I BEST OF EVERYTHING I
7 COUPON
FREE CHICKEN DINNER
m CF
WITH SECOND PURCHASE OF ANY
OF OUR FAMOUS CHICKEN DINNERS!
• 1 COUPON PER CUSTOMER • SORRY, NO BUCKETS • PICKUP ONLY
ANYHOUR!
ANYDAY!
lrUnK'S
Cancer Prevention
Tips
• Eat foods high in fiber
and low in fat
• Include fresh fruits,
vegetables and whole
grain cereals in your diet
. • . • • • • . . • . • . . • • • e
• If you drink alcoholic
beverages, do so only in
moderation
'Treats' Is Extended
To Full-Course Meals
DANNY RASKIN
Local Columnist
26076 GREENFIELD at LINCOLN
LINCOLN CENTER
968-1100
Good Thru April 20, 1988
JN
• Don't smoke or use
tobacco in any form
• Avoid unnecessary X-rays
• Avoid too much sunlight;
use sunscreens
• Take estrogens only as
long as necessary
For More Information:
Call toll-free
1-800-4-CANCER
DETROIT
Michigan Cancer Foundation
110 E Warren Avenue
Detroit. Michigan 48201 -1379
Italian-American Dining At Its Finest
Mon.-Fri. 11 to 11
Sat. 4 to 12 Mid.
Sun. 2 to 11
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833-9425
THE GREAT AMERICAN INVESTMENT
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The Campus Inn is right in the heart of
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performing arts district comprising the
city's renowned theatres.
Award winning Chef, Gary Pearce, was
recently featured in Detroit Monthly as
one of the freshest and finest additions
to Detroit's cuisine scene.
Chef Pearce's cuisine is served in
Victors Cafe which provides a light
lunch, snack or dinner and Victors
Restaurant offering elegant dining in a
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*$80.00 or $127.50
*Includes accommodations for one or two nights, a bottle of
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Campus Inn
-Advance reservations required.
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East Huron at State Street, Ann Arbor, Michigan 48104 Phone: (313) 769-2200
62
FRIDAY. MARCH 11. 1988
W
hen it was called
the Meating Place,
folks were assured
of having a good, substantial
meal . . . Then, in 1984,
owner Bruce Cameron (Mid-
town Cafe, Confetti's, Double
Eagle) changed its format to
an appetizer-dessert kind of
place that seemed to flourish
for awhile and then began
dropping off customers at the
Orchard Lake Rd. and Pon-
tiac Trail locale.
The name's the same . .
Treats . . . but now its menu
is more reminiscent of those
Meating Place days when you
could get a full-course lunch
or dinner and go away
satisfied.
Complete seating upstairs
and downstairs is for 250,
with a center bar surrounded
by eight neon tulips of frosted
etched glass . . . The 15 seats
at Treats bar also include
eight island standup tables
with tall padded seats . . . All
dining room tables have
tablecloths and napkins in
the spacious but intimate
atmosphere.
Matt Rener is its manager
. . . and Scott West a very fine
executive chef whose im-
agination contrive some
delicious dishes . . . Matt and
Scott make a good team.
Menus come as cute as a
button . . . invitations folded
and sealed as if hiding a
secret . . . most clever.
Our waiter, Michael La Roc-
que in tuxedo shirt and bow
tie, was efficient, personable
and courteous . . . My white
fish prepared by Scott was a
superb offering . . . complete-
ly boneless, firm and
presented with colorful
imagination.
Its menu is changed daily
. . . and the misconception
that Treats is still an
"appetizer-dessert" sort of
place is now one that won't
linger for long.
Treats has become a full-
fledged dining operation . . .
no more strictly grazing with
a few dinners hidden on the
back page of its menu by the
previous chef.
Executive Chef Scott West,
Culinary Institute of America
grad, is happy at the ability
to provide tempting meals
now.
Before dinner, we tried the
soup sampler at Treats, about
one-half of a regular cup .. .
cauliflower, potage Dubarry,
Texas chili . . . Our veal ter-
rine with buffala mozzerella
imported from Italy was the
kind of food you like to look
at . . . and enjoy eating.
Dinners at Treats are not
overly priced . . . and all
pastries, sorbets and ice
cream are made on the
premises. Kendra Arnold was
the smiling evening hostess
during our visit . . . with
Michael Drouillard and Keith
Supian a couple of excellent
sous chefs under Scott.
One of the pastries made at
Treats is the chocolate al-
mond gateau (wordly cake in
French) . . . It is covered with
blackberries, fresh raspber-
ries and three sauces
(raspberry, caramel and
vanilla) . . . I watched as a
young gal devoured it and
wondered how she had such
an appetite while staying so
slender . . . The lassie had
gotten a half-order of her din-
ner . . . which is available at
Treats.
During lunch, Treats is also
very popular for its many
sandwiches . . . expecially the
burgers prepared by Scott.
The knotty pine walls, brick
wall with fireplace and
abstract glass pictorial
designs are pleasant to look
at.
Treats is open seven days
. . . Monday-Friday, 11:30 to 3
for lunch ... dinner Monday-
Thursday, 4:30 to 11 and Fri-
day and Saturday, 4:30 to 12
midnight . . . Desserts are
served until 1 a.m. . . . Sun-
days have brunch 11:30 to 3
and dinner 4 to 10.
The warm blue tones at
Treats are cozy . . . The wine
bar has a trough with all in-
dividual types of wine served
by the glass . . . Wine racks
are on a wall . . . plus murals
and framed paintings . . .
Rolling carts for tableside
Caesar salad mixing are
prevalent . . . amidst the poles
wrapped with same carpeting
that lies on the floors at
Treats.
It was originally the
Wilkin's Restaurant . . . until
Bruce Cameron bought the
spot, put up his familiar
canopy and changed it to the
Meating Place.
It is now called Treats .. .
but with a new dining face .. .
serving lunches and dinners
as its primary offerings .. .
Indeed, Treats has become a •
treat.
MARK RIDLEY'S Com-
edy Castle second location
opens this Tuesday at Puzzles
Restaurant on Van Dyke and
12 1/2 Mile . . . His present
location is at Northwood Inn
Dining & Lounge on Wood-
4