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January 19, 1990 - Image 66

Resource type:
Text
Publication:
The Detroit Jewish News, 1990-01-19

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

BEST OF EVERYTHING

OF SOUTHFIELD
Invites You To Enjoy .. .

A Little Place In Southfield
Becomes A Big Restaurant Hit

FREE DINNER

WITH PURCHASE OF DINNER OF EQUAL OR GREATER VALUE
GOOD 7 DAYS A WEEK
SATURDAY SEATING PRIOR TO 6 p.m. OR AFTER 8:30 p.m.

(EXCLUDING SEA BASS, LAMB CHOPS & LIQUOR)

1_

DANNY RASKIN

MOST DINNERS $6.95 TO $10.95 • PRESENT COUPON • EXCLUDES HOLIDAYS

Local Columnist

Expires 1/25/901

FABULOUS
SUNDAY BRUNCH $7 50

W

1 1

I

PER PERSON • LIMIT 10 PEOPLE
COUPON • EXCLUDES HOLIDAYS • Expires 1/25/89i
L_ WITH
25060 SOUTHFIELD RD (1 Block North of 10 m10557.8910

I

31646 Northwestern Hwy., West of Middlebelt, Farmington Hills

855-4600

00

OFF

ANY LARGE PIZZA
or LARGE ANTIPASTO
or LARGE GREEK SALAD I

• Coupon Must Be Presented When Ordering
• Not Good With Any Other Discounts or Coupons
JN
• Expires 1-25-90

I

00 OFF

ON YOUR NEXT TRAY

MEAT OR DAIRY

OK IC.

HAVING A
HOLIDAY
PARTY?
LET US
CATER TO
YOUR NEEDS

• Minimum
8 Persons
• 1 Coupon
Per
Customer

• Expires
1-31-90

29145 Northwestern Hwy. at 12 Mile Rd.
3562310
Franklin Shopping Center

Fresh Meat Shoppe & Restaurant

r

WHOLE SLAB
BABY BACK RIBS

16 OZ. N.Y.
STRIP STEAK

$2°° OFF $1" OFF

Reg. $12.95

L Expires 1-26-90

Reg. $7.95

IN

j

L Expires 1-26-90

JN j

DINNERS INCLUDE: SOUP OR SALAD, POT. OR RICE, ROLLS & BUTTER
NOW OPEN SUNDAYS I2 to 8
HOURS: MON. THRU SAT 12 p.m. to 9 p.m.
Dinner Served Mon.-Sat. 4 to 9. Sun. 3 to 8
34731 GRAND RIVER, East of Drake Road
(IN THE WORLDWIDE CENTER)

473-8400

68

FRIDAY, JANUARY 19, 1990

hen is a small
neighborhood res-
taurant considered
to be good? . . . Surely it's the
home cooked food . . . un-
doubtedly the cleanliness .. .
no ifs, ands or buts about per-
sonal attention . . . and
naturally the low prices.
Jane's Place, on Lahser and
Civic Center Drive in a small
shopping strip next to a
market, has all these salient
qualities to go along with
others.
If you want salt, put it on
yourself as desired at Jane's
Place . . . Owners Jane Klad-
zyk and Marvin Berris don't
like to use salt because so
many customers prefer to do
their own seasoning . . . or are
also watching their sodium
intake.
The awning outside
beckons folks to Jane's Place,
seating only 50 with three
booths and the rest tables .. .
It's so very clean and a mir-
rored wall separates the kit-
chen from the dining area
while shining tiles cover
walls above booths and down
the sides.
little
homey
This
restaurant opened in May
1989 . . . and has become a
quiet favorite of many who
like to call it their very own.
Jane is noted for her ponzis
and bobolis . . . She's been
making her own style of pon-
zis about 20 years for family
and friends . . . In Italy, a pon-
zaratti is a little piece of
dough . . . Jane's delicious
concoction is large and stuff-
ed with three blends of low-fat
cheeses, whole tomatoes,
spices and deep fried in a low
cholesterol cooking oil to
make it hot on the inside, cool
on the outside . . . It is almost
completely void of grease and
served with a couple of fresh
baked spinach balls.
After heating it, Jane
covers the bobolis with cream
cheese, embellishes them
with toppings (tuna, fresh
vegetables, chicken, taco, etc.)
and fresh chopped onion, dic-
ed tomato and smothered
with a three low-fat cheese
mixture . . . After sprinkled
with dill, Jane's boboli
specials are baked to a tasty
treat.
Dinner features change dai-
ly amid the intimate
candlelight setting . . . There
are always two different types
of fresh fish and chicken on
the menu.

