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,