NEW LOCATION
OPENING SOON
WEST BLOOMFIELD cS„
PLAZA

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I BEST OF EVERYTHING

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THREE
GREAT
LOCATIONS

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15600 W. 10 Mile Rd.

Southfield • 552-1100
28505 Northwestern • Southfield • 357-20p9
29556 Orchard Lake • Farmington Hills • 626.0804

WAFFLE
WAFFLE
OMELETTE
OMELETTE

Buy one plain waffle or omelette
with toast and jelly ... get one

FREE!

bmd 1 COUP. , Par 2 Pers..
Valid Monday through FndaY only
No subsMubons •Exp. 8-31-87

J

SWEET 16 PARTY? BRIDAL SHOWER?

Danny Raskin

Local Columnist

PLAN YOUR NEXT PARTY AT

AMERICAN CENTER CAFE

• FREE LUNCHEON FOR HOSTESS
• FREE GIFT FOR THE BRIDE-TO-BE OR SWEET
16'ER
• NO EXTRA ROOM CHARGE • SPECIAL LUNCHEON
PRICES

AMERICAN CENTER CAFE

27777 FRANKLIN RD.
CALL 353-8144

Southfield

or 353-8146

YOUR HOST:

RICHARD B. CARLSON

(Formerly with Merrick's)

Banquet Facilities • Garden Luncheons
Piano entertainment Wed. Thru Fri.

Dinner 5 to 10
Mon. Thru Sat.

Restaurant

Reservations Suggested

1990 Hiller Rd.

(Old Orchard Troll)

682-1347

Off Pontiac Trail to Old Orchard Trail
To Hiller Road

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IN

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MONDAY AND FRIDAV EVENINGS

■

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Sad

Savor

vial nights Free-
and
d Fridays are spechts at the
fresh choice
Lake Superior
Kingsley. Nionda-y, enjoy your
of F

a

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Amish
Chicken
Whitefis
complete
dinners for only $10.95.
Or
b or
full
Range
drop by on Fridays
Prisneld
Lak our
also just for
$10.95.
Naturally,

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menu

is alsways available. A Bloomfield 11ills

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Woodvard at Long Lal:e Road • 131ooratIeld14111s • 013) 64'2,-0100 ■

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FRIDAY, JULY 24, 1987

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1

Lakes Area Italian Restaurant
Matches Magnificent Scenery

A

hot sun began to set
upon the shimmering
and glistening waters
of Cass Lake . . . Boats had
come in to dock and the
scenery was like a master's
painting.
We had taken this most
pleasant drive to visit a
restaurant I hadn't been to in
a while . . . Ciro's on Cass
Lake Rd. was no longer
brown-colored outside . . . In-
stead, it had been painted a
new and refreshing vanilla.
So cozy and intimate inside
. . . with red padded booths,
red plastic tablecloths, red
padded chairs, dark
mahogany paneling, stucco,
lanterns over booth tables
with wrought iron and glazed
glass, pretty false flowers in a
tiny vase on each table.
It is a family-run operation
. . . with bossman Ed Reilly
. . . and daughters Karen
Reilly, manager . . . and
Kathie and Anne Marie Reil-
ly part-time waitresses .. .
Terry Fettig is assistant
manager.
Ed had bought Ciro's three
years ago in November .. .
and has done remodeling over
two years since . . . He former-
ly owned The Coachman
Lounge in Madison Heights
. . . and brought his own
Italian recipes to Ciro's . . . Ed
is Irish and Italian.
Result is a larger menu
than before . . . and the loyal
clientele that keeps coming
back enjoys his good food and
larger portions . . . at
reasonable prices . . . Six ap-
petizers, eight salads, 15
seafoods and fishes . . . about
25 pastas, ten chicken
preparations, N.Y. strip, filet,
13 fresh Provimi veal dishes,
two eggplant specialties,
meatball parmesan,
homemade soups, etc.
A special "Yellow Card" at-
tached to the menu goes from
pastas to raviolis to short ribs
to fish to seafood linguine to
chicken to Cajun-style to
veals to steaks, etc. . . . The
"Yellow Card" with its special
prices is available seven days
a week.
Most of the recipes are Ed's
. . . prepared by executive chef
Jeff Koch and Bob Smith,
sous chef . . . If necessary, Ed
can go into the kitchen and
also help out . . . which is a
very important restaurant
owner asset . . . His
knowledge of food is most
worthy.
Complete decor at Ciro's is

