COUPON
THE
RIBBERY
AT DEQUINDRE
543-8181
Cordially-invites you and your guest to enjoy one com-
plimentary LUNCH or DINNER when a second LUNCH
or DINNER of equal or greater value is purchased.
(Slab dinner for 2 excluded.)
Not valid with other coupons and spP^ials
Expires 4-21-88
Introducing a delicious
new way to eat light.
No fat. No cholesterol. Nothing but delicious.
Colombo Lite Nonfat Frozen Yogurt
is a soft-serve treat for anyone watching their diet.
Good thru May 15, 1988
JN
Bring this ad in for:
2 For 1 Special
• sundae
lovers •
Haggerty Ad. • South of 14 Mile
(313) 661-3470
ALSO GOOD ON ALL GUERNSEY ICE CREAM PRODUCTS I
Restaurant
6066 W. MAPLE,
North of Orchard Lake Rd. •
851-6577
CARRY-OUT DEPT.
NEXT DOOR TO OUR FULL-SERVICE RESTAURANT
Featuring
• Pizza. • Ribs • Greek Salads • Lasagna
• Chicken • Sandwiches • Etc.
OUTSIDE CATERING FOR
ALL OCCASIONS
$2
VCO U P O NT
OFF
DINNER FOR 2
SLAB OF RIBS
• GREEK SALAD
• BAG OF BREAD STICKS
CARRY-OUT LOCATION ONLY
Expires May 8, 1988
J1 ■ 1
IcoupoNi
BUY ONE PIZZA
GET 2ND SAME PIZZA
CARRY-OUT
LOCATION ONLY
58
FREE
FRIDAY, APRIL 8, 1988
I--
VALI D
ANYTI M E
TO • $ 6 00VALUE
1 Coupon Per Customer
I BEST OF EVERYTHING
1
1850 E. 12 MILE
Expires May 8, 1988
JN
A Landmark Restaurant
Is Oftentimes Forgotten
DANNY RASKIN
Local Columnist
t ranks among the finest
restaurants in our area
. . . certainly among the
prettiest . . . and boasts one of
the two certified master chefs
of this region.
Yet when people put fingers
on their chins as to where
their next fine dining ex-
perience should be, Machus,
Red Fox on Telegraph Rd. and
Maple is manytimes
forgotten. .
As is the case in some other
Detroit area restaurants, it is
too often taken for granted so
much that remembrance is
lost.
Machus Red Fox opened its
doors in December of 1965 .. .
and has been an award-
winning fine dining stalwart
of elegance ever since.
From the moment you enter
this beautiful atmosphere
with its old English hunt club
theme decor, the presence is
apparent that a gracious,
eventful evening is on tap .. .
green padded arm chairs at
tables with white cloths and
white napkins, padded red ar-
ched booths, pewter under
dishes with inscription
"Chaines des Rotisseur,
1248-1950" (when this grand
organization was organized
and reorganized) . . . As a
member of this prestigious
culinary group, Machus Red
Fox is permitted to use them.
People look about and see
brown poles, huge chandeliers
in the center of the dining
room among smaller ones,
heavy beam ceiling, floral ar-
rangements in large vases,
elegant table glasses that pro-
udly bear the Machus name.
Throughout the years,
Machus Red Fox has main-
tained its character, elegance
and intimacy.
It seats 185 upstairs for din-
ing and about 150 downstairs
for banquets.
The service at Machus Red
Fox leaves little to be desired
. . . and the graciousness by
its employees is a lesson in
trained professionalism for
true. customer satisfaction.
David Page, manager of
Machus Red Rox, is a
cooperative gentleman with a
savoir-fare and knowledge
necessary for this type of an
establishment.
Our waitress, Vi Chambers,
couldn't be better . . . so very
efficient, personable and
graciously ready to help at all
times . . . not to forget her
very pleasant smile.
Chef de cuisine at Machus
I
Red Fox, sort of "the flagship"
in this wonderful chain,
Leopold Schaeli, along with
Milos Cihelka of the Golden
Mushroom, are the only cer-
tified master chefs in this
area . . . Chef Leopold receiv-
ed the highest award given by
the International Culinary
Federation in 1982.
