I BEST OF EVERYTHING
THE ORIGINAL
SI
IN ROSEDALE PARK
A Transformation For Better
At Hyatt's La Rotisserie
533 - 2910
19220 Grand River Ave.
Enjoy The Warm Friendly Atmosphere Of A
New York-Style Italian Bistro
And Experience The Fine Cuisine Of
The Original Maria's... and the strolling rhythms
of Olga and her trio, Friday and Saturday evenings.
DANNY RASKIN
Local Columnist
A
Banquets and Private Rooms Accommodating
20-100 ... at no extra cost, including music
COMPLIMENTARY OFFER... $50° OFF ALL
I
I DINNER ENTREES FOR 2
L
with This Coupon
JN
1
I
Full Bar With Complete Wine List Including Italian, Eta
OPEN 7 DAYS A WEEK
MON.-FRI. LUNCH 11:30-2:30, DINNER SUN.-THURS. 4-10 & FRI. & SAT. 4-11
THE ORIGINAL MARIAS IS LOCATED
BETWEEN THE SOUTHFIELD FREEWAY
& TELEGRAPH, 1 BLK. EAST OF
OUTER DRIVE ... ON GRAND RIVER
Valet
Parking
RESERVATIONS
ACCEPTED
Visa & Mastercharge
00 OFF
ON YOUR NEXT TRAY
MEAT OR DAIRY
• Minimum 8 Persons • 1 Coupon Per Customer • Expires 12-31-89
pl aza
29145 Northwestern Hwy. at 12 Mile Rd.
356-2.310
Franklin Shopping Center
FRESH COOKED
PASTRAMI
GAT' DE
9 9
lb.
With Purchase Of A Second Pound
At Regular Price
JN
EXPIRES 11-16-89
VINEYARD'S
CAFE & DELICATESSEN
• OVER 50 GOURMET SANDWICHES (DOUBLE & TRIPLE DECKERS)
• ALMOST 30 FRESH HOMEMADE SALADS • FRESH HOMEMADE SOUPS
• MIDEASTERN CUISINE • COLOMBO FROZEN LITE YOGURT
32418 NORTHWESTERN, BET, MIDDLEBELT & 14
855-9463
FREE DINNER
TRAY CATERING
FOR ALL
OCCASIONS
EQUAL OR LESSER VALUE
WITH PURCHASE OF ANY
THREE DINNERS
WE ONLY USE
VEGETABLE OIL IN
ALL OUR COOKING,
INCLUDING FRIED
FOODS
FREE SODA POP FOR CHILDREN
NO MSG ON REQUEST
FREE OFFER GOOD ONLY AT SOUTHFIELD LOCATION
WING HONG
18203 W. 10 Mile Rd. at Southfield Rd. • 569.5527
Visit Our Farmington Hills Restaurant, 14 Mile & Northwestern, 851-7400
64
FRIDAY, NOVEMBER 10, 1989
J
camouflaged animal
that changes color .. .
Cinderella after being
kissed by the fairy prince .. .
Whatever the adverbs, adjec-
tives, etc., it all boils down to
one thing . . . If you haven't
seen the La Rotisserie
Restaurant at Hyatt Regency-
Dearborn lately, chances are
you won't recognize the place.
At least I didn't . . . to the
shocking exclamation of ask-
ing where I was . . . The La
Rotisserie was my destination
this particular evening but
not in any wildest imagina-
tion did the change present
such shock.
Klaus Peters, general
manager at Hyatt Regency-
Dearborn has done a com-
plete turnabout from the
formerly so-so and inconsis-
tent La Rotisserie of before.
In its stead now is a very
comfortable and intimate .. .
yes, intimate
4,500-square-foot room
graciously designed to pre-
sent an ultimate setting of
soft elegance.
Rich imported marble at
the entrance and dance floor
. . . yes, dance floor . . . bevel-
ed mirrors with marble in-
sets, two imposing, custom-
designed chandeliers, 170-foot
neon-illuminated frosted
glass coves, paintings and
sculptures, custom lead glass
and a lot more to present a
truly unbelievable turnabout
atmosphere of mauve, rose,
gray and black.
This is the result of a
renovation that started in Ju-
ly and ended in September.
Even the wood was special
ordered from South America
. . . and La Rotisserie now
boasts the largest marble
dance floor in the Detroit
metropolitan area . . . 400
square feet . . . where guests
enjoy the rhythms of a pianist
or jazz trio . . . and dance
music after 9 p.m. by a Mel
Ball musical group Wednes-
days through Saturdays.
