Invites You To His All New
AMERICAN INN RIKURAWr
15800 Midclebelt Between 5 and B Mile • Livonia • 522-5800
Design Group, are thrilled
about the national coverage.
Photographer Beth Singer,
of Franklin, who specializes
in home and office design,
snapped the cover shot.
I OPEN 7 DAYS A WEEIC
Featuring A COMPLETE MENU OF HOMEMADE Dishes
• SEAFOOD • GREEK FAVORITES • SALADS • PASTAS
• CHICKEN • STEAKS & CHOPS • CHILDREN'S MENU
• HEALTH SPECIALTIES • HOMEMADE PASTRIES • DESSERTS
Wardrobe stylist Dayna
Pink reports that a new
nightclub, Twenty-36, will
open Nov. 6. Twenty-36 is
the product of theater
district impresario Charles
Forbes and Jonathon
Witz. The club will feature
three floors of activities
designed by local talent. Ms.
Pink will coordinate a spe-
cial fashion feature showcas-
ing local designers every
Friday at 11 p.m. Designers
are encouraged to call Ms.
Pink at 543-7007 for more
Fashions from Mister
Marvin's Kicke, Tressa's
Boutique and Chico's will be
modeled on Nov. 10 for the
Bloomfield Hills and Tikvah
Hadassah Groups at the
home of Muriel Jacknow.
For more information, call
Bluma Siegal, 855-5400.
Chico's on the Boardwalk
will sponsor "Women for
Women, our Great Clothing
Trade-In" benefitting Simon
House and the Lighthouse
charities through Nov. 22.
Gently worn clothing may be
dropped off at Chico's.
Chico's will give a 10 per-
cent discount to all con-
tributors on purchases made
the day they donate
Shalom Hadassah will
sponsor a paid-up member-
ship event on Nov. 10 at the
home of Shelley Boschan
with guest speaker Mira
Linder. Ms. Linder, owner
of Mira Linder Spa in the
City, will share skin care
secrets and answer ques-
tions about a "happier,
healthier, prettier, zestier
and sexier" you now and
after age 60.
Roz & Sherm and the
Townsend Hotel will
showcase the jewelry
designs of Christoper
Walling Nov. 6-7. Mr. Wall-
ing's designs, which are
worn by Elizabeth Taylor,
will be shown and sold at tea
time at the Townsend on
Nov. 6 and at Roz & Sherm
on Nov. 6-7.
The Michigan League for
Nursing will sponsor
"Signature on Style '92" a
fashion show and dinner on
Nov. 12 at the Holiday Inn
Livonia West. Sherry
Margolis, WJBK-TV2 an-
chor, and her husband, syn-
c dicated columnist Jeff
Zaslow, are the honorary
chairpersons for this event. ❑
DAILY LUNCH SPECIALS
From $3.25 - $4.95
DAILY DINNER SPECIALS
From $5.95 - $8.95
Hours: Mon.-Thurs. 11 a.m.-11 p.m., Fri. 11 a.m.-12 Mid.
Sat. 12 noon-12 Mid., Sun. 12 noon-10 p.m.
10% SENIOR CITIZENS DISCOUNT
33200 Grand River, I HU of Farmington Rd.
2"A77r4 Also loin Us At
VISA 1= 1 0 1%0'
TWO OF WINDSOR'S
a BAR- . FINEST RESTAURANTS
Home of World-Famous
Succulent Seafoods, Great Steaks
Fully Licensed by LLBO
Excellent Party Facilities
58 PARK ST. E.
3067 DOUGALL AVE.
(OH the Windsor-Detroit Tunnel Exit)
(Ouellette Becomes Dougall After Tecumseh)
DETROIT • (313) 961.3663
DETROIT . (313) 963.8944
Windsor . . (519) 258-3663
Windsor , (519) 969-6011
ON OUR BEAUTIFUL
ALREADY LOW-PRICED MEAT OR DAIRY TRAYS
With This Coupon
• Expires 11-30-92
• One Per Customer
• 10 Person Minimum
24555 W, 12 MILE, Just West of Telegraph
NMI min mall now NM MN UMW WM MN IOW WS MN,
NM NMI JEW NNW NMI mall CM!
