VI The Pike Street Restaurant

Invites You To
Enjoy The Wonderful Cuisine
Of It's

Award Winning Executive Chef

This Good Sunday Brunch
Continues To Draw Crowds

Brian Polcyn

FINE DINING . . . CATERING . . . BANQUET FACILITIES

Let Us Help You Plan Your All-Occasion Parties

DANNY RASKIN

Call For Further
Information & Reservations
West Pike Street off Wide Track (Woodward) • Pontiac

334-7878

Local Columnist

F

oman %errace

Off Premise Home and
Corporate Catering

Ask for
Diane Risko

851-4094
27822 Orchard Lk. Rd.
at 12 Mile Rd.

The I

FROM HOMEMADE SOUPS TO KUGELS 10 COMPLETE MEALS!

I

DELIcate K
Palate

SPECIALIZING IN
FOR

GLATT KOSHER CARRY-OUT

nzArs

-ALL OCCASIONS

CALL FOR OUR WEEKLY SPECIALS

HOURS: SUN. THRU THURS. 11 a.m. 7 p.m., FRI. 10:30 a.m. 4 pm., CLOSED SATURDAY

-

-

5564 DRAKE RD BET. MAPLE & WALNUT RDS. • WEST BLOOMFIELD
IN THE DRAKE SUMMIT SHOPPING CENTER

te

Under supervision of the Council of Orthodox Rabbis

601-1221

OUR MUSIC WILL HELP
MAKE YOUR PARTY!

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WEDDINGS
BAR/BAT MITZVAHS
CONFIRMATIONS
ANNIVERSARIES
PRIVATE PARTIES
. ALL YOUR
HAPPY OCCASIONS

`I SIMONE VITALE AND • 013) 544-7373

DINE AT DETROIT'S FAMOUS

HUNGARIAN
VILLAGE

Paprikas - Goulash - Seafood - Prime Steaks - Gypsy
Music - Fortune Teller - Valet Parking - Etc.
Lunch — Dinner Tues. Thru Sat.

1.75 at Springwells Exit 45

Fine Italian Cuisine

843-5611

Detroit's Premier

I Supper Club

ON JEFFERSON

Also Available For All Festive Occasions
• Indoor Valet Parking • Music! • Elegance!

7909 East Jefferson at Van Dyke 331-5450

72

FRIDAY, NOVEMBER 11, 1988

or a while, Sunday
brunches had slack-
ened off a bit . . .
Reasons given were rise in
food costs, people not eating
as much, among others.
But what happened is
something for the good .. .
Veritably speaking, men have
been separated from the boys
. . . Brunches without confi-
dent staying power and ambi-
tion closed their doors on Sun-
day and went fishing . . . This
will continue as long as there
are Sunday • brunches.
There is no such thing as a
mediocre Sunday brunch .. .
It's either good or it's bad .. .
and non-restaurateurs usual-
ly wind up in the latter
category unless surrounded
by trained experience . . .
Hotels, especially, must be
very wary of this factor .. .
Too many facets of its proper-
ty are riding on it.
Persons don't find many
Sunday brunches like that of
Embassy Suites on Nor-
thwestern Highway . . . You
might say it is among the ma-
jor leaguers . . . How many
places have tuxedo'd
gentlemen coming back
repeatedly to refill your glass
with orange juice? . . . Or
walk around with champagne
bottles eager to be poured?
. . . Or with music from a
baby grand piano with
pianocorder digital tapes of
Gershwin., Porter, Berlin,
Liberate, etc. . . . Fiddler On
The Roof, Hello Dolly,
Autumn Leaves, Misty . . .
duplicating the exact sounds
and strokes of a live pianist?
Embassy Suites Sunday
brunch, served from 11 a.m.
to 3 p.m., is $11.95 adults,
$10.95 seniors, $5.95 children
5 to 12, no charge under 5 .. .
Holiday hours Thanksgiving
through December — with a
larger spread is $14.95,
$13.95, $7.95 and no charge.
The setting is important for
an enjoyable Sunday brunch
. . . and here is where Em-
bassy Suites shines . . . It is
held in the beautiful and
spacious scenic presence
amidst nine floors of hanging
vined blaconies and glass
elevator . . . dark wood
dividers and shining brass
railings are everywhere .. .
even around most of the
chairs . . . Hanging designer
light fixtures are abundant
. . . Gray tablecloths and gray
napkins match the gray walls
and rose padded chairs . . . Et-

