BEST OF EVERYTHING hm"

Celebrate With Imagination & Style

.

Waterfront Banquet Room

Restaurant

A Fancy Restaurant
Back From Remodeling

• Showers
• Wedding Receptions
• Rehearsal Dinners
• Anniversary Parties

DANNY RASKIN

Local Columnist

142 E. Walled Lake Dr., Walled Lake

669-1441

•

Reservations Taken
For A Wonderful

MOTHER'S DAY
MAY 8

DETROIT

Italian-American Dining At Its Finest

Mon.-Fri. 11 to 11

Sat. 4 to 12 Mid.

Sun. 2 to 11

Entertainment 7 Nights
FRI. & SAT. EVENINGS ARE

JAZZ NIGHTS

Featuring SHARON WILLIAMS TRIO

and Charles Boles at the piano

Banquet Facilities Available

4222 Second Blvd.
Bet. Willis & Canfield

Valet
Parking

Sun.-Thurs., Pianist

A Positive Point
About Breast Cancer.

Now we can see it before
you can feel it. When it's no
bigger than the dot on this
pa e.
And when it's 90% cur-
able. With the best chance
of saving the breast.
The trick is catching it
early. And that's exactly
what a mammogram can do.
A mammogram is a sim-
ple x-ray that's simply the
best news yet for detecting
breast cancer. And saving
lives.
If you're over 35, ask
your doctor about
mammography.

Give yourself the
chance of a lifetime'

AMERICAN

833-9425

CANCER
ile SOCIET('

Now Taking Reservations For

SUNDAY, MAY 8, 1 p.m. to 9 p.m:
Regular Menu and
Mother's Day Specials

358-3355

28875 FRANKLIN ROAD At Northwestern Hwy.

0

ne hundred days can
make people forget
. . . especially in the
restaurant game when a din-
ing spot is closed that long.
Some persons might say
that if it is any good, they
would swarm back there
when time comes for reopen-
ing . . . However, sad but true,
this is not the case . . . as
diners are prone to easily
forget . . . and spend their
dollars elsewhere . . . even
though a hint may be heard
or seen that the restaurant
has reopened.
It takes a new pounding
campaign to get these people
back. .
In the case of the Bench- ,
mark at Michigan Inn on J.L.
Hudson Drive, it had already
gotten into the "taken for
granted" rut . . . and when
closed down in 1985 for
remodeling, oil was heaped on
water.
When the Benchmark
reopened, those who knew
about it were in a minority
. . . Many customers thought
the Benchmark was still
closed.
I am most happy to be
among those that recently
visited the Benchmark at
Michigan Inn . . . and can at-
test that it is even better than
before.
Here is a restaurant that
has always been a class act
. . . lb allow its floundering
mistake of remaining silent
was inexcusable . . . and cer-
tainly an injustice to both its
employees and customers.
Sleepy management can
play a big part in this . . . It's
enough that the Benchmark
is tucked away at the hotel in
a back sector without its own
private entrance . . . Tb keep
it buried in somewhat of a
state of anonymity is a terri-
ble mistake.
The Benchmark can be
classed among the better
restaurants in Detroit's
metropolitan area . . . and
certainly a sleeper of sleepers
when it comes to fine dining.
It has a very intimate, open-
air setting with clear win-
dows draped in print over
white linen curtains, natural
fireplace, soft, well-appointed
chandeliers hanging over
tables, framed pictures,
recessed ceiling lights,
greens, floral arrangements
on every table, padded arm
chairs, open woodwork, etc.
You can't ask for better ser-
vice . . . The loyalty of the
Benchmark's excellent staff

oozes with gracious know-how
in customer satisfaction.
Our waiter, Fenton Brown,
so very efficient and polite, is
the kind of tuxedoed waitper-
son you would expect in a lux-
urious restaurant like the
Benchmark . . . His veteran
effectiveness of many years at
the Benchmark is evident in
his smiling gracefulness, ser-
ving from left and right as ap-
propriate . . . and presenting
a personable showmanship
that oozes with style.
Mark Govan, head captain,
has been at the Benchmark
since 1976 . . . The Michigan
Inn opened in 1974 and the
Benchmark in 1975 . . . His
cordial knowledge that makes
customers feel a pleasant ease
is highly worthy . . . Mark
remembers when dining at
the Benchmark was con-
sidered a momentous event
. . . and happily acknowledges
the soon-to-come return.
Captain Ed Guares, at the
Benchmark since 1976, is ex-
tremely genial in greeting
customers . . . and instills a
sense of warmth with his
every endeavor . . . from flam-
being to mixing Caesar
salads, both at tableside.
Akbar "Moe" Mohammed,
assistant food and beverage
director, whose India food
cuisine is lauded by many as
a standout, enjoys watching
and helping serve where
needed . . . This is the impor-
tance of a well-oiled fine-
dining machine . . . where
everyone can do tableside ser-
vice . . . or pitch in whenever
and wherever necessary.
At the helm of this excellent
team is Michigan Inn's
general manager of eight
months, Claudio Nadini,
whose efforts are such that
you just know will succeed .. .
to bring back the people of
yesteryears.
This man, my friends, is not
your staid desk jockey sort of
a general manager . . . He is
warm . . . smiling and
gracious with the touches of
friendliness that veritable ex-
ude an emotional zeal of glow-
ing effect while mingling
with persons in the lobby,
hallways, Cardi's, Bistro M
and the Benchmark.
The international members
of Claudio's team know his
talents, too . . . There is
nothing in the hotel or
restaurant games that he is
without knowledge of .
coming up through the hotel
ranks in Europe and
America.
The easy-to-read Bench-
mark menu is a pleasure as it
rolls from appetizers, hot and