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LISTENING POST
I
I BEST OF EVERYTHING I
Fine Catering
for all occasions
Muer Puts Some Meat
Into Newest Restaurant
DANNY RASKIN
One of Metropolitan Detroit's Most
Beautiful and Exciting Restaurants
Local Columnist
Wonderfully Prepared Catering
in Your Home, Office or at Our Restaurant
Fine Dining and Live Entertainment
NOW APPEARING TUES. THRU SAT.
THE LOVING CUP
New England Lobster Feast
Mondays Thru Thursdays
28875 FRANKLIN RD. at Northwestern Hwy. & 12 Mile
tfili) Southfield
358-3355
DINNER
BUFFET
PER
PERSON
ALL YOU CAN EAT!
5 P.M. - 9 P.M.
0
TUESDAY — FISH BUFFET
Chef's selection of three fresh catch of the day entrées! Includes
deluxe salad bar, a hot pasta entrée, lemon rice and a vegetable!
WEDNESDAY
—
ITALIAN BUFFET
Includes chef's choice of Italian entrées! Pasta made to order
with choice of toppings and sauces. Deluxe salad bar, vegetable
and garlic bread!
FRIDAY & SATURDAY
—
PRIME RIB BUFFET
Slow roasted aged prime rib, served with red skin potatoes. Also
includes deluxe salad bar, a hot pasta entrée and a vegetable!
RESERVATIONS RECOMMENDED
SOUTHFIELD
27033 Northwestern Highway
Senior Citizens'
Discount Applies
arnott
.
Southfield, Michigan 48034
(313) 356-7400
1-1 - 141XLITAPPETIZER-PIATTEril
II
(Tabouli, Baba Ganush & Hummus) '
With 2 Or More Entrees
Sun. Thru Thurs. From 4 .2.m.
Open 7 Days:
Mon.-Thurs. 11-11
Fri. & Sat. 11-12
Sun. 4-10
Fashion Show
with Denice
Every Wed. 12-2
DADY SPARE RIDS
Mondays & Tuesdays
RACK OF LAMB
With Madeira Wine Sauce
dleer
Mideastern Cuisine
32425 Northwestern Hwy. Bet. Middlebelt & 14 Mile • 932-2540
.Z•
i Ca
cpinity
term
H
is family has been
noted for many years
as seafood giants .. .
to change would have been
against a traditional grain
. . . And here is where the
mark of a truly good
restaurateur comes in.
Chuck Muer enjoys chal-
lenges . . . always has . . . And
in the restaurant game there
are few better when it comes
to accepting one and making
it a success.
This is the case with
Johnny Magnum's on Grand
River in Farmington Hills .. .
Chuck's highly favorable ven-
ture into the world of meat
. . . However, mind you that
he has not by any means for-
saken his biggest love . . .
seafood . . . but taken the
former Clamdiggers, Diggers
and again Clamdiggers and
intertwined a selection for
the meat and potatoes
hungry-ites.
Although the Johnny
Magnum's menu has seven
meat entrees, that Chuck
Muer touch of love continues
to reign with 12 seafood
dishes . . . About the Johnny
Magnum name, none of the
employees has ever seen him,
but the aura of Chuck Muer
is everywhere.
This is good because many
people . . . and I do mean
many . . . don't even know
Chuck is involved in the
operation . . . It is very impor-
tant that folks know this is a
Chuck Muer restaurant .. .
His magical name is synony-
mous with good dining
experiences.
General manager at
Johnny Magnum's has the
correct name to run the
operation . . . Susan Muer,
graduate of the Culinary In-
stitute of America, was
previously dining room
manager at Fairlane
Charley's (now called Big
Fish) and worked in other
Muer restaurants as chef and
pastry chef.
Sue says that one of the
most often asked questions is
whether she is related to
Chuck . . . Susan is his
daughter, who began toiling
for dad as a 14-year-old dish-
washer and in the Chuck
Muer way of doing things has
tackled just about every
aspect of the restaurant
business working up the lad-
der in his footsteps.
