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 Entertainment 7 Nights FRIDAY EVENING IS OPERA NIGHT Sat., Strolling Violinist Sun.-Thurs., Pianist Your financial future can begin today. Banquet Facilities Available call 1-800-US-B0 N DS Valet Parking U.S. SAVINGS BONDS 4222 Second Blvd. Bet. Willis & Canfield 833-9425 THE GREAT AMERICAN INVESTMENT The Made-for You Weekend The Campus Inn is right in the heart of Ann Arbor-- just a short walk from the 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 tasteful atmosphere. *$80.00 or $127.50 *Includes accommodations for one or two nights, a bottle of champagne, and $25 gift certificate (applicable to Victors Cafe or Victors Restaurant Campus Inn -Advance reservations required. -Subject to availability 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