BEST OF EVERYTHING

DUFFY'S ON THE LAKE

8634 COOLEY LAKE RD., 1 /2 Mile West of Union Lake

Every Friday & Saturday

LARRY MUSGRAVE

AND FRIENDS

Impressionist-Entertainer

Call For Reservations: 363-9469

DANNY RASKIN

ef.realiour

Local Columnist

One of Metropolitan Detroit's Most Beautiful
and Exciting Restaurant-Lounges

Presents

NEW ENGLAND
LOBSTER FEAST

• 1 POUND LIVE LOBSTER
• KING CRAB
• STEAMER CLAMS
• MUSSELS
• REDSKIN POTATOES
• CORN-ON-THE-COB
• SOUP & SALAD

AVAILABLE MON. THRU THURS.

Entertainment & Dancing
Tues. thru Sat.

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00

per pers.
28875 FRANKLIN RD. at Northwestern Hwy. & 12 Mile
Southfield
358-3355

A new name. A new face.

A new Clarion Hotel

On your next business trip, look no
further than the all new Clarion Hotel
of Farmington Hills, formerly Quality Inn.

You'll receive the special treatment
you deserve...
• 160 spacious guest rooms
• 44 executive suites
• banquet and meeting rooms
• exercise facilities
• easy access to Oakland County and
metropolitan Detroit
• exceptional Tivoli restaurant featuring
outstanding American cuisine

AM.

Clarion
Hotel

66

Discover a new name and a new
face. Discover the Clarion Hotel of
Farmington Hills.

For reservations, call 313/553-0000.

31525 Welve Mile Road

Farmington Hills, Michigan 48018

FRIDAY, OCTOBER 7, 1988

Harborplace Rekindles
A Baltimore Renaissance

y

ou couldn't ask for
nicer and more con-
genial hospitality
than that extended by the
folks at our sister newspaper,
the Baltimore Jewish Times.
Rick Nessel and I had
traveled for a short visit to
Baltimore on a two-purpose
mission . . . To watch the
Detroit-Baltimore baseball
game (Tigers were four games
in front when arrangements
had been made) and visit the
gals 'n guys there.
It was an interesting couple
of days . . . especially seeing
what Baltimoreans are
highly proud of . . . Har-
borplace, the downtown
specialty center that touched
off a revitalization of
Baltimore in the center of a
metropolitan area that has
helped the city shed its long-
standing image as a poor rela-
tion to other East CoaSt cities
such as New York, Washing-
ton and Philadelphia.
Instead of being a some-
what "slum" area, it is now a
showplace for over 22 million
a year with more than 135
shops, restaurants, fast food
and carry-out spots along the
city's inner harbor that leads
into Chesapeake Bay.
After being picked up at
BWI Airport by gracious
"tour guide excellente" Ruth
Ann Boykin, and having
breakfast in Peabody Court
Hotel's fine restaurant, this is
the first place Ruth Ann
rightfully felt we should see
before anything in Baltimore.
It is with much reason that
Baltimore residents can be
proud . . . The once-decaying
downtown region is now full
of trendy shops, restaurants
and fine, restored architec-
ture . . . Best of all, it's on the
water . . . a place where so
many folks like to congregate
. . . So much more also to see
there . . . musician playing
country music, young man
strumming a guitar while
seated on one of the benches,
almost-completed, restored
Constellation that burned in
the harbor, boats for rent,
marina, sightseeing tour
ships, World War II sub-
marine USS Torsk, seal pool,
white beluga whales,
penguins, a Ibp of The World
observation tower where you
can see not only all of
Baltimore, but miles around,
etc.
The Rouse Co., developer
and operator of New York's