Although a fine respected
general practice attorney,
Marvin also likes to cook .. .
and every so often goes into
the kitchen, dons an apron
and plies what has become
somewhat of a secondary
trade for him . . . preparing
food.
Jane's Palce is very inex-
pensive and dotes on making
food from scratch . . . in-
cluding sauces for lasagna,
etc., and soups among so
many other items at the
popular little restaurant.
About the salt, it is left out
of soup completely . . . with
people putting in what they
want . . . The health-
conscious operation does most
of its home cooking without
or with very little salt.
Even chlorine is taken out
of the water at Jane's Place by
use of a filtering system to
achieve this purpose.
Good food . . . not frozen .. .
at very reasonable prices is a
high specialty at Jane's Place,
where everything on the
menu is made right there.
Design of the restaurant is
Jane's work . . . print table
coverings and the same pat-
tern on shades in booths and
cafe-style window drapes .. .
Lamp shades in the cooking
area also have the same
material and design.

When the Civic Center
Drive bridge closed for repair,
business slowed down quite a
bit at Jane's Place, but people
who had eaten there
previously found a way to get
back . . . Reopening of the
bridge brought much conve-
nience and new people who
otherwise didn't know how to
get there.
When the weather gets
warm, Jane's Place has an ad-
ditional 10 tables filling the
outside area . . . with large
yellow, blue and mauve
umbrellas.
There's plenty of parking in
the rear . . . People don't have
to search for the parking area
in front which is sometimes
difficult to find . . . with result
of winding up next to the
market instead.
This is a homey sort of
restaurant . . . Sometimes,
when very busy, some of the
customers pitch in and wait
on tables or bus the stations
. . . A lot eat there daily .. .
and if they don't show up,
Mary or Jane call to find out
if everything is okay.
It's like the Tom's Tavern of
yesteryears on Seven Mile
and Wyoming across from
Darbys . . . without liquor or

slanted floor where you would
walk as though one foot was
shorter than the other.
Attorneys, housewives,
students, professional men,
business persons, office and
bank employees, etc., com-
prise the mixture of
customers.
Jane is one of the few
restaurant owners I know of
who consider their operation
"party time" every day .. .
she loves to mingle with peo-
ple . . . and is ecstatic when
they are satisfied.
Jane makes her own pum-
pkin pie, rice pudding,

Jane's Place
opened last May
and has become a
quiet favorite.

sometimes with white raisins,
chopped walnuts or apricots
. . . a big favorite.
Also, you'll love her
homemade brownies.
And so nice to know that a
restaurant cares about your
health.
Back to the ponzis and
bobolis at Jane's Place .. .
Both are her own concotions.
The ponzi is a far cry
takeoff on Italy's ponzaratti,
a small ravioli-like prepara-
tion . . . Jane doesn't use the
same kind of dough or fillings
. . . She expanded on the
thought and called it a large,
six-inch ponzi . . . At lunch-
time, the bobolis and ponzis
comprise abut one-half of
Jane's Place's business.
And about those brownies
Jane makes . . . They're serv-
ed warm or cold . . . plain or
with vanilla ice cream or hot
fudge or both.
Jane's Place isn't your or-
dinary little restaurant .. .
This one has five different cof-
fees and 10 blends of tea .. .
all freshly brewed.
It's open six days a week .. .
Mondays through Thursdays,
10 a.m. to 9 p.m.; Fridays and
Saturdays, 10 a.m. to 10 p.m.
. . . Until summer, Jane's
Place is closed on Sundays.
I had a small boboli, topped
with chicken salad, bowl of
homemade lentil soup and
very tender and tasty grilled
breast of chicken kabob.
At another table, a couple
was enjoying their Greek
trios . . . One had it with meat
and the other was meatless
. . . moussaka, spinach pie
and grape leaves.
A very big plus is the
delivery service now at Jane's
place . . . With the bad

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