IBEST OF EVERYTHING I

C lUIIIID

dining room, carry-out and trays

• breakfast • lunch • dinner
• after-theater • kiddie menu

open tuesdays thru sundays
10 a.m. to 11 p.m.

968-0022

lincoln shopping center; 10 1/2 mile & greenfield, oak park

Charles Liu's

CHINO TAO

1E1 oi

I I : : I I I .11 I

•
•
•
•
•

it

Mandarin, Szechuan, Hunan Cuisine
100% soybean oil used. No MSG upon request.
Senior Citizen menu between 2 p.m.-6 p.m. Mon.-Sat.
Dine in and carry-out service
Excellent reviews by major newspapers
Ching Tao is "leader emphasizing a healthful approach."
Molly Abraham — Detroit Free Press

29295 SOUTHRELD RD. NORTH OF 12
IN SOUTHRELD COMMONS (Former Farrell's)
557-0410

41871 GARFIELD RD. AT 18 MILE
IN IMPERIAL PLAZA, CLINTON TWP.
263-0050

Deli Unique

25290 GREENFIELD North of 10 Mile Rd.

967-39991

CATERING FOR ALL OCCASIONS

GOLDEN BOWL

Restaurant
22106 COOLIDGE AT 9 MILE In A & P Shopping Center
398-5502 or 398-5503
DINE IN & CARRY-OUT

SZECHUAN, MANDARIN, CANTONESE & AMERICAN CUISINE

OPEN 1 DAYS-Mon.-Thurs. 11-10, Fri. & Sat. 11-11, Sun. & Holidays 1 p.m. to 10 p.m.

• Banquet Facilities

Your Chef: FRANK ENG

THE GOLD COIN

A

[CI]

OPEN 7 DAYS — YOUR HOST: HOWARD LEW
SZECHUAN, MANDARIN, CANTONESE

COMPLETE
CARRY-OUT
AVAILABLE

NEW A LA CARTE DINNERS UNDER $5

24480 W. 10 MILE (IN TEL-EX PLAZA)

West of Telegraph

353-7848

TNE GREAT WACC

SERVING YOUR FAVORITE EXOTIC
DRINKS & CHOICE COCKTAILS

IVATE DINING ROOM

1

• BANQUETS • PARTIES • BUSINESS MEETINGS I

Your host . . . HENRY LUM

Businessmen's Luncheons • Carry outs • Catering

35135 Grand River, Farmington
(Drakeshire Shopping Center)

476-9181

KABOB GRILL

Authentic Lebanese and American Cuisine

I CARRY-OUT & CATERING AVAILABLE

29702 SOUTHFIELD AT 12 1/2 MILE (In Southfield Plaza)

557-5990

MON.-FRI. 11 a.m. to 9 p.m. SAT. 11 a.m. to 10 p.m.
SUNDAY 1 p.m. to 8 p.m.

HOA KOW INN

Specializing In Cantonese, Szechuan & Mandarin Foods

Sun. 12 to 10:30
—
13715 W. 9 MILE, W. of Coolidge • Oak Park
547-4663

Open Daily 11 to 10:30, Sat. 11 to 12 Mid.,

— Carry-Out Service

58 FRIDAY, JANUARY 6, 1989

Joey Adams Has An Answer
For One Of Those Machines

DANNY RASKIN

Local Columnist

C

omic/author Joey
Adams tells about
answering machines
. . . "those marvelous contrap-
tions that let you know that
no one was thinking about
you while you were away from
home." "Here's the message
you get when you call Milton
Berle!' says Joey . . . "Hi!
You've reached Milton and
Ruth. We're gonna be out of
town for a few days. We found
that getting away really helps
our relationship — so I went
to Acupulco and she went to
Miami."
Liz Taylor's, according to
Joe, says, "I'm not here right
now. I'm looking for one more
wedding ring for my charm
bracelet."
Others on the quip-lip of
Joey Adams . . . from George
Burns, "I know my way
around, but I don't feel like
going. If it's a girl, the answer
is no." . . "My friend Gene
Baylos has a machine that
says, 'If you're a friend and
you have the money you owe
me, leave a message when
you hear the beep. If you're a
bill collector, leave your name
when you hear the click! " . . .
"Sydney Biddle Barrows, the
famous Mayflower Madam,
greets you with, 'Hello,
anybody. This is Sydney Bid-
dle Barrows. How much did
you say your name was?' "
"My doctor has this
message: 'I'm out now, so go
get an apple! "
"I'm tired of talking to
machines," says Joey Adams.
"I'm going to start hitting
back. If some idiot says, 'I'm
not home now, leave a
message when you hear the
beep, I'm going to say, 'I know
you're not home. That's why
I called. I'd rather talk to your
answering machine than to
you.' "
AFTER ABOUT 30 years,
Duffy's On The Lake will
have a name change . . . It'll
now be known as Miramar
Water Front Inn . . . Location
is still Cooley Lake Road and
continued ownership of Can-
dy Gotts.

