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BEST OF EVERYTHING I
MAY SPECIAL
BROILED SHRIMP AND
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T
Served With:
Lemon-Parsley Butter
Soup Dujour
Rice Pilaf
Fresh Vegetable
Bread Basket
Chocolate Mousse Torte
West Bloomfield
Oak Park
Bingham Farms
Orchard Lake Rd., south of 15
Greenfield north of 10
Telegraph Between 12 & 13
737-3890
967-3999
645-5288
Special Valid Through 5/31/91
DINNER
FOR 2
GOOD 7 DAYS FROM 4 p.m.
ANYTHING ON OUR
GREAT NEW MENU $1295
FOR
2
(Except Lamb Chops, Steaks & BBQ Ribs)
INCLUDES: SOUP OR SALAD, POTATO, VEGETABLE AND BREAD BASKET
Present Coupon Before Ordering • No Carry-Out • Good For Entire Table • Not Good
with Other Offers, Daily Specials or Holidays • Excludes Groups Over 10 Expires 5-30-91
95
SUNDAY BRUNCH $
(Groups of Over 10 Excluded)
From Coupon Use.)
• No Holidays
per person
Expires 5-30-91
OF SOUTHFIELD
1 BIk. N. of 10 Mile
557.8910
LADIES' NOTE
EVERY THURSDAY
WITH NORMA JEAN BELL
AND THE ALL-STARS.
from 9 p.m.
fl
GALS NO
COVER
BODY
S OP SPECIALS
DRINK
Live entertainment & Dancing To
NORMA JEAN BELL
AND THE ALL-STARS
mast 9 p.m. • FRI. & SAT. 9:45 p.m.
SUN 9 p.m.
Ask About Our Party Facilities
22061 Woodward, Between 8 & 9
68
FRIDAY, MAY 24, 1991
DANNY RASKIN
Local Columnist
$8.95
25080 SOUTHFIELD
A Young Hotel In Troy
Joins The Boomtown Image
398.1940,
wenty-five years ago,
Troy was a lot of farm-
land . . . and today call-
ed by many the Boomtown of
the '90s, it is a bustling
metropolis of fine shops,
restaurants, office buildings,
malls, manufacturing and
automotive engineering.
Troy Marriott Hotel on
West Big Beaver, just east of
1-75, is only celebrating the
anniversary of its first year,
but has already begun mak-
ing its mark among the big-
gies in the local market.
People like Pat Tinnetti,
director of hotel sales, shares
the excitement with owners
as he looks out onto Troy and
recalls back to when the Troy
Marriott was under construc-
tion . . . Pat had already been
hired . . . and occupied offices
across the street at Liberty
Center.
"It was like a dream," says
Pat, "seeing such a magnifi-
cent structure rise from the
rubble. Everyday is so ex-
citing."
When the Troy Marriott
opened on March 1, 1990, its
350 rooms on 17 floors total of
employees was 250 . . . and
very much unlike many
businesses today which have
had to cut back because of the
seeming recession, demand
has been so high that the
count has increased to 300.
Mike Feigenbaum, general
manager at Troy Marriott
since it opened, is noted for
his thorough hotel knowledge
. . . and the possession of a
quick wit that seems to relax
persons around him . . . This
in itself is a valued asset that
employees under Mike ad-
mire and fellow hoteliers
respect.
He has been with the Mar-
riott chain 10 years . . . Join-
ing as food and beverage
director at the $5 million food
and beverage setup of the
Pittsburgh Green Tree Mar-
riott . . . Mike was later made
resident manager at the
Syracuse Marriott in
Syracuse, N.Y., and the Trum-
bull Marriott in Trumbull,
Conn., which he helped open.
Most recently, Mike was
general manager at the
Toledo Marriott Portside for
two years.
Also at Troy Marriott since
it opened is very personable
Trudy Kalush, director of
catering, who is considered
among the better ones when
it comes to party planning
detail
ultimate
an d
satisfaction.
