ENTERTAINMENT
dining room, carry-out and trays
• breakfast • lunch • dinner
• after-theater • kiddie menu
open tuesdays thru sundays
10 a.m. to 11 p.m.
lincoln shopping center, 10 1/2 mile & greenfield, oak park
968-0022
tke, ToA444/
A Tradition
„
Since
1934
,c, C4146
ninq and C ocktail/
Fred Bayne at the organ nightly
a
1128 E. Nine Mile Road (1 1 /2 Mile East of 1-75)
(313) 541-2132
Recommended by AAA & Mobile Guides
GOLDEN BOWL
Restaurant
22106 COOLIDGE AT 9 MILE In A & P Shopping Center
398-5502 or 398-5503
DINE IN & CARRY-OUT
SZECHUAN. MANDARIN, CANTONESE & AMERICAN CUISINE
OPEN 1 DAYS-Moo.-11mrs. 11-10, Fri. & Sat. 11-11, Sim. & Holidays 1 p.m. to 10 p.m.
Your Chef: FRANK ENG
• Banquet Facilities
, THE GOLD COIN
OPEN 7 DAYS — YOUR HOST: HOWARD LEW
SZECHUAN, MANDARIN, CANTONESE
AND AMERICAN FOOD
24480 W. 10 MILE pN TEL-EX PLAZA)
COMPLETE
CARRY-OUT
AVAILABLE
353-7848
West of Telegraph
'NE GPEAT WALE
SERVING YOUR FAVORITE EXOTIC
DRINKS & CHOICE COCKTAILS
PRIVATE DINING ROOM
• BANQUETS • PARTIES • BUSINESS MEETINGS I
Your host . . . HENRY LUM
Businessmen's Luncheons • Carry outs • Catering
35135 Grand River, Farmington
(Drakeshire Shopping Center)
476-9181
HOA KOW INN
Specializing In Cantonese, Szechuan & Mandarin Foods
Open Daily 11 to 10:30, Sat. 11 to 12 Mid., Sun. 12 to 10:30
—
13715 W. 9 MILE, W. of Coolidge • Oak Park
— Carry-Out Service
KING LIM'S G ARDEN
Mandarin, Szechuan & Cantonese Food
26196 GREENFIELD, LINCOLN CENTER. OAK PARK
Mon.-Thurs. 11 to 10:30
Fri. 11 to 11, Sat. 11 to 12
Sun. 12 noon to 10
547-4663
OPEN 7 DAYS
A WEEK
.
NEW KING
LIM'S
968-3040
3305 Auburn Rd.
Carry Out Service
852 8280
-
-
Exotic Cocktails
Catering To Parties Available
FLOWN IN FRESH
EXPRESSLY FOR YOUR DINING
at
the
ENGLISH DOVER SOLE
KINGSLEY INN 642-0100
KOW KOW INN
• Famous Chop Suey • Cantonese Food • Steaks • Chops • Sea Food
OPEN Mon.-Sat. 11 a.m.-12:30 a.m., Sun. & Holidays 12 Noon-12:30 a.m.
CARRY OUT SERVICE
EASY PARKING
868-7550
322 W. McNichols Bet. Woodward & Second
60 Friday, June 26, 1987
THE DETROIT JEWISH NEWS
BEST OF EVERYTHING
DANNY RASKIN
WHEN IT FIRST opened
Nov. 17, 1986, Rikki's in
American Center Bldg. on
Franklin Rd. was not noted as
a food house . . . In fact, a lot of
people didn't even realize that
besides the 100 seater-lounge
and three small dance floors,
there were 180 seats for dining
in a very intimate, pleasant and
warm atmosphere.
Over 300 feet of colored neon
tubing graces Rikki's . . .
around the windows, above the
bar, etc. . . . Copper-colored tile
flares around the restaurant
. . . low mirrors and walls of
booths . . . plus many other
beauty adornments in what
had once been a staid, toned-
down Merrick's.
The difference in food and ser-
vice is very highly apparent .. .
Dining has come to the
forefront as Bill Wolf, member
of the 1986 Michigan Culinary
Olympic team, took over as ex-
ecutive chef . . . He had been ex-
ecutive chef at Sparky
Herbert's in Grosse Pointe
(tripling its business) for three-
and-a-half years . . . sous chef
under Milos Cihelka at Golden
Mushroom six years . . . and ex-
ecutive chef at Darby's in Utica.
Bill has received six gold
medals in culinary competition
. . . most recent one in the cold
food category at the Michigan
Great Lakes Culinary Salon at
Cobo Hall in March.
Rikki's, under the chef
leadership of Bill Wolf and
restaurant prowess of general
manager David Timms, also
one of the owners, has two types
of dining . . . The regular menu
and "American Nouvelle Graz-
ing" . . . the latter a new con-
cept where persons have the op-
portunity to sample a variety of
foods.
It is not, however, to be con-
fused with Tapas, the Spanish
style of dining where samples
of various dishes are offered .. .