South Street Seaport and
Boston's Faneuil Hall special-
ty shopping centers, joined ci-
ty hall and Charles Center —
Inner Harbor Management
Inc., to renovate desolate
railroad yards, warehouses
and the rotting old docks and
ships of Baltimore Harbor.
On July 2, 1980, Harbor-
place's Light Street and Pratt
Pavilion became the Inner
Harbor's new beacons,
beckoning thousands of
tourists daily.
The reception to Harbor-
place . .. more than 18
million daily . . . spurred the
Rouse Co. to develop the
Gallery at Harborplace, a
175,000 sq. ft. mixed use
retail site that opened last
year on a one-time parking
lot . . . The converted space
houses numerous food opera-
tions and a 250,000-square-
foot adjoining building.
Baltimore's facelift began
reaching beyond Harborplace
. . . Aging factories and
downtown warehouses have
been converted into shopping
malls, apartment houses
and entertainment com-
plexes, complementing the
old and new restaurants on
Charles, North Charles and
East Lombard streets.
Harborplace is Baltimore's
single largest food and
beverage merchant, but it cer-
tainly isn't the only place to
dine.

Baltimore's restaurant
scene is probably best known
for fresh seafood places .. .
and when in Maryland's
largest city, why eat what you
can get at home? . . . Gene
Berger most considerately
realized this and took us for
lunch to the very quaint Ger-
man restaurant, Haussner's,
a Baltimore classic closely
identified with the city by
residents and tourists . . . It is
probably Baltimore's best-
known restaurant to out-of-
towners . . . located on
Eastern Avenue and every
inch of the walls adorned with
the Haussner family's vast
art collection . . . plus dishes
and statues . . . and pastry
cases that boggle the mind.
"Masterpieces of art and
dining" says the pallette on
Haussner match covers .. .
Our very fine waitress, Cindy
Rankin, most efficient and
personable, is a college grad
in journalism . . . and if Cin-
dy can write as well as satisfy
customers, she'll have little
trouble making her mark in
her chosen field . . . She
brought us the bread basket

with 10 different kinds of rolls
and breads baked on the
premises . . . crab soup, a
thick vegetable delight filled
with pieces of crab meat .. .
and, of course, the excellent
broiled steamed crab cakes
. . . made with lumps of crab
meat . . . not flakes . . . and
absolutely no breading as I
had been served in another
city.
North Charles Street has
become somewhat of a
restaurant row in Baltimore
. . . containing a potpourri of
fine dining choices . . . At the
intersection of North Charles
and Biddle streets is Danny's,
a tradition with Baltimore
sports fans . . . serving
rotating continental specials
and an extensive wine list.
Following cocktails at
Peabody Court with publisher
Chuck Buerger, son Andy
Buerger, art director Kim
Muller-Thyme and account
executive Roberta Laufer, it
was on to Danny's with
Chuck, Andy and Rick .. .
Owned by 73-year-old third
degree black belt gentleman
Danny Dickman and wife
Beatrice, the classic gourmet
cuisine served to the crab
world is an elegant pleasure
. . . Plus the fine seafood
dishes, along the way in Dan-
ny's expertise have come
favorites like steak Diane,
steak au pouvre, fresh Dover
sole, Caesar's salad, beef
Stroganoff, beef Wellington,
roast duck, saddle of lamb,
etc.
The elegant surroundings
at Danny's were conducive to
a very fine meal served by a
tuxedoed gentleman whose
quiet class was an ex-
emplification of Danny's
tasteful graciousness.
My soft shell crabs were a
highlight to be remembered
. . . so very expertly prepared
for ultimate tastefulness.
Then the four of us were off
to the ballgame . . . and
thanks to the continuation of
Baltimore's friendliness by
presenting the Detroit Tigers
with a victory.
Next morning was
breakfast at the 16-acre farm
of Chuck and wife Ronnie
Buerger's abode . . . plus its
dogs, llamas and small man-
made lakes stocked with
good-sized bass for fishing.
Then lunch at Trees with
editor Gary Rosenblatt and
account executive Andrea
Mackler . . . "Let's call it a
day," Chuck Buerger told his
office staff earlier than the

Continued on Page 68