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May 22, 1987 - Image 60

Resource type:
Text
Publication:
The Detroit Jewish News, 1987-05-22

Disclaimer: Computer generated plain text may have errors. Read more about this.

SHAPIRO'S®

SHANGHAI

CHINESE DELI

TRADITIONAL DELI DINNERS

$5.95

6.95
$7.25

$

$5.95

PLUS DAILY DINNER SPECIALS

ALL SERVED WITH SOUP OR SALAD, POTATO & VEGETABLE

6724 ORCHARD LAKE RD., SOUTH OF MAPLE ... IN THE
WEST BLOOMFIELD PLAZA ... NEXT TO THE
855-8433
AMERICANA WEST THEATER COMPLEX

OPEN
24
HOURS

OPEN
24
HOURS

nAurs Honn

From 4 p.m.
WITH THIS COUPON
• Not Including Any Specials
• Good 7 Days A Week
• 1 Coupon Per Party
J N
• Expires 6-5-87

.

Also Featuring
FRESH FISH, HOMEMADE PASTA
AND HOT HOMEMADE BREADSTICKS

1535 CASS LAKE RD.•Keego Harbor

BET. ORCHARD LAKE RD. & M-59

683-2888

_J

-

• LEGAL LO-CAL MENU • WEIGHT WATCHER FROSTED DRINKS
• BREAKFAST SPECIALS • SPECIAL KIDDIE MENU

SENIOR CITIZENS 10% OFF (Except Specials) I

DINNERS

per
person

353 3232

26200 W. 12 Mile Rd. E. of Northwestern

I

$ 3 00 OFF

ENTERTAINMENT

ON ANY OF OUR GREAT
MILK-FED PROVIMI VEAL,
STEAK OR CHICKEN DINNERS

NOW SERVING

DELICIOUS STUFFED CABBAGE
THICK & TENDER ROAST BRISKET OF BEEF
STEAMING HOT LAKE SUPERIOR WHITEFISH
JUICY ROAST CHICKEN

CELEBRATING OUR
10th ANNIVERSARY

11 a.m. to
11 p.m.

'3.99

From

FOR HEALTHY
BABIES...

LIVER & ONIONS OR BACON • BAKED MEAT LOAF • BROILED HADDOCK • ETC.
INCLUDES: SOUP OR SALAD, POT., VEG., ROLL & BUTTER

DAILY CHEF'S PICK

11 a.m. to 11 p.m.
MON., WED. & FRI. BAKED SCROD
TUES., THURS. & SAT. BROILED WHITEFISH
INCLUDES: SOUP, SALAD, POT., VEG., ROLL & BUTTER-

SUNDAY
ORANGE ROUGHY

AND COMPLIMENTARY DESSERT

`Dinner
4 p.m. to 1 a.m.

_unch
11 a.m.

T ROY

LIVE ENTERTAINMENT

build a strong
foundation with
good prenatal care.

LET US HOST YOUR SPECIAL OCCASION













WEDDINGS
BIRTHDAYS
RECEPTIONS
ANNIVERSARIES
REUNIONS

362-1262

BAR MITZVAHS
BAT MITZVAHS
BANQUETS
MEETINGS
HOLIDAYS

Concourse, Top of Troy Bldg. • 725 W. Big Beaver at 1-75

THIS SPACE CONTRIBUTED BY THE PUBLISHER

RIALTO

Since 1954
22140 WOODWARD Just South of 9 Mile
FAMILY
Ferndale • OPEN 1 DAYS • 544-7933

RESTAURANT
YOUR CHOICE OF GREEK OR TOSSED SALAD AT NO EXTRA CHARGE WITH
BOTH REGULAR AND 8 COURSE MEALS!

.

FRESH BROILED
WHITEFISH

BROILED NEW ZEALAND
BONELESS ORANGE ROUGHY

REG.

$6.95

8-COURSE

$7.95

REG.

FRESH BROILED
PICKEREL

$5.75 8-couRsE $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-Q CHICKEN
BONELESS BREAST OF CHICKEN
BREADED VEAL CUTLET
FRIED JUMBO SHRIMP
CHOPPED SIRLOIN
10 OZ. PRIME N.Y. SIRLOIN STEAK

WE SERVE
COCKTAILS

• CHILDREN'S
MENU •

60 Friday, May 22, 1987

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

THE DETROIT JEWISH NEWS

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

8-COURSE MEAL INCLUDES: JUICE OR SW, CHOICE OF SOD, POTATO, VIEGETA-
RI, GRID( BREAD L STICKS, COFFEE OR TEA, CROCE OF DESSERTS (Steelton ,
Cheesecake, Bader Pecs er Walla Ice Creak Rico Pod% er JdloJ