in an Italian motif . . . with
Italian imported decorations.
All chicken dishes at Ciro's
are skinless breast only .. .
and the prime Provimi veal
delights are winners . . .
Ciro's makes its own sauces,
minestrone and chicken
soups . . . and many of its
loyal clinetele say Ed and his
daughters have the best
round pizza anywhere.
Big favorites at Ciro's are
the broiled white fish,
salmon, orange roughy, had-
dock, red snapper, rainbow
trout . . . veals, etc. . . . It sells
a lot of vegetarian pizza .. .
and makes its own excellent
meatless Marinara sauce.
Since taking over, Ed has
gotten more into fish, pasta
and veal . . . with de-
emphasis on meat dishes.
It isn't a big place . . .
seating is for only 80 in the
red and dark mahogany-
colored dining room . . . and
30 in the lounge.
Our waitress,
Rose
Kukowski, so pleasant and ef-
ficient, brought us a very
crisp and cold salad,
tastefully-prepared chicken
piccante and pasta with Ed's
wonderful homemade
meatless Marinara sauce.
Ciro's is a very clean place
. . . People like Zerita and
Tommy Hurns come from
Summit Apartments on Mid-
dlebelt and Northwestern for
its round pizza and Greek
salad . . . Dick and Gail Pur-
tan are weekly customers .. .
with Dick always getting a
triple order of the homemade
Marinara sauce with meat.
People who come to Ciro's
love the pasta with Mediter-
ranean sauce (blend of
Marinara, butter and garlic)
. . . the rainbow trout
Mediterranean with green
peppers, onions, black olives,
feta cheese, red wine sauce
and a hint of spices . . . the
haddock parmesan topped
with sauce, cheese and baked
. . . pollo primavera, boneless
breast of chicken sauteed in
fresh vegetables and wine,
served over fettucini Alfredo
. . . Chicken parmesan,
covered with sauce, cheese
and baked . . . Seafood
linguine (combination of
shrimp, scallops and haddock
sauteed in wine and
Marinara sauce) . . . Fettucini
Figolino (chicken breasts,
green peppers and
mushrooms sauteed in wine,
butter and garlic sauce) . . . In
all cases those who wish may
have oleo or oil instead of
butter.
The meatless Marinara
sauce homemade by Ciro's 'is

a blend of pear tomatoes,
Italian spices, olive oil and a
whisper of garlic . . . Other
sauces include meat,
mushroom, butter or oleo or
garlic.
The list of favorites goes on
and on at Ciro's . . . always so
clean . . . open seven days a
week . . . Monday through
Thursday, 4 p.m. to 10 p.m.
. . . Friday and Saturday, 4
p.m. to 11 p.m. . . . Sunday, 3
p.m. to 10 p.m.
Ciro's is also quite popular
for its new lo-cal pizzas call-
ed Pizza-La-Pizza from Italy
. . . "The Roma," with tomato,
cheese, eggplant and
mushrooms . . . "The Napoli"
with tomato, cheese and eg-
gplant . . . and "The
Florence" with tomato,
cheese, eggplant, mushrooms
and green pepper.
Much of the sun seemed to
be "sitting" on the waters of
Cass Lake as we left Ciro's
Restaurant . . . It had been a
most enjoyable visit . . . and
small wonder that people like
it so much . . . Restaurants
owned by restaurateurs with
standing are choice . . . This
small, informal, intimate
family dining emporium is
prime.
WHEN and if Dimitri's of
Southfield re-opens, word is
that it may not be a Greek
restaurant anymore . . .
Rumored gab also is that it
may be a specialized ham-
burger operation.
People said the same thing
about Jakks on Thn Mile and
Greenfield when it closed
many months ago . . . The
place still has never re-opened
Big difference is that
Dimitri Syros is a true
restaurant man . . . and pro-
bably doesn't enjoy being out
of action.
ONE BAKED potato has
fewer calories than one-half
cup of cottage cheese . . .
Potatoes are 80 percent water,
low in sodium and virtually
fat-free . . . What's put on
them makes the difference
. . . Leaving skin on the
potato is an excellent way to
conserve nutrients.
ALWAYS talk about this
restaurant or that restaurant
being for sale . . . Fact is that
almost all of them are . . . but
for a different reason . . . Not
because the place isn't doing
business . . . or not making
money . . . Cause is very sim-
ple . . . Almost anything is for
sale . . . at the right price .. .
So rumors, shmoomers, they
don't mean a thing.
REMEMBER Chris Hat-
zilas? (former Beef 'n Bird of

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