( W V
BEST OF EVERYTHING
INI11111
■ 1111
dining room, carry-out and trays
• breakfast • lunch • dinner
• after-theater • kiddie menu
open tuesdays thru sundays
10 am. to 11 p.m.
968-0022
lincoln shopping center, 101/2 mile & greenfield, oak park
Deli Unique
25290 GREENFIELD North of 10 Mile Rd.
967-3999
CATERING FOR ALL OCCASIONS
GOLDEN BOWL Restaurant
22106 COOLIDGE AT 9 MILE In A & P Shopping Center
398-5502 or 398-5503
DINE IN & CARRY-OUT
SZECHUAN, MANDARIN, CANTONESE & AMERICAN CUISINE
OPEN 1 DAYS-Mon.-Thurs. 11-10, Fri. & Sat. 11-11, Sun. & Holidays 1 p.m. to 10 p.m.
Your Chef: FRANK ENG
• Banquet Facilities
THE GOLD COIN
OPEN 7 DAYS — YOUR HOST: HOWARD LEW
SZECHUAN, MANDARIN, CANTONESE
COMPLETE
CARRY-OUT
AVAILABLE
NEW A LA CARTE DINNERS UNDER $5
24480 W. 10 MILE
West of Telegraph
pN TEL-EX PLAZA)
353-7848
INE GPEAT WACI
SERVING YOUR FAVORITE EXOTIC
DRINKS & CHOICE COCKTAILS
PRIVATE DINING ROOM
• BANQUETS • PARTIES • BUSINESS MEETINGS
Your host . . . HENRY LUM
Businessmen's Luncheons • Carry-outs • Catering
476-9181
(Drakeshire Shopping Center) • 35135 Grand River
KABOB GRILL
Authentic Lebanese Cuisine
CARRY-OUT & CATERING AVAILABLE
29702 SOUTHFIELD AT 12 1/2 MILE (In Southfield Plaza)
557-5990
MON.-THURS. 11 a.m. to 9 p.m. FRI. & SAT. 11 a.m. to 10 p.m.
CLOSED SUNDAYS
HOA KOW INN
Specializing In Cantonese, Szechuan & Mandarin Foods
Open Daily 11 to 10:30, Sat. 11 to 12 Mid., Sun. 12 to 10:30
— Carry-Out Service —
13715 W. 9 MILE, W. of Coolidge • Oak Park • 547-4663
ENJOY DINNER OUT
AT ONE OF THE
JEWISH NEWS
RESTAURANT ADVERTISERS
76
FRIDAY, MARCH 16, 1990
A Beautiful Sunday Brunch
Always Begins At The Top
DANNY RASKIN
Local Columnist
W
hen something good
gets even better, it's
time to blow the
horn of additional approval.
This is the Sunday brunch,
11:30 a.m. to 3 p.m., at Em-
bassy Suites on Beck Road
between Franklin and North-
western . . . It was highly
rated before and now receives
an even greater stamp of
acceptance.
Everything about it is so
much better organized . . .
Not that it wasn't before .. .
but there seems to be more of
a gracious intensity to please
. . . and the addition of addi-
tional tasteful wanted items
hasn't hurt a bit.
The Embassy Suites Sun-
day brunch, with spacious
areas between the various
stations, is a plus factor that
eliminates any feeling of cat-
tle being lined up to eat .. .
The accessibility of each sta-
tion, to which persons may
roam at will with leisure, is a
delightful pleasure.
Another highly acclaimed
factor which many people do
not realize is why there is
such excellent coordination
and continual abundance of
fresh foods at the Embassy
Suites Sunday brunch.
Hardly anywhere else is
there so much top-echelon
management overseeing this
brunch . . . there every Sun-
day like clockwork, making
certain people are satisfied
and always searching for
more things, if possible, to
make it better.
John Farmer, general
manager, is a Sunday fixture
. . . as is John Messina, food
and beverage director .. .
Mike Hastings, chef, pastry
chef Craig Fiebke . . . Kim
Amier, a very gracious and
pleasant hostess also two
evenings a week . . . and
Mark Dixon, the very fine ex-
ecutive chef at Embassy
Suites Hotel and Jacques
Demers Restaurant.
