BEST OF EVERYTHING1—
"'SING GUIIIIP
dining room, carry-out and trays
• breakfast • lunch • dinner
• after-theater • kiddie menu
open tuesdays thru sundays
10 a.m. to 10 p.m.
968-0022
lincoln shopping center, 10% mile & greenfield, oak park
Deli Unique
:‘•
a s
25290 GREENFIELD North of 10 Mile Rd.
967-3999
CATERING FOR ALL OCCASIONS
PL
COMETE
CARRY-OUT
AVAILABLE
THE GOLD COIN
OPEN 7 DAYS — YOUR HOST: HOWARD LEW
SZECHUAN, MANDARIN, CANTONESE
.1(
NEW A LA CARTE DINNERS UNDER $5
24480 W. 10 MILE pN TEL-EX PLAZA)
West of Telegraph
GOLDEN BOWL
353-7848
Restaurant
221% 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.
• Banquet Facilities
Your Chef: FRANK ENG
&Olden PAck ► lx
Chinese-American Restaurant
Dining & Carry-Out
Cantonese, Szechuan & American
OPEN 7 DAYS
Mon.-Thurs. 11:30-9:30, Fri. & Sat. 11:30-11, Sun. 12-9:30
4067 W. Maple Rd. Just East of Telegraph
642-8386
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
(Drakeshire 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.
OPEN SUNDAYS 10 a.m. to 9 p.m.
MOTHER'S DAY
IS SUNDAY
p.
0 .
4,
86
FRIDAY, MAY 11, 1990
With 1Wo You Get Eggroll
At This Florida Kosher Spot
DANNY RASKIN
Local Columnist
I
t may have two names,
Esen Esen and Esen
Peking, but all is the
same good glatt kosher din-
ing on Carter (Jog) south of
Atlantic Blvd. in Delray
Beach, Fla.
Two large rooms seat 100 on
each side, some eating tradi-
tional Jewish food and others
established Chinese dishes
. . . next to each other . . . but
to be sure all glatt kosher.
Mirrored walls and hanging
plants are about the only
decorations you'll see here .. .
the emphasis is on good
wholesome food and good ser-
vice . . . There are eight
homemade soups among the
bevy of dishes . . . plus
homemade little rolls . . . a
basket of them is placed on
the table . . . The two Esens
make their own pastries as
well.
People come from every-
where in nearby Florida to
dine at Esen Esen and Esen
Peking . . . The variety is so
large and everything so
wholesome.
Our table enjoyed chicken-
in-the-pot, breast of chicken,
honey garlic chicken from the
Chinese menu and brisket of
beef.
Esen Peking makes its own
thick plum sauce . . .
something found lacking at
many Chinese restaurants in
northern areas.
We dabbled in both cuisines
. . . egg drop soup, matzo ball
soup, matzo ball and noodles,
and kreplach . . . also trying
the egg rolls, crispy chicken,
steamed salmon and
Szechuan beef . . . Another
table, all with chopsticks, had
Chinese steak, beef with
Chinese noodles, chicken
chop suey, honey chicken and
cashew chicken . . . The food
looked better than a lot of
Chinese-only restaurants.
Soy sauce is on all the
tables, whether Chinese din-
ing or otherwise . . . as both
waiters and waitresses bring
the delicacies to booths and
tables with their pale pink
tablecloths and burgundy
napkins in a very clean
atmosphere.
Our waitress, Diane Cocco,
was pleasant and cooperative.
Esen Esen and Esen Peking
are owned by Sheldon Jontiff,
originally from Potomac, Md.,
outside of Washington . . . He
opened it a year ago by acci-
dent . . . There were no
kosher restaurants around for
him to go to, so Sheldon got a
group together and gave birth
to a winner.
Apricot sauce made there is
so good, people invariably ask
for more to put on their
chicken, other food or bread.
Water isn't served . . . that
is unless requested . . . but a
glass of "two cents plain"
seltzer is in front of every
customer.
The large kitchen is divid-
ed into two segments . . . one
part has a full Chinese staff
. . . and the other an
American crew.
Esen Esen and Esen Peking
in Delray Beach, Fla., not on-
ly has two names . . . but also
serves a two-fold purpose for
Floridians and visitors .. .
good glatt kosher food and a
place to meet.
THEY DON'T come too
much better than Executive
Chef Michael Russell, doing
wonders at the Skyline Club
in Southfield's Town Center.
He recently returned from
Singapore where Michael was
a member of the United
States Culinary Team that
competed against 18 coun-
tries in the Food Asia Salon
Competition 1990.
With a personal gold medal
score, he helped the United
States team to a fourth place
finish overall . . . First, second
and third went to Singapore,
West Germany and
Switzerland.
•
The U.S. team was assembl-
ed in a short time as com-
pared with the other squads
which have been together
several years . . . Reason was
this country's chefs had
recently held the beginning of
its 1992 U.S. Culinary Team
tryouts which culminate May
22 at the National
Restaurant Show in Chicago.
The Skyline Club is plann-
ing a fundraiser for Michael,
June 9, which will be open to
the public for advance reser-
vations . . . Contact the
Skyline Club for more info,
350-9898.
GAIL DEETER, pianist, is
in the main lobby of the new
Troy Marriot on W. Big
Beaver, Tuesday through Fri-
day, 5 p.m. to 10 p.m. and
Saturday, 7 p.m. to 12 mid-
night . . . She plays selections
that range from classical to
top 40 hits . . . Her first recor-
ding will be released this
year.
IT WAS originally opened
in June of 1982 with 68 seats
. . . Then an atrium was add-
ed to make it 100 in the two
rooms.
Truffles is back again on
Haggerty and Pontiac Trail
. . . and a lot of folks are glad
. . . especially since its
original owners have the
place again . . . The Fuller
brothers, William, James and
Fred, and Terry Ciotti,
general manager at their
Baypointe Country Club.
Hours are Tuesday-Friday
lunch, 11:30 a.m. to 2:30 p.m.,
dinner Tuesday-Thursday, 6
p.m. to 10 p.m., and Friday
and Saturday 5 p.m. to 1 a.m.,
Sunday brunch 11 a.m. to 3
p.m.
This month, about 20 or 30
more seats have been added
for charcoal grilling outside
at Truffles, whose interior no
longer contains stuffed
Delray Beach has
side-by-side deli
and Chinese.
animals around . . . just well-
appointed pictures on the
walls.
Chef Jeff Baldwin is a good
one . . . and with him is Tom
Middlebrook, who was sous
chef at Van Dyke Place and
also worked with Jeff at the
Whitney . . . as did Manager
JoAnn Mititello.
At lunchtime, thin-crust
pizza of the day is a wonder-
ful delight at Truffles . . . In
the evening it can be had as
either an appetizer or meal.
The restaurant is more in-
formal now . . . not the staid
type as before.
When Truffles was sold, the
fellows who bought it raised
prices quite high and when
business dropped dramatical-
ly, they turned it into a cater-
ing operation.
It still has the rustic-
looking wooden beams, brown
triangle tablecloth atop a
white one, print drapes, out-
side canopy, white napkins
and, naturally, chocolate truf-
fles after each meal.
Our waitress, Claudia Gris-
ty, is indicative of Terry's
employees . . . so very effi-
cient and courteous . . . He
has the place in fine shape
again . . . refurbished with
much cleanliness . . . The
beautiful plate presentations
by Jeff and Tom are highly
prevalent . . . Colorful plat-
ters are trademarks of theirs
and Truffles.
Where did the name Truf-
fles come from? . . . When
Baypointe Golf & Country
Club opened its Walter
Hagen Room in 1980, dinners