Dinner at Machus Red Fox
is always a superb experience
. . . It bakes its own breads
and pastries . . . and desserts
like bananas Foster; cherries
jubilee flambe, warm Machus
Dutch apple pie, etc.
Tasty cheese spreads before
the Machus menu presenta-
tion are delightful accom-
paniments preceding dinner.
The famous Machus salad
has its own section of the
padded Red Fox menu . . .
with a vivid description of the
contents . . . Only thing not
mentoned is how delightful
this salad is.
The appetizer of Nova.
Scotia smoked salmon on let-
tuce with capers, onion rings,
lemon wedge and mustard
dill sauce is outstanding .. .
Others enjoyed the scallops
seviche, tiny bay scallops
marinated in lemon and lime
juices, with vinaigrette sauce
. . . or the moules mariniere,
mussels poached in white
wine with chopped shallots,
garlic and light whole cream
. .. plus shrimp de jonghe on
wild rice.
French onion soup — petite
marmite, is laced with sherry
on a large crouton and topped
with chewy Swiss/gruyere
cheese . . . and Machus Red
Rox's lobster bisque . : so
delicious . . . is creamed with
sherry, shredded lobster
meats and unsweetened
whipped cream . . . It also
comes flambe'd tableside with
Courvoisier cognac.
My entree of baked paupiet-
tes of lemon sole stuffed with
smoked salmon and topped by
white wine sauce and
mushrooms was little short of
wonderful . . . Others in our
party, Roland and Leah
Beurer and Sarah and Israel
Grinwald, of Begadim on the
Boardwalk, thoroughly en-
joyed rack of lamb carved
tableside and chateubriand
also carved tableside.
Water served to all was
with slices of floating lemon
. . . and little touches, like
lemon wedge for my fish en-
tree wrapped in thin linen
and a ribbon tieing the end,
told you much about the
Machus fine dining mastery.
Then came Vi with the roll-
ing pastry cart of homemade
Machus delights . . . like Chef
Leopold's chocoholic's dream
. . . a triple chocolate mousse
tort that was featured at the
50th presidential inaugura-
tion in Washington, D.C., etc.
Oh, for a way to decalorize
those luscious desserts!
Then came two tuxedoed
gentlemen rolling a cart with
glasses hanging upside down
.. and bottles of imported li-
queurs and cognacs standing
upright.
Israel selected his own bot-
tle . . . a petite liqueur that
tasted like delicate cham-
pagne . . . poured and the re-
maining bottled contents of
sparkling liqueur placed in a
miniature bucket with ice.
Other liqueurs chosen from
the after-dinner, around-the-
world selection were each
narrated in detail by Richard
Fox, one of the assistant
managers, with a masterful
explication that gave a very
elegant impression.
Awards galore grace the
hallways of Machus Red Fox,
including five gold medal
awards by the National
Restaurant Association, of
which its former owner, Har-
ris 0. Machus, was president
. . . and since 1972, it has
been recognized by the Holi-
day/Travel Magazine .. .
among others.
Where to go for excellence
in fine dining and superb ser-
vice . . . with the touches of
elegance that places it in a
special class . . . This is
Machus Red Fox-on Telegraph
and W. Maple Rd., where bet-
ter dining is much more than
a night out . . . it is what a
finer restaurant should be
like.
SUNDAY BRUNCH is
Sunday brunch you might say
. . . However, there is a dif-
ference when the stereotyped
is diversified.
This is the case with Norm's
Oyster Bar on Franklin Rd.,
just east of Northwestern
Hwy.
Not very many others have
a young man or woman con-
stantly coming to the table
asking if the customers would
like more orange juice . . .
And how many do you know
with items like spinach souf-
fle, smoked peppered
mackerel and blue fish, apple
bread pudding, tortellis with
sausages, eggs benedict and
so much more .. There's also
the standard fare of biscuits,
baked chicken, French toast,
cheese blintzes, chicken livers
pate, herring, nut breads,
scrambled eggs, Danish rolls,
cheese coffee cake, croissants,
muffins, lox and capers pate,
brownies, cookies, cannolis,