BEST OF EVERYTHING
Ring in the New Year
With Us At
&mallow
One of Metropolitan Detroit's Most Beautiful
and Exciting Restaurant-Lounges
Fried
Continued from preceding page
always done . . . design and
consulting, interior space
planning for residential and
commercial.
BACK IN NOVEMBER,
• Appetizer:
Scampi, frog legs, ribs, steak bits
• Salad;
• Entrees:
* 14 oz. Veal Porterhouse
*
*
*
*
*
0
0
0
$
• Soup: Shrimp bisque
Mixed greens, hearts of palm, vinegrette
per person
plus tax and gratuity
Norwegian Salmon En Croute
1/2 Dover Sole
Veal Oscar
24 oz. Marinated New York Strip
Boneless Chicken Chausseur
For 10 p.m. Seating
Dancing To Music of
MINQUE
All Entrees include medley of fresh vegetables
• Dessert: Individual fruit flan
• Noisemakers, Hats & other favors
Cash Bar
Regular Menu til 7:30 p.m.
For Reservations, Call 3 5 8 3 3 5 5
-
28875 Franklin Road • Southfield
Y
KNEWW
E A
R'
E V E
Being seen at the Kingsley
is cart of the fun.
U shering in the new year at the
Kingsley is a Bloomfield tradition.
This year, dance the night away with
"Persuasion", a 6 piece variety band.
E njoy dinner while you dance.
A select limited menu will be served
in the ballroom throughout the
evening. Party favors are included.
Advanced reservations required.
S
pecial menus will be featured
in all the Kingsley restaurants. You
can plan your evening the way you
want. Call today.
A
fter the party's over, plan on
spending the night with us. Our
holiday rate on all accommodations
will make it possible. Plan now
Reservations recommended.
Kingstep
• •
See us for all your
holiday celebration needs.
Woodward at
Long Lake Road
Bloomfield Hills
644-1400
\IL
58
FRIDAY, DECEMBER 25, 1987
1975, Chuck Muer opened his
Clamdiggers Restaurant on
Grand River between Or-
chard Lake Rd. and Mid-
dlebelt . . . taking over the
former Danny's Gin Mill.
After a number of suc-
cessful years, Chuck and his
fine staffers decided on a
name change . . . and it was
shortened to just Diggers .. .
But this wasn't all, the menu
changed, too . . . and a bit of
the intimacy that people lov-
ed also seemed to be gone.
This has all returned . . . as
the new owner, Charley's
Restaurant Corp., with Ken
Walters at the helm, brings it
back again.
Clamdiggers has returned
. . . with its original style
menu including original
items.
Recent menu samplings
had Bouillabaisse (seafood
stew of fish, crab, mussels,
clams and shrimp stewed
with saffron, fennel and
aromatics) . . . Paella (com-
bination of fresh fish, mussels
and clams simmered in a
light clam broth with Italian
sausage, breast of chicken,
fresh vegetables and saffron
rice) . . . Seafood Strudel
(salmon, scallops, shrimp,
crabmeat, sliced mushrooms,
artichoke hearts and
Monterey Jack cheese wrap-
ped in phyllo dough and bak-
ed) . . . Sole Sausilito (lemon
sole delicately broiled and
topped with shrimp, scallops
and crabmeat in a red pepper
cream sauce) . . . Lake Trout,
Salmon (both En Papillote,
with garlic, white wine and
court bouillon, baked in a par-
chment bag) . . . Seafood
Alfredo, salmon, scallops,
shrimp and mussels, tossed in
an egg and cream mixture
with fresh Parmesan cheese
and tender homemade fet-
tucine noodles.)
Craig Common, corporate
chef for Charley's Restau-
rants, oversees the kitchen
operations of each dining spot
and is responsible for menu
and recipe development.
Craig spent 12 years with
the C.A. Muer Corp., in-
cluding position of divisional
chef . . . While with Chuck,
he oversaw 16 restaurant
openings from the coast of
New England to Florida .. .
His responsibilities included
overseeing kitchen design,
menu -planning, recipe
development, training of kit-
chen personnel and maintain-
ing quality food standards .. .
The restaurants included
Florida's Chuck and Harold's
and Charley's Crab in Palm
Beach and Sarasota.
Charley's Restaurants, Inc.,
which were purchased from
Chuck Muer and his fine C.A.
Muer Corp., includes Clam-
diggers, Bloomfield Charley's,
Southfield Charley's, Nor-
thville Charley's, Fairlane
Charley's in Dearborn,
Eastside Charley's in Harper
Woods, Uptown Charley's in
Madison Heights, Charley's
in Livonia, Meriwether's in
Southfield and Chuck Muer's
Roadhouse in Toledo.
LOVING CUP is at Tangos
in Radisson Plaza Hotel at
Town Center on Nor-
thwestern Hwy. service drive,
Tuesdays thru Saturdays,
9:00 p.m.-1:00 a.m.
MICHAEL JACOBI is
new chef at Blue Sky Bar-B-
Q, W. 10 Mile east of
Evergreen ... He was cook
for the Marriott Hotel Corp.
and Riggoletto's Italian
restaurant in Plymouth .. .
previously receiving his
education in culinary arts
from Schoolcraft College,
which has put out some of the
area's finest chefs.
The Blue Sky is open seven
days a week, lunch only on
Mondays, dinners only Satur-
days and Sundays.
mm7ww°11 NEWS
Mengele May
Still Live
ml Aviv (JTA) — A Knesset
member who returned last
week from South America
claimed to have "hard
evidence" that human bones
exhumed from a grave in Sao
Paulo, Brazil on June 6, 1985
are not the remains of
Auschwitz death camp doctor
Josef Mengele.
The assertion by Dov
Shilansky of Likud contra-
dicts the findings of forensic
and medical experts from
several countries who exam-
ined the remains at the time
and concluded "within a
reasonable scientific certain-
ty" that they were the
skeletal remains of Mengele.
The accused war criminal
may thus still be alive.
Many Nazi-hunters had
believed he lived in Paraguay.
But a German couple living
in Brazil, Wolfram and
Liselotte Bossert, took police
to the grave where they said
Mengele was buried. The cou-
ple said they had sheltered
him for 10 years, during
which time he used the name
Wolfgang Gerhardt. Gerhardt
drowned in 1979.
But Shilansky told report-
ers here that a dentist in
Brazil, Dr. Helena Bueno
Vieria de Castro, told him she
treated Mengele under the
alias of Pedro Miller long