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 -4