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November 24, 1989 - Image 72

Resource type:
Text
Publication:
The Detroit Jewish News, 1989-11-24

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

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Little Touches, Great Experience
At Bouquets In Radisson Plaza

evfc,f,

6638 TELEGRAPH AND MAPLE
IN THE BLOOMFIELD PLAZA

851-0313
• Breakfast • Lunch • Dinner
In the Casual Elegant
Atmosphere You Want For.
Gracious Enjoyable Dining

7 Days a Week

Enjoy Our Fine Dinner Specials .
Different Each Day

—Hours ----

Monday Thru Saturday
7 a.m. to 9:30. p.m.
Sunday
8 a.m. thru 9 p.m.

12 Mile Road & Orchard Lake Road • Farmington Hills

BANQUET, SHOWER, SWEET 16
FACILITIES AVAILABLE!!!
CHEF NELSON'S COMPLETE LUNCHEON
MENU FOR ALL OCCASIONS

CHICKEN STIR-FRY, PASTA PRIMAVERA, SEAFOOD NEWBURG,
SHRIMP SALAD OR DELUXE MAURICE SALAD

$7.95 per person

INCLUDES: JUICE, SOUP OR SALAD, VEGETABLES, GARLIC
BREAD STICKS, DESSERT, COFFEE, TEA, DECAF
FOR FURTHER ASSISTANCE, CALL DIANE OR PAM

851-4094

30 COMPLETE DINNERS

2 FOR 1 OR
SINGLE

DINE IN]

ONLY

ANY
HOUR
OR DAY

IN TOWN
BEsT

FROM $4.75 TO $6.75 SINGLE
FROM $7.95 TO $13.95 2 FOR 1

ALL DINNERS SERVED WITH: SOUP OR SALAD.(GREEK OR
TOSSED), POT. OR SPAGHETTI, BREAD BASKET, DESSERT
(STRAWBERRY CHEESE CAKE, RICE PUDDING, JELLO OR ICE
CREAM), HOT COFFEE OR TEA.

RIALTO CAFE

22740 WOODWARD, Y2 Bik. Southeast of 9 Mile
• Cocktails •
Ferndale

72

FRIDAY, NOVEMBER 2. 4 . 1989

544.7933

DANNY RASKIN

Local Columnist

T

he long-stemmed rose
bud given to each fe-
male customer . . . the
changing of bread baskets '
and margarine or butter
dishes with regularity . . . the
mahogany box of tea for selec-
tion, much like choosing a
fine after-dinner cigar . . . the
silver bowl of chocolate truf-
fles following dinner.
These are just some of the
exquisite touches people
receive when dining at Bou-
quets in the Radisson Plaza
Hotel at lbwn Center on Nor-
thwestern Highway.
Luxury, excellent service
and very fine cuisine are ob-
jectives that have been reach-
ed in the impeccable stan-
dards of General Manager
Bill Kirkhoff.
Bouquet's soft elegance is
enhanced by walls of mirrors,
brass railiings in the two-
tiered room, dark mahogany
wood, etched glass, individual
and personalized wine racks
with name plates of owners,
white tablecloths and white
napkins, framed pictures on
the walls, etc.
Seating at Bouquets,
Radisson Plaza's gourmet
room, is for 62.
Firstly, let us say that Dion
Farrington is a most gracious
and very personable young
man whose capacity as
manager at Bouquets is high
standard.
Our waitperson, French
Canadian Robert Ouelette, is
what you would expect in a
gourmet dining room . . .
ability to tell specials of the
day without faltering or
reading from a palmed card
. . . removing used cups and
pouring decaf or coffee into
fresh vessels . . . serving and
taking away from the proper
sides . . . all in highly efficient
manner with polite and
knowledgeable assurance so
necessary for relaxed dining.
Judy Danielson, executive
chef of only a couple of
months, is here from the
Radisson in Fargo, N.D. . .
Restaurant Chef Matt
McAllister is the kitchen
head evenings at Bouquets
. . . and a good one . . . plus be-
ing very accommodating in
preparing the wishes of
customers . . . whatever they
may be.

