BEST OF EVERYTHING

Discover
a New World...

True American goodness...fresh, hearty, full
of zest. That's the new world of Bouquets,
the serenely elegant restaurant now open
in the Radisson Plaza Hotel at Town Center.

Mesquite-grilled or smoked meats and
poultry. Fish just hours out of the lakes and
oceans. Sumptuous desserts — a wedge of
Granny Smith apple tart, perhaps, spicy
and fragrant.

Toast the Land of Plenty with a fine wine
from Greater Detroit's most complete
selection of premium American vintages.
Or reserve a stock of your personal favor-
ites in one of Bouquets' private wine bins.

And coming October 4...Sunday Brunch at
the Radisson Plaza, celebrating the bounty
of America!

Lunch: 1 1:30 a.m.-2:30 p.m., Monday-Friday.
Dinners: 5:30-10:30 p.m., Monday-Saturday.

For reservations: 827-4143

Radisson Plaza Hotel

At Town Center

74

FRIDAY, SEPT. 18, 1987

I--

Joey's

Continued from Page 72

. A square chocolate cup
filled with amaretto chocolate
mousse with a generous
amount of sliced almonds and
toppings of banana slices .. .
It is made at Joey's On Jeffer-
son . . . along with other
luscious homemade desserts.
Even the cold salad of fresh
tomatoes, crisp lettuce and
chickpeas was outstanding.
A fine dinner menu has five
cold appetizers, seven hot ap-
petizers, two soups, four
salads, four vegetable selec-
tions, nine pasta dishes, six
fish favorites, veal specialties,
rack of lamb and Grecian-
style lamb chops, and four
beef choices . . . All dinners
include house salad, pick of
potato or spaghetti, vegetable
and the popular, well-supplied
and diversified bread basket
. . . ten beverages include cof-
fee specialties like espresso,
cappuccino, Irish and Spanish
. . . Dessert drinks are made
with 100 percent cream .. .
and popular desserts also in-
clude many more such as the
molded ice cream apple with
liqueur.

Wines are ordered by
number . . . there are so many
. . . over 100 . . . from Califor-
nia, France, Italy, Germany
and Michigan . . . plus cham-
pagnes and sparkling roses.
The lunch menu has nine
appetizers, four cold and five
hot; two soups, four salads,
four vegetables, nine sand-
wiches (served with shoestr-
ing potatoes and cole slaw),
eight Italian specialties, four
fishes, five veals, four chicken
dishes and two broiler items
(filet Siciliano and sliced beef
tenderloin) . . . Lunch entrees
include house salad, choice of
vegetable, potato or spaghet-
ti, and the sumptuous bread
basket.
Gary, his brothers Joe,
Richard and Robert, and their
father Dominic, operate
Michigan Repacking & Pro-
duce Co., founded by grand-
father Joseph, which sells to
many of the major super-
markets, chains and indepen-
dent stores . . . Just about all
of Gary's time is now spent at
Joey's On Jefferson . . .
Father Dominic runs
Michigan Repacking at
Eastern Market and his sons
operate the one at Produce
Terminal.
Everything at Joey's On
Jefferson is gotten daily from
a specialty store they own in
Troy . . . the 27,000-square-
foot Fountain Quality Market
on Rochester Road, with its
2,000-gallon lobster tank .. .
that sells everything from
soup to nuts, gourmet or
otherwise . . . Even the four
different breads in blue
napkin-covered baskets and
croissants at Joey's On Jeffer-

son come from Fountain
Quality Market.
Another warehouse at the
Eastern Market is being built
by the Tringale family .. .
90,000 square feet to make it
the Midwest's largest.
Joey's On Jefferson is dif-
ferent . . . nothing like it in
this area . . . A new and per-
sonal concept by Gary, who
bought the place . . . gutted it
. . . and waited a year and
four months for its complete
renovation . . . inside and out
. . . and the opening on Aug.
18 . . . Architect was Joseph
Roisman, who worked with
Gary to complete this grand
operation . . . Mother Marion
picked out the colors and
designs . . . and a mighty fine
job she did.
It is open seven days a week
. . . Monday through Thurs-
day, 11 a.m. to 2 a.m., dinner
until 11 p.m. . . . Friday, 11
a.m. to 2 a.m., dinner until
midnight . . . Saturday, 5 p.m.
to 2 a.m., dinner until mid-

