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October 30, 1992 - Image 88

Resource type:
Text
Publication:
The Detroit Jewish News, 1992-10-30

Disclaimer: Computer generated plain text may have errors. Read more about this.

, 34' 'ITT; 83, 27' ',GING

VSTER'SB4p

THANKS FOR WAITING

THE LINES WERE LONG
THE WAIT WAS GREAT
DESPITE YOUR BETTER JUDGEMENT
YOU CAME AND ATE
WE WANT YOU TO KNOW
IT'S NO LONGER INSANE
SUNDAY THRU THURSDAY
IS ACTUALLY QUITE TAME

THANKS AGAIN

WE HOPE TO SEE YOU SOON

Monday

LOBSTER NIGHT two 1 lb. lobster dinners. $24.95

Tuesday

THEME DINNERS with executive chef Greg
Ervin prix fixe menu. $25.00 per person

Wednesday —

PEEL & EAT SHRIMP 1 /21b. steamed in beer.

$8.50

Thursday



CITRON OYSTER SHOOTERS $3.00

Sunday — Friday — EARLY DINING CATCH A specially priced
menu 5:00 pm-6 pm

October — FLORIDA STONE CRAB CLAWS
November — SAN FRANCISCO CIOPPINO
December — MAINE DIVER SCALLOPS

Inquire about our loft for private parties

932-8484
4105 Orchard Lake Rd. just S. of Lone Pine Rd.



Nye'

PLANNING A
PARTY?

LET US AT BUDDY'S
DO THE WORK!

DISCOUNT PARTY
PACKAGES AVAILABLE
FOR GROUPS (10.75)
CALL BUDDY'S NORTHWESTERN

855-4604

TH E DE TRO

ASK MANAGER FOR DETAILS

TRY OUR NEW ITEMS:
• TURKEY BURGER
• TOMATO ALFREDO
• CHARGRILLED CHICKEN SAND.
• PASTA CRAB SALAD
• STUFFED POT. SKINS • ETC.

r

$2°° OFF

ANY LARGE PIZZA,
GREEK OR ANTIPASTO
SALAD
JN

DINE IN OR CARRYOUT

Hard Work Is Paying Off
For A Northwestern Shop

DANNY RASKIN LOCAL COLUMNIST

Attainment always merits
high rating . . . and a local
establishment is among the
tops in this noble listing .. .
When talking about success
stories, here is one that cer-
tainly must be added to the
roll call.
Today is the seventh an-
niversary of Vineyards Cafe
& Catering on Northwestern,
between Middlebelt and 14
Mile . . . and owner Ron
Asmar must feel like a moun-
tain climber, it's been that
tough a struggle to get where
he has.
A lot of hours and hard
work, together with dogged
perseverance to please, has
gained Ron a multitude of
customers who also like to be
counted among his friends.
From the outside, the
building that houses
Vineyards is hardly much to
look at . . . there are signs
plastered all over the win-
dows . . . but it's a second
"home" to Ron and wife Mag-
gie who took over a closed,
bedraggled-looking little
partially-burned former par-
ty store back on Aug. 30,
1985.
He gutted the entire place,
made it a wine and gourmet
shop with small-scale prepa-
ration of sandwiches and
salads to carry out . . . and
called the little 2,000-square-
footer Vineyards Wine Cellar.
The constant plugging
away by Ron and Maggie
toward continual betterment
resulted in an upward climb
with easier footing for still
higher growth.
In 1988, only three years
after opening, Ron was ad-
ding onto the building .. .
Another 9,500 square feet in-
cluded a second-floor storage
area of 3,000 square feet,
place to lease downstairs of
3,500 square feet, and an ex-
panded store that now in-
cludes full-size open kitchen,
tables and chairs numbering
50 seats, deli counters, open
ceiling with a fresh market
ambiance, fresh salad bar,
frozen yogurt, the new soft-
serve Savino Sorbet, home-
made Mideastern specialties
plus others, an untold
amount of baskets hanging
from the steel rafters above,
ranging in price from $5 to
$100 without merchandise,
fresh coffee beans and so very
much more.

It is apparent that
Vineyards Cafe & Catering,
as it is now known, has grown
up . . . in a big way . . . No
more only a little bit of this
and that . . . Today, people sit
in a pleasant cafe atmosphere
surrounded by oodles of
wines, counters, open kit-
chen, gourmet delicacies
galore, fully-tiled floor always
so very clean . . . and order
from a selection of over 100
sandwiches, more than 50
homemade salads and lun-
ches or dinners for dine-in or
take-out.
Ron began doing catering
when he added more footage
to the building in 1988, but
on a much smaller scale that
gradually began to grow
larger.
Vineyards is big on low-fat
cakes and muffins which are
made by Ron's staff, along
with oodles of diet items .. .
Breads, cakes and pies are
also baked on the premises
. . . A raw juice bar will soon
be another addition to the
health lineup.
Specials are big at
Vineyards . . . Ron likes it
that way . . . He always looks
back to the days of his not be-
ing as fortunate as today .. .
when giving things was a pro-
blem . . . He loves to see peo-
ple come in for the first time
and ask for a cup of cappuc-
cino. It is given free of charge.
As Vineyards grew, so did
his heart . . . It wasn't long
before Ron's reputation began
escalating in giant steps as he
became involved in charitable
work . . . Now it was possible
to help others like he always
wanted to do but was never
able . . . He and Maggie were
thrilled that the time had ar-
rived when they could share
profits with the less fortunate.
Ron had come to the United
States when 17 years old in
1968 and worked long hours
at a warehouse during the
day and wine shop at night to
make ends meet . . . In 1971,
he became a partner in a
drugstore and accumulated
enough money from selling
out to purchase the closed-up
store on Northwestern . . .
Ron's dream had always been
to have a fine wine shop with
wonderful gourmet items and
he had the keen foresight to
see the potential of this locale.
By working very hard
building a reputation, he was

able to purchase the building
in 1987 and started construc-
tion of its new addition. Then
came another big bonanza in
the business life of Ron
Asmar . .
good custon
Sam Schei ,
and Magg
named Shi'
was to be
close rel%
reach
even fu
commis
The
synon
vahs, v
in the
Caterin
parents, ,
Bloom, was a.
ed a success :
and Harry
joined by .
Shirlee ark;

Vine'r

kef

Shirlec
coats at
ated to the ik
booking the.
later branc
kosher carr
Catering
been on th
Vineyards, bt
started to rise
ting tidal wave
gather speed
momentum.
Using only koshe\iThr,—
Shirlee Bloom broughtke,,
unique talents to Vineyard\
. . . and began making th
highly-noted gefilte fish,
stuffed cabbage, kreplach,
breaded veal chops, turkey
burgers, farfel, beef stew, var-
nishkes, etc. for sitdown at
lunch and dinner or
carry-out.
Shirlee

had come to
Vineyards Cafe & Catering to
do what she knew best and
had been doing for so long .. .
those delicious traditional
Jewish dishes people love .. .
She is also big on frozen din-
ners which have also been
brought to Vineyards.
Parties of all sizes by
Vineyards Cafe & Catering
are a complete service, with
staff, linens, dishes, etc., plus
beverages at store prices .. .

c

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