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Party!
* All-you-can-eat pizza and salad packages for
groups of 15-100
* In Buddy's party room.
* Carry-out service for your office party.
* Call for reservations today!
WATERFORD • 683-363 6
Pontiac Lake Rd.
Highland Road (M-59) •
BIRMINGHAM • 645-0300
Maple Rd. & Lahse
FARMINGTON HILLS • 855-460 4
Northwestern Hwy. (W. of Middiebelt)
ROYAL OAK • 5494300 0
Woodward, 6 blocks N. of 13 Mlle Rd.
.....
......
Large Pizza
00 Off or Any
Antipasto Salad
Dine In or Carryut
---_—____--_—__
)1,1 Expires 2-28-93
CHINESE
RESTAURANT
CANTONESE • SZECHUAN • MANDARIN CUISINES
r
• SPECIAL •
DINNER FOR TWO
CHOICE OF 2 DISHES:
LUNCHEON
SPECIALS
Served 7 Days a Week
•General Tso's Chicken
•Almond Chicken
from $3.75
•Sweet and Sour Shrimp
•Mongolian Beef
•Cantonese Beef Lomein
•Broccoli Chicken
•Cashew Chicken • Subgum Wonton 37057 Grand River at Halsted
476-6400
$13.95
INCLUDES SOUP, EGG ROLL & FRIED RICE
For $1.50 Extra, Choice of SIZZLING RICE SOUP
(serves 2 pecple) or HOT & SOUR SOUP
(serves 2people) • 1 Choice only
Dine In Only • •
W/Coupon • Noi Valid
Off 1-696 and 102
K-Mart Shopping Center
Farmington, MI
Mon.-Thurs. 1 'a.m.- 10 p. m.
Fri. (3, Sat. 11 a.m.-11 p.m.
Sunday 12 p.m.-9 p.m.
"A GREATER TASTE FOR BETTER HEALTH"
W/Arry Ma Coupon Exp. 331-93
GRAND eiLACE
r
SEEN AT MARVIN'S
LISTED IN WORLD
ALMANAC'S
100 MOST
UNUSUAL
MUSEUM'S IN
THE U.S.A.
REMEMBER WED.
NIGHTS ARE
SINGLE PARENTS
NIGHT
I
MARK FELSENFELD, Speech Pathologist; ADAM
GREENBERG, Age 5, son of Rochelle & Gary
Greenberg; JERRY BYER, Investment Broker, JOSEF
SKOCZYLAS, C.P.A.; MICHAEL ERLICH, Clothier;
TANTA LOLA, Aunt of Billy, age 5; ALLEN EMMER,
Mushroom Broker, `HONEST HARRY", Refired; DR.
DAITCH, Family Physician.
BIRTHDAY PARTIES • GIFT CERTIFICATES .
I SERVICE RENTAL & PROPS THEME PARTIES I
C/D
w
CID
LLJ
— 3
• 1 Coupon per Visit • Expires 2-25-93
31005 ORCHARD LAKE RD.
626-5020
MON.-SAT. 1 0- 1 0, SUNDAYS 1 2-8
The Bright Idea:
16
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THE JEWISH NEWS
West Bloomfield Restaurant
Making Mark On The Mark
DANNY RASKIN LOCAL COLUMNIST
I
hey say that there are
more restaurants on
the Orchard Lake Road
strip of West Bloom-.
field than almost anywhere
. . . Some good, some medi-
ocre and some you wouldn't
go to even as a last resort.
In this veritable forest of
restaurants, one of the better
ones can be right in front of
your face and you may not
even see it.
This is the case of an Or-
chard Lake Road dining
"sleeper," going about its
daily business with quiet ef-
fectiveness in a distinct
appeal. .
It is already the first an-
niversary of West Bloom-
field's Great Northern, which
opened Jan. 27, 1992, as
Chuck Daly's Great Northern
. . . When he left the Detroit
Pistons the latter part of last
year to coach the New Jersey
Nets NBA basketball squad,
the name was altered to
remove his name but con-
tinues as a place where
celebrities like to meet .. .
Chuck comes in as a customer
now when in town with his
Nets or just visiting here with
wife Terry.
The location is simple .. .
on Orchard Lake Road north
of Maple, just yards away
from Sugar Tree Plaza and
Orchard Mall . . . It used to be
a very popular Sign of The
Beefcarver . . . and was com-
pletely gutted inside, plumb-
ing included, to make a
warm, cozy atmosphere that
so many people enjoy.
