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May 05, 1989 - Image 80

Resource type:
Text
Publication:
The Detroit Jewish News, 1989-05-05

Disclaimer: Computer generated plain text may have errors. Read more about this.

BEST OF EVERYTHING

MAKE MOM *
HAPPY WITH A
MOTHER'S DAY TRAY FROM
"
*1 $5 OFF! • VI_ 1 *
* 1
ON OUR BEAUTIFUL r

l'•••• • ••••••••••••• 61.

STAR!

* 1 ALREADY LOW-PRICED 1*
MEAT OR DAIRY TRAYS '

*:

With This Coupon

r Expires 5-20-89 =

I • One Per Person

l • OP Person M mum I

Not G ood On
•1
e
n Minimum

■ EN Noi so am • • we • al um • • so as as es um

1

.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 Pam.

I

STAR DELI

24555 W. 12 MILE, Just West of Telegraph, Southfield

352-7377

Let Us Cater
Your Next Affair

THIS MOTHER'S DAY, MAY 14 . • •
BRING MOM TO .. .

.
MEDALLION

Creative

4k7..

%Ir

i
.

American Cuisine

We Will Be Featuring A
Sumptuous Buffet Including Many Cold Salads,
Delicious Entrees and Desserts
$14.95
Adults
Mothers
$12.95
Children
$6.95
Kids Under 5 Eat Free!!
3 Seatings: 11 a.m., 2 p.m., 4 p.m.

Call Now For Your Reservations

Dinner Hours:
Tues. thru Thurs.
6 p.m.-10 p.m.
Fri. & Sat.
5 p.m.-11 p.m.

851-5540

Banquet Facilities • Full Bar Service

4343 Orchard Lake Rd.
(at Lo
ne Pine)
Northeas t Corner of
Crosswinds Mall

Don Nadel at the piano Fri. & Sat. 6:30 p.m. to 10:30 p.m.

Advertising in The Jewish News
Gets Results
Place Your Ad Today.
Call 354-6060

80

FRIDAY, MAY 5, 1989

Its Hidden Location Keeps
A Great Carry-Out A Secret

DANNY RASKIN

Local Columnist

I

f you don't know exactly

where it is, and somebody
doesn't draw you a road
map, you may not find
Sarvante's.
Practically buried in the
back of a shopping cneter on
12 Mile Road just east of
Northwestern Highway, Sar-
vante's is quite a secret
because of its hidden location
. . . But somehow, people who
know good food have been
able to locate it.
Take those rolls owner
Steve Polk makes for instance
. . . They're made from pizza
dough and various herbs .. .
and go over so big that one
could envision folks driving
away eating them . . . which
they do . . . Steve always gives
rolls to people waiting . . . and
many buy them to eat while
going somewhere . . . Positive
comments are large in
number . . . and Steve and his
staff have geared themselves
to make plenty.
No, we're not talking about
a bakery . . . far from it .. .
Located in the 12-Hi Plaza
behind Mr. Joe's, Sarvante's is
at the back of the strip where
a Baskin-Robbins is in front
. . . When Steve gets some
colorful neon tubing around
the outer part of his window,
maybe — just maybe — it'll
help tell people where he's at
. . . In the meantime,
guesswork and a bloodhound
nose for good taste dictates
the "At last we've found you!"
bit.
Owned by Steve and Lori
Polk, everything at Sar-
vante's is made from scratch
. . . pizza sauce, bar-b-q rib
sauce, bread, seasonings, etc.
. . . They grate and mix their
own cheeses and make
delicious coleslaw . . . Their
chickens are cooked with six
different spices and can be
bought roasted, basted with
bar-b-q sauce or fried . . .
along with round pizza, bar-
b-q ribs and about five sand-
wiches, including vegetarian,
turkey, Italian and even a
pizza sandwich, with all its
ingredients inside the pocket
of large pizza dough . . . quite
ingenious and tasty.
About the pizzas, they're
not just the ordinary kind .. .
seafood, Greek, Mexican,
Coney Island, Tijuana, rolled
and vegetarian . . . plus, of
course, the regulars too .. .
Salads also at Sarvantes .. .
five of them . . . antipasto,