A new restaurant
on East Jefferson
Shows lots of
promise.

night . . . Sunday, 3 p.m. to 2
a.m., kitchen closing at 10
p.m. . . . Lunches are served
Mondays through Fridays.
The service at Joey's On
Jefferson is very good . . . like
pleasing with courtesy is a
standard byword . . . from
Nick Licata, an excellent
host, and part owner with
Gary . . . to Dean Cecala, a
very fine and most congenial
manager . . . to Anis Habhab,
who works days as a captain
at La Fontaine in Westin
Hotel and evenings at Joey's
On Jefferson . . . to pretty,
smiling, gracious bargal Amy
Gehrke . . . and so many
others.
Of course there's the very
happy, very personable, very
courteous Paul Shirley, and
Beatrice Feagin . . . He's the
former show biz gent, now at-
tendant in Joey's On Jeffer-
son men's room with its black
slate walls . . . and she is
dressed in white assisting
gals in the ladies room with
its light rose flowered tile.
An outdoor courtyard will
be turned into banquet
facilities for 75 to 100 persons
. . . Joey's On Jefferson now
caters weddings, etc. in its
main dining room . . . And if
a buffet, it's handled on the
first level beneath the
recessed-lighted ceiling.
Nothing . . . but nothing .. .
has been done halfway by
Gary . . . He owns two per-
sonal limousines and uses
them to pick up and return
customers staying in the area
or downtown . . . Even hand

car washes are available in
the Joey's On Jefferson
garage.
So many people are hearing
about Joey's On Jefferson .. .
and going there . . . T-uxedo'd
Rick Brode, sports and enter-
tainment attorney, lovely
Dorian De Vita, Judge Al and
Beverly Betz (Al still bandag-
ed after breaking a foot while
taking golf swing at driving
range), jazz great Earl Klugh,
12 WWJ-TV staffers in-
cluding Mort Crim who had
to leave around 10 to do his 11
o'clock newscast, Jan and
Larry Chadwick, celebrating
their 39th anniversary; .
Dayna Eubanks, Channel 7
anchor gal; Doug Caravagio,
U.A.W. representative; Joseph
E. Cappy, American Motors
president . . . and so many
others.
Two bars across the wide ex-
panse from each other are
beautiful . . . along with the
very sharp-looking areas .. .
One bar has gals like Amy
and another has gents .. .
Both bars are made with mar-
ble tile tops, heavy mahogany,
comfortable padded seats and
round disc modern overhead
light fixtures . . . Off the bars
are more chairs with long
drink-holding counters and
mahogany railings . . . Floor-
to-floor vases hold tall greens.
Like the transformation of
his new restaurant-night club
. . . is Gary Tringale every
day . . . This hard-working
guy who most folks will refer
to as a regular, leaves the kit-
chen, goes upstairs to take a
shower in his office and relax
. . . before coming downstairs
later in the evening . . . not
wearing a kitchen apron .. .
but a business suit.
Outside, large neon spells
out Joey's . . . and the clean,
lighted indoor garage en-
trance is a vivid invitation to
see Gary's baby . . . his world
. . . his dream.
Joey's On Jefferson is more
than just a fine restaurant
built from the ground up .. .
better than just another night
club . . . it's the new concept
of a man who wanted
something and went all-out to
get it . . . Something he
cherishes with much pride
. . . the highlight of success
. . . a winner indeed.

GOOD WAITRESS
DEPT . . . Jodi Rogers . . . at
Carl's Chop House on Grand
River . . . efficient, personable
and a lot of know-how .. .
Sept. 26 will be ten years at
Carl's . . . from Tail of The Fox
in Baltimore County and The
Eager House on Eager Street
in downtown Baltimore.
RISTORANTE
DI
MODESTA
on Nor-
thwestern, is now open Sun-
days for dinner . . . 5 p.m. to
9 p.m.