Trudy revels in the more
than 14,000 square feet of
meeting and banquet
facilities offered by Troy Mar-
riott to accommodate from 10
to 800 . . . The beautiful
Peninsular Ballroom with its
wide foyer so very attractive
for pre-functions like cocktail
hours, etc., has 8,400 square
feet which can be divided in-
to eight sectors for smaller
affairs.
The Troy Marriott
has 300 employees
and 350 rooms on
17 floors for its
guests. It has
quickly made a
name for itself in a
bustling area.
It's Troy Marriott all the
way in name, too, with a
strong feeling for the growing
community in which it is
located . . . Three meeting
rooms are named after three
of Troy's earliest settlers .. .
James Bayley, the original
owner of the land on which
the Troy Marriott now stands;
Johnson Niles, Troy's first in-
nkeeper; and William Den-
nison, a prominent figure in
Troy's early history.
Warm pastel colors are
abundant at the Troy Mar-
riott, where, as you enter, a
fireplace and distinctive
designer furniture help to
create a warm and inviting
atmosphere for guests enter-
ing this 375,000 square-foot
hotel.
From the large, rich-looking
and comfortable atrium lobby
of sheer elegance in a casual
manner . . . reminiscent of
the old days when hotel lob-
bies stood as a tribute to fine
architecture . . . to the adja-
cent piano lobby bar trimmed
in cherrywood and brass
detail, it is highly evident
that a lot of consideration was
taken to ensure that the
hotel's design reflect the
desired beauty.
Executive Chef Christopher
Hawkins is a graduate of
Johnson and Wales Universi-
ty in Rhode Island, noted for
its excellent culinary school
. . . He has been with the
Marriott chain eight years.
Paul Peltz, manager of
Stacey's Sea Grille
Restaurant, has also been at
Troy Marriott since it opened
. . . The casual Stacey's with
its diversified menu seats 150
including two private rooms
for parties.
At Chat's delightful lobby
bar, Gail Detter has also been
at the baby grand piano since
the hotel's opening . . . Kicks
Lounge brings "high energy"
entertainment nightly.
University of Michigan has
five graduates at Troy Mar-
riott . . . John Hardy, night
manager; Cara Luft, banquet
manager; Bryan Best, ex-
ecutive meeting manager;
and Kathie Hilbrands and
Kim (Saterlee) Jacob, cater-
ing managers.
The top two floors of Troy
Marriott are elegant con-
cierge levels . . . with rooms of
extra special V.I.P. amenities,
a private lounge and its own
bar setup that includes con-
tinental breakfast and
drinks.
Marriott Hotels worldwide
are noted for their class-act
style in hospitality achieve-
ment . . . Troy Marriott cer-
tainly lives up to this fine
reputation.
NO DEAL has been
culminated on the former
Michael's Restaurant as in-
dicated in last week's column
regarding Unique Restaurant
Corp.
ONE MORE week to go for
tickets . . . to the 10th annual
Celebrity Ball of Variety, The
Children's Charity, June 2, at
Ritz Carlton, Dearborn . . .
honoring the Mike and
Marion Ilitch family and
others . . . Cocktails 5:30 p.m.,
dinner 6:30 p.m., black tie op-
tional . . . music by Paul
Kozak, music of Johnny
Trudell and his orchestra and
Mort Crim master of
ceremonies . . . Call Variety,
855-6440.
It's the Variety biggie fund-
raiser . . . and every dime
spent is so well worth it .. .
Those unfortunate young-
sters with electric bionic
limbs provided by Variety
thank you a million times for
coming . . . In fact, they've got
a kiss for you . . . plus a big
hug with arms they either
never had before or lost in a
tragedy.
Believe me, folks, you've
never had a hug so heart-
warming as the one a Varie-
ty child gives you with those
myoelectric prosthetic arms.
TWO OF the nicest people
you'll ever meet . . . Irving
and Sarah Pitt . . . are being
honored by Jewish National
Fund, June 18, at Congrega-