In grazing at Rikki's there is
plenty of food . . . and no skim-
py portions.
The new concept originated
in California about eight years
ago and is just being introduc-
ed to Michigan . . . Since lighter
dining seems to be a trend of to-
day, grazing is the creation of a
unique dining experience
where various foods can be
sampled . . . at affordable
prices.
Many persons, who don't
know, are afraid of grazing
because they feel there isn't
enough food . . . which is a very
wrong conception.
Then there's the regular
menu at Rikki's . . . complete-
ly new . . . One night, I had
broiled salmon and steamed
vegetables . . . and another
evening I experienced the graz-
ing with steamed mussels and
scallops tossed with spring
vegetables, red pepper puree
and cilantro . . . a dish one
would pay up to three to four
times as much at top
restaurants . . . and it is not as
good.
Bill Wolf
of Rikki's
The food at Rikki's has lots of
flavor and is very creative .. .
Its presentation is excellent.
Following its California
beginning, grazing began six
years ago in New York . . . and
is considered among the hottest
styles of dining . . . It is actual-
ly a variety of mini meals for
lunch or dinner . . . People dine
out so much these days, they
get bored . . . Grazing is an ex-
perience in taste and flavor
that allows folks to create their
own meal.
Kristine Sizemore, with the
pretty smile, red bowtie, white
tux shirt . . . so efficient and
pleasant . . . brought our table
breast of chicken saute with
peanut sauce and fried bananas
. . . cucumber rounds with fresh
salmon tartare, gravlox and
aioto (Japanese horseradish)
toast . . . salmon cutlets and
scallops with crisp vegetable
slaw in Savoy leaves . . . and the
mussels and scallops . . . One of
these dishes and a salad would
make a pleasant meal.
From the regular menu,
Kristine brought us the oven-
steamed Canadian whitefish
with apple, red onion and
horseradish.
Bill usually has about 100
grazing items plus the regular
very fine special menu dishes.
Theo Oreskey, dining room
manager at Rikki's since its
opening, has done an excellent
job of improving the service .. .
The staff is now very efficient,
attentive and helpful with
special requests.
Plus its wide variety of foods
now, Rikki's has an extensive
wine list . . . with over 55 bot-
tles . . . plus 30 available selec-
tions by the glass or a new 2 oz.
taste . . . Keeping the wines
fresh are two cruvinet dispens-
ing systems . . . A cruvinet is
actually a refrigerated cabinet
using nitrogen to push wines
out of the bottles so that oxygen
does not get to the wine and
change its taste.
Manager Dave Lenzen sees
many familiar faces returning
to Rikki's . . . and new faces
coming back for more . . . It
seems that since Bill Wolf has
arrived on the scene, food is be-
ing created that cannot be got-
ten anywhere else in this
region.
Waitresses like Rose Adkins
and Tracey Sferinzza have been
at Rikki's from the day it open-
ed . . . Being in theirs or
Kristine's stations would
assure customers of proper ser-
vice . . . Now that Executive
Chef Bill Wolf is there . . . and
such an emphasis is placed on
food . . . David Timms, David
Lenzen and Theo Oreskey have
one thing in common . . . the
very finest in customer
satisfaction.
After all, says David Timms,
what good is having a great
chef like Bill Wolf if you don't
have the proper people to bring
his food to you . . . This state-
ment couldn't be more
profound.
FRANKIE PAUL had the
tables reversed on him recent-
ly . . . He's played his accordion
and sang at many shockers .. .
but never expected it would
happen to him . . . Recent 43rd
anniversary party of Frankie
and wife Rose was given by son
Frankie Paul Jr., daughter-in-
law Linda and their daughter
Roseanne.
The Potestio mom and dad
received an invite to a gradua-
tion party and were told to
dress up since the people giving
it always did . . . During the
week, Frankie Jr. said his wife
Linda had won a contest and a
limousine was at their disposal
for the day.
At the last minute, Frankie
and Rose were phoned by
Frankie Jr. and told that their
babysitter would be late so
they'd meet them at Thomas'
Crystal Gardens.
They got off the fourth floor
elevator with Frankie Jr., who
had meet them there . . Linda
and Roseanne walked toward
them and the 65 or so yelled
"Surprise!" to the music of good
friend Johnny Trudell and
orchestra.
Frankie and Rose Potestio
Paul celebrated their 43rd an-
niversary with tears of joy .. .
and wonderment how they
never caught on . . . Now,
everytime Frankie plays a sur-
prise party, he'll know the
feeling.
WHO WOULD HAVE
thought the former Bagel Nosh,
Nosh and Eatery restaurants
on Ten Mile east of Evergreen
would become a dining spot
with cloth napkins and
tablecloths?
It's now called the Blue Sky
Bar-B-Q & Seafood . . . owned
by Al Mitchell . . . with ultra
huge food portions, very satis-
fying tastiness and very fair
prices.
Al was a newscaster 20 years,
with American Broadcasting
Company . . . most recent
assignment up until about
Continued on Page 62