BEST OF EVERYTHING

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The Tradition
of
Excellence

Introducing our New
"Certified Angus Beef!"
The finest aged, tender beef
available to compliment our
wide variety of fresh seafood.

6676 Telegraph Road
Birmingham

626-4200

WORLD FAMOUS

ACME
SMOKED FISH

DIRECT FROM NEW YORK
SOLD AT YOUR NEIGHBORHOOD

D DETROIT BAGEL FACTORIES

Main Office:

641 - 9188

OPEN 7 DAYS

MON.-SUN.
a.m. to 10 p.m.
FRANKLIN
SHOPPING CENTER

7

florenvestern N. of 12

358-2353

WEEKDAY SPECIALS-MON.-THURS. 3 p.m.-10 p.m.

MONDAY
WEDNESDAY
ONLY
• BAKED LAMB
• LEG OF LAMB
• LIVER & ONIONS
• HAMBURGER STEAK
TUESDAY
THURSDAY
1
• HADDOCK
per person
• BBQ CHICKEN
• Please, no substitutions
• BROILED CHICKEN • SPINACH PIE
• Sorry, no discounts on these specials

$4 99

ABOVE INCLUDES CUP OF SOUP OR TOMATO JUICE, DINNER SALAD,
DESSERT (Choice of Rice Pudding, Ice Cream or Baklava)

HAVING AN AFFAIR?

CALL US FOR A
UNIQUE PARTY IDEA

FAMILY CONEY

21329 Telegraph North of 8 Mile, Southfield

355-3350

78

FRIDAY, APRIL 7, 1989

The Battle Of Smoked Fish
Heats Up On The Local Scene

DANNY RASKIN

Local Columnist

ox and smoked fish
battle for business may
be a thing of the very
immediate future . . . Now
with both Acme and Marshall
Smoked Fish operations of
Brooklyn, N.Y., already into
the Detroit market . . . and
making their presence known
. . . it'll be a head-to-head con-
frontation with City Smoked
Fish, who previously held a
loaded monopoly on the local
scene.
FIRST IT WAS a worded
thought . . . then a rumor .. .
Now fact has taken over .. .
and Dimitri "Jimmy" Syros
will definitely return to
reopen the original Dimitri's
of Southfield . . . at its
previous location on South-
field just north of 10 Mile
Road.
Concentration will be strict-
ly on Greek food and seafood
. .. nothing else, except for
the usual American things
like steaks and whatever .. .
This is good news because
Dimitri is such wonderful
restaurateur and host . . . It'll
be run by him and son Nick
. . . no more outsiders . . . and
no more other ethnic menu
changing.
Opening is slated for the
first part of May.
NEW EXECUTIVE chef
at Michael's on 13 Mile east
of Southfield, in The Corners
mall, is Alan Chunn,
previously evening chef at
Pontchartrain Wine Cellars.
Craig "Skip" Julius, chair-
man of the Michigan Restau-
rant Association Food Show
this month at Cobo Hall, is
new night chef at Michael's
. . . Skip was with Chuck
Muer when he had Hotel
Pontchartrain . . . and also
opened Midtown cafe in
Birmingham.
With Alan and Skip there,
Michael's has expanded its
luncheon and dinner menus
to offer several popularly-
priced new dishes . . . They'll
continue the American bistro
theme and have daily specials
planned around the seasons
. . . A Sunday brunch is also
in the very near future.
The two should make quite
a big difference at Michael's.
SOMEONE TOLD Morris
Goodman that if his late
mother, Sara Goodman,
wanted to get him a cook,
she'd send Vicky Greenberg.
Formerly in the kosher kit-
chen at Sinai Hospital 6Y2
years, Vicky will be Morris'

L

cook when he opens the new
locale of Sara's Glatt Kosher
Deli hopefully around April
13 . . . at former site of Dubbs,
Spiro's, Sunrise and Sunshine
in New Orleans Mall, corner
of 10 Mile and Greenfield.
His present kosher deli at
Coolidge and 10 Mile, which
will be closed, seats around
68 . . . The new location will
be about twice its size with
seats for 110.
It's already had a complete
new paint job . . . and will be
open six days a week . . . Mon-
day through Thursday, 6:30
a.m. to 9 p.m.; Friday, 6:30
a.m. to 3 p.m.; and Sunday,
8 a.m. to 9 p.m.