Greek, garden, crab pasta and
vegetable pasta.
There's seating for a whop-
ping 10 people, but Sarvante's
is primarily a carry-out and
delivery operation in an 850
square foot area of mainly
counters, ovens and kitchen
. . . Outside catering is also a
big thing with Sarvante's.
While Steve does the cook-
ing seven days a week, 10:30
a.m. to 10 p.m. Monday
through Saturday, and 4 p.m.
to
10 p.m. on Sundays, wife. Lori
helps weekends answering

Everything at
Sarvante's is made
from scratch:
sauces, bread,
seasonings,
cheeses, coleslaw.

the phone and working the
cash register.
Interesting facet of Sar-
vante's is lunch delivery
system . . . Makes no dif-
ference the size, says Steve,
"from one up" he'll deliver.
It's big on two-for-one of all
its items (pickup only) and
folks finding the place come
back again and again.
"Join The Mob" is slogan of
Sarvante's with caricature
depicting many walks of life
. . . They found this gem and
keep returning . . . Sarvante's
could be the hidden carry-out
treasure you've been search-
ing for.
ODD& ... Different? . . .
You might call it both among
other adjectives . . . A beer
tasting? . . . Never attended
one before . . . and neither did
most of the 175 who were at
Excalibur on Northwestern
recently . . . sponsored by the
restaurant and Merchant of
Vino.
Very interesting though .. .
with 50 different labels, in-
cluding five non-alcoholics, a
couple of which tasted like
the real thing . . . Mildest and
seemingly most popular was
Firestone from Santa Ynez,
Calif. . . . very little bit-
terness, rich, cream, hoppy
and mild with somewhat of a
beer-like aftertaste . . .
Moussy, one of the originals,
an Alpine beer closest to the
European taste . . . Kaliber,
which Harold McFinegood
drinks at the Irish-Gaelic
League, with more ale-like
aroma, tasty and not unlike a
light beer . . . Norsk from
Norway, less impressive but
acceptable for most occasions

. . . from Clausthaler from
Germany, a very good beer-
like aroma, hoppy and lively
with a crisp bitterness.
John Jonna, Ed's brother at
Merchant of Vino, says that
beer is man's oldest drink.
Plenty of food by Excalibur
Executive Chef Marty Wilk
. . . quite fine as usual . . . and
a whole new world of beer
from countries you wouldn't
believe had good lagers, ales
and pilsners.
Even beer with a corked
bottle! . . . Chimmay Ale from
Belgium.
It'll be a yearly event, this
beer tasting by Excalibur and
Merchant of Vino . . . Elia.
and Peppy Nichols of E.G.
Nick's, Jimmy Spear, Arthur
Klein, Howard Auerbach, Jim
and Mary Boyce . . . Jim was
CPA for the late Pat Archer
22 years, going back to Pat's
days in the dairy business .. .
Jim has done Excalibur books
from day it opened 11 years
ago.
All employees at Excalibur
so very pleasant, courteous
and efficient . . . Kim Curvin,
hostess days at Excalibur who
fills in nights when needed, is
a prime example among the
many there.

"4

WHETHER STANDING

on the pitching mound or at
the keyboard, former Detroit
Tiger great Denny McLain is
an imposing figure.
He's appearing at Jovan's
inside Jacques' on Telegraph
between 12 and 13 Mile Road
in the Bingham Office Plaza,
Monday through Friday.
Local and visiting per-
sonalities are almost always
Somewhere about at Jovan's
. . . with its cleanliness
(owner Al Balooly is extreme-
ly fetish about this), gray
tones, frosted glass, modern
chandeliers and fixtures, pink
tablecloths, etc. in the in-
timate, pretty place.
Noreen Thielman, with Al
14 years at 'Ibpinka's and now
Jacques' and Jovan's as
hostess and waitress, brought
me an excellent piece of broil-
ed salmon that couldn't have
been much better . . . Such a
pleasure to eat in elegant sur-
roundings of intimacy while
someone like Denny McLain
tickles the keyboard with deft
concentration as he did when
winning 31 games for Detroit;
being assisted by such
gracious efficiency provided
by Noreen, and seeing nice
people like Sophie Golden,
Eddie Rogovin, sportscaster
Jay Berry and others.

Continued on Page 82

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