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November 17, 1989 - Image 80

Resource type:
Text
Publication:
The Detroit Jewish News, 1989-11-17

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

IBEST OF EVERYTHING

Young Chef-Owner Winterfield
Boosts The New Le Metro

Thanksgiving Day
Celebration


DANNY RASKIN

Local Columnist

N

The Radisson Plaza Hotel hosts a Thanksgiving
Celebration the Pilgrims would envy. Bring the
family to the Algonquin Ballroom — reservations
accepted for any size group...traditional turkey
and bountiful trimmings...live music... free
sheltered parking.

Brunch Menu

Assorted Salads and Dressings, International Cheese Display,
- Vegetable Crudite with Dips, Pates and Terrines,
Fresh Fruit, Deli Meat Display, Cranberry Relish, Mashed Potatoes,
Honey-Glazed Sweet Potatoes, Fresh Vegetable Medley,
Roast Turkey, Giblet Gravy, Sausage and Mushroom Stuffing,
Roast Pork Loin, Apple Ginger Sauce, Cornish Game Hen, Cognac
Orange Sauce, Baked Scrod, Shrimp and Dill Sauce
Chef-carved Roast Beef, Apple Pancakes, Maple Pecan Syrup,
Omelettes made-to-order, Belgian Waffles with choice of toppings,
- Homemade Nut Breads, Croissants, Danish, Muffins, Bagels,
Cakes, Pies, Tortes, Mousses, French Pastries

Reservations are recommended. Serving 11 a.m. to 3 p.m. Adults: $16.95-;
Children 5-10 years $9.95; Children under 5 are Free.

Call 827-4000, ext. 6400 for reservations.

Radisson Plaza Hotel

At Town Center

.

1500 Town Center, Southfield Michigan 48075

N

West Bloomfield's
Best!
141

FREE
CONEY

WITH PURCHASE
OF THREE

Carry Out Only

CONEY ISLAND & RESTAURANT

7325 ORCHARD LAKE RD. AT NORTHWESTERN
IN THE ROBIN'S NEST PLAZA, NEXT TO SULTAN'S
626-0160

Featuring Our Famous
GREEK TACOS & SUPER GREEK TACOS

• HOMEMADE FRIES & HAS BROWNS • FRESH GROUND HAMBURGER
• 2 HOMEMADE SOUPS DAILY • FRESH WHITE TUNA
• SPECIALTY OMELE I I ES • GREEK SALADS
• HOMEMADE SPINACH PIE • CHICKEN KEBOB (White ,Breast)

.

SPECIALS BREAKFAST, LUNCH & DINNER

BREAKFAST SPECIALS 7 DAYS"
Mon.-Fri. 7 to 11 at,
Sat. 7 to 12 noon
Sun. 9 to 3

SMALL GREEK SALAD

9 5

, WITH PITA $2.10

SEND A SALAMI BY MAIL!

For the Year-End Holidays Or Any Other Time — Let Us Ship An Over
5-lb. Liberman Salami lb Your Kids At College, Out-oflbwn Friends, Etc.
Also Makes A Great Gift For Employees, Clients and Associates — And
Don't Forget Yourself!
The Makers Of Detroit's Best:Pasting Products In The Jewish Tradition
Will Ship The Vacuum-Packed Liberman Salami Anywhere In The Con-
tinental U.S.
For Only

$1 9.9 5

Send Check & Address or Addresses

LIBERMAN PRODUCTS

14109 Meyers, Detroit, MI 48227 or Call (313) 935-0600

72

FRIDAY, NOVEMBER 17, 1989

-

estled comfy-like in
the hustle and bustle
of a very busy
Southfield shopping center is
the newest member of a grow-
ing fine-dining element on
the restaurant scene.
It's Le Metro in Applegate
Square, Northwestern
Highway and Inkster Road
. . . open Monday through
Saturday for both lunch and
dinner.
Success seems to follow suc-
cess, and Le Metro is no ex-,
ception . . . Its owner-chef,
Tim Winterfield, is con-
sidered among the finest
young kitchen heads around
. . . Consultant and investor
Ed Janos, formerly of the
Money Tree, is executive chef
at Chez Raphael in Novi . . .
sous chef Chris Thompson
worked with Ed at both
locales.
Ray Dominguez, who
himself became somewhat of
a tradition in mixing drinks
at the London Chop House
downtown, holds sway behind
the Le Metro service bar.
Le Metro is not a large
place . . . seating'80 . . . but it
is nice and airy . . . and the
former loud sounds have just
aboutdisappeared with addi-
tion of accoustical ceiling and
valance drapes on the
windows. .
Waitpersons like Robert'
Lawrey and Tim Smith are
familiar faces . . . both
holdovers from the former
Bernardi's at this locale.
The light, breezy decor is
pleasant . . . with experienc-
ed waitpersons and prices
that are reasonable at both
lunch and dinner for dining
and wining . . . American and
French wines are accom-
panied by some non-alcoholics
also.
Everything at Le Metro is
fresh . . . with very important
thought obviously given in
making certain there is
something for everyone on the
menus that are altered daily.
Always at least two
homemade soups, three in-
teresting salads, five entrees
at lunch plus three sand-
wiches and seven specials .. .
and 10 entrees at dinner .. .
The dinner menu while I was
there shows creativeness .. .
like Canadian whitefissh
with smoked whitefish stuff-
ing and light garlic sauce;
beef tenderloin grilled and
served with a sauce of Ro-
quefort, mushrooms and sage;

