BEST OF EVERYTHING
11•11111
FINE DINING & DANC1NG1
I
AT
S
Dining & Spirits
(Former Location of Dimitri's of Southfield)
ENTRANCE IN REAR •
25080 SOUTHFIELD RD. AT 10 MILE •
Detroit Provides
Some Worldly Tastes
443-1800
LIVE ENTERTAINMENT TUESDAYS THRU SATURDAYS
Saturday 4 p.m. to 1 a.m.
Monday Thru Friday 11 a.m. to 12 Mid.
Specializing In FRESH SEAFOOD . . .
DANNY RASKIN
plus Steaks, Chops, Veal, etc.
Local Columnist
BANQUET FACILITIES AVAILABLE ANY DAY FOR ALL OCCASIONS
Dinner
4 p.m. to 1 a.m.
_unch
11 a.m.
LIVE ENTERTAINMENT
LET US HOST YOUR SPECIAL OCCASION
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WEDDINGS
BIRTHDAYS
RECEPTIONS
ANNIVERSARIES
REUNIONS
362-1262
BAR MITZVAHS
BAT MITZVAHS
.
BANQUETS
MEETINGS
HOLIDAYS
Eat less
saturate d
fats.
WE'RE FIGHTING FOR
YOUR LIFE
Concourse, Top of Troy Bldg. • 725 W. Big Beaver at 1-75}
American Heart
Association
THE DELI UNIQUE
Winter Specials
EVENING EARLYBIRD
15% OFF ENTIRE BILL*
WHEN EATING BETWEEN 4:30 and 6:30 P.M.
WEEKEND BREAKFAST SPECIALS**
BETWEEN 9 A.M. AND 11 A.M.
15% OFF ENTIRE BILL!
DELI UNIQUE OF OAK PARK
DELI UNIQUE OF W. BLOOMFIELD
25290 Greenfield
Oak Park, 967-3999
6724 Orchard Lake Rd.
W. Bloomfield, 737-3890
*Guests MUST be seated by 6:30 p.m. to receive discount
**Guests MUST be seated by 11 a.m. to receive discount (Available in West Bloomfield Store Only)
62
FRIDAY, FEBRUARY 12, 1988
•
THE MYSTERY MUN-
CHER writes .. .
The Best Places to Eat in
America by Janice Okun
and Eleanor Ostman, doesn't
mention national chain
outlets but tells you about a
range of lavish restaurants
and corner taverns, ethnic
spots and romantic hide-
aways, places to take the kids
and places definitely not to.
"No restaurant writer can
talk about Motown without
waxing enthusiastic over the
rich variety of ethnic eating
spots and food markets.
Downtown's Greektown is a
tourist attraction and caters
to night owls.
"On summer weekends, a
series of ethnic festivals at
Hart Plaza highlight the
city's immigrant heritage and
foods. The closest thing
Detroit has to a local special-
ty is the Coney Island hot dog
featured in dozens of locations
around town.
"You can still hear Polish
spoken on the streets of Ham-
tramck and you can find hear-
ty pirogi, kielbasa and czar-
nina (duck's blood soup) at
cafes such as Under the Eagle
and the Polonia.
"The metropolitan area's
Arab population is estimated
at 200,000 and traditional cof-
feehouses have been remodel-
ed to offer shish kabob, kafta,
falafel and the like.
"Among the best places, ac-
cording to the book, are haute
cuisine restaurants including
Van Dyke Place, Chez
Raphael, Lark, Golden Mush-
room and the London Chop
House.
"For surf, Joe Muer's is the
premier seafood house and for
turf, Carl's Chophouse is the
champion for 4-H blue-ribbon
beef.
"Detroit has its share of
what the writers call singles
hangouts like T.G.I. Fridays,
Tequila Willy's and Carlos
Murphy's. And when you take
the kids, the recommendation
is any of the Charley's
restaurants.
"Getting back to ethnic
choices, the writers like
Koreana on Gratiot for
Korean ' food, the Blue
Danube in Windsor for
Hungarian dishes and gypsy
music and the Saigon in
Windsor for Vietnamese din-
ing. For the best in Chinese
fare in Windsor, head to Wah
Court, Lucky Kitchen,
Wong's Eatery, the Orient Ex-
press and Harvey Lo's Yum-
my House Restaurant. For
the best Szchuan cooking in
Windsor, Shin Shin is recom-
mended. Still in Windsor, the
Himalaya is reputed to offer
superb Indian and French
cuisine and the Mason
Giradot Manor combines
British decor and authentic
Turkish dining.
"If you want to learn about
national chains, cast an eye
on the Fast Food Guide by
Michael Jacobson and Sarah
Fritschner. Read it before you
eat your next burger and
fries.
"When Ray Kroc opened
the doors of the first
McDonald's in Des Plaines,
Ill. in 1955, he opened a
whole new world for busy
parents, fussy eaters, a cap-
tive audience of kids and peo-
ple who just plain don't like
to cook. It started a love affair
with the French fry and
sparked a romance with soft
drinks.
"Fast food makes a desk or
the car seem a suitable dining
room. At fast food restau-
rants, you can eat quickly
without planning, dressing
up, making decisions or get
out of the car. It's eat and run
at reasonable prices. Toddlers
can spill food and the service
is quick enough you don't
have to pacify the little ones
with crackers.
"As society changed, baby
boomers got older and had
more money to spend. The
adult population never lived
without fast food and children
couldn't imagine a world
without Whoppers.
"lb keep profits growing,
fast-food executives diversify,
improve, advertise and
market their products.
They're building new restau-
rants and redecorating old
ones. Older patrons ap-
preciate the sophisticated
look. Upscale designs attract
new customers.
"Proximity is important.
Nobody wants to drive far or
make dangerous turns
against oncoming traffic in
order to get a mediocre
hamburger.
"As competition gets
tougher, restaurants strive to
make their outlets more con-
venient. Anywhere there is a
consumer traffic pattern and
a lunch hour, there is
restaurant potential.
"In the 1980s, menu diver-
sification is a sign of strength.
The high price of beef forced
executives to look at fish and
chicken possibilities. Salad