BEST OF EVERYTHING 1•1•11°•'

OPEN 7 DAYS

MON.-SUN.
1 a.m. to 10 p.m.

FRANKLIN
SHOPPING CENTER

Northwestern N. of 12

NEWLY REMODELED

DINNER SPECIALS

•STUFFED CANULOPE WITH
•CHICKEN OR TUNA SALAD
•ASSORTED FRESH FRUIT PLATE
•TUNA, SALMON & SARDINE
PLATE
•OUR DELICIOUS DELI
SANDWICHES INCLUDE

•FRESH WHITE FISH
•BBQ RIBS & CHICKEN
COMBINATION
•HOMEMADE FOOD NIGHTLY
•CHOICE STEAKS & CHOPS
•AUTHENTIC GREEK FOOD
•BAKED LAMB & LAMB CHOPS
•BROILED CHICKEN

7 DAYS A WEEK

7 DAYS A WEEK

Mon.-Fri.

$1.99

EGGS BENEDICT

Sat. & Sun.

$2.45

MORE SEATING

HOMEMADE LOCH SPECIALS

BREAKFAST SPECIALS

DIFFERENT OMELETTE

358-2353

CUP OF SOUP OR COLE SLAW

LOX & SABLE PLATE
ANYTIME

7 DAYS A WEEK

10% SENIOR DISCOUNT

(Except Breakfast)

A New Restaurant
Is Fit For Royalty

Together,
there's so much
good we can do.

° ve x '

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. Seafood only hours out of the
oceans. Desserts raised to an art form—like
Michigan apple tart, warm and fragrant,
topped with a scoop of homemade ice cream.

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 favorites in
one of Bouquets' private wine bins.

Explore the new world of American cuisine.
Bouquets. Unforgettable.

Lunch: 11:30 a.m.-2:30 p.m.. Monday:Friday.
Dinners: 5:30-10:30 p.m., Monday-Saturday.

For reservations: 827-4143

1500 Town Center
Southfield, Michigan 48075

72

FRIDAY, OCT. 16, 1987

DANNY RASKIN

Local Columnist

y

ou might say it was
hiding itself . . . That
the new Sultan's
Restaurant didn't want peo-
ple to find it.
But a large factor looms in
the forefront to dispel either
of these thinkings . . .
Sultan's is good . . . very good,
in fact . . . and beckons folks
to try it's Middle East
authentic Lebanese food that
is already drawing raves.
Sultan's is located off Or-
chard Lake Rd., around the
bend of that new shopping
center, Robin's Nest, near
Northwestern Highway (back
of Dunham's.)
There is a well-voiced say-
ing that if the food and ser-
vice are good, people will find
a restaurant . . . This has pro-
ven true once again . . . and a
second plus is that those who
have already tried Sultan's
are returning . . . No owner
could ask for anything more.
Sultan's is owned by Walid
Eid, who established the
Phoenicia Restaurant in
Highland Park with his
brother, Sameer, 16 years ago.
It is an elegant-looking
place, too . . . with a canopy
outside along the wall . . . and
another jutting out . . . Two
large, heavy copper doors
welcome visitors into a
beautiful atmosphere of
gracious intimacy.
Seating is for 92 at booths
and tables . . . surrounded by
a decor of grays and blacks .. .
A mural is painted on black
glass behind a well-appointed
bar with frosted glass blocks
and chrome for hanging
glasses.
A huge chandelier in the
center of the dining room has
hundreds of individual glass
cubes hanging like so many
pre-formed square icicles .. .
within a bevy of mirrors.
Square marble columns are
against a wall . . . and lovely
light fixtures abut another
wall . . . Above the tables are
gray circular fixtures . . . The
booths are of medium gray
fabric and light gray woods,
with etched frosted glass
dividers atop each one . . .
Framed pictures are on a
wallpaper styled like marble
and surrounded all about by
real marble . . . The ceiling is
of intermingled light and
gray slats and tiny recessed
lighting.
The padded chairs are most
unusual . . . with steel arms
and padded back . . . painted
gray, of course, with padded

seats . . . Only deviation from
the color scheme are Sultan's
white table cloths, blue
napkins and brass railings
. . . Even the menu is gray
and black.
Walid opened Sultan's on
Sept. 11 without the liquor
license he received a month
later . . . Everything served at
his restaurant is made there
. . . nothing is prepared and
brought in . . . Even the but-
ter is clarified by Walid and
his highly-trained kitchen
staff . . . Plus having a very
competent body of assistants,
he goes into the kitchen
himself and makes many of
the delicious foods people
order.
Walid serves grape leaves
with or without meat . . . and
they are unbelievably tasty
. . . His boneless charcoal-
broiled quail is excellent .. .
and the chicken provinciale is
served at few, if any, other
Middle Eastern restaurants
. . . chunks of chicken breast
sauteed in clarified butter
with garlic, shallot, coriander
and fresh lemon juice . . . This
is a superb dish . . . Chicken
lovers will also go ga-ga over
his shish tawook, chicken
breast chunks marinated in
garlic, olive oil and spices and
then charbroiled.
Few places make falafel or
baba gannouge like Sultan's
. . . The latter is charbroiled
eggplant mashed with fresh
lemon juice and Tahini sauce,
topped with olive oil . . . It is
truly a gourmet diner's
dream.
At Sultan's, you can be sure
about the kibby neyee
(ground lamb with onions,
cracked wheat, herbs and
spices) . . . and baked kibby,
stuffed with sauteed pine
nuts . . . They're not only ex-
tremely tasteful, but very
fresh, ground right then and
there . . . The lamb chops are
marvelous . . . So many other
delights to rave about at
Sultan's . . . served by
courteous waitpersons with
tux shirts and bow ties.
The prices are surprisingly.
reasonable . . . and the por-
tions more than adequate.
Walid makes a rice pudding
you must try . . . without any
eggs . . . It's prepared with
honey and topped by walnuts
. . . so good.
Glasses on the table aren't
the ordinary . . . Walid doesn't
go that route . . . They're pure
crystal . . . He takes much
pride in his new restaurant
. . . and deservedly so . . .
Walid has a reputation to
maintain . . . and Sultan's is
clearly the work of a master