BEST OF EVERYTHING
OF SOUTHFIELD
r-
FREE DINNER
Detroit's 1940 Chop House
Has Cause For A Big Party
WITH PURCHASE OF DINNER OF EQUAL OR GREATER VALUE
INo Carry Out I GOOD 7 DAYS A WEEK I Limit 10 Persons'
(NO DINNER WITH COUPON CAN INCLUDE SEA BASS, LAMB CHOPS OR STEAKS)
1. 15%
PER PERSON • LIMIT 10 PEOPLE
WITH COUPON • EXCLUDES HOLIDAYS
DANNY RASKIN
Tip Added to Entire Bill • Does Not Include Tax or Liquor • Expires 5-31-901
Local Columnist
FABULOUS
SUNDAY BRUNCH $7 50
W
PER PERSON • LIMIT 10 PEOPLE
L WITH COUPON • EXCLUDES HOLIDAYS • Expires 5-31-90i
25060 SOUTHFIELD RD (1 Block North of 10 Mile) 557-8910
24366
GRAND RIVER
—1 7 Mile
eiT
3 BLOCKS WEST
6 Mile
OF TELEGRAPH
537-1450
araiiitatati &RA
1
I FREE BANQUET ROOM AVAILABLE
Mexican or American Cuisine
rtitifeiNTATIPIIIIPTiffitt
FOR TWO
YOU DON'T HAVE
TO GO
DOWNTOWN FOR
AUTHENTIC
MEXICAN FOOD!
INCLUDES: STEAK FAJITA, 2 TACOS, CHEESE ENdli
WE COOK ONLY I CHILADA, EL PADRE BURRITO, TOSTADA,
1
WITH 100%
GUACAMOLE DIP, RICE AND BEANS.
VEGETABLE OIL
• Dine In Only • One Coupon Per Visit
with coupon • Ex ires Arril 30, 1940 IN
INCLUDING OUR BEANS
$9.95
Serving Hours: Mon.-Thurs. 11 a.m.-11 p.m., Fri. 11 a.m.-12 Mid.
Sat. 2 p.m..12 Mid., Sun. 4 p.m -11 p.m.
■
I
I
31646 Northwestern Hwy., West of Middlebelt, Farmington Hills
855-4600
$ 2 00 OFF
ANY LARGE PIZZA I
or LARGE ANTIPASTO
or LARGE GREEK SALAD I
• Coupon Must Be Presented When Ordering
• Not Good With Any Other Discounts or Coupons
• Expires 5-3-90
JN
0 OFF
ON YOUR NEXT TRAY
MEAT OR DAIRY
HAVING A
PARTY?
LET US
CATER TO
YOUR NEEDS
• Minimum
8 Persons
• 1 Coupon
Per
Customer
• Expires
5-31-90
29145 Northwestern Hwy. at 12 Mile Rd.
L Franklin Shopping Center
78
I
FRIDAY, APRIL 27, 1990
356.2310
hen a restaurant
keeps getting bet-
ter, it undoubtedly
means that the owner is tak-
ing good care of his house.
1940 Chop House at 1940
E. Jefferson is celebrating its
fifth anniversary in down-
town Detroit . . . and doing it
in a big way . . . Don Vargo is
never asleep on the job .. .
that's why he is considered
among the top promotional
and marketing restaurateurs
in the business.
Besides his food and service,
Don always has ways of bring-
ing customers, old and new, to
the 1940 Chop House.
This time, in celebration of
number five, his special an-
niversary menu has been
down priced and items end in
40 cents . . . food, classes of
wine and liquor at both lunch
and dinner.
Also, at each time, if a par-
ty buys a bottle of one of his
champagnes, Dom Perignon
($99) or the others listed, it in-
cludes a free dinner or two
free lunches . . . Two bottles is
two free dinners or four free
lunches.
People the world over come
to 1940 Chop House . . . Out-
of-staters marvel at the prices
Don gets for his quality of
food and amount served .. .
Many ask why he doesn't
come to Chicago, New York or
wherever.
They also love the com-
plimentary transportation he
started five years ago, send-
ing limos to pick up and take
back people staying in the
downtown area.
Don doesn't miss a trick
when it comes to customer
satifaction . . . There is no
cheating on food or liquor .. .