All well and good, but how's
the food, we wondered? .. .
Sure hoped it was better than
the last time we dined in the
wide open spaces of La
Rotisserie.
Chef Paul Grosz is making
believers out of a lot of people
again . . . so many who
haven't returned to La
Rotisseire because of previous
unsatisfactory experiences.
His eight years of culinary
artistry at Raphael's (now
called Chez Raphael), the
famed la Francoise in Wheel-
ing, Ill., and Du Page Club of
suburban Chicago, and now a
LaRotisseire nameplate .. .
And also, during renovation
of the Hyatt Regency's once
award-winning restaurant,
Paul toured five-star dining
spots in Europe and attended
the very fine Paris Le Cordon
Bleu culinary school.
What you see now at La
Rotisserie besides the astoun-
ding atmospheric change is
the collaboration of French
and American cuisine.
Paul takes great pride in
his food . . . and is a firm
believer that good eating is
first done with the eyes .. .
This is why his presentationg"
are so colorful.
Our waiter, efficient and
personable Michael Raveshot,
13 years at La Rotisseire,
began dinner with a touch of
Italy . . . not too impressive
plate of olives and peppers .. .
but thankfully in no way in-
dicative of things to come.
While a pianist softly tickl-
ed the ivories with popular
tunes for dining, we were
served excellent poached
Norwegian salmon on a bed of
spinach with vegetables and
a mighty tasty potato square
that looked much like noodle
kugel . . . Besides being
delicious and exceedingly
well-prepared, the salmon
was tender, yet firm, and
delicious to the fork . . . top-
ped with a touch of stewed
tomatoes that seemed to add
another dimension to Paul's
creativeness . . . providing a
truly colorful presentation of
superior quality cuisine.
And look at this magnifi-
cent touch . . . a plate brought
to the table by busgentleman
Fowzi Almansoob with a slice
of butter standing slantedly
against a pad of margarine
. . . for people to use their
choice.
Also tableside desserts and
cognac carts . . . La Rotisseire
Caesar salads are also
prepared at the table . . . and
served on plates atop the
white double tablecloths with
white napkins.
Although Domenic Buffone
is executive chef of the Hyatt
Regency-Dearborn, La
Rotisseire is the complete
baby of Chef Paul Grosz, who
makes the soups, too, as well
as all the pastries for this
room . . . Hyatt Regency
pastry chef Joe Gehrlach
bakes the in-house pastries
for the hotel's other
restaurants, Giulio & Sons,
Kafay's Place and Sushi-Iwa.
Talk about Paul's pastries
and you're speaking of
heaven . . . day and "night
torte, chocolate mousse over
chiffon . . . Fresh fruit flan, al-
mond custard topped with
fresh raspberries and blueber-
ries . . . Dacquoise, walnut
butter cream with hazelnuts
. . . Chocolate flourless torte
. . . Black currant flan with
Chambord liqueur and
raspberry sauce . . . Mar-
jolaine, almond hazelnut mer-
ingue with hazelnut mousse,
chocolate mousse and
bananas soaked in rum .. .
Chocolate creme carmel with
raspberry puree.
I enjoyed raspberries with
grand marnier poured on top
The renovation is
matched by the
change in the food
and prices.
. . . served in a long-stemmed
glass.
Joe Schaeffer, Paul's sous
chef, is a Schoolcraft College
graduate and former La
Rotisseire cook . . . When
Paul came he promoted Joe to
be his present assistant.
Paul's pride is also reflected
in going to Eastern Market
three times a week to select
his own fruits, vegetables and
foodstuffs for daily
preparation.
La Rotisseire's kitchen is
open six days . . . Monday
through Wednesday 6 p.m. to
10 p.m., and Thursday
through Saturday, 6 p.m. to
11 p.m.
Another nice touch . . . hot
cloths with a tinge of lemon
extract after dining.
The prices are right now at
La Rotisseire . . . No more
dining at this elegant
restaurant and giving your
right or left arm.
Listen to this dining deal
. . . a complete four-course
meal for $25 per person in
which customers can select
any four items on the menu
. . . appetizer, soup or salad,
entree and dessert . . .
regardless of their cost . . . No
prix fixe here where you have
to take what is given to you.
The wine list of 112 goodies
is controlled by very capable
and gracious sommelier Lisa
Hellyar.
Don Cooper, who many
remember from the former
Scotch 'n Sirloin days, is still
at La Rotisserie and like
Michael Raveshot, a premier
waiter.