Seating
at
Johnny
Magnum's is 250 dining and
another 100 for banquets .. .
It was previously sometimes
so dark in the former places,
reading the menu was a bit
difficult . . . The restaurant is
wide open now, not too bright
and light enough to see the
person you're saying hello to.
The former wall between
the lounge and dining room
isn't there anymore, torn
down and replaced with
booths . . . Tablecloths are
striped with solid white
triangle linen to go with the
white cloth napkins . . . The
soft, intimate atmosphere is
enhanced by green walls and
posts and rose ceiling and
dividers.
Another Chuck Muer trade-
mark is the very well-trained
staff at Johnny Magnum's, ef-
ficient and cordial in the
Muer manner . . . His ex-
cellent training program,
waitperson or management,
includes knowing how to
wash dishes (you never know
in the restaurant business),
etc.
Karen Monte has been a
waitress for Chuck since his
original Charley's Crab on
Pine Lake (former Rotunda
Susan Muer,
Chuck's daughter,
is the general
manager at Johnny
Magnum's.
Inn) that burned down about
1973 . . . Still a fine, wanted
waitperson, Karen is, like one
of her cohorts said, "part of
the fixtures," having been
there since the first Clam-
diggers opened . . . Rose Kay
at the locale eight years is
another asked-for Muer
waitress to go with his con-
tingent of persons whose effi-
ciency are almost as known as
his name .. .
Sue Hoomaian, dining room
manager at Johnny Mag-
num's, started 11 years ago
with Chuck Muer and many
will know her from Meri-
wether's on Telegraph,
Bloomfield Charley's (Pals),
Fairlane Charley's (Big Fish)
and the former Northfield
Charley's . . . Waitress Donna
Marie Condrat, bringing
roses to her regular
customers, has been at the
same location 15 years.
Those delicious onion rolls
are made by Marybeth Kurtz,
pastry chef at Johnny
Magnum's, with Chuck eight
years, waitressing at Uptown
Charley's and going to a cou-
ple of his Florida restaurants
as a waitstaff trainer . . . Jeff
Weber began as a waiter at
Northville Charley's and is
kitchen manager at the Far-
mington Hills spot.
Johnny Magnum's is
another cog in the finely oil-
ed wheel that provides good
dining experience at a Chuck
Muer restaurant . . . This
bowtied gent highly liked and
respected by other members
of the restaurant industry, is
so well-versed in the ways and
means of customer satisfac-
tion, his employees find it a
delight working for him .. .
Chuck Muer's success has
been built on pleasing people
. . . which they, too, continual-
ly strive to do . . . Johnny
Magnum's customers love
this tradition.
BARBRA STREISAND
singing "Memories" was the
background music as family
and friends of Jules and Rose
Fayne were honored on their
50th and 51st anniversaries
. . . The golden couldn't be
held last year so the two-for-
one was at Wabeek Country
Club clubhouse . . . given by
Michael and Susie Fayne, Ron
and Linda Fayne and Wendy
Fayne with Jules' and Rose's
eight grandchildren.
Family and friends watched
a video presentation of yester-
year's stills and messages
from their children as a lot of
wet eyes saw the tender words
and good-looking pictures.
Sam Dryman got the ball
rolling by being the first at
the microphone to talk about
Jules and Rose . . . The cane
he now uses has a bottle in it
for "libation" but is almost
always empty . . . Sam told of
1935 when he, Jules and Bill
Feldman, also there with wife
Yvette, were members of the
old Commodores Club.
Son Michael emceed and
said, "If anybody wants to say
something, please come up
and feel free . . . Nobody has
to listen," he joked.
Ruby Kress taking over as
host walking around and
passing his table's candy dish
to everyone . . . Wabeek again
doing a magnificent job with
its sumptuous offerings pre-
pared by Chef John Whedon
and overseen by General
Manager David Pendy with
his very efficient and
courteous waitpersons.
So nice to see Jules' and
Rose's friends of yesteryears
. . . The video photographer
went to each person and ask-
ed if they had something to
say . . . Adelle Kress pulled
out a sheet of paper and read