BEST OF EVERYTHING
WE HAVE
THE LOWEST PRICES
ANYWHERE OF
TOP QUALITY CARRY-OUT DELI
AND WILL MEET THE PRICE OF ANY
SPECIALS ADVERTISED BY ALL OTHER DELIS
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1
$5
OFF!
ON OUR BEAUTIFUL
Tastes Of Northern Italy Found
At A New Dining Spot In Troy
1:
DANNY RASKIN
•
Local Columnist
*: ALREADY LOW-PRICED :*
MEAT OR DAIRY TRAYS
1
With This Coupon
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*
Expires 3-11-89
1NotGe000dn iHnoliduam
ys
10 Person Minimum
I • One Per Person
■ so ale es so saiwassma• ∎∎ ••••asimasem.1
WE MAKE ALL OUR FOOD
ON OUR OWN PREMISES!
• HOMEMADE COLE SLAW
• HOMEMADE POTATO SALAD
• HOMEMADE CHICKEN SALAD
• HOMEMADE TUNA SALAD
• HOMEMADE EGG SALAD
WE COOK
OUR OWN
CORNED BEEF
& PASTRAMI
OPEN 7 DAYS 7 a.m. to 10 p.m.
STAR DELI
24555 W. 12 MILE, Just West of Telegraph, Southfield
352-7377
OPEN 7 DAYS
7 a.m. to 10 p.m.
I COUPON I
B°11E.
YAKD
1SAR.B
OPEN 7 DAYS — 11 a.m. to 12 Mid.
BAR-B-Q SLAB FOR 2
$10.95
'P lA
ri ;E)Cif
RIBS
INCLUDES: 2 POTATOES,
2 COLE SLAWS
AND BREAD FOR 2
BAR-B-Q CHICKEN FOR 2
$7.8
INCLUDES: 2 POTATOES,
2 COLE SLAWS
AND BREAD FOR 2
• 1 Coupon Per Order • Coupon Expires 2/24/89 JN
TRY OUR DAILY SPECIALS MON.-FRI. (Inquire Within)
FARMINGTON HILLS — 851-7000 I LIVONIA — 427-6500
30843 PLYMOUTH RD. j
31006 ORCHARD LAKE RD. AT 14
T COUPON • r
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1
TAKE A FRIEND TO DINE IN "LITTLE ITALY"
$6.00 OFF DINNER FOR TWO
• Excludes Specials • Expires 2-23-89
C
ITALIAN & AMERICAN CUISINE
• COCKTAILS •
UNDER NEW OWNERSHIP I
1535 CASS LAKE RD. BET. ORCHARD LAKE RD. & CASS-ELIZABETH LAKE RD.
Keego Harbor
683.2888
OPEN 7 DAYS — SUN.-THURS. 4 p.m.-10 p.m. • FRI. & SAT. 4 p.m.-11 p.m.
64
JN
FRIDAY, FEBRUARY 17, 1989
he village of Serravalle
may be located in the
heart of Italy, but a
northern Italian and
American restaurant by the
same name is becoming one
of metropolitan Detroit's high
dining spots.
lt's a new free-standing
building on East Big Beaver
between Rochester and Liver-
nois in Troy . . . seating 150
for dinner and a lounge which
also has 30 comfortable stools
at the round, robust-looking
bar with hanging glasses in
brass frames.
Serravalle of Troy was open-
ed in February 1988, by Mar-
co Santi, who took the name
of the region from which his
family comes in the Republic
of San Marino.
The setting is pure Italy .. .
with its stained colored glass
on the door, such as the kind
when you enter an Italian
castle.
The wood paneling, padded
booths and seats, lattice work
and greenery, drape dividers
between booths, brass galore,
modern light fixures, etc. are
all conducive to an elegant
decor . . . All signed paintings
on the walls are by one artist
. . . of varied Italian scenes.
It's plain to see what Mar-
co Santi had in mind when he
built Serravalle from the
ground up . . . He wanted an
operation that would do the
revered name proud.
As a result, the reasonably-
priced items on his menu
beckon customers . . . But this
wasn't enough for Marco .. .
the food and service had to be
good so they would return,
which in essence is what the
restaurant business is all
about . . . There is no better
recommendation for a restau-
rant than when a customer
comes back . . . Serravalle of
Troy prides itself on saying
hello again and again.
To have a successful restau-
rant operation, it is extreme-
ly important to be surround-
ed by key personnel . . .
Chuck Muer, C.A. Muer
Corp.; Reid Ashton, Golden
Mushroom, and others have
proven this fact.
