-
r
I COUPON
ENTERTAINMENT
FAMILY ITALIAN DINING & PIZZA
•
4033 W. 12 MILE, 3 Blks. E. of Greenfield
Berkley
548-3650
ROUND PIZZA
SQUARE PIZZA
PIZZA-RIBS-FISH
HOMEMADE GARLIC BREAD SMALL OR LARGE SMALL-MED-LARGE
'1 OFF
ON FOOD PURCHASES
OF $6 OR MORE
DANNY RASKIN
DINING ROOM, CARRY-OUT
Expires June 30, 1987
•BEER • WINE
• BANQUET ROOMS
COMPLETE
CARRY-OUT
•
COCKTAILS
•
N
BEST OF EVERYTHING
MELANIE'S ICE CREAM
AND SANDWICHES
6393 FARMINGTON RD., JUST NORTH OF MAPLE • 626-2930
HOMEMADE ICE CREAM
Together,
there's so much
good we can do.
There's
Hidden Money
In Your
Garage!
MADE ON OUR OWN PREMISES!
AND ALL DELI SANDWICHES & COLOMBO YOGURT
HOURS: SUN. THRU THURS. 10:30 to 10 • FRI. & SAT. 10:30 to 11
5 0C OFF 750 OFF
1COUPON
COUPON'
ANY SANDWICH
DINE IN OR CARRY-OUT
DINE IN OR CARRY-OUT
• CONES • SUNDAES
• BANANA SPLITS • SODAS
• MILK SHAKES
• AND ALL SPECIALTY ITEMS
• CORNED BEEF • PASTRAMI
• TURKEY • ROAST BEEF
• SALAMI • SUBS • ETC.
GOOD 7 DAYSA WEEK
GOOD 7 DAYS A WEEK
JN
SELL IT FAST
In Our
Amazing Marketplace
354-6060
JN
THE JEWISH NEWS
COMPARE ANYWHERE! . . .IFJOU WANT THE BEST - GIVE US A TEST -1
DINE IN OR CARRY-OUT I •NWGRADUATION SPECIAL
LI
I OPEN 7 DAYS - SUN.-THURS. 11.10, FRI.-SAT. 11.11
15% OFF TOTAL BILL
Chi° NS
I CARRY-PUTS IN ANY QUANTITY FOR ALL OCCASIONS
7
MILES
BROASTED OR BAR-B-0 CHICKEN • RIBS • SHRIMP
1118 SOUTH WOODWARD • ROYAL OAK
L JUST NORTH OF 10 MILE, NEXT TO ZOO
THAT'S WHAT WE DO BEST!
o
544-1211
ALSO STEAKS, SALADS, SOUP, SANDWICHES
RIALTO
Since 1954
FAMILY
22140 WOODWARD Just South of 9 Mile
•
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!
BROILED NEW ZEALAND
BONELESS ORANGE ROUGHY
FRESH BROILED
WHITEFISH
.
REG.
$6.95
8-COURSE
$7.95
REG.
$5.75
8-COURSE
FRESH BROILED
PICKEREL
$6.75 REG. $6.95
FRESH_HOMENIADE 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
56
I • CHILDREN'S
MENU •
Friday, June 19, 1987
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 MULES: ME OR SOP, MICE OF SALAD, POTATO, META=
& STICKS, COFFEE OR TEA, CHOICE OF DESSERTS (Strawberry
BIE, GREEK
glieesecale, Butter Pecan a Vanilla Ice Cream, Rice ?Wag a kilo.)
IN NATION'S RESTAU-
RANT NEWS Florence Fabri-
cant's column, "Currents In
Cuisine," told about there being
an increase in special-interest
dining . . . eateries that cater to
vegetarians, macrobiotics and
dieters, operations that appeal
to particular ethnic groups, etc.
Kosher restaurants fall into
the latter category.
She wrote about a new dining
spot on Manhattan's West Side
called "Benjamin of Tudela,
strictly glatt kosher . . . that
serves French-Continental food
with some nouvelle touches .. .
Five years ago hotel-
restaurants in Jerusalem and
Tel Aviv were experimenting
successfully with kosher
nouvelle," wrote Florence, "but
this is one of the first examples
of it here.