Top whiskeys are in the well,
not off-brands . . . And when
ordering, say a 12-ounce
steak, that's exactly what is
served . . . all edible food .. .
no bone . . . All fish is center
cut, boned and skinned.
1940 Chop House decor
hasn't changed since it open-
ed . . . remaining one of the
prettiest restaurant-niteries
around . . . The gray tones are
intermingled with blacks and
pinks to make a very
delightful scene of casual
comfort . . . Lavender neon
tubing is all about, atop the
mirrored poles, blue padded
booths with etched frosted
glass dividers, frosted glass
blocks, blue padded chairs,
etched frosted glass mural,
etc.
In the entrance are photos
of celebrity visitors to 1940
Chop House and around the
back walls are well-appointed
modernistic pictures and
covers from Vogue magazine
(1916, 25 cents, 1925, 35
cents, etc).
It's a showplace where show
people and dignitaries like to
go . . . Don is the perfect host
among his other attributes
. . . making certain every
customer is well satisfied .. .
This is the difference in the
know-how of a good
restaurateur.
He has been at it 25 years
. . . still doing everything to-
day . . . being on top of things
(a great attribute!), watching
the door, buying the food, do-
ing the party bookings, etc.
. . . Don is what you would
call a very good operator .. .
There is nothing he won't do
to make people happy . . . so
down-to-earth with customers
. . . and pulling out all stops
to get people into his place
because Don knows they'll be
back.
Seating for dinner at 1940
Chop House is 150 downstairs
. . . Upstairs, where folks can
"rent a nightclub" (bring
their own band or d.j., own
decorations, etc.), has its
separate complete kitchen,
dance floor and seating for
200.
Waitpersons are all in tux-
edos and some of the help
have been with Don since he
had Don Vargo's on Six Mile
Road in Livonia . . . Kim
Quinn, waitress since 1974
. . . Linda Militello since
1970, was his manager for six
years in Livonia and is now
day manager . . . Betty Pacet-
ti, night manager, ran Don's
other place in Plymouth in
1981, the Plymouth Rock
Saloon.
Such wonderful music by
the Billy Rose Quartet .. .
Billy on guitar, Billy "Flying
Fingers" Marr at the piano,
Rudy Golde on bass and Chris
Rose doing drums . . . They
also vocalize on four-part
harmony.
You don't find this kind of
music around anymore at too
many places . . . soft rhythmic
songs folks can relate to.
The Billy Rose Quartet is
there Monday through Satur-
day evenings . . . On Sunday
night is the Nancy Wood Trio
. . . and Jerry Robinson is at
the padded chair piano bar
Mondays through Fridays, 5
p.m. to 7 p.m.
Billy Rose and his group
were also with Don at his Six
Mile Road Don Vargo's locale
. . . and continue in a
popularity that puts the four
gents among the leaders in
local musical enjoyment.
The lavender neon con-
tinues on an inside sign over
1940 Chop House's open kit-
chen with its logo glowing
against the stainless steel
background . . . About the
kitchen, Don refuses to have
anyone there who doesn't
take pride in his or her work
. . . He rightfully feels it is a
marked reflection of his fight
to stay at the top.
Don knows the competition
today is keener than ever
before . . . and his sharp
People the world
over come to 1940
Chop House .. .
Out-of-staters
marvel at the
prices Don gets for
his quality of food
and amount
served.
awareness is highly apparent
. . . He is a good operator and
merchandiser . . . one of the
best . . . with a very astute
cognizance that a satisfied
customer is his A-1
commodity.
Our waitress, Val Jakubus,
produced whatever desired ef-
fects one would expect from
good service . . . and her per-
sonable ways evoked much
satisfaction.
On our pink tablecloth
where blue napkins are
flowered in water glasses, Val
brought a basket of rolls bak-
ed by 1940 Chop House with
a delicious garlic butter.
My entree of char-grilled
Norwegian salmon atop the
silver placemat wasn't only a
huge portion, but tender and
very tasty . . . As Don says, no
skin or bones, and to use any
sort of sauce would have been
a crime . . . This was
Norwegian salmon prepared
at its finest.
Plain to see why so many
people come to the 1940 Chop
House . . . and why Don
receives constant amounts of
party referrals.
It's also fast and easy to get
to off the freeway . . . The
lighted valet parking beckons
many visitors.
1940 Chop House may not