Best 01 Everthingilisterin Post

WE HAVE
THE LOWEST PRICES
ANYWHERE OF
TOP QUALITY CARRY-OUT DELI

YOU CAN TELL THE DIFFERENCE
WITH OUR HOMEMADE GOODNESS!

More Than Meets The Eye
* I $5 OFF! 1* With Restaurant Reopening
*1 ON OUR BEAUTIFUL

* : ALREADY LOW-PRICED
MEAT OR DAIRY TRAYS
*:
With This Coupon

DELIVERY
AVAILABLE • 10 Person Minimum

• Expires 1/31/93
I • One Per Person

DANNY RASKIN LOCAL COLUMNIST

1*

I

WE MAKE ALL OUR FOOD
ON OUR OWN PREMISES

• HOMEMADE COLE SLAW
• HOMEMADE POTATO SALAD
• HOMEMADE CHICKEN SALAD
• HOMEMADE TUNA SALAD
• HOMEMADE EGG SALAD

WE COOK
OUR OWN
CORNED BEEF
& PASTRAMI

STAR DELI

24555 W. 12 MILE, Just West of Telegraph, Southfield

352 -7377

Let Us Cater
Your Next Affair

Tunnel bar•13•Q.

Home of World-Famous
Spare Ribs
•
Fabulous Quality
Homemade Desserts

•

THE D E TRO T J E WI SH NEWS

58 PARK ST. E.

BB

otiOP ince

Succulent Seafoods, Great Steaks
•
Fully Licensed by LLBO
•
Excellent Party Facilities
•

3067 DOUGALL AVE.

(Off the Windsor-Dettoff Tunnel Exit)

(Ouellette Becomes Dougall Alter Tecumseh)

DETROIT . (313) 961-3663
Windsor . . . (519) 258-3663
Fax
(519) 258-2923

DETROIT . (313) 963-8944
Windsor ... (519) 969-6011
Fax
(519) 969-2402

OUR MUSIC
WILL HELP MAKE
YOUR PARTY.

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WEDDINGS
BAR/BAT MITZVAHS
CONFIRMATIONS
ANNIVERSARIES
PRIVATE PARTIES
. . . ALL YOUR
HAPPY OCCASIONS

(313) 544-7373

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I

here's more than meets
the eye with the re-
opening of another
long-standing name
highly respected in the
restaurant business.
It's an additional case
where the identity carries
much weight but the backs of
those behind it must be
strong enough to continue a
hallowed reputation.
That the son and grandson
of its original owners, Buddy
and Mary Meyerson, return-
ed to reopen Buddy's Bar-B-Q
on Orchard Lake Road, north
side of West Bloomfield Plaza,
south of Maple, is of much
value . . . Both Arlyn Meyer-
son and son Mark Meyerson
have the responsibility to
uphold a great local tradition.
Buddy and Mary never
settled for less than the best
. . . And this is where a third
party comes into the picture
. . . The addition of Stan
Snitz, former owner of Stage
Deli on 9 Mile in Oak Park,
and well liked, imaginative
and hard-working member of
the restaurant game as a
partner, adds a youthful and
strengthening cog to a well-
oiled family machine.
Stan may not be a member.
of the Meyerson clan but he
knows its ways of doing
things . . . Stan and Mark,
close friends, worked together
for two years at Meyerson's
Scotch 'n Sirloin on Nor-
thwestern Highway and
Greenfield around 1974.
Arlyn, to whom deafness
has always been a handicap
but never a liability, came out
of retirement to reopen Bud-
dy's Bar-B-Q in West Bloom-
field with Mark and can now
again bask in a lot of relaxa-
tion with wife Hester . . .
Knowing that Mark and Stan
will do right with an honored
tradition is the most he could
ask for and receive.
In 1921, the late Buddy
Meyerson opened a confec-
tionery and soda shop on the
corner of Oakland and Hol-
brook . . . then a delicatessen
on 12th and Taylor in 1927
. . . and Buddy's Log Cabin
Barbeque in 1933 at the cor-
ner of 12th and Clairmount
which stood for 30 years
becoming famous for "the
best ribs in town" . . . During
its three decades, Buddy's
became known as the House
of Blue Lights, somewhat im-