Between the Oakland
County Health Department
and Council of Orthodox Rab-
bis, you can rest assured that
it'll be mighty clean . . .
This coupled with Morris'
garnered reputation as a
kosher delicatessen. restau-
rateur and the presence of
Vicky Greenberg spell excited

success.

STAGE DELICATESSEN

on Nine Mile, east of Coolidge
in Oak Park, has been sold
. . . New owner is highly ex-
perienced (25 • years) Vijay
Thukral, who'll retain the
deli motif and during the
evening also add some of his
special favorites.
He was executive chef at
Dearborn Inn, chef in charge
at Westin Hotel's Summit, ex-
ecutive chef at Plum Hollow
Country Club, executive chef
in California and most recent-
ly owner/chef of the -former
Cajun Station in Tally Hall.
Previous bossman of Stage
Delicatessen, Stan Snitz, pur-
chased it from Harriet and
Jack Goldberg (Stage & Co.
on Orchard Lake Road, West
Blomfield) about seven years
ago . . . It has been at the Oak
Park locale about 30 years.

WITH THE IMMEDIATE

world seemingly on the path
of healthful dining, it would
appear quite remiss to
neglect someone like Andy
Ilich.
He is a baker by trade,
formerly owning the Livonia
Danish Bakery 13 years .. .
After supplying other
restaurants, Andy decided to
go it himself . . . and on Sept.
29 last year opened Andy's
Cafe on Orchard Lake Road
north of 13 Mile.
It's a very unpretentious
place with seating for about
58 at booths, tables and a lit-
tle counter . . . The beige
walls are sparsely decorated
with some framed pictures as

fans whirl on the ceiling .. .
The menu is also very infor-
mal . . . and typical of a small
neighborhood dining spot .. .
People who don't know are
misled by neglecting to see
the back flap where many
dinner entrees and a Kiddy
Corner are located.
Andy's Cafe has been open
for dinner only since March 6
of this year . . . It is a
seven-day operation . . . Mon-
day through Friday, 6:30 a.m.
to 9 p.m.; Saturday, 6:30 a.m.
to 11 p.m.; and Sunday,
6:30 a.m. to 9 p.m.
Andy has been concen-
trating quite a bit on the
health side of dining . . . His

4

Three suppliers
seek the salmon
crowd.

—4

egg white omelettes are big
sellers . . . and there's a
reason why the muffins he
makes are standouts both for
carry-out and eating in .. .
He makes them without eggs
. . . using Eggbeaters for the
oat bran raisin, oat bran
banana, oat bran blueberry
and orange, etc. . . . No
cholesterol since he also uses
only vegetable oil . . . As
customers walk out, there's a
basket of muffins at the cash
register that doesn't last long
. . . They're so good many peo-
ple make certain to buy some
to take home . . . He also has
them for a delicious dessert.
Andy's years as a baker
have shown him how to make
these kinds of muffins with
the moist texture you would
expect from regular muffins
. . . He also makes his own
dinner rolls.
Why did Andy leave the
bakery business? . . . Too
many hours, he says . . . Now
he only puts in about 60 or 70
hours a week.
GOOD WAITRESS Dept.
. . . Tula Hatz, evenings at
Buddy's Pizza on Nor-
thwestern . . . personable,
pretty smile and very efficient
. . . Tula has been there about
a year-and-a-half.

GENERATIONS

remember Mercury Fish and
Chips when it was owned by
Dorothy Anderson on
Schaefer near Six Mile . . . It
had been named for the Mer-
cury Theater near which it
was located for so many years.
lbday, Mercury . Fish and
Chips is still very much in ex-
istence . . . serving those

io

-4

--I

