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S
Dining & Spirits
(Former Location of Dimitri's of Southfield)
25080 SOUTHFIELD RD. AT 10 MILE •
ENTRANCE IN REAR •
Monday Thru Friday 11 a.m. to 12 Mid.
La Rotisserie Returns
To Its Original Role
443-1800
Saturday 4 p.m. to 1 a.m.
BANQUET FACILITIES AVAILABLE ANY DAY FOR ALL OCCASIONS
TRAYS FOR
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DINE IN ONLY
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ONLY $10 00
— INCLUDES —
1/2 lb. CORNED BEEF • 1 / 2 lb. PASTRAMI
CHOICE OF 1 LB. COLE SLAW OR POTATO SALAD
LOAF OF RYE BREAD
DILL PICKLES,
OF COURSE
EVERGREEN PLAZA
12 MILE AND
EVERGREEN
557-8899
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SECOND DINNER WITH PURCHASE OF
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OLIVERIO'S
Specializing In
New York-style Italian Cuisine
Veal, Seafood, Chicken, Steak and
Gourmet Pasta Dishes
Enjoy A Complete Dining Experience
Tuesday thru Thursday 5 p.m. to 10 p.m.
Friday and Saturday 5 p.m. to 10:30 p.m.
Sunday 5 p.m. to 9 p.m.
Full Bar Service
Live Music Friday and Saturday
5586 Drake Road Just South of Walnut Lake Road
In The Drake-Summit Shopping Center • West Bloomfield
Reservations: 661-1920
62
FRIDAY, JANUARY 15, 1988
N
Local Columnist
Specializing In FRESH SEAFOOD . . . plus Steaks, Chops, Veal, etc.
■
DANNY RASKIN
of that it has gone
anywhere, but you
might say that the La
Rotisserie in Hyatt Regency
Dearborn has "arrived" once
again.
It was at one time looked
upon as among Detroit's
finest places to dine . . . Then,
without notice or unwanted
fanfare, La Rotisserie began
to drop so much so that it was
very rarely considered when
people talked about going out
for a fine evening of dining.
When La Rotisserie opened
12 years ago, there was big
hulalabaloo about its fine
dishes, excellent service and
expert management . . . Slow-
ly, much of this except the ser-
vice seemed to deteriorate un-
til thoughts were many that
the once fine restaurant
didn't exist anymore.
Now, as if arisen from the
grave, comes La Rotisserie
with much more than
semblances of when it first
opened.
It has always been an elo-
quent restaurant of keen
decor . . . with beautiful
hanging bronze chandeliers,
flowers galore, planter boxes,
framed paintings, padded
chairs with arms. painted
wall murals, two levels of
booths and tables, white
linens, colorful rust and
brown tones, lights on three
steps to second level, recessed
ceiling lighting, chic floral
patterns on all large elegant
dishware, cups and saucers
. . . a very European-style at-
mosphere of fastidious taste.
La Rotisserie of Hyatt
Regency Dearborn seats 145
and is managed by Reza An-
sari who was hired in
November to bring back the
restaurant as it was.
Reza has been with the
hotel eight years, from busboy
to waiter to assistant
manager of steward depart-
ment for entire hotel to
beverage department to assis-
tant manager of the
housekeeping department
with 200 employees and
almost 800 rooms . . . Reason
for his going from job to job
was to learn every facet of the
hotel game . . . Reza some day
hopes to be a general
manager.
He is strictly a Hyatt man,
loves it, and although offers
have come from other hotels,
he hopes to remain in the
company a long time.
Classic appointments of
elegance are predominant at
La Rotisserie . . . and it is
with much gladness by many
that it has turned around
again.
From the moment you are
greeted at the front door, an
air of elegance permeates the
atmosphere.
Nov. 1 was the first anniver-
sary of Klaus Peters as
general manager at Hyatt
Regency Dearborn . . . and he
is given much credit for an
uncanny ability to ad-
ministrate . . . Klaus is also
very much responsible for the
rebirth, so to speak, of La
Rotisserie.
Service has always been on
the excellent side . . . Our
waiter, Joseph Vaghayenegar,
has been there ten years .. .
and our waitress, Lorraine
Varblow, 12 years . . . My
shrimp bisque was brought
piping hot and creamy with
chunks of shrimp, not little
pieces . . . The Rotisserie
salad is a customer favorite
. . . and my grilled salmon
was superbly cooked.
I passed on the pastries .. .
but others in our party didn't
resist the luscious lookers
made at La Rotisserie.
Also a hit now at La
Rotisserie are the souffles be-
ing served there now . . . They
compare favorably with those
at Bistro in California.
On the service side, Don
Cooper is also still there ..
Many folks remember this
fine gentleman and excellent
waiter from the old Scotch 'n
Sirloin days when it was own-
ed by the Meyersons.
Proper service is so en-
joyable . . . Both waitpersons
served from the right side,
changed cups with each fresh
coffee, brought fresh lemon to
squeeze in wrapped and tied
cheesecloth, kept a con-
tinuous flow of ice water in
our glasses, etc.
Espresso decaf is brewed at
the table for those who desire
it rather than the regular .. .
My taste buds aren't attuned
to the espresso decaf route
and enjoy regular, which has
no traces of bitter strength.
Food and beverage head at
the Hyatt Regency Dearborn
is David Horowitz . . . and La
Rotisserie chef Jeff Azer.
La Rotisserie is open
Tuesdays through Saturdays
and closed Sundays and Mon-
days . . . back making its bid
again as one of Detroit's
finest eating establishments
. . . What once was has seem-
ingly returned.
NEW CONCEPT of family
dining at Ginopolis' Mid-
dlebelt and 12 Mile, is not so