BEST OF EVERYTHING
The Tradition
of
Excellence
•
The Kingsley Inn Celebrates
Prideful 50-Year Tradition
Introducing our New
"Certified Angus Beef?'
The finest aged, tender beef
available to compliment our
wide variety of fresh seafood.
DANNY RASKIN
Local Columnist
R
6676 Telegraph Road
Birmingham
626-4200
Restaurant
AT APPLEGATE SQUARE
Northwestern Hwy. at Inkster Rd,
Southfield
Dining and Cocktails
For Dinner Reservations: 353-2757
EARLY DINNER SPECIALS
MONDAYS THRU SATURDAYS 4:30 p.m. to 6 p.m.
$795
_ Dinners Include: Soup du jour, tossed salad,
potatoes, fresh vegetables and
French bread and butter
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WrEi-si-Tlin;FAQNS
Yards and Yards
of BRUNCH
Each Sunday 11 a.m. to 3 p.m.
$ 11 95 per person
Reservations Suggested
Private Parties up to 200
350-2000
EMBASSY
SUITES
HOTEL
28100 Franklin Road
Southfield
72
FRIDAY, NOVEMBER 18, 1988
Charles Liu's
J
ctiltqo TAO
Mandarin, Szechuan, Hunan Cuisine
• 100% Soybean Oil Used.
No MSG Upon Request.
• Senior Citizen Menu Bet-
ween 2 p.m.-6 p.m.
Mon.- Sat.
• Carry-Out Service
• Excellent Reviews By Ma-
jor Newspapers
• Ching Tao is "leader em-
phasizing a healthful ap-
proach."
Molly Abraham
—Detroit Free Press
29295 Southfield Rd. M 12 Mile 41871 Garfield Rd. at 18 Mile
Clinton Twp., MI 48044
Southfield, MI 48076
263-0050 (Imperial Plaza)
5570410 (Southfield Commons,
Old farrel's Plaza)
espect and pride
. . . seldom acknowl-
edged but very impor-
tant when giving reference to
a restaurant . . . Some have
them . . . many don't . . . and
these traits are transmitted
to the consumer who even-
tually realizes that the
restaurateurs and employees
either possess them or not.
Kingsley Inn on Woodward
and Long Lake Road has
earned its deserved respect
because of a never-ending
pride throughout the years
. . . 50 to be exact . . . and to-
day, the respect for this fine
restaurant-hotel complex has
never been stronger.
Over 1,000 people . . . there
would have been twice as
many if the general public
knew . . . came to celebrate
Kingsley Inn's golden an-
niversary . . . beckoned by
huge spotlights beamed
skyward . . . while two ban-
quet rooms had food galore in
their sumptuous buffet arrays
. . . a trio of lassies strumm-
ed musically . . . and the
12-piece; band of Johnny
Trudell plus gal singer played
great big band sounds for
dancing in the main
ballroom.
In the tradition of a fine
club . . . Kingsley Inn is
dignified and elegant.
As far back as 1838,
predecessors of Kingsley Inn
owned the frame building
then located closer to the cor-
ner of Long Lake Road and
Woodward . . . serving as an
Indian trading post, inn,
tavern and residence on the
old mud road running to
Pontiac.
The place Fotis "Mick"
Takis took over in 1938 was
the charming brick structure
still standing, just south of
Long Lake Road . . . He
changed its name from the
Kingston Inn to the Kingsley
Bar and Grill.
. In 1958, Nick moved the
operation to its present loca-
tion and called it the
Kingsley Inn . . . In 1964, a
multi-million dollar full-
service hotel was added.
The hotel was again ex-
panded in 1968 . . . then sold
in 1970 to an interim owner
. . . It was from him that in
1977, Sam and Gabe
Zawideh, who owned 14 dif-
ferent restaurants in the
Detroit area, bought Kingsley
Inn.
Amidst the warm, elegant
atmosphere of Kingsley Inn,
it was another pleasureable
evening of dining recently as
Marty Trudeau, waitress at
Kingsley Inn 37 years, most
efficiently and graciously ser-
viced our table.