Mind you now, these folks
are not just there at varied in-
tervals . . . They are at the
Embassy Suites brunch every
Sunday . . . This is a large
vote of confidence for
customers . . . and their
presence shows.
Too many brunches around
town are left to shift for
themselves, so to speak .. .
resulting in running out of
food, lackadaisical atten-
tiveness, food disarray, and
other undesirable defects that
can hurt a Sunday brunch .. .
None of these . . . not one .. .
is at Embassy Suites . . . tru-
ly a most desirable factor.
The brunch is in the Em-
bassy Suites atrium amid
eight floors of balconies (with
first level, the hotel is nine
floors), and hanging vines,
glass elevators, greenery all
about, tall trees in large,
square box planters and
another seemingly growing
up from the station of lox,
smoked white fish, poached
salmon, cream cheese, bagels,
tuna salad, smoked whole
salmon, etc.
People take their selections
from the huge abundance and
sit in the Jacques Demers
atrium area or stadium sector
. . . with their light gray
tablecloths and light gray
cloth napkins, bud vases,
chairs with rose-colored padd-
ed seats, etc.
The white uniforms of all
line chefs with white hats,
and servers in tuxedos stand
out against the gray tone
walls and under a beautiful
16-window atrium skylight.
Seating is for 200 . . . and
such a pleasure as a white-
jacketed young gentleman
brings fresh orange juice and
coffee . . . and continually
comes around to fill both .. .
If this isn't brunch class, I
don't know what is.
And this certainly isn't your
ordinary Sunday brunch .
not by a long shot . . . with
seven chefs, eight servers,
four busboys and the ad-
ministrative experts making
certain customer satisfaction
and ultimate coordination
goes on at all times.
Champagne, too . . . glasses
and glasses of it.
Few Sunday brunches can
hold a candle to the wide
variety given at the Embassy
Suites Hotel . . . cooked-to-
order omelettes with at least
10 items to mix in, waffle sta-
tion, carving station with top
round of beef and roast
turkey, salad bar of varied
choices, relishes and dip,
cheese board with four dif-
ferent cheeses, fresh seasonal
fruit like honeydew,
watermelon and cantaloupe,
bagels and cream cheese,
poached Norwegian salmon,
Nova lox, tuna salad.
The sweet table contains
much that is made on the
premises by pastry chef Craig
Fiebke . . . mini pastries, ap-
ple cobbler, peach cobbler,
cheesecake, cookies, cream
pies, tortes, pecan pie, varie-
ty of cakes, etc.
The line of hot dishes is
bountiful . . . with scrambled
eggs freshly brought so often,
smoked and other meats,
cheese blintzes, hash browns,
vegetable du jour, starch du
jour, fish, chicken, etc.
A lot of brunch for the
money . . . $14.95 adults and
$8.95 children 12 and under.
The station tables are
resplendent in their dress .. .
Some with rose-colored skirts,
some with white skirts, all
with teal tops.
Plus the usual singles,
doubles, etc., the Embassy
Suites Sunday brunch is big
on parties of 20, 40 and over.
Sunday brunch at Embassy
Suites began five months
Management
makes a
noticeable
difference on
Sunday.
after its opening . . . and even
then lasted only a month .. .
However, it started up again
in April 1988, and has never
ceased.
This is a highly pleasant
Sunday brunch . . . one of the
area's finest . . . amidst an
elegant backdrop of dark
mahogany paneling, planters
all around with greens, brass
railing everywhere, etched
glass and so much more.
How many places can you
name where so many top dogs
are there every Sunday to
help oversee the coordination
of their brunch? . . . And don't
think the customers are not
aware . . . This factor alone is
enough to bring people back
again and again . . . They
know the food will be fresh
. . . there won't be any runn-
ing out of desired dishes .. .
and for certain the employees
will be at their very best.
Having a desirable Sunday
brunch is important . . . even
more so in a hotel where a
reputation could be at stake
. . . Hotels can absorb the
high food cost of a sumptuous
and bountiful brunch because
of its other offerings.
The Sunday brunch at Em-
bassy Suites on Beck Road
between Franklin and North-
western in Southfield is what
you would expect from this
fine establishment . . . only
the tops.
WHO IS Fishbones? . . . Ac-
tually, it's just a fictitious
name of the tuba-playing chef
who hypothetically is pro-
prietor of the restaurant bear-
ing his name.
It may be located on