mortalized when a song by
that name became a hit on
the rhythm and blues charts
during the 1950s . . . The
House of Blue Lights was the
place where "there's fryers,
broilers and Detroit barbeque
ribs" wailed the song.
Arlyn served a boyhood ap-
prenticeship delivering Bud-
dy's orders, sweeping floors,
washing dishes, waiting
tables and ringing the cash
register . . . All his chores at
the restaurant were handled
after classes at Detroit Day
School for the Deaf.
Buddy's enjoyed great
popularity in the pre-1960s,
but as steady patrons moved
to the suburbs, a search for a
new establishment was laun-
ched . . . When a location
became available, the Meyer-
sons were ready . . . and
Scotch 'n Sirloin was a suc-
cess from its beginning in
1960 . . . Then came the Trio
at Franklin on Northwestern,
which seated 450 with one of
its three restaurants named
Buddy's Barbeque, featuring
half-century-old secrets of
family recipes.
The rich Meyerson food
heritage is built into Buddy's
Bar-B-Q of West Bloomfield
. . . The same barbequing
techniques, hush-hush
recipes and sauces which
made the original so popular
are being used . . . Presently,
it is a carry-out operation
with .28 seats also for inside
dining which folks are finding
quite the thing, when they
can get a table, and catering
. . . Plans are in the works for
larger quarters.
Buddy's Bar-B-Q of West
Bloomfield originally opened
in 1979 . . . Arlyn sold it in
July 1990 to enjoy retirement
but came out to reopen it with
son Mark on Nov. 20, 1992.
With Mark and Stan
reunited after 18 years, Bud-
dy's Bar-B-Q has a big future
ahead . . . so long as they
don't stray too far from tradi-
tion . . . which isn't likely .. .
they're too intelligent for
that.
Buddy and Mary Meyerson
were known for a number of
things, but sticking out in
many minds were the reason-
able prices, Mary's private
bar-b-q sauce, the onion rings
sliced from whole Bermuda
onions, Buddy's cheesecake
made with Mary's recipe that

had pineapple on the bottom,
the same 12th Street formula
for cole slaw, etc. . . . Big
sellers have always been
salads, but largest of them all
now is the Trio Salad, named
after the Meyerson attempt
that may have been too much
for its time . . . There's also
Hester's chocolate chip
cookies and Aunt Madeline's
(Posner) cookies . . . She's the
aunt of Barbara Snitz, Stan's
wife.
Mark Meyerson and Stan
Snitz used to talk about one
day being together in the
restaurant business . . . This
was back in 1974 at the
former Scotch 'n Sirloin .. .
and now in 1993 the chance
has finally come.
Both are talented and hard
working young men . . . With
the Meyerson name-shove
behind them to help out, their
future looks very bright.
Buddy's Bar-B-Q carries an
institutional reputation that
people have admired for many

Buddy's Bar-B-Q
enjoyed popularity
in the pre-1960s.

years . . . Arlyn Meyerson will
have another take-it-easy
retirement (if you see him
there, it's because he can't
stay away) knowing that son
Mark and Stan Snitz are con-
tinuing something that was
built with a lot of sweat and
pride.
People can expect new in-
novations too . . . Remember
that the old were also new at
one time . . . Things like
turkey freshly cooked on the
premises, Stan's beautiful
veggie and fruit trays with
nonfat and regular dips, no
fat and low fat entrees and
pastas among other additions.
But by and large it will still
be an original Buddy's Bar-B-
Q operation . . . Like the man
(or woman) said, "You don't
fix something that isn't
broken."
CONGRATS . . . to Helene
and Mert Robbins . . . on their
34th anniversary.
WITH EVERY opening of
a new restaurant the slices of
pie may get thinner but those
with experience and staying
power usually win out.
In the case of Hoa Kow,
noted for its almost 2,000