Angelis Anastasiou Owner and Operator of DIMITRI'S OF FARMINGTON Invites You To Enjoy FAMILY v AMIE All 111 RESTAURANT THE HOME COOKING AT HIS 15800 Middlebelt Between 5 and 6 Mile • Livonia • 5224600 OPEN 7 DAYS A WEEK • SEAFOOD • GREEK FAVORITES • SALADS • PASTAS • CHICKEN • STEAKS & CHOPS • CHILDREN'S MENU • HEALTH SPECIALITIES • HOMEMADE PASTRIES • DESSERTS DANNY RASKIN LOCAL COLUMNIST DAILY DINNER SPECIALS From $5.95 - $8.95 DAILY LUNCH SPECIALS From $3.25 - $4.95 T 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. 100 /o SENIOR CITIZENS DISCOUNT , r --- 1 PI— - -„1 rfi 10,01 _1 ■ VISA •- . ,-)= — MU 3 pa. holohlhatlimitri'sdhningte moo karilitive,IWI. offarmingto Id. LIVE OPERA Featuring...THE ENRICO CARUSO SOCIETY EVERY WEDNESDAY EVENING 7 p.m. to 10 p.m. Enjoy Excellent Italian Cuisine and Listen To Arias and Duets From The Most Beautiful Operas Ever Written DINNER FOR I I 2 00 • Full Dinners Only • Expires 8-5-93 L 401 .J ■ 11=1" MINI111111111 ■ 11111011111 FINE DINING AND COCKTAILS.' HOMEMADE PASTA Al ITS BEST 31735 Plymouth Road For Reservations, Call 3 Blocks West of Merriman 261-2430 Livonia Open 7 Days WE FEATURE FALAFEL Lunch & Dinner Restaurant Mideastern & American Cuisine 27060 EveTreen At 1-696 & 11 in Lat rup Landing 559-9099 • Lamb Chops • Shish Kabob • Tabbouli • Stuffed Grape Leaves (Veg. & Reg.) • Bar-B-Q Ribs & Chicken • Etc. RAW JUICE BAR With Fresh-Squeezed fruits & Vegetables 'Catering Available For All Occasions' r Buy One Entree At Regular Price Get Second Entree Equal or Lesser Value HALF THE PRICE! 0 F Cr) LU r Cr) Since 1934 • Dine In Only • With Coupon • 1 Coupon Per Couple • Not Valid With Other Offers Expires 7-31-93 I OPEN 7 DAYS DELICATESSEN 25290 GREENFIELD, SE. CORNER AT 1-696 50% OF LLJ LLJ 80 968-8000 SECOND DINNER WITH PURCHASE OF ANOTHER DINNER EQUAL OR GREATER VALUE • Not Valid With Other Discounts • Good Only With Coupon • Expires 7-29-93 'r- L $10 OFF MEAT TRAYS 1 RESTAURANT OF OAK PARK CC F—' J The Original MODERN LU JN MEAT TRAYS ' 5 OFF (10 Person Min.) Rochester Restaurant Offers Experience, Common Sense JN wo of the first things to look for in a new restaurant are probab- ly among its most im- portant assets. Experience and common sense . . . With these, the din- ing spot is able to overcome opening jitters that can hap- pen to any recently-opened restaurant. This is why Wooden Horse Inn on Rochester Road corner of Square Lake Road in Troy stands an excellent chance of making it. You can't beat successful ex- perience . . . and this is what Nick Sorise and John Reaser possess . . . They also own Nicky's on W. Big Beaver in Troy and have been able to ride whatever waves may have come along to reach this popular restaurant's present high status. At Wooden Horse Inn, where Nick is general manager while John watches shop at Nicky's with Carol Bobier, its general manager, experience . . . and common sense dictated two things a much-needed change in the kitchen and the alteration of its menu . . . Because food costs have been lowered with its present chef, Ed St. Laurent, formerly of Morton's in Columbus, Ohio, prices have not escalated on the new and necessary menu. Also, with Chef Ed St. Laurent at Wooden Horse Inn, Nick is now able to con- centrate on the theme he and John have wanted . . . a good home-cooked style of dining with the essentials for casual down-to-earth eats and prices. Now, what has proven through the years to be among the top food choices for family casual dining . . . chicken . . . is a specialty at Wooden Horse Inn. It is prepared a number of ways but the favorites are three types of rotisserie chicken which have been gathering a steady reputation . . . Southwestern, with lime, honey and fresh herb basting . . . Cajun, blackened . . . and Country, basted with a mild seasoning . . . All three are $6.95 . . . The rotisserie at Wooden Horse Inn has eight spits so folks don't have to wait for their food . . . It is go- ing on all the time. The new menu is a fun bill / N of fare with chicken pot pie, pinto nachos, vegetarian piz- za, seafood quesadillas, bar-b- q ribs, grilled salmon, fajitas, broiled whitefish, wide noodle pasta, bronco steak, prime rib, fish and chips, breast of chicken, rotisserie turkey sandwich, chicken salad, etc. Good ol' homemade mashed potatoes are big at the Wooden Horse Inn and seafood corn chowder plus other homemade soups are always on the menu . . . As evidence of the lower prices, regular Caesar salad is $3.95 but with entree is $1.95 .. . Greek salad is $3.75 and $1.95 with entree . . . It also bakes its own bread rolls .. . and what would a good home- spun restaurant be without this? Wooden Horse Inn's locale is the site of Bruce Cameron's former Double Eagle . . . set off the practice green at Troy's Sylvan Glen Golf Course. It is a 150-year-old historic farmhouse that used to be a coach stop going into Rochester . . . Since horse and carriages were the mode then, this is where Nick and John got the name Wooden Horse Inn, opened by them November 5, 1992, and removing the carpeting to reveal real oak wood flooring, which remains uncovered. The main dining room seats 120; upstairs rooms, 60 and 30; upstairs outside deck, 50; grill room for private parties, 80 to 90; and a downstairs outdoor patio, 30 . . . Two full service bars serve 28. Many diners today want good plain homestyle cooking prepared with quality ingre- dients and reasonable prices along with good service .. . The restored historic far- mhouse offers a perfect casual setting for this type of dining. As much of the original Blount farmhouse architec- ture and existing layout have been retained, a job that re- quired shoring up rough- hewn wood structural beams with steel and restoring a cob- blestono chimney among others. Naturally, cutouts of dif- ferent kinds of wooden horses are everywhere . . . and the ceiling is still beautiful knot- ty pine. People can even play a little golf or putt some holes and come in to eat . . . Another popular thing has been the Wooden Horse Inn Sunday Brunch, 10 a.m. to 2 p.m., $10.95 adults, $8.95 children 11 and under. Chicken is king at Wooden Horse Inn . . . It sells more chicken pot pie than anything and its rotisserie stylings of various cookings is big . . . If the ingredients are available, Chef St. Laurent and his staff will prepare chicken any way customers want. Nick Sorise has been in the restaurant business 25 years and John Reaser 10 years, when they opened Nicky's in Troy . . . The two met while Nick was manager of Ex- The Wooden Horse Inn offers informal dining and homestyle food. calibur, then owned by the late Pat Archer . . . He had also previously worked with Sammy Lieberman at the Raleigh House . . . John is an attorney and has been active- ly involved in restaurant development and operations for years. His knowledge of food stems back to when he used to help his grandmother with her Grand Rapids cater- ing business. What they have achieved in Wooden Horse Inn, in their second restaurant operation, is the realization of another desire . . . informal dining in a casual atmosphere with good solid home-style food. The former historic far- mhouse is an imposing sight . . . There is now an awning in front that extends from one end of the building to the other . . . and the Wooden Horse Inn sign is difficult to miss. Chicken, among other foods, is delicious when slow- cooked on a rotisserie . . . The self-basting at Wooden Horse Inn keeps the food moist and full of flavor, a lot like the home-cooked yummies and single-pot cooking basic to all cultures. All side dishes, salads and tole slaw, breads and desserts are prepared from scratch .. .