-- Choice of 2 Dishes —
• Linguini • Chicken Piccata • Tortellini • Chicken Parmigian
• Chicken Stir-Fry • Shish Kabob • Orange Roughy
• Honey Walnut Chicken
Includes: Soup or Salad
Mon. Thru Thurs.
Expires 12.1 -92
Fri. and Sat.
433173 G rand River -- N CAA
LOOK WHAT MOLLY SAID...
DETROIT FREE PRESS/FRIDAY, OCTOBER 16, 1992 S
Andiamo Italia is alive
in spirit and good food
It's the best of both worlds for Aldo.
The fine Italian chef who presided for
some 35 years over his own restaurant
on Kelly Road and Seven Mile, where
he did everything from butchering the
veal to skimming the stock, is back in
the kitchen. This time, since joining
he has the luxu-
ry of a staff.
he feels free to
roam the dining
room in his
white coat, look-
ing as if he might
be checking to
see if you are
taking your al-
lergy pills but
gesting the ravi-
oli verdi. There
are plenty of
people in the
ing talented young chef Jeffrey Kay, to
keep the pots boiling while the old
master chats with his fans.
Aldo couldn't have done it in the old
days. Still, he remembers those busy
days fondly, and he seems to regret
giving up the place that bore his name
and the menu on which virtually every-
thing was "alla Aldo." Now "alla
Aldos" are more discreetly sprinkled
through the menu, just three of them
among the dishes from Rome (his
hometown), Venice, Milan and New
York (steak, of course).
Aldo Ottaviani is obviously rejuve-
nated in his new role as chef-patriarch.
He looks hearty and relaxed and is
reverently referred to by all at An-
diamo as "Mr. Aldo." That's appropri-
ate, considering what a difference his
presence has made. The kitchen is
much improved at this restaurant that
was less than thrilling before Mr. Al-
do's arrival. And even after he was on
the scene, it took some time to get the
Now, I'm impressed with its fresh
spirit and the kitchen that seems to be
humming along in fine form, well rep-
resented in the dining room by a sharp
young staff that knows the menu and
discusses it intelligently.
At dinner this week on a usually
quiet Tuesday night, it wasn't so quiet
at Andiamo after all. There was an
impressive crowd dining on cozze alla
Livornese (mussels in spicy tomato
sauce) and linguine with white clam
sauce at the white-covered tables to
the accompaniment of the player-less
electronic piano belting out everything
from "Give My Regards to Broadway"
to "Girl from Ipanema."
Some guests were returning after
having been at Andiamo for the special
Monday dinner spotlighting the dishes
of Liguria, Italy's northwest coastal
region, said to be the birthplace of
ravioli. That says something about the
new scheme of things here.
Our table started with ravioli verdi
(who could resist Mr. Aldo's recom-
mendation?), and it was excellent, the
green pillows stuffed lightly with finely
minced chicken and veal in a robust
tomato sauce. Then some of the excel-
lent minestrone alla Milanese. There's
no soup any better when it is prepared
with care, as it is here — full of
random-cut vegetables and bits of pas-
ta in broth that has picked up all of the
Maybe the salad course is a bit
routine, with its simple lettuce and
cucumber approach in creamy garlic or
raspberry vinaigrette dressing, but
main courses rise well above that. In
fact, the bocconcini di vitello alla Aldo
(plump medallions of veal tenderloin
with a thin veil of Fontina, sparked with
tomato and prosciutto) was one of the
best veal dishes sampled this year. The
other element on the plate was an
array of firm-but-tender miniature fall
vegetables brightened with tarragon.
And so were the marinated, char-
broiled spring lamb chops, five of them
on the plate, and completely self-suffi-
cient without the side dish of mint jelly.
They were also accompanied by the
tiny fall veggies.
The menu offers a number of ap-
pealing choices, from the house-made
pastas including fettucine with tomato
and vodka sauce, lasagna with meat
sauce, and gnocchi in a choice of
sauces, to made-to-order risotto,
chicken sauteed with wine and black
olives, and Dover sole with tarragon-
Let's not even talk about the pastry
No wonder the moms are full of life
on Tuesday. * * *
Only 20 Minutes
From West Bloomfield, Birmingham, Etc.
7096 E. 14 Mile, Warren
DINNER FOR TWO
For Reservations Call
WILL HELP MAKE
YOUR PA RTY
. . . ALL YOUR