BEST OF EVERYTHING t"--
dining room, carry-out and trays
• breakfast • lunch • dinner
• after-theater • kiddie menu
open tuesdays thru sundays
10 am. to 10 p.m.
968-0022
lincoln shopping center, 101/2 mile & greenfield, oak park
Deli Unique
25290 GREENFIELD North of 10 Mile Rd.
967-39991
CATERING FOR ALL OCCASIONS
THE GOLD COIN
316
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 ON TEL-EX PLAZA)
353-7848
West of Telegraph
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
Odlden P h oenix
A
Chinese-American Restaurant
Cantonese, Szechuan & American
Dining & Carry-Out
OPEN 7 DAYS ... Mon.-Thurs. 11:30-9:30, Fri. & Sat. 11:30-11, Sun. 12-9:30
642-8386
4067 W. Maple Rd. Just East of Telegraph
THE GPEAT WALE
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
(Dra ► eshire Shopping Center) • 35135 Grand River
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
KABOB GRILL
Authentic Lebanese Cuisine
I CARRY-OUT & CATERING AVAILABLE
29702 SOUTHFIELD AT 121/2 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
DINING OUT IS BETTER AT A
JEWISH NEWS
RECOGNIZED RESTAURANT
74
FRIDAY_ APRIL 2(1 1990
A Distinctive New Restaurant
Opens In Old Rochesteis
DANNY RASKIN
Local Columnist
ou do a double-take
and say, "Where have
I seen that before?"
. . . That is, if you happened to
be around years back when
the Brass Rail flourished on
Adams in downtown Detroit.
The former Bill Boesky and
Joe Freedman landmark,
later owned by the Starr fami-
ly, with Fred trying his hand
as emcee, was a popular spot
for lunches and dinners.
Its distinctive 10-foot wood
carving of two Englishmen
now looms in all its glory as
the front at a new Rochester
restaurant, greeting
customers while resting
above the entrance of Kruse
And Muer On Main.
This is the second venture
for the partnership of Bill
Kruse, who was a Chuck
Muer right hand man for 17
years, and his former boss .. .
He started with Chuck as an
assistant manager and work-
ed his way up to vice presi-
dent of operations.
Their first undertaking
together in the area, Kruse
And Muer Quality Foods on
Walton Boulevard in
Rochester Hills, was so well
received, they bought the
former Main Street Bar &
Grill and completely
redecorated the interior.
Kruse And Muer On Main
opened its doors Feb. 28 with
a seating capacity of 150 in
four rooms that have cap-
tivated the historic region of
downtown Rochester.
Golden Rochester Room,
with its gold ceiling tiles and
eight nostalgic photos of
Rochester in its early days,
proudly displays the
Rochester High senior class
photo of 1928 with 27
graduates . . . Another
photograph shows Main
Street shops and opera house
with horse-drawn buggies .. .
Another has a bustling street
car taking their place.
The Country Room is active
with colorful oil paintings of
country farms, tree-lined
fences and swans swimming
in calm ponds . . . A colorful
hand-sewn quilt and mirrored
hatches grace the walls.
Fisherman's Lure is
rightfully named for its five-
color paintings and wood
cutouts of fish . . . Each one is
a color rendition of an actual
fishing lure. The artist is said
to have used hand-drawn
blueprints from a fishing
tackle manufacturer to pro-
y
duce these bigger-than-life
paintings.
Couples Cove is completely
redesigned from top to bottom
in its appeal for couples
wishing a quiet, romantic
evening . . . Tucked away in
the front corner of Kruse And
Muer On Main, away from
the other livelier dining
rooms, this quaint area
features six booths separated
by modern sculptures made of
iron and colored glass depic-
ting the moon and stars.
Booths and tables in the
four well-lit rooms have black
Muer and Kruse of
Kruse And Muer.
and white checkered cloths
topped by sheets of butcher
block paper and colored
crayons for doodling.
Bill and Chuck have more
than being partners as a com-
mon ground . . . Both are ex-
cellent restaurateurs with
much know-how . . . and
neither wears anything
around his neck but a bow tie.
The new decor at Kruse
And Muer On Main high-
lights a 50-foot-long black
marble bar, natural brick
walls, mahagony-stained
woodwork and floral leaf
carpeting.
The emphasis is on fresh
throughout its very fine and
well-diversified menu . . .
Favorites include salmon en
papillote made with
Washington State salmon
baked in parchment to grill-
ed chicken fettuccine with
fresh mushrooms and red bell
pepper cream sauce.
The Italian deep-dish pizza
with three cheeses is another
proven favorite . . . as is the
famous Charley's chowder,
first served at Chuck Muer's
original Charley's Crab on
Pine Lake (former Rotunda
Inn).
A special portion of the
Kruse And Muer On Main
menu is the Caribbean lime
section devoted to poultry,
fish and shellfish broiled or
char-grilled with fresh lime
and Caribbean spices . . . Bill
says it's a new alternative to
blackened Cajun-style dishes.
He enjoys being directly in-
volved with the development
of new recipes . . . doing a lot
of research and experimen-
ting in the kitchen to produce
at least one new menu item
each week . . . Many of the
Caribbean lime creations are
a result of a cruise Bill took
with wife Cindy to the
islands, where only the
pungent sweetness of fresh
limes is used to accompany
spicy seasonings for the broil-
ed or char-grilled fish,
shellfish and poultry.
Larry Sledge is executive
chef at Kruse And Muer On
Main, and Vince Clark its
manager . . . Together the two
restaurants have 110
employees . . . all taught the
same philosophy Bill learned
from Chuck . . . treat
everyone as if they were a
guest in your own home,
recognize them by name, get
to know their preferences and
go out of your way to accom-
modate their special requests.
It's this attention to detail
and truly personal service
that differentiates a run-of-
the-mill restaurant from a
successful one.
We dined in the Golden
Rochester Room with its gold
ceiling and historical pictures
. . . Our waitperson,
Kimberlie Nelson, is an ex-
ample of the well-trained,
smiling, personable and effi-
cient type of employees at
Kruse And Muer On Main.
It's also the little things
that make this restaurant a
standout . . . like the home-
baked bread brought to our
table in a long paper bag.
Naturally we had a pizza
house specialty (Cajun rock
shrimp, diced tomatoes, garlic
butter, fresh herbs and
cheeses) . . . and of course the
great Charley's chowder with
fresh vegetables and cuts of
fresh fish in a rich tomato
broth . . . After a cold, crisp
salad, Kim brought me an
elegant piece of white fish,
skinless on the bottom and
nary a bone.
If you've had what many
call Key lime pie, you'll quick-
ly notice the difference when
ordering it at Kruse And
Muer On Main . . . This, to be
sure, is the authentic thing
. . . Contrary to what you may
have seen before, true Key
lime pie is not green.