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June 16, 1989 - Image 66

Resource type:
Text
Publication:
The Detroit Jewish News, 1989-06-16

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

I BEST OF EVERYTHING I

DINING EXCELLENCE!
SUPERIOR CATERING!
GREAT ENTERTAINMENT!

Going Kosher

Continued from preceding page

(inside Jacques)

Now Appearing

Business Lunches

LOVING
CUP

The perfect place to make
business an enjoyable experience

Elegant Dinners

Continental cuisine, fine wines, beautiful
atmosphere and wonderful service . . . the
choice ingredients for a gracious evening
Reservations Accepted

Mon.-Fri. 5 p.m. to 10 p.m.

Ask About Our Excellent
Catering Facilities

642-3131

Complete Catering

Luncheon 11 a.m.-3 p.m.

• Bar Mitzvahs • Weddings
• Showers
• Anniversaries
• Bat Mitzvah& • Birthdays
SEE OUR BEAUTIFUL
OUTDOOR ATRIUM

Dinner 5 p.m.-11 p.m.

Friday 'til Midnight

Cocktails 'til 2 a.m.

Call DONNA ROSEN

Reservations accepted

642-8890

642-0055

30100 Telegraph in Bingham Farms Office Plaza, Bet. 12 & 13

NOW IN WEST BLOOMFIELD

4177 Orchard Lake Rd. at Pontiac Trail

(In Wilkins Corners)

• CARRYOUT

• FREE DELIVERY

855.6633

Fla., serving duck with
mango or raspberry sauce,
blackened fish, halibut, scam-
pi and veal Francais.
It's Chai's Beach Grill,
located on the lower level of
the Shelborne Beach hotel on
Collins Avenue . . . also with
traditional Jewish appetizers
like stuffed cabbage and chop-
ped chicken livers . . . plus
modern dishes of gazpacho,
chicken crepe and barbecued
ribs.
LOOKING BACK on
restaurants of yesteryears .. .
There was no reason why
you would go to the Belmont
Lounge for dinner in the first
place . . . From the exterior, it
looked like any of a thousand
neighborhood bars around
Detroit . . . Even the Belmont
interior was undistinguished
in appearance.
But once you had supped
there, chances were very good
you would be one of the 400
who returned every day for
lunch or the 200 that came for
dinner.
Secret of the Belmont's ap-
peal was roast beef . . . not pot
roast, or commercial, or U.S.
good, but prime, standing
ribs, tender as a mother's love
and squatting in their own
natural juices.
But if your tastes ran to
sliced corned beef or other
foods, that was okay . . . Bel-
mont also had one different
special every day . . .
tenderloin tips, fish on
Fridays, etc. . . . But almost
90 percent of the hungry
hordes that descended on the
Belmont chose its prime ribs.
You entered the place by
front door on Woodward, cor-
ner Calvert . . . The fast-
moving line probably already
had formed around the
square bar in middle of the
room . . . Perhaps you refresh-
ed yourself with a cold beer or
whatever while waiting to
course your way through the
line.

SEBASTIAN'S

RESTAURANT/ R AW BAR

FRIDAY, JUNE 16, 1989

HEIDI PRESS

H

Sebastian's Available For
Private Parties On Sundays

66

WILLIAM JORDAN JR.

is new executive chef at
Michigan Inn, J.L. Hudson
Drive.

Overtures Hits New
Heights For Audience

News Editor

Dancing Fridays and Sundays To The
Martin Kosins Trio

649-6625

2745 West Big Beaver Road In Somerset Mall

ACCORDING TO

Michigan Restaurant Associ-
ation, men eat out more fre-
quently than women . . . 4.2
times per week versus 3.4.

I ENTERTAINMENT I

FAX: 855-1977

For Reservations:

Within minutes, the mo-
ment of truth arrived . . .
That was when you stepped
up to the steam table laden
with the above noted goodies
. . . The line was moving fast,
no time to dawdle here .. .
This spot called for a thinking
man or woman.
"Roast beef rare," you
blurted out and seconds later
you were seated in the com-
fortable dining room . . .
While passing through the
line, you had made your selec-
tion of main course and
loaded up with one of a dozen
or more tasty relishes.
Before you were a half-inch
cut of roast beef about the size
of a dinner plate, mashed
potatoes, choice of vegetables
and a dish heaped with
relishes . . . For this you had
parted with $1.75.
If you were not quite that
hungry, perhaps you chose
the roast beef sandwich .. .
This snack, priced at $1.50,
consisted of an equally large
slice of beef between white,
rye or pumpernickel bread
and the usual relishes.
Many folks topped this all
off with a generous slice of
Belmont's homemade pie, or
pie ala mode, and had dined
wisely, well and very
economically.
Proprietors of the Belmont
Lounge and Calvert Catering
(another part of the business)
were Hazel and Morrie
Gruskin and Ted Moss .. .
They almost lost their shirts
trying to run a straight din-
ing room at the location .. .
When they switched to this
simple formula, the world
beat a path to their door.

Troy

usband and wife
team, Erica Peres-
man and David Jaffe,
and friend Doug Graham,
were talking over dinner one
night about how they wanted
to get involved in the corn-
munity. After a long discus-
sion, they decided they'd like
to join the Detroit Symphony
Orchestra's young adult
group.

But since there was none,
they started one.
With the approval of the
DSO's new director of
marketing, the trio organized
Overtures, a group aimed at
young adults post college-age
through age 40, who are in-
terested in or want to learn
more about classical music.
More than that they wanted
young adults to have fun com-
ing to symphony events,
while helping to increase at-
tendance at concerts.

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