As you enter Great Nor-
thern, a huge 18x10 mural
stares out from over the bar
. . . Painted onto the wall is a
Northern Michigan trout that
gets a lot of attention.
It is your first introduction
to the Michigan north woods
within an interior that beck-
ons return visits . . . and still
a Sign of The Beefcarver
operation . . . something
which talks for itself since
this is one of Michigan's
premier restaurant chains.
Great Northern is not a
cafeteria-style like other
Beefcarver operations . . . full
service by servers in the
125-seater main dining room,
25-person lounge and 25 more
in another small dining area
. . . When the weather breaks,
Orchad Lake Road's only din-
ing patio will open, seating
another 60 in the always-
packed area.
It comes by the name well
with actual tree trunks from
Northern Michigan holding
TVs in the main dining room,
the lounge ceiling and in
other areas . . . Animal heads
and figures look stuffed but
are not real . . . All were
carved from wood and plaster
of Paris.
A carved bear holding a
basketball is on the fireplace
mantle . . . Plenty of fishing
poles, huge lures on the
building outside, light fix-
tures held up by carved
eagles, etc. . . . Even the
bricked walls have that out-
door look with green moss-
like coloring on the mortar
. . . Authentic old Michigan
maps dating back to the ear-
ly 1900s are over doors
leading onto Great Nor-
thern's patio and above doors
facing Sugar Tree next door.
Executive chef since open-
ing, Matthew Chuckman is
only 31 years old but was
schooled in Europe, trained in
culinary arts at Schoolcraft
College, was sous-chef at
Rowe Inn in Ellsworth and
received extensive training in
the fine art of cooking nine
months at Restaurant Pierre
Orsi (Michelin two-star) in
Lyon, France,. and one of
Chicago's finest dining spots,
the Mobil five-star Le
Perroquet.
So cooking expertise is no
problem at Great Northern
. . . Matt ranks among the
best . . . Between him and
Assistant Chef James Shaffer,
also there from the opening,
the menu is highly diversified
with fresh seafood (the 8-oz.
fillet of salmon and white
wine cucumber dill sauce is
high ranked as is the rainbow
trout from Glasier Spring in
Bellaire, Mich.), varied
chicken dishes, vegetarian
choices and steaks.
A couple of down-to-earth
favorites are the meatloaf
with mashed potatoes and
Northern pot pies . . . The
fresh crabcakes are sellout
winners . . . For sure people
don't leave hungry . . . and if
wanted there's food to take
home . . . Makers of good
menus know how to keep the
price down and this too has
been done at Great Northern
. . . Matt even makes a
vegetarian pasta for lunch
and dinner that has drawn a
lot of raves.
How can you make a grilled
cheese sandwich any different
than what it is? ... This is
one of Chuck Daly's contribu-
tions to Great Northern .. .
Another big seller is the
toasted vegetarian sandwich
. . . Those fresh crabcakes
Matt makes are appetizers
but can be had as an entree
also.
The customer-oriented Sign
of The Beefcarver is a health
conscious setup . . . nothing
ever fried . . . only baked or
broiled . . . in operation 36
years, changing its name
from Beefcarver in the early
'70s . . . When opening Great
Northern, the want was to try
maintaining the same quali-
ty note, healthy eating and
lowest prices around.
Sal Aluzzo, general mana-
ger, is the kind many
restaurants would love to
have . . . so much know-how
. . . A number of eateries have
opened on the knowledge of
Sal . . . He has been with
Great Northern since before
A carved bear
holding a
basketball is on
the fireplace
mantle.
it opened . . . With Carl
Heath and Dawn McGraw,
managers, and Randy Lin-
coln, driving force as liaison
between Sign of The Beef-
carver and Great Northern,
they make a fine team .. .
Day bartender Vivian Stein-
hilfer loves people almost as
much as they enjoy her.
Every week is a calendar of
events with food or whatever
in accordance with the days
. . . Wild rice is always on the
menu . . . Great Northern is
a seven-day operation . . .
Monday-Thursday 11-10, Fri-
day and Saturday 11-11, and
Sunday 1-9 ... A late night
menu is available Monday-
Thursday to 11:30 and Friday
and Saturday to 12:30 . . . All
wines are served by the glass
or bottle . . . even the more ex-
pensive brands . . . Naturally,
Michigan beer and wines are
also featured.
About 90 percent of the 60