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movie listings
(1, KEEGO
44 TWIN
28505 Northwestern
Southfield, Mi.
357-2009
•
29556 Orchard Lake Rd.
Farmington Hills, Ml.
826-0804
On Orchard Lake at Cass Lake Rd.
1'/2 Miles West of Telegraph
682-1900
This ad will entitle bearer to
ONE FREE ADMISSION
DAVE'S DELICATESSEN
681-3537
3258 ORCHARD LAKE RD.
, Friday, Sunday,
Wednesday & Thursday
When a second admission
is purchased
"OUTRAGEOUS FORTUNE" (R)
Open 9 a.m. to 9 p.m. Mon. Thru Thurs.
Closed Sun.
Fri. & Sat. 9 a.m. to 10 p.m.
SERVING BREAKFAST • LUNCH • DINNER
HOME-MADE COOKING
TRAY CATERING FOR YOUR NEXT AFFAIR OUR SPECIALTY
One of Metropolitan Detroit's Most Beautiful
and Exciting Restaurant-Lounges
DOUBLE FEATURE
"HOOSIERS" (PG)
Shown with
"CROCODILE DUNDEE" (PG 13)
-
Sot. & Sun. $1.50 'til 6 p.m.
Mon. & Tues. all seats $1.50
WE
CAN'T
RUN
ON
EMPTY.
GIVE BLOOD
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
call your host
PAT ARCHER: 358 3355
-
28875 Franklin Rd. at Northwestern & 12 Mile
Southfield, MI
American
Red Cross
Johnny and Pete Ginopolis
and the employees of
27815 Middlebelt at 12 Mile • Farmington Hills
Heartily Wish
Their Customers, Friends
And The Entire Community
A VERY HEALTHY
AND HAPPY
PASSOVER
58
Friday, April 17, 1987
THE DETROIT JEWISH NEWS
851-8222
ENTERTAINMENT
BEST OF EVERYTHING
DANNY RASKIN
MYSTERY
THE
MUNCHER WRITES . . .
"There's no denying that the
Golden Mushroom ranks high
among Detroit suburban
area's chi chi, gourmet dining
spots. But even the venerable
fails now and then.
"Our latest visit to the re-
staurant where master chef
Milos Cihelka reigns supreme
was for Saturday lunch. The
salad was predictable. The
service wasn't. Our waitress
apparently was having a bad
day — no smile, no attention,
no coffee refill. That was an
afternoon when the Golden
Mushroom wilted.
"Ginopolis in Farmington
Hills has changed its singles
tingles image to concentrate
on fine food prepared on a
grill. The restaurant appears
to be more attuned to the
conservative, discerning diner
and it doesn't disappoint.
We've enjoyed chargrilled
swordfish especially.
Ginopolis doesn't seem to be
drawing crowds and we won-
der if the single set is finding
the place a bit too family
oriented for their taste.
"Fine dining, once the
province of the rich, has be-
come an obsession for mil-
lions of middle-class Ameri-
cans. Culinary schools are
flooded with applications.
Newspapers have expanded
their food sections. Chefs of
individual restaurants are
becoming celebrities.
"A great debate in the food
world concerns the definition
of the New American
Cuisine. One faction stresses
America's culinary heritage,
particularly regional cooking.
The other faction borrows its
style from French nouvelle
cuisine, preparing simple,
lightly-cooked dishes from
unusual American-produced
meat, vegetables and dairy
products.
"The growing interest in
gourmet food has had little
effect on the tastes of the av-
erage American. A small per-
centage of the population is
involved in upscale eating.
While culinarians were argu-
ing the relative merits of
Cajun gumbo versus smoked
salmon pizza, the rest of
America was turning to fast
foods, the fastest-growing
segment of the food and drink
industry.
"In response to the wide-
spread interest in- nutrition
and diet, many fast food
chains have added salad bars
to counter criticisms of their
heavy emphasis on meat,
fried foods and sugary drinks.
"Cajun cooking is one of
the hottest food crazes.
Foreign cuisines also are
growing in popularity. Chefs
are gaining new prestige. It
has been forecasted that re-
staurant operators will .be
taking traditional fast food
concepts and repositioning
them as upscale 'gourmet'
hamburger eateries.
"In New York, a small re-
staurant called the Dine-o-
Mat opened and serves small
sampler portions of new
American cuisine-style prep-
arations. Diners take plates
of food from a conveyor belt,
a gimmick borrowed from
Japanese sushi bars. The idea
is to offer sampling menus
and tasting things instead of
getting big portions.
"Dining trends are con-
stantly changing. Stepping
back in time, Detroit in 1910
featured a few popular sip-
ping and supping spots. The
Ponchartrain Hotel was the
glory place at Woodward and
Cadillac Square. Next door
was the Metropole. Then
there was Louie Schneider's
Down Woodward, Normandie
and Churchill's.
('
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"Churchill's was a gentle-
men's saloon where a fresh
napkin accompanied every
serving of the house special,
fruit frizz. Whisky at the
Pontchartrain was two drinks
for a quarter. Beer was a
nickel a glass.
"In 1915, the Detroit Ath-
letic Club opened and became
the meeting place for the
auto industry moguls. Satur-
day was pay day and Detroit
was a Saturday night town.
There were many things to
do, plenty of places to go. The
stores along Woodward kept
late hours on Saturday. San-
ders catered to Detroit's
sweet tooth. The Tashinoo
made its way to the St. Clair
Flats, the Put-in-Bay came
from the Lake Erie islands
and all day long until late at
night the Belle Isle ferries
traveled up and down the
river.
"Detroit liked its Saturday
nights when young bloods
traveled the streets in open
carriages and serenaded the
ladies young and old. Detroit
liked the Whitney Opera
House where melodrama
flourished and the Detroit =(
Opera House where people
rolled up in fine carriages.
"On Randolph Street was
/
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the Lyceum Theater where
Ralph Cummings played the
lead in A Guilded Fool. A
/
number of restaurants along
Woodward Avenue advertised
`All you can eat for 15 cents.'
(
Al Smith had a counter on
Bates Street around the
corner from , the Normandie
Hotel where he sold a cup of
coffee and a piece of pie for a
nickel. A cup of soup with a
bowl of toasted bread bits
also cost a nickel.
"The Harmonie Club on
Grand River featured Ger-
man cooking, imported beer,
rooms peopled by singers,
cribbage players, artists,
merchants and newspaper-
men and nights filled with
music.
"Skaters glided on the can-