"Traditionally," she wrote,
"the kosher market has relied
on delis and dinnerhouses with
home-style food, such as brisket
of beef and stuffed cabbage.
Some kosher-Chinese opera-
tions also exist.
"At Benjamin of Tudela, a
65-seat white-table-cloth opera-
tion, the menu listings include
rib steak au poivre, rack of
lamb and pastry-wrapped fish
served with nonsweet imported
kosher red and white table
wines. The chef and co-owner,
Mark Cummings, has been
trained at the New York
Restaurant School, Tavern on
the Green and Le Cygne. He
and his wife, Judy Hundley,
who runs the front-of-the-house,
went into partnership with an
Orthodox Jewish businessman
who wanted to create a
restaurant where he would en-
joy dining, according to
Hundley."
Florence Fabricant related
that "Although neither
Hundley nor Cummings is
Jewish, a supervising rabbi is
in attendance at all times.
`Having someone in the kit-
chen, peering into the pots and
looking over your shoulder -
takes some getting used to,'
Cummings remarked. His wife
said that the rabbi or
`mashgiach' will come into the
dining room to answer ques-
tions. Also diners are free to in-
spect the kitchen, including the
meat in the refrigerator.
" 'Many of our customers
have never eaten out and never
eaten food like this in their
lives,' Hundley explained. The
customers also include groups
of kosher and nonkosher people
looking for a good place for din-
ner and younger couples who
have recently returned to
observe Judaism. Benjamin of
Tudelah is a softly lit, two-level
restaurant with rose walls,
carpeting, handsome dinner-
ware, sophisticated service and
fresh flowers.
"The partners took over a
defunct nonkosher restaurant
and, in order to use the kitchen
to prepare kosher food, had to
have it `kashered' by a rabbi
and his crew of five. "They work-
ed from 8 in the morning until
5 at night in applying chemical
cleaners and blowtorches to
every surface, Hundley said.
"None of the existing tableware
could be used, and all the new
utensils had to be taken to a
ritual bath for purification."
Florence wrote that Cumm-
ings had to "make compromises
in his cooking techniques" and
was still experimenting. "But,"
she said, "he keeps to a
minimum his use of substitute
ingredients, such as nondairy
creamer. In fact, he probably
uses less in the way of
substitutes than do many
nonkosher operations. 'Marga-
rine seasoned with dill is serv-
ed instead of butter, and I have
learend that adding margarine
to a sauce to enrich it can be
done without having it break if
you wait until the very last
minute," said Cummings. His
puff pastry and tart shells are
made with margarine.
"Although no dairy products
are permitted with the service
of meat, Cummings has found
many dishes in the classic
repertory that are not usually
considered 'Jewish' but can be
used. Bearnaise sauce for a
steak (made with margarine),
tarragon wine sauce, Dijon
mustard sauce, mayonnaise
and many Oriental seasonings
are perfectly acceptable.
"All the meat is kosher, wrote
Florence. "That is the main
reason for our high food costs,
about 40 percent," Hundley
said. Moreover, any time a new
product that is not endorsed by
the Union of Orthodox Rabbis
is purchased, the mashgiach
has to trace its origins to be
sure it's acceptable. Approving
green peppercorns involved a
call to Madagascar. 'When you
have a mashgiach, you are also
paying a full-time employee in
the kitchen who does not pro-
duce any food, Hundley added."
Last year in March, Florence
Fabricant wrote that the
average dinner check was $32.
She said that main courses
ranged from $14.50 for poach-
ed fish with Mediterranean
seasonings to $23.50 for a
delicious rib steak au poivre.
"Dishes are beautifully gar-
nished with bright vegetables?'
Lunches, she told, ranged from
$7.50 to $15. "Wines, including
an excellent cabernet
sauvignon from Israel, are
available by the glass as well as
by the bottle.
"The staff," wrote Florence,
"is mostly non-Jewish. Cumm-
ings looks for young people will-
ing to,train and work hard. The
waiters are instructed to be
helpful and deferential when a
customer is unfamiliar with an
ingredient such as snow peas