lamb with ratatouille under a
crust of Gruyere cheese; stuff-
ed medallions of veal with
boisin cheese; half-chicken
cooked in red wine; seafood
fettucine of multi-colored
pasta with shrimp, scallops,
salmon, red and yellow pep=
pers and asparagus; yellow
fin tuna grilled and served
with a sauce of peppers,
pinenuts and basil; crisply
sauteed Norwegian salmon
. and other items.
Favorite desserts are the
luscious apple crisp with ap-

A talented staff
and good food are
featured at this
new restaurant in
Applegate.

pies, cranberries and walnuts
(a world-beater topped with
Haagen-Daz ice cream) and
Grand Marnier souffle.
Big dining favorite at lunch
besides the creative salads for
healthy eating is the tuna
made with a special dressing
of 3 /4 yogurt and a quarter
mayonnaise . Also Chef
Winterfield's Crepe Floren-
tine, chicken, spinach,
mushrooms and Havarti
cheese, topped by a cheese
sauce . . . A nighttime biggie
is the poached halibut with
herbal and roasted vegetables
. . . few calories.
When dining out there is no
greater _ satisfaction than
knowing you are eating fresh
food in a clean atmosphere
. . . and frosting on the cake
is when the chef is a whiz.
Le Metro has quietly come
into its own . . . to take a
place among the fine dining
places to go without being rip-
ped off . Now that the ac-
coustical problem has been
solved, there is no doubt that
people will return . . . the
food_, service and atmosphere
are that good.
LeMetro already bears the
assurance of becoming
another can't 'miss operation.
THAT DELICIOUS Slim-
mery ice cream brainchild of
Marty Benson at his
American Bulk Food store
operated by son Mitch in West
Bloomfield Plaza, Orchard
Lake Road and 15 Mile, gets
another plus mark . . . Now it
is 100 percent fat-free to go
with no cholesterol, sugar-
free and low calorie (60 cal.
per 8 oz.) . . . All this and
tasting like ice cream, too.
TRUE FAMILY dining is
like a gem . . . shining bright-

ly for so many people .. .
Sageo's on Middlebelt and 11
Mile in the Mid-11 Plaza has
all the ingredients necessary
as it wends its way into
another menu style with em-
phasis now on Greek and
American food.
It's a pretty restaurant with
135 seating among soft gray
tones, large windows with
Venetian blinds, black lamp
fixtures, hanging plants
galore, light blue neon strip-
ing, pleasant wall pictures,
large recessed fish tank, ceil-
ing fans; etc.
Our day waitress, Judy
Wright, is a good one, smiling
very personable and most ef-
ficient . . . It's little wonder
other restaurants want her
services . . . but Judy will stay
with owners Nick and Stacy
Gerazounis . which makes
many people happy.
Nick was one of the cooks
on the Christina yacht of
Aristotle and Jackie Onassis
. . . and chef for John Carris,
also a shipping magnate .. .
He is a native of Athens,
Greece, where Nick studied
gourmet cooking - -and'
graduated as a master chef
from the School of Cooking
and Confectionary.
At Sageo's, he and wife
Stacy make their own bread
pudding among the delicacies
there . . . It's big on omelettes
.. with whole eggs, egg
Whites or eggbeaters.
But' the menu is highly
diversified for breakfast,
lunch and dinner in a very
clean environment.
Nick makes all his own
soups, the delicious rice pud-
ding, sauces and Greek
specialties . . . The latter he
should know quite a bit about
. . . His job on the Christina
was to prepare Greek dishes
. . . Ari and Jackie Onassis
also had a cook for Italian and
another to prepare French
fods.
,Nick has owned other
restaurants, but none with
the family flair of good down-
to-earth homemade cooking
in a seven-day-a-week
operation.
As the flames lick at
tablesides and the familiar
Opa! is cried out, Nick and
Stacy Gerazounis can't help
but smile in their daily hard
work . . . After many
restaurant operations, it
seems that they have finally
found one they can now call
home.
DREAM of Larry Barris
has been to entertain . . . to
play music of his own and in-

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