.Y. SIRLOIN STEAK

WE SERVE
COCKTAILS

I • CHILDREN'S
MENU •

I REG. MEALS INCUJDE: CHOICE OF SALAD (Reg.
Of Greek), POTATO OR VEGETABLE OR
SPAGHETTI AND GREEK BREAD & STICKS.

8-COURSE

REGULAR

$5.45
$4.95
$6.95
$7.25
$5.45
$5.95
$4.50
$4.50
$5.45
$7.25
$5.50
$8.25

$7.95

8-COURSE

$6.45
$5.95
$7.95
$8.25
$6.45
$6.95
$5.50
$5.50
$6.45
$8.25
$6.50
$9.25

II-COURSE MEAL INCUIDES: MI OR SCPP, MICE OF SALAD, POTATO, VEGETA-
BLE, GRID( BREAD & STICKS, COFFEE DR TEA, CROCE OF DESSERTS (Strata))
Ckeseralle, Beer Pecs or Yorilla Ice Cream, Rice hag or kilo.)

For our guests age 60 and over, daily after 11:00 A.M.

Seniors' Menu

at

..

jObOs
299

Hours
Mon - Thurs 6 am - 10 pm
6am-11pm
Friday
Saturday 7 am - 11 pm
7 am - 10 pm
Sunday

Spaghetti with Meat Sauce &
Cheese

Served with garlic toast and your choice of a
bowl of soup or a salad.

Hot Roast Beef Dinner

Thin slices of roast beef over white bread
covered with brown gravy.

Hot Turkey Dinner

Thin slices of white meat turkey over white
bread and covered with country style gravy.

Grilled Ham Steak

with pineapple rings.

Hot Hamburger Dinner

Our regular hamburger served on white
bread and covered with brown gravy.

Grilled Beef Liver.& Onions
Broiled Cod Dinner
Broiled Sweet & Sour Chicken

A portion of broiled boneless skinless
chicken breast served with sweet & sour
sauce.
Above entrees (except spaghetti) served with choice of whipped potatoes
or French fries, vegetable and biscuit.
Soup or salad may be ordered with these entrees for an additional 69(r.
Senior discounts can not be used with these specials.
Dining Room Only.

29069 Greenfield Road, Southfield

(Just North of 12 Mile Road)

58

Friday, March 27, 1987

ENTERTAINMENT

THE DETROIT JEWISH NEWS

559-8587

BEST OF EVERYTHING

DANNY RASKIN

DOWNSTAIRS

Nick
would be cutting meat . . .
Mike took care of the bar and
lounge ... and Pete handled
the kitchen end ... The three
Larco brothers on W.
McNichols and San Juan are
all gone ... but their
memories more than linger
. . . as the dining tradition
that began in 1952 continues
. with Pete's son, Mark,
who has kept that wonderful
name going ... First as Larco
Bros. Carry-Out ... and now
also as Larco's sit-down res-
taurant.
Opened Dec. 16, 1986, it is
situated in a most unlikely
location . . . off the street,
where you can't see it ... and
next door to the Larco Bros.
Carry-Out which began oper-
ations Jan. 13, 1983 ... at
Country Village Center,
Evergreen and 12 Mile Rd.
But the little 70-seater
Larco's Restaurant, all tables,
with wrought iron backs and
padded seats, presents a com-
plete menu of nine veal dis-
hes, seven steaks, four chic-
ken preparatioris, lobster,
shrimp, Dover sole, white
fish, frog legs, calves liver,
prime rib of beef, pasta
(spaghetti, mostaccioli, lin-
guini or fettuccini) with
choice of 13 sauces ... includ-
ing the noted Larco seafood
sauce, calamari & scungilli
(squid and octopus) ... nine
appetizers and two salads.
Mark also has a children's
menu for youngsters 12 and
under ... plus, of course,
Pete's very popular zip sauce
recipe for steaks.
As with dining at any fine
restaurant, it is always best
to call ahead for Friday and
Saturday evening reserva-
tions.
Presently, Larco's Restau-
rant is only open for dinners
... Tuesday through Sunday,
5 p.m. to 10 p.m. ... If folks
come 10 p.m. or after, Larco's
will stay open and still serve
them.
It is also available Sunday
noons or Monday evenings for
parties.
The decor is quite different
than the dark woods at W.
McNichols.
Larco's sit-down restaurant
at Country Village Center
has more of a modernistic
look ... with light walls,
framed pictures, pleated
shutter blinds over windows,
ceiling lights, low lamp fix-
tures and fresh flowers and
greens in vases on all tables
... A slight touch of New
York is evident in the airi-
ness and brightness ... It is
also spotlessly clean.
If requested food is not on
the menu, Mark or his
kitchen staff will make it ...
providing the ingredients are
available.

Mark does a majority of the
cooking himself ... He was
in the kitchen 12 years at the
Larco's on W. McNichols ...
Those filets and sirloins are
still marinated with the
famed Larco's zip sauce.
Larco's serves a non-
alcoholic white wine that I
tasted ... and was somewhat
surprised at its likeness.
The only dress code neces-
sary is that persons be neatly
attired ... Informality was
always a keyword at Larco's
on W. McNichols ... and it
remains as such.
Mark makes his own can-
noli ... absolutely delicious
... with three liqueurs .
It's a well-guarded recipe.
Frances Larco, Pete's wife
and Mark's mom, is cashier
... and mighty happy to see
the Larco tradition continue.
My tuxedo'd waiter, Jimmy
Candela, has been at Italian
dining spots around town ten
years ... and knows his stuff
... courteous, pleasant and
very efficient ... Among
Jimmy's notes is never to
keep customers waiting ...
and to help them when inde-
cision prevails.
He and waiter Tony Vasha
make Caesar salads at tab-
leside ... with condiments on
rolling carts.
Regulars like Sonny Eliot
are seen devouring spaghetti
... plus Robbie Timmons,
Jim Brandstatter, Jimmy
Butsicaris ... and so many
local personalities from
sports, television and radio
... At Larco's on W.
-McNichols, you never knew
who you'd see ... or be sit-
ting next to ... The one-time
regulars are slowly but
surely beginning to find Lar-
co's again ... with its
Neopolitan Italian dining and
northern influence.
As you enter the door ...
left is Larco's Restaurant ...
right is Larco Bros. Carry-
Out ... In between are pic-
tures of Nick, Mike and Pete
... They may be gone ... but
certainly not forgotten .. .
and Pete can be mighty
proud of son Mark ... as he
continues on the fine Larco
tradition.
CHEF JIM LELANE at
Nicky's, Top of Troy Bldg.,
W. Big Beaver, joins the ex-
perts who know how to cook
for those with heart problems
... or seek to avoid them ...
Jim had a bout with the
ticker himself.
It's interesting at lun-
chtime ... seeing owners
Nick Sorise and John Reaser
bussing tables and carrying
food ... Always good to see
their hostess and whatever
gal, Mary Ann Kale ... so
pleasant and personable.

SOMERSET DINNER
THEATER is back in full

(.\