Bruce Belcoure, personable
general manager at Ser-
ravalle, is a Michigan State
hotel and restaurant
graduate . . . He was manager
of Roma Cafe on Riopelle
seven years, general manager
of Star of Detroit and food and
beverage director at Detroit
Yacht Club . . . Bruce is to
Marco what all restaurateurs
like to have . . . someone with
restaurant knowledge who
can guide a dining operation
along the proper paths to
success.
In the unique kitchen, with
its four windows for the
waitstaff to get their food in-
stead of lining up, is Ex-
ecutive Chef John Salvatore,
Culinary Institute of America
graduate who learned his
cooking prowess while study-
ing under Chef Giuliano
Bugialli in Florence, Italy.
Assistant Executive Chef
Greg Niels is also a Culinary
Institute of America grad and
at one time a member of the
Chuck Muer cooking team.
Night Chef Mike Keys was
formerly at Van Dyke Ban-
quet and Conference Center
on Van Dyke . . . and highly-
touted for his colorful presen-
tation of foods.
The full-bodied minestrone
soup was an Italian gem, not
tomatoey, tasty with each
spoonful . . . Broiled salmon is
either good or bad . . . no in
between . . . Ours was good
. . . very good . . . with the
skin removed in a profes-
sional manner from its bot-
tom, and nary a bone to be
found.
Serravalle of Troy makes its
own raviolis and cannellones
. . . Soups and sauces are
homemade . . . as are the
canolis . . . Dinner was serv-
ed by efficient and polite tux-
edoed Gordon Jones, on white
tablecloths with white cloth
napkins.
Entering Serravalle of Troy,
customers are greeted by per-
sonable Maitre d' Charlie
Spinner or Assistant General
Manager Todd Drwencke, like
Bruce also a graduate in hotel
and restaurant management
from Michigan State.
John Giovanni, the smiling
violinist well-known to so
many people with his per-
sonable ways and wide reper-
toire, strolls graciously and
musically 6:30 p.m. to 10:30
p.m. Monday, Tuesday and
Wednesday.
Frank Dunn is at the piano
Thursday, Friday and Satur-
day, 7 p.m. to 10 p.m.
Serravalle of Troy is open
Monday through Thursday 11
a.m. to 11 p.m.; Friday and
Saturday 5 p.m. to 10:30 p.m.,
serving very good northern
Italian food in an elegant at-
mosphere . . . at reasonable
prices.
Entrance is at the side off
East Big Beaver . . . where an
extended canopy welcomes
the many who return . . . and
the new who quite likely will
also come back.
Owner Marco Santi has
kept the family pride in its
Italian village homeland .. .
Serravalle has not been
forgotten.
SIXTH ANNIVERSARY
of Bernardi's at Applegate
Square, Northwestern High-
way and Inkster, is a "Thank
You" one for all the customers
who patronized Bob and
Cheryl Bernardi's dining spot
_through the years.
They will be there another
four to six weeks . . . with
special dinner prices until
closing . . . to spend more
time together and with their
daughters, Christa, 16, and
Alexandra, 4.
Bob will continue in his pre-
sent daytime capacity as
manager of the General
Motors Executive Dining
Room.
New name will be Le Metro,
a very California-stylish
eating locale with creative
health American food
prepared by Chef Tim Janos
who worked with dad, Ed
Janos, at the Money Tree,
downtown Detroit . . . Ed, ex-
ecutive chef at Chez Raphael
in Novi, will remain there .. .
He'll be partners in Le Metro
with insurance man Tom
Winterfield and Carl McPetre
of Miriam's Kitchen
operations.
PAT PAULSEN, a , name
familiar to many, young and
old, and remembered from
the "Smothers Brothers" TV
show in the late 60s, today is
a serious and successful
winemaker, perennial presi-
dential candidate, producer,
theater owner and even
mayor of a small northern
California town.
Currently appearing on the
television series, "The New
Smothers Brothers Hour,"
Paulsen will be master of
ceremonies at the 17th an-
nual black tie Sweetheart
Ball by March of Dimes,
tomorrow night, Westin
Hotel.
Humanitarians of the Year
award-winners Bill Bonds,
WXYZ-TV news anchor;
Ralph Cash, Children's
hospital M.D.; Marc Stepp,
UAW vice president; and Hon.
Vincent J. Brennan, former
appeals judge, will be
honored.
Reception is 6:30 p.m., din-
ner program 7;30 p.m. and
dancing to the George Dunn
Band . . . A silent auction will
be held during the evening.
John Marshall of Allied
II
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