Virtually everything is
prepared from scratch in the
Radisson Plaza at Town
Center kitchen . . . Fresh Fish

is flown in regularly and the
sauces are intriguing.
Dining at. Bouquets is a
pleasant experience of
dignified tastefulness.
Tequilla-flamed shrimp,
pheasant ravioli, Caesar
salad made with egg white,
Norwegian. salmon flown in
that day, superb veal
medallions sauteed with a
reisling sauce, roasted rack of
lamb with pecan sauce, grill-
ed swordfish, sauteed pep-.
pered duckling breast served
with pink peppercorn and-
pear sauce, shrimp and phea-
sant (sauteed breast of phea-
sant, with mushroom ragout
and grilled gulf shrimp, serv-
ed with yellow pepper sauce).
These were ordered by the
five persons dining at our
table . . . All drew only raves
of their deliciousness,
although the swordfish might
have been a bit too heavy for
the person having it . . . My
Norwegian salmon was a
beautiful enjoyment of
delicate taste . . . so flaky, so
tender, so solid.
After dinner, it was next
door to Tangos Lounge for
dancing to the live band there
Tuesdays through Saturdays,
with monthly changes, and
drinks from the bar with its
upside-down glass holders
where little light bulbs are
imbedded.
Waiting on us was Tangos'
manager, Beth Gonzalez .. .
there when the Radisson
Plaza at Town Center opened
Labor Day of 1987 . . . Tangos
hadn't received its liquor
license yet and Beth was a
barmaid.
Tangos lounge is between
Bouquets and the informal
Tangos dining area.
The $50 million, 295,000-
square-foot Radisson Plaza at
Town Center is an upscale
hotel with 385 luxury guest
rooms, two ballrooms, a
75-seat tiered conference
center, five boardrooms and
six meeting rooms.
For recreation, the Radisson
Plaza at Town Center has an
indoor pool, sauna, exercise
room and whirlpool.
Dining from the elegant
china and crystal in Radisson
Plaza at Town Center's
gracious-looking Bouquets is
formal delight.
Tangos' dining room,
seating 82, is informality
with many touches of
delightfulness both in the
decor and service.
The Tangos lounge, seating
83, is a noted watering spot
for entertainers and local
personalities.

From the moment one
enters Bouquets with its mar-
ble foyer and mirrored walls,
graciousness begins from
Dion. Farrington on.
September past was second
anniversary of Radisson
Plaza at lbwn Center . . . In
that short span it has forged
to the forefront among the
area's finer edifices of cordial
hospitality . . . as a valued ad-
dition to its own community
and those surrounding.

MYSTERY MUNCHER

writes . . . "A courteous, plea-
sant, efficient waitperson
enhances a meal from haute
cuisine to fast food. On the
flip side, a negligent, non-
smiling, unconcerned wait-
person spoils even the best of
fares.
"Seldom have we been serv-
ed by a person who considers
his or her job a profession and

Virtually
everything is
prepared from
scratch.

is proud of his or her
knowledge of the operation.
Such a super employee is
Kurt Rasmus§en of Pike
Street Restaurant in Pontiac.
"Rasmussen is enthused
about the growing success of
this dining spot with Ex-
ecutive Chef Brian Polcyn.
He's quick to tell patrons that
the fish is the freshest and
best in town and that Polcyn
is a culinary genius.
"Rasmussen, who is a class
act in a tuxedo, is a big
booster of Polcyn, formerly a
chef at the Lark and Golden
Mushroom.
"When he sings the prasies
of Polcyn and the fine Pike
Street Restaurant, Rasmus-
sen is making the statement
that he takes personal pride
and sincere interest in the
work he truly enjoys.
"When he relays the
specials, it's as though he's
reciting poetry, describing a
feast fit for kings. But there's
nothing pretentious about
Rasmussen.
"He makes guests feel at
home while treating them as
special people. He serves with
the aplomb that has earned
him a large following. When
other employees need -infor-
mation about the wines or the
food, they come to
Rasmussen.
"Shortly after experiencing
the fine cuisine and service at
Pike Street Restaurant, we
dined at our favorite place for

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