BEST OF EVERYTHING

DANNY RASKIN

IN SEPTEMBER, Nicky's
on W. Big Beaver, Top of Troy
Bldg. Concourse, will celebrate
its fourth anniversary . . . True
it is still three months away .. .
but very little doubt that this
will come about.
The amazing thing about
Nicky's celebration-to-be is that
because of this locale's previous
trackrecord, few people gave it
the chance to last so long.
It had formerly been
Bonaventure with four owners
and then three . . . Sydney's,
bossed by a booking agent and
former Elwood Casino emcee
. . . Kogy's, opened by Kogy
Aronson . . . and after his death
by Jack and Fred Bean, who
made a valiant attempt at
keeping it going.
When Nicky's opened in
September 1983, many said it
would follow the rest . . . They
didn't know owners Nick Sorise
and barrister John Reaser .. .
who wouldn't just be bossmen,
but do everything possible to
make it go . . . even bussing
tables and carrying trays .. .
which they are still doing.
Folks didn't know what an in-
terior transformation Nick and
John wuld make . . . with
seating for 256, including 55 in
a bar-lounge area . . . and
draped ceiling.
Class had come to this locale
. . . as Nicky's surrounded itself
with beautiful mirrors, live
greenery and lighting seldom if
ever seen at that time in any
restaurant hereabouts . . .
Laser beams cast their rays on-
to tables in glamorous, relaxing
and comfortable setting . . . If
more light were desired, it
could be sprayed onto the entire
table or booth.
Another added look of
elegance was the high-gloss
laminate in various parts of the
room . . . along with luscious
grays, burgundy and brown .. .
Even the chairs at Nicky's have
their own identity . . . padded
arm rests and chrome legs that
go almost around the entire
structure . . . 6,000 lineal feet
of brass was tastefully utilized
. . . on rails going down into the
slightly lower bar area . . . and
other regions .. . On the out-
side, where once the three
previous names stood, a big
brass "N" is majestically
highlighted by "Nicky's of
Troy."
In the bar area, the complete
counter top and tops of floating
island tables are highly styled
with laser lights beaming soft-
ly down into small circles .. .
Etched glass illuminated by
blue neon surrounds the bar.
None of the other three places
had a dance floor . . . Nicky's
does . . . with full mirror in
back of the raised stage . . . and
around the sides.
The food at Nicky's has never
been better . . . as customers en-
joy a wide variety of dishes ex-

pertly prepared by executive
chef Jim Lehane.
Among the present favorites
is something Jim has scoured
all over for . . . and finally found
. . . a company in Indiana that
produces special range-fed
chickens who eat grass and
fresh grain.
A year ago, Jim had what was
diagnosed as an unstable
angina heart condition . . .
Since then he has been wat-
ching his food intake . . . and
naturally that of his customers.
This Amish chicken is not
processed in slaughterhouse
machinery style . . . It is
prepared by hand . . . The
feeding of these chickens great-
ly reduces the chances of
salmonella ... which scare was
recently aired on a 60 Minutes
program.
Nicky's Amish range-fed
chickens are breasts only .. .
and a new chicken dish is serv-
ed every evening . . . like lemon
and herb, heart smart in olive
oil, raspberry, etc. . . . Jim even
makes his own Teriyaki sauce
. . . marinating the chicken and
cooking it without skin . . .
Very few places cook their
chicken skinless which greatly
reduces the retention of fatty
substance . . . and not many are
as serious as Nicky's about its
methods of cooking for health
and taste.
Our waitress, Margo
Silverberg, so very efficient,
gracious, smiling and pleasant
. . . brought us two types of
Amish chicken breasts . . .
Chicken California (red pep-
pers, green peppers, onions, zuc-
chini, fresh herbs, sherry wine,
olive oil and parsley) . . . and
Chicken Teriyaki marinated by
Jim.
Jim Lehane has been at
Nicky's over three years . . . and
clearly a very popular favorite.
Nicky's is open Monday
through Friday, 11 a.m. to 2
a.m. . . . Saturday, 6 p.m. to 2
a.m. Appearing now for danc-
ing is Attractions until end of
May . . . Northern Lights comes
in June 2-27.
Nick Sorise and John Reaser
are not only lucky to have a
chef like Jim Lehane . . . but
also people like very per-
sonable, sweet and cooperative
Mary Ann Kale, general
manager . . . and that trick-a-
minute gent, John Cetrorw,
night manager (ask him to
make three balls out of the one
in his pocket).
People like Nicky's . . . Its
personnel, food and congenial
atmosphere are big pluses .. .
That long canopy by valet park-
ing outside is a very welcomed
sign.
IT WAS A DREAM to open
a fun ice cream parlor that pro-
mpted Dave and Wendy Yaffa to
build the Melanie Ice Cream
and Sandwich operation on Far-
mington Road just north of

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