val. ak 41• 417 11. ,.. /11) ...am ■ ■ MI ...„ lill ..--/It. .00 ,....m. •• ■ aft .11.6 1111 "fp sM0112 w// IMP ••• 1111/ Is, Nii, ,.. - 4-''' le % f rffi , -ffs I a BEST OF EVERYTHING ,..% •• ■ 1N Ighi alas . all 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 dr4 r.0 41 sa -r.1 4■ 4