_Waleed Soro, dining room
manager, is a master of
flambe'ing tableside . . . He
has been at Kingsley about
four months from Los
Angeles and Sacremento,
Calif. . . . The salad Waleed
flamed tableside was very
unusual . . . and considered
Sacremento's most famous
type of salad . . . If you didn't
like spinach before . . . there's
a huge surprise awaiting your
palate . . . Waleed's expertise
is amazingly adept ... His
salad is extremely flavorful
. .. with a taste all its very
own.
Orange sorbet made certain
we would taste the superb
wood chip-smoked Norwegian
salmon on a bed of lentils .. .
the colorfully beautiful
presentation and savory
deliciousness seemed to tell
something . . . This wasn't
prepared by any ordinary chef
. . . and we were correct.
Executive chef now at
Kingsley Inn, Michael
Russell, last January became
one of only 32 certified
master chefs in the nation
recognized by the 20,000-
members of American Culin-
ary Federation . . . of which
six are certified master pastry
chefs . . . Michigan has six
certified master chefs . . . Jeff
Gabriel, Milos Cihelka,
Leopold Schaeli, Dan
Hugelier, Leon Korstgens,
certified master pastry chef,
and Michael.
He is a gold medal winner
of the United States National
Culinary Team, returned
from the Culinary Olympics
in Frankfort, West Germany,
where it placed third behind
first place Switzerland and
second place West Germany.
Fresh smoked salmon on
lentils and tomato concasse is
a specialty of Michael's .. .
Served with tourney carrots
and fresh cauliflower, it was
prepared by the U.S. Culinary
team in Vancouver, Canada,
July 1987, and subsequently
won the World Culinary Arts
Festival Gold Medal.
Michael is also an
American Culinary Federa-
tion nationally certified
culinary salon judge . . .
Think he knows his food and
its preparation?
The respect and pride
achieved by the Zawidehs .. .
brothers Sam and Gabe .. .
Layla and Jerry, Sam's
children active in the
business . . . and Gabe's son,
Ramsey, also very prominent-
ly involved with Kingsley's
operation . . . is an earned one
with continual growth . . .
especially since they don't sit
on their haunches and let the
world go by . . . The ac-
quisitor' of Waleed Soro and
Executive Chef Michael
Russell are indicative of their
forge-ahead spirit.
Waleed ended our dinner
with another flair . . . as he
flamed a dessert of fresh fruit
and ice cream.
I remember when Kinglsey
Inn was "a long way out" .. .
Its 50-year heritage has
brought Kingsley even closer
because of excellent food and
service garnered through an
undaunted pride to be the
very best ... Today, sources
say about 41,000 cars pass
Kingsley daily . . . However,
it's a sure bet that many
never g6 by . . . as the autos
swerve to rest in Kingsley's
parking lots.
As Kingsley Inn enters its
sixth decade, its achieve-
ments now include tradi-
tional comfort in its selection
of classics, old favorites and
the best in American cuisine.
Shrimp Vladivostok and
steak Diane are prepared
tableside . . . veal Oscar with
milk-white veal, asparagus,
crab and Hollandaise sauce,
prime house-aged chateu-
briand and juicy pink lamb
chops remind one of the joys
of traditional dishes.
Yet the classics share the
menu with new American
trends in cuisine and nutri-
tion . . . Kingsley Inn has led
the market by making
hormone-free, range-fed fresh
Amish chicken, duck and
game birds available,
prepared in many im-
aginative ways . . . There's
also prized beef from the Col-
eman ranch in Colorado,
where cattle are raised
without drugs or feed
additives.
Perch has been Kingsley's
number one seller for years
. . . the saute of Great Lakes
perch was chosen as part of
the 1981 and 1985 presiden-
tial inauguration festivities
in Washington, D.C., called "A
Taste of America" . . . Only 35
restaurants were invited to
attend.
Its menus have always of-
fered traditional fare like
steaks, chops and prime rib
. . . Yet Kingsley Inn has
always sold more fish than
anything else . . . Freshly
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