ched frosted glass is all about
. . . In the Atrium Gardens
area, there are wood cafe
chairs with padded seats in
pinks and greens.
Sunday brunch at Embassy
Suites in Southfield is quite
abundant . . . with made-to-
order omelette station, made-
to-order Belgian waffle sta-
tion, hot breakfast items from
scrambled eggs, varied meats,
corn beef hash, potatoes fried
with onions and green pep-
pers, cheese blintzes, eggs
benedict and French toast.
There's smoked salmon,
poached salmon, bagels,
cream cheese, smoked chubs,
sable, tuna fish, sliced onions
and capers, cottage cheese,
potato salad, bean salad,
cucumber salad, tole slaw,
fresh fruit.
Carving station of hot roast
beef, smoked fresh turkey
sliced from the bird, fresh
pasta . . . Along the line are
roasted chicken, beef tips,
seafood newburg, scalloped
cod fish with cheese sauce,
baby back ribs, Italian
sausage, kielbasa, wild rice
and at least 15 hotline items
weekly.
Pastries . . . looking so
luscious . . . are made by
pastry chef Nora Bertrand ..
pecan pie, key lime pie, apple
pie, carrot cake, chocolate
tortes, brownies, danishes,
finger pastries, cream puffs;
plus seasonal desserts Nora
features each week.
All line chefs wear white
outfits and white high hats.

This is a very well organiz-
ed and highly professional
Sunday brunch . . . coor-
dinated by John Messina,
director of food and beverage;
John Kozlausko and Leon
Bronz, co-executive chefs; and
Joseph Marini, restaurant
manager . . . Mark Davidson
and Philip Jones are station
cooks and carvers and Becky
Hallahan and Kim Maier
smiling and very courteous
hostesses.
John Farmer, general
manager of Embassy Suites
here, enjoys a beaming pride
in his local operation . . . The
Sunday brunch is an arm that
beckons people back with its
quality style and presenta-
tion . . . which in essence is
really of great importance
since most brunches usually
have many alike foods.
In the case of Embassy
Suites it is of extreme vital
import that John and his staff
make certain there is no
skimping and that its Sunday
brunch is of high standard .. .

Reputation rides on all facets
within a hotel operation .. .
more so when it has a Sunday
brunch . . . because as men-
tioned, there is no in between
. . . Sunday brunch is either
good or bad . . . Embassy
Suites on Northwestern
passes the test with points to
spare.
DANISH CLUB will be
new tenant in American
Center Building on Franklin
Road come November 30.
BACK IN 1962, Sheila and
Hughes Potiker sat at their
kitchen table in Oak Park .. .
and considered themselves
lucky to put out their first
book . . . It wasn't an Enter-
tainment passbook, but one
strictly devoted to promoting
sports . . . A large claim was
being the first of its kind.
Wasn't long before Sheila
and Hughes exapnded their
Entertainment Passbook to
include restaurants and
leisure activities.
No one in their wildest
dream would even imagine
that the original seller of
8,000 issues locally would
eventually rise to over two
million across the North
American continent.
more
even„
And
unbelieveable . . . that it
would become what it is today
. . . two books instead of one
. . . so huge that the step was
necessary.
A new edition called Enter-
tainment '89 East, especially
designed for east suburban
residents, includes the best of
everything Greater Detroit
has to offer, plus a much
larger concentration of
retaurants on the east side of
town . . . The original edition
of Entertainment '89 remains
basically the same . . .
However, it now carries a
heavier selection of
restaurants and attractions
that the west and northwest
areas of Greater Detroit have
to offer.
A major factor in the
publishing of Entertainment
books is that through them
many hundreds of thousands
of dollars are raised for wor-
thy causes by Jewish
organizations . . . in support
of their respective charities.
Hard to imagine . . . but
fact . . . that today's books
have about 1,500 pages in
each of them . . . If you ever
see Sheila or Hughes shaking
their heads, you'll know why
. . . They can't believe it
either.
NO MORE dinner being
served to the public on event
nights only at The Palace of