( 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