WHOEVER THOUGHT

that bibs were only for babies
and lobster eaters? . . . Not
Jean and Joe Pomerance,
former bossfolks of Capitol
Drugs on Norhtwestern and
12 Mile . . . They sold the
store and moved to Sherman
Oaks, Calif. . . . and that's
where their bibs were born for
men and women.

It seems that so very often
while dining out, Jean and
Joe would somehow manage
to get a little splash of salad
oils or marinara sauce, etc. on
a silk blouse or dress or tie . .
After this happened several
times it became annoying to
them . . . and instead of say-
ing to each other, "I should
have brought you a bib," they
did something about it.
Since necessity is the
mother of invention, Jean
came up with the idea for
adult fashion bibs . . . And so
Bib Elite was born . . . Work-
ing with a designer in Califor-
nia, they have produced
several suitable styles . . .
Now in production are the
tuxedo look with bow tie, the
Princess (white collar, pearls
and lace) and the
Engineer/Western (stripes
and bandana.)
Jean and Joe have the bibs
in production two years
already . . . they're going over
in a big way.
The Bib Elite concept is pro-
bably something you've
always said somebody would
make a mint at inventing.
Jean and Joe haven't made
the big moola yet . . . but the
idea is great . . . elegant and
stylish ways to protect clothes
while dining.
Jean and Joe raised a
daughter and son, both of
whom are now practicing den-
tists (Dr. Sheryl Pomerance in
Taylot Mich. and Dr. Norman
Pomerance in Toluca Lake,
Calif.), so went through the
bib phase for babies.
It took them all this time to
discover that some adults
need them more than the
babies.
WHERE TO GO in Detroit
and suburbs is not so much a
problem as folks would lead
themselves and others to
believe . . . In fact, it is
somewhat of a falacy . . . Ac-
tually, population-wise, our
town ranks among the na-
tion's top when it comes to
fine eating places . . . And for
entertainment, both nitery
and otherwise, there is not so
much a lack of it as some
would lead others to believe.
. . . Many cities the size of
Detroit or even a bit larger
have a right to be envious of
the Motor City . . . Rightly so,
New York, New Orleans, San
Francisco, Chicago and Los
Angeles enjoy the esteem of
the gourmets in this country,
but metropolitan Detroit for.
many years has had the
reputation of a gastronomic
desert . . . which is a fable

that was largely built by out-
of-towners . . . Unfortunately,
Detroiters have contributed
in some measure to the lie.
THERE IS SOME ques-
tion whether the famous
Floradora Sextette ever par-
took of the fine Floradora
Cocktail, but we are sure they
would have enjoyed it if they
had . . . Combine Y2 oz.
strawberry syrup, Y2 oz. lemon
juice and 1 1/2 oz. whiskey .. .
Shake with cracked ice and
strain into a California
cocktail glass.
THE MYSTERY Muncher
writes . . . "Metro Detroit has
some of the finest and most
varied dining in the country.
You'll find enticing
restaurants in the city and
suburbs, in Ann Arbor and
Windsor.
"Grosse Pointe's preppydom
is at its best at Sparky
Herbert's on Kercheval. If
you're so inclined, you can
sink your teeth into a
Sparkyburger with fries. But
the specialties of the house
are imaginative combinations
like poached oysters with ar-
tichokes, Norwegian salmon
with escargot and • oyster,
mushrooms and spicy shrimp
pierogis. The Caesar salad is
a meal in itself.
"Cadieux Cafe on Cadieux
between Warren and Mack is
the unofficial city hall and
sports headquarters for the
Belgian community. The
specialty is mussels with
mustard sauce, some of the
tastiest around. The thin
Belgian cookie is so delicious
it's almost impossible to eat
only one.
"Peppina's in Lincoln Park
has been dishing up veal and
other northern Italian cuisine
for more than 30 years in a
unique atmosphere. The piece
de resistance is an
astonishing collection of rare
rocks, minerals, crystals and
semi-precious stones. The
walls are encrusted with rose
quartz and amethyst. Pep-
pina's doesn't have a chef. But
family members and Italian
cooks prepare wonderful
pasta and veal dishes,
minestrone and twisty, a plat-
ter of fried dough sprinkled
with sugar.
Key Largo on Walled Lake
is a blend of Florida-like at-
mosphere and fresh seafood
for the most discerning
palate. Whether you order
chargrilled swordfish or
scallops cooked in a creamy
wine sauce, or paella for two,
you can't go wrong